Method for preparing a compressed food powder and method for preparing a compressed food

Abstract

The application provides a preparation method of compressed food powder and a method for preparing compressed food. The preparation method of the powder comprises the following steps: a) mixing a plurality of dry powder materials in a wet granulator to obtain dry powder mixed materials; b) adding oil and fat liquid materials to the dry powder mixed materials and performing oil and fat embedding stirring to obtain oil and fat embedding materials; c) adding water-based liquid materials to the oil and fat embedding materials to obtain semi-finished premix materials; performing second mixing on the semi-finished premix materials to obtain wet powder; and discharging the wet powder from the wet granulator before the wet powder forms particles, drying the wet powder, and obtaining compressed food powder. The method can solve the problem of poor mixing uniformity of the powder for preparing compressed food in the prior art and is suitable for the field of compressed food preparation.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of compressed food preparation, in particular, to a preparation method of compressed food powder and a method for preparing compressed food. BACKGROUND

[0002] In recent years, a series of emerging healthy snacks such as chewable milk powder blocks, chewable milk powder cheese, Fu Ling cake, eight-treasure cake, and protein bars have attracted much attention in the market and are favored by many consumers. These products are mainly made by mixing and pressing milk powder, cheese powder, whey powder, vegetable fat, animal fat, trehalose, isomaltooligosaccharide, grain powder, nut powder, and dried fruit powder, and have characteristics such as various forms, novel shapes, and rich taste.

[0003] The existing preparation process of these products mainly adopts manual hopper feeding, material premixing, wet mixing with a dough mixer, punch forming, and sub-packaging, which is highly consistent with the existing cake, nougat, and aerated candy manufacturing processes. The preparation process mainly involves a trough or paddle dry mixer, a dough mixer, and a punch forming machine, although the equipment is simple and inexpensive, these devices are completely open to processing and cannot meet the requirements of good sanitary design specifications such as pipeline airtight conveying and in-situ cleaning required for large-scale industrial production. The production process is difficult to control the microorganisms in the product, resulting in a high background of microorganisms in the product when it leaves the factory, a short shelf life, and a high risk of food safety. Moreover, the processing process mainly relies on manual operation and cannot be precisely controlled. The premixing, wet mixing, and drying processes are completely dependent on the experience of the operator to make judgments, and the stability between batches of products is poor. At the same time, the products prepared by the traditional process have poor mixing uniformity, insufficient emulsification of the oil, and insufficient dispersion of water. The above problems result in significant differences between the intermediate product powder and the compressed product prepared from the powder in the same batch, which affects the quality control of the product. SUMMARY

[0004] The main purpose of the present application is to provide a preparation method of compressed food powder and a method for preparing compressed food to solve the problem of poor mixing uniformity of the powder used to prepare compressed food in the prior art.

[0005] In order to achieve the above-mentioned purpose, according to the first aspect of the present application, a preparation method of compressed food powder is provided, which comprises: a) mixing a plurality of dry powder materials in a wet granulator to obtain a dry powder mixture; b) adding an oil liquid material to the dry powder mixture and stirring to obtain an oil-embedded material; c) adding an aqueous liquid material to the oil-embedded material to obtain a semi-finished premix; and d) mixing the semi-finished premix to obtain a wet powder; and e) discharging the wet powder from the wet granulator before the wet powder forms particles, drying, and obtaining a compressed food powder.

[0006] Further, the calculation formula of the time of the second mixing in c) is wherein t is the time of the second mixing, unit: s; V1 is the rotating speed of the stirring blade of the wet granulator in the second mixing, unit: r / min; V2 is the rotating speed of the shearing head of the wet granulator in the second mixing, unit: r / min; w1 is the percentage of the mass of the added aqueous liquid material to the total mass of the wet powder, unit: %; w2 is the mass of the solid contained in every 100 milliliter of the aqueous liquid material, unit: g / 100mL; T is the temperature of the aqueous liquid material, unit: ℃.

[0007] Further, the oil liquid material comprises any one or more of the following: butter, shortening, palm oil, coconut oil, walnut oil, soybean oil or rapeseed oil; preferably, the dry powder material comprises any one or more of the following: whole milk powder, skim milk powder, enzyme casein powder, membrane casein powder, hydrolyzed casein powder, hydrolyzed whey protein powder, lactose, concentrated whey protein powder, desalted whey powder, cocoa powder, fruit and vegetable powder, nut powder, compound mineral or compound vitamin.

[0008] Further, the aqueous liquid material comprises any one or more of the following: pasteurized milk, fermented milk, casein liquid, whey liquid, lactose liquid, fruit and vegetable juice, nut juice or pure water; preferably, the mass of the solid contained in every 100 milliliter of the aqueous liquid material is 9-30g / 100mL.

[0009] Further, in a), the rotating speed of the stirring blade of the wet granulator in the first mixing is 100-800r / min, and the time of the first mixing is 15-300s.

[0010] Further, b) comprises: adjusting the rotating speed of the stirring blade of the wet granulator to 100-800r / min, and the rotating speed of the shearing head of the wet granulator to 500-3000r / min, after the rotating speed is stabilized, adding the oil liquid material for oil embedding stirring, wherein the temperature of the oil liquid material is 40-80℃, and the time of the oil embedding stirring is 10-300s.

[0011] Further, c) comprises: adjusting the rotating speed of the stirring blade of the wet granulator to 50-800 r / min, adjusting the rotating speed of the shearing head of the wet granulator to 500-5000 r / min, after the rotating speed is stable, adding the aqueous liquid material into the wet granulator, the mass percentage of the added aqueous liquid material in the total mass of the dry powder is 3.5-15%, wherein the temperature of the aqueous liquid material is 4-50℃, and performing the second mixing; preferably, after the second mixing is completed, the rotating speed of the stirring blade and the shearing head of the wet granulator is kept unchanged, the material is discharged from the wet granulator within 3-10 s, and the wet powder is obtained; or after the second mixing is completed, the stirring blade and the shearing head of the wet granulator are stopped, and the wet powder in the wet granulator is sucked out by using a vacuum suction device.

[0012] Further, the wet granulator comprises a shearing type wet granulator.

[0013] Further, the wet powder is dried to obtain the compressed food powder with a mass percentage of water of 1.5-12%; wherein the vacuum degree of the drying is-400 to-900 mbar, and the temperature of the drying is 40-80℃; preferably, the device used for the drying comprises a vacuum screw belt dryer.

[0014] In order to achieve the above-mentioned purpose, according to the second aspect of the present application, a method for preparing a compressed food is provided, which comprises: preparing the compressed food powder by using the above-mentioned method for preparing the compressed food powder, and performing compression molding on the compressed food powder to obtain the compressed food.

[0015] Further, the compressed food comprises dairy products, cakes or biscuits; preferably, the compressed food comprises chewable milk powder blocks, chewable milk powder cheese, Fu-ling cakes, eight-treasure cakes or protein bars.

[0016] By using the wet granulator to mix the dry powder material, the oil liquid material and the aqueous liquid material, the present application can realize uniform mixing, and after drying, the compressed food powder suitable for subsequent preparation of the compressed food can be obtained. In the above-mentioned preparation method, by controlling the end point of the second mixing, the material is discharged from the wet granulator before the particles are formed, and after drying, the compressed food powder with high uniformity suitable for preparation of the compressed food can be obtained. BRIEF DESCRIPTION OF DRAWINGS

[0017] The drawings constituting a part of the specification of the present application are used to provide further understanding of the present application, the illustrative embodiments of the present application and the description thereof are used to explain the present application, and do not constitute improper limitation on the present application. In the drawings:

[0018] Figure 1 The appearance of the products prepared according to the embodiment 1, the embodiment 2, the embodiment 3 and the comparative example 1 of the detection example 1 of the present application is shown.

[0019] Figure 2 Fig. 1 shows a picture of the appearance of the second mixed material in Example 1 of Test Example 2 according to the present application.

[0020] Figure 3 Fig. 2 shows a picture of the appearance of the pressed product in Example 1 of Test Example 2 according to the present application.

[0021] Figure 4 Fig. 3 shows a picture of the details of the pressed product in Example 1 of Test Example 2 according to the present application. DETAILED DESCRIPTION

[0022] It should be noted that the embodiments in the present application and the features in the embodiments can be combined with each other without conflict. The present application will be described in detail below with reference to the embodiments.

[0023] As mentioned in the background, the powder used for preparing the food such as the chewable milk powder block in the prior art is mainly prepared by the traditional process, and the powder prepared has poor uniformity, which is difficult to ensure the stability of the product prepared subsequently.

[0024] Therefore, the inventors in the present application attempt to develop a new preparation method of the compressed food powder for preparing the compressed food by using the wet granulator, and propose a series of protection schemes in the present application.

[0025] In a first typical embodiment of the present application, a preparation method of the compressed food powder is provided, which comprises: a) first mixing a plurality of dry powder materials by using a wet granulator to obtain a dry powder mixed material; b) adding a fat liquid material to the dry powder mixed material and performing fat embedding stirring to obtain a fat embedded material; c) adding an aqueous liquid material to the fat embedded material to obtain a semi-finished premix; second mixing the semi-finished premix to obtain a wet powder; and before the wet powder forms particles, discharging the wet powder from the wet granulator, drying, and obtaining the compressed food powder.

[0026] Compared with the mixing method in the prior art, the above preparation method can obtain a more uniformly mixed compressed food powder by mixing the raw materials using a wet granulator. The subsequent preparation of food products using such a highly uniform compressed food powder has high product uniformity and small batch differences between and within groups. The wet granulator used in the above preparation method is a device for high-speed shear wet granulation (HSWG) in the prior art, and the specific device model can be flexibly selected by those skilled in the art. In the prior art, the wet granulator is used to granulate the material; however, in the above preparation method of the present application, the material should not be granulated to cause a decrease in uniformity and be unsuitable for preparing compressed food. Preferably, the above wet granulator includes a shear-type wet granulator, and further includes a vertical shear-type wet granulator. The granulator used in the present application is a Tofflon wet granulator (TOFFLON-ZLJ-1).

[0027] Preferably, between each step, the elements (stirring paddles and / or shear heads) for mixing in the wet granulator do not stop, and after the rotation speed of the elements is adjusted to be stable, the corresponding raw materials are added to the wet granulator to perform the next step.

[0028] Preferably, in step a), the mixing is performed using stirring paddles, and the shear heads are not turned on. After the first mixing is completed, the shear heads are turned on.

[0029] In a preferred embodiment, the calculation formula for the time of the second mixing in c) is

[0030]

[0031] wherein t is the time of the second mixing, in s; V1 is the rotation speed of the stirring paddles of the wet granulator in the second mixing, in r / min; V2 is the rotation speed of the shear heads of the wet granulator in the second mixing, in r / min; w1 is the percentage of the mass of the added aqueous liquid material to the total mass of the wet powder, in %; w2 is the mass of the solid contained in 100 milliliters of the aqueous liquid material, in g / 100 mL; and T is the temperature of the aqueous liquid material, in °C.

[0032] In step c), the time of the second mixing is controlled to prevent the raw materials from being treated in the wet granulator for too long and forming particles, which affects the subsequent preparation of products. Since it is not easy to observe the state of the powder by naked eye during the mixing in the wet granulator, the above formula for calculating the time of the second mixing is developed in the present application. The time of the second mixing is calculated using the above formula, so as to ensure that the obtained powder is not granulated and avoid the influence of the differences in the proportions of the raw materials on the quality of the products between groups.

[0033] In the above preparation method, the wet granulation process can replace the traditional process of manual hopper feeding, tank or paddle premixing, and wet mixing of the face machine, with high automation, suitable for large-scale industrial production, high uniformity of mixing, good emulsification effect of oil and fat, sufficient water dispersion, good batch stability of the product, in-situ automatic cleaning of dry and wet mixing process, and extremely low risk of microbial contamination.

[0034] In a preferred embodiment, the oil and fat liquid material includes any one or more of the following: butter oil, palm oil, coconut oil, walnut oil, soybean oil, or rapeseed oil; preferably, the dry powder material includes any one or more of the following: whole milk powder, skim milk powder, enzyme casein powder, membrane casein powder, hydrolyzed casein powder, hydrolyzed whey protein powder, lactose, concentrated whey protein powder, desalted whey powder, cocoa powder, fruit and vegetable powder, nut powder, compound minerals, or compound vitamins. Preferably, the butter includes but is not limited to desalted anhydrous butter, whipping cream, or salted anhydrous butter.

[0035] In this application, the main components of the compound minerals include calcium carbonate, ferric pyrophosphate, and zinc gluconate, and the main components of the compound vitamins include vitamin A, vitamin D, niacin, folic acid, lutein, vitamin B6, and vitamin B1. Those skilled in the art can flexibly adjust the types and proportions of the above components according to the actual production needs.

[0036] In a preferred embodiment, the aqueous liquid material includes any one or more of the following: pasteurized milk, fermented milk, casein liquid, whey liquid, lactose liquid, fruit and vegetable juice, nut juice, or pure water; preferably, the mass of solid contained in 100 milliliters of aqueous liquid material is 9-30 g / 100 mL.

[0037] Those skilled in the art can flexibly select the aqueous liquid material for preparing compressed food in the prior art, including but not limited to the above-mentioned pasteurized milk, fermented milk, casein liquid, and other components commonly used in the prior art. The added components all meet their corresponding standards, such as the execution standard for fermented milk GB 19302-2010 Food Safety National Standard, and the execution standard for pasteurized milk GB 19645-2010 Food Safety National Standard.

[0038] In a preferred embodiment, in a), the stirring paddle rotation speed of the wet granulator in the first mixing is 100-800 r / min, and the first mixing time is 15-300 s.

[0039] In a preferred embodiment, b) comprises: adjusting the stirring paddle rotation speed of the wet granulator to 100-800 r / min, and the shearing head rotation speed of the wet granulator to 500-3000 r / min; after the rotation speed is stabilized, the oil and fat liquid material is added for oil and fat embedding stirring, wherein the temperature of the oil and fat liquid material is 40-80℃, and the oil and fat embedding stirring time is 10-300 s.

[0040] In a preferred embodiment, c) comprises: adjusting the stirring paddle rotation speed of the wet granulator to 50-800 r / min, and the shearing head rotation speed of the wet granulator to 500-5000 r / min; after the rotation speed is stabilized, the aqueous liquid material is added into the wet granulator, and the mass percentage of the added aqueous liquid material in the total mass of the semi-finished product premix or wet powder (the mass of the semi-finished product premix is equal to the mass of the wet powder, and the mass is unchanged before and after the second mixing) (i.e. the mass sum of the aqueous liquid material, the oil and fat liquid material, and the dry powder material) is 3.5-15%, wherein the temperature of the aqueous liquid material is 4-50℃, and the second mixing is performed; preferably, the wet powder is obtained after the second mixing is completed. Further, in order to discharge the wet powder from the wet granulator, the stirring paddle and the shearing head of the wet granulator are kept at the original rotation speed without stopping, and the wet powder is discharged from the wet granulator within 3-10 s to prevent the wet powder from being excessively stirred and sheared to form particles with a diameter ≥0.5 mm; or after the second mixing is completed, the stirring paddle and the shearing head of the wet granulator are stopped, and the wet powder in the wet granulator is sucked out by using a vacuum suction device; the sucking out method can avoid the wet powder from being excessively stirred and sheared to form particles with a diameter ≥0.5 mm.

[0041] The stirring paddle and the shearing head used in the above a), b) and c) are all components in the wet granulator, and in different steps, the rotation speed of the stirring paddle and / or the shearing head is adjusted to achieve the expected mixing effect in different steps, and finally achieve uniform mixing of the materials.

[0042] In a preferred embodiment, the wet granulator comprises a shearing type wet granulator.

[0043] By using the above process parameters, the dry powder material, the oil and fat liquid material, and the aqueous liquid material can be uniformly mixed to obtain a powder product with high uniformity. After the second mixing time reaches the specified value, the discharge valve and the discharge baffle of the wet granulator are opened, and the stirring paddle and the shearing head are kept at the original rotation speed without stopping, so that the materials are discharged from the wet granulator in a short time; or the wet powder is sucked out from the wet granulator by using a pressure difference. Both are to prevent the materials from being excessively mixed to form particles, which leads to a decrease in uniformity. The time required for the second mixing obtained by using the above calculation formula is the mixing time required for preparing the wet powder. If the mixing time is too long, the wet powder will be further formed into particles, which affects the performance of the subsequent preparation of the compressed food.

[0044] In a preferred embodiment, the wet powder is dried to obtain a compressed food powder with a moisture content of 1.5-12%; wherein the drying is performed under a vacuum of -400 to -900 mbar and at a temperature of 40-80°C; preferably, the drying is performed using a vacuum screw dryer.

[0045] By using the above drying process parameters, the moisture content of the wet powder can be controlled to meet the requirements of different product types. Preferably, the wet powder is further broken and sized by using a vacuum screw dryer, thereby improving the uniformity of the compressed food powder product.

[0046] In a second typical embodiment of the present application, a method for preparing a compressed food is provided, which comprises: preparing a compressed food powder by using the above method for preparing a compressed food powder, and compressing the compressed food powder to obtain a compressed food. The compressed food comprises a series of foods with certain flavors, shapes and hardness prepared by using a stamping process, and preferably comprises but is not limited to dairy products, cakes or biscuits; preferably, the compressed food comprises chewable milk powder blocks, chewable cheese, Fuling cake, Bazhen cake or protein bars.

[0047] After obtaining the compressed food powder with good uniformity, the compressed food can be prepared by using the conventional compression molding method in the prior art, and the prepared compressed food has high mixing uniformity, good fat emulsification effect, sufficient water dispersion, smooth edges, good surface gloss, good taste and good batch stability.

[0048] During the preparation of the compressed food, the process and parameters of the compression molding can be flexibly selected by those skilled in the art, and can be adjusted according to different compressed foods. The prepared products meet the corresponding standards, such as the standard for chewable milk powder blocks, i.e., DBS15 / 009-2019 Food Safety Local Standard: Milk Tablets, the standard for chewable cheese, i.e., GB 25192-2022 Food Safety National Standard: Processed Cheese and Cheese Products, and the standard for protein bars, which can refer to the standard for sports nutrition food (GB24154), the standard for cakes (GB / T20977), or the standard for wafer biscuits (GB / T20980). The above method can be used to prepare compressed foods that meet the standard requirements.

[0049] The beneficial effects of the present application will be further explained in detail with reference to specific embodiments.

[0050] Example 1

[0051] 1. Preparation of materials: first, the material is cleaned and blown by a wind shower tunnel, then weighed and fed into a temporary storage silo through a feeding station and a horizontal conveying screw.

[0052] 2. First mixing (pre-mixing): The dry powder materials are quantitatively delivered from the temporary storage powder bin to the shear wet granulator, and the first mixing of the materials is started by the stirring paddle at a speed of 600 r / min, and the first mixing time is 60 s. The dry powder materials can include, but are not limited to, full-fat milk powder, skim milk powder, enzyme casein powder, membrane casein powder, hydrolyzed casein powder, hydrolyzed whey protein powder, lactose, concentrated whey protein powder, desalted whey powder, cocoa powder, fruit and vegetable powder, nut powder, compound minerals, compound vitamins, etc.

[0053] 3. Oil embedding: After the first mixing is completed, the stirring paddle continues to rotate at a speed of 400 r / min, and at the same time, the high-speed shearing head is started at a speed of 1000 r / min. After the speed is stabilized, the oil liquid material is pumped into the shear wet granulator (pumped into the top non-central position) from the liquid material tank, the oil liquid material temperature is 50°C, the oil embedding time is 60 s, and the surface oil embedding of the materials is completed. The oil liquid material can include, but is not limited to, desalted anhydrous butter, shortening, whipping cream, anhydrous butter, palm oil, coconut oil, walnut oil, soybean oil, rapeseed oil, etc.

[0054] 4. Second mixing: After the oil embedding is completed, the stirring paddle and the high-speed shearing head continue to rotate, and the speed is adjusted again. The stirring paddle rotates at a speed of 100 r / min, and the high-speed shearing head rotates at a speed of 3000 r / min. After the speed is stabilized, the remaining liquid materials (i.e., aqueous liquid materials) except for oil are pumped into the shear wet granulator (pumped into the top non-central position). The addition of aqueous liquid materials accounts for 9.5% of the total mass percentage, the temperature of the aqueous liquid materials is 25°C, and the second mixing time is calculated by a characteristic formula to be 20.3 s. After the second mixing time is completed, the discharge valve and the discharge baffle are immediately opened, and the stirring paddle and the high-speed shearing head continue to rotate at the original speed. The materials (i.e., wet powder) are quickly discharged within 5 s to prevent over-granulation of the wet powder. The aqueous liquid materials can include, but are not limited to, pasteurized milk, fermented milk, casein liquid, whey liquid, lactose liquid, fruit and vegetable juice, nut juice, pure water, etc. The ratio of solid to aqueous liquid material volume is 15 g / 100 mL;

[0055] 5. Drying: The materials (i.e., wet powder) after the second mixing are sent into the vacuum screw dryer, and the moisture of the materials is accurately adjusted again. The vacuum degree is -600 mbar, and the drying temperature is 50°C. After drying, the moisture content of the obtained compressed food powder is 8.3%.

[0056] 6. Forming: The compressed food powder obtained after drying is sent into the briquetting machine for compression molding.

[0057] 7. Microwave sterilization: The pressed product is sent into a microwave sterilization and air cooling machine by a conveying belt at a constant speed to complete the sterilization and cooling process;

[0058] 8. Packaging: The product enters a vacuum bubble packaging machine or a vacuum plastic packaging machine, etc. to complete the packaging;

[0059] 9. X-ray machine foreign matter detection: The product passes through an X-ray machine for foreign matter detection;

[0060] 10. Coding, boxing and stacking: After the film is sealed, it is cut, coded, boxed, stacked, and finally stored in the warehouse.

[0061] Example 2

[0062] 1. Material preparation: First, the material is cleaned and blown through an air shower tunnel, then it is divided, weighed, and fed into a temporary powder bin through a feeding station and a horizontal conveying screw;

[0063] 2. First mixing: The dry powder material is quantitatively conveyed from the temporary powder bin to the shear wet granulator, and the stirring paddle is started to mix the material. The stirring paddle speed is 100 r / min, and the first mixing time is 300 s. The dry powder material can include, but is not limited to, full-fat milk powder, skim milk powder, enzyme casein powder, membrane casein powder, hydrolyzed casein powder, hydrolyzed whey protein powder, lactose, concentrated whey protein powder, desalted whey powder, cocoa powder, fruit and vegetable powder, nut powder, compound minerals, compound vitamins, etc.

[0064] 3. Oil embedding: After the first mixing is completed, the stirring paddle continues to rotate at a speed of 100 r / min, and at the same time, the high-speed shearing head is started at a speed of 500 r / min. After the speed is stabilized, the oil liquid material is pumped into the shear wet granulator from the liquid material tank (pumped into the top non-central position). The oil liquid material temperature is 40℃, the oil embedding time is 300 s, and the material surface oil embedding is completed. The oil liquid material can include, but is not limited to, desalted anhydrous butter, shortening, whipping cream, anhydrous butter, palm oil, coconut oil, walnut oil, soybean oil, rapeseed oil, etc.

[0065] 4. Second Mixing: After the oil encapsulation is complete, the stirring paddle and high-speed shear head continue to operate. The rotation speeds are readjusted: stirring paddle speed 800 r / min, high-speed shear head speed 500 r / min. Once the speeds stabilize, the remaining liquid material (i.e., aqueous liquid material) other than the oil is pumped into the shear-type wet granulator (pumped from the top, not the center). The aqueous liquid material accounts for 3.5% of the total mass, and its temperature is 4℃. The second mixing time, calculated using the characteristic formula, is 25.1 s. Immediately after the second mixing time, the discharge valve and discharge baffle are opened. The stirring paddle and high-speed shear head maintain their original rotation speeds, and the material (i.e., wet powder) is rapidly discharged within 10 s to prevent over-granulation of the wet powder. The aqueous liquid material may include, but is not limited to, pasteurized milk, fermented milk, casein liquid, whey liquid, lactose liquid, fruit and vegetable juice, nut juice, and pure water. The volume ratio of the aqueous liquid material to the total aqueous liquid material is 9 g / 100 mL.

[0066] 5. Drying: The material after the second mixing (i.e., wet powder) enters a vacuum ribbon dryer, where the moisture content of the material is readjusted precisely. The vacuum degree is -400mbar, the drying temperature is 80℃, and the moisture content of the compressed food powder obtained after drying is 1.5% by mass.

[0067] 6. Molding: The compressed food powder obtained after drying is fed into a briquetting machine and pressed into shape;

[0068] 7. Microwave sterilization: The pressed and shaped products are fed into the microwave sterilization and air-cooling machine at a constant speed by a conveyor belt to complete the sterilization and cooling process;

[0069] 8. Packaging: The product enters a vacuum blister packaging machine or vacuum sealing packaging machine, etc., to complete the packaging;

[0070] 9. X-ray foreign object detection: The product passes through an X-ray machine for foreign object detection;

[0071] 10. Coding and Packaging: After sealing, cut, code, pack, and stack the products before finally putting them into storage.

[0072] Example 3

[0073] 1. Material preparation: First, the material passes through an air shower tunnel to clean its surface. Then, after being divided and weighed, it enters the temporary powder storage silo via the feeding station and the horizontal conveyor screw.

[0074] 2. First mixing: The dry powder material is quantitatively delivered from the temporary storage powder bin to the shear wet granulator, and the stirring paddle is started to mix the material, the stirring paddle rotates at 800 r / min, and the first mixing time is 15 s. The dry powder material can include, but is not limited to, full-fat milk powder, skim milk powder, enzyme casein powder, membrane casein powder, hydrolyzed casein powder, hydrolyzed whey protein powder, lactose, concentrated whey protein powder, desalted whey powder, cocoa powder, fruit and vegetable powder, nut powder, compound minerals, compound vitamins, etc.

[0075] 3. Oil embedding: After the first mixing is completed, the stirring paddle continues to rotate at the adjusted speed, and at the same time, the high-speed shearing head is started, rotating at 3000 r / min. After the speed is stabilized, the oil liquid material is pumped into the shear wet granulator from the liquid material tank (pumped into the top non-central position), and the oil liquid material is at a temperature of 80°C. The oil embedding time is 10 s, and the material surface oil embedding is completed. The oil liquid material can include, but is not limited to, desalted anhydrous butter, shortening, whipping cream, anhydrous butter, palm oil, coconut oil, walnut oil, soybean oil, rapeseed oil, etc.

[0076] 4. Second mixing: After the oil embedding is completed, the stirring paddle and the high-speed shearing head continue to rotate at the adjusted speed. The stirring paddle rotates at 50 r / min, and the high-speed shearing head rotates at 5000 r / min. After the speed is stabilized, the remaining liquid material (i.e., aqueous liquid material) except for oil is pumped into the shear wet granulator (pumped into the top non-central position). The addition of aqueous liquid material accounts for 15% of the total mass percentage, and the temperature of the aqueous liquid material is 50°C. The second mixing time is calculated by a characteristic formula to be 6.0 s. After the second mixing time is completed, the discharge valve and the discharge baffle are immediately opened, and the stirring paddle and the high-speed shearing head continue to rotate at the original speed. Within 3 s, the material (i.e., wet powder) is quickly discharged to prevent over-granulation of the wet powder. The aqueous liquid material can include, but is not limited to, pasteurized milk, fermented milk, casein liquid, whey liquid, lactose liquid, fruit and vegetable juice, nut juice, pure water, etc. The ratio of solid to aqueous liquid material volume is 30 g / 100 mL.

[0077] 5. Drying: The material (i.e., wet powder) after the second mixing is entered into the vacuum spiral belt dryer, and the moisture of the material is precisely adjusted. The vacuum degree is -900 mbar, and the drying temperature is 40°C. After drying, the obtained compressed food powder has a moisture mass percentage of 12%;

[0078] 6. Forming: The compressed food powder obtained after drying is sent to the briquetting machine for compression molding;

[0079] 7. Microwave sterilization: The compression molded product is sent into the microwave sterilization and air cooling machine at a constant speed by the conveyor belt to complete the sterilization and cooling process;

[0080] 8. Packaging: The product enters a vacuum blister packaging machine or vacuum sealing packaging machine, etc., to complete the packaging;

[0081] 9. X-ray foreign object detection: The product passes through an X-ray machine for foreign object detection;

[0082] 10. Coding and Packaging: After sealing, cut, code, pack, and stack the products before finally putting them into storage.

[0083] Example 4

[0084] The method is the same as in Example 1, except that the second mixing time is adjusted to 15 seconds.

[0085] Example 5

[0086] The method is the same as in Example 1, except that the second mixing time is adjusted to 25 seconds.

[0087] Comparative Example 1

[0088] Using the traditional trough-type dry mixing process, the raw materials are the same as in Example 1. The mixing method includes: putting all kinds of powder and liquid raw materials into the mixing tank, starting the stirring paddle, mixing for 2-5 minutes, stirring paddle speed 20-80 rpm, stopping the stirring after visually observing that the mixture is uniform, taking out the mixture and drying and molding it as in Example 1.

[0089] Detection Example 1

[0090] The products prepared in Examples 1, 2, 3, and Comparative Example 1 were subjected to appearance inspection, and the results are as follows: Figure 1 As shown. Compared with Comparative Example 1 (traditional tank dry mixing process), the products prepared in Examples 1-3 have high mixing uniformity, good oil emulsification effect, sufficient water dispersion, smooth and glossy surface, smooth edges, and good batch-to-batch stability.

[0091] Detection Example 2

[0092] The products prepared using Examples 1, 4, and 5, wherein the state of the second mixing endpoint is as follows: Figure 2 As shown, the product obtained is as follows: Figure 3 As shown, the product's detailed condition is as follows: Figure 4 As shown. The second mixing endpoint is after the wet powder is discharged from the shear-type wet granulator and before drying.

[0093] Regarding the second mixing endpoint state: the powder in Example 1 is in a loose state, the oil emulsification effect is good, the moisture is fully dispersed, and the second mixing is uniform; the powder in Example 4 is obviously uneven in texture and clumped together; the powder in Example 5 is obviously over-granulated and has formed large aggregates.

[0094] For the overall state of the final product: the surface of the final product of Example 1 is smooth and glossy, and the edge is smooth; the surface of the final product of Example 4 is visible loose powder, the modeling edge is not smooth, and the lines are uneven; the surface of the final product of Example 5 is smooth, but the overall texture is soft, and the modeling edge is curved and collapsed outward.

[0095] For the detail state of the final product: the details of the final product of Example 1 are smooth and uniform in texture; the final product of Example 4 has rough edges and powder particles due to incomplete demolding; the final product of Example 5 has visible grease separation and obvious color patches.

[0096] The products prepared in Examples 4 and 5 are slightly worse than the product prepared in Example 1.

[0097] Similarly, using the same molding method, the mixture prepared in Comparative Example 1 is used as the raw material to prepare the product. The products prepared in Examples 4 and 5 have obvious advantages in product state, shape, taste, etc. compared with the product of Comparative Example 1, but the products prepared in Examples 4 and 5 are slightly worse than the product prepared in Example 1 in product state, shape, taste, etc.

[0098] In terms of taste, the product prepared in Example 1 has a more delicate, soft and sticky taste, no obvious particle feeling, and no grease leaching. The product prepared in Comparative Example 1 has a relatively rough taste, local hard block, particle feeling, uneven softness, grease leaching, and cannot meet the needs of consumers for taste. The products prepared in Examples 4 and 5 are slightly worse than the product prepared in Example 1 in taste, but stronger than the product prepared in Comparative Example 1, and still meet the requirements of consumers for taste.

[0099] From the above description, it can be seen that the above-mentioned embodiments of the present application achieve the following technical effects: by mixing a plurality of raw materials in a shearing wet granulator, a compression food powder with good uniformity, oil emulsification effect, and water dispersion effect can be obtained. The powder state of the same batch is consistent, and the powder difference between different batches is small. Especially, by using the above formula, the second mixing time is calculated according to the stirring paddle speed, the shearing head speed, and the percentage of the added water-based liquid material in the total mass, the mixing degree is accurately controlled. Further, using the mixed and uniform compression food powder to press the food, the obtained food has high mixing uniformity, good oil emulsification effect, sufficient water dispersion, smooth surface and glossy edge, good taste, and good batch stability.

[0100] The above merely provides the preferred embodiments of the present application, and is not used to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modifications, equivalent replacements, improvements, etc. made within the principles and technical scope of the present application shall fall into the scope of the present application.

Claims

1. A method of preparing a compressed food powder, characterized by, The preparation method comprises: a) first mixing a plurality of dry powder materials by using a wet granulator to obtain dry powder mixed materials; b) adding a fat liquid material to the dry powder mixed materials and performing fat embedding stirring to obtain fat embedding materials; c) adding an aqueous liquid material to the fat embedding materials to obtain a semi-finished premix; second mixing the semi-finished premix to obtain wet powder; before the wet powder forms particles, discharging the wet powder from the wet granulator, drying to obtain the compressed food powder; In the c), the calculation formula of the time for performing the second mixing is ; wherein t is the time of the second mixing, in seconds; V1 is the rotating speed of the stirring paddle of the wet granulator in the second mixing, in r / min; V2 is the rotating speed of the shearing head of the wet granulator in the second mixing, in r / min; w1 is the percentage of the mass of the added aqueous liquid material to the total mass of the wet powder, in %; w2 is the mass of solid contained in 100 milliliters of the aqueous liquid material, in g / 100 mL; T is the temperature of the aqueous liquid material, in ℃; The dry powder materials comprise any one or more of the following: whole milk powder, skim milk powder, enzyme casein powder, membrane casein powder, hydrolyzed casein powder, hydrolyzed whey protein powder, lactose, concentrated whey protein powder, desalted whey powder, cocoa powder, fruit and vegetable powder, nut powder, compound minerals or compound vitamins; The c) comprises: adjusting the rotating speed of the stirring paddle of the wet granulator to 50-800 r / min, the rotating speed of the shearing head of the wet granulator to 500-5000 r / min, after the rotating speed is stabilized, adding the aqueous liquid material to the wet granulator, the percentage of the mass of the added aqueous liquid material to the total mass of the wet powder is 3.5-15%, wherein the temperature of the aqueous liquid material is 4-50 ℃, and the second mixing is performed.

2. The production method according to claim 1, characterized by, The fat liquid material comprises any one or more of the following: butter, shortening, palm oil, coconut oil, walnut oil, soybean oil or rapeseed oil.

3. The preparation method according to claim 1, characterized in that, The aqueous liquid material comprises any one or more of the following: pasteurized milk, fermented milk, casein liquid, whey liquid, lactose liquid, fruit and vegetable juice, nut juice or pure water.

4. The production method according to claim 3, characterized by, The mass of solid contained in 100 milliliters of the aqueous liquid material is 9-30 g / 100 mL.

5. The production method according to any one of claims 1 to 4, characterized by, In the a), the rotating speed of the stirring paddle of the wet granulator in the first mixing is 100-800 r / min, and the time of the first mixing is 15-300 s.

6. The production method according to any one of claims 1 to 4, characterized by, The b) comprises: adjusting the rotating speed of the stirring paddle of the wet granulator to 100-800 r / min, the rotating speed of the shearing head of the wet granulator to 500-3000 r / min, after the rotating speed is stabilized, adding the fat liquid material to perform the fat embedding stirring, wherein the temperature of the fat liquid material is 40-80 ℃, and the time of the fat embedding stirring is 10-300 s.

7. The production method according to any one of claims 1 to 4, characterized by, After the second mixing is completed, the stirring paddle and the shearing head of the wet granulator remain at the original rotating speed without stopping, and the wet powder is discharged from the wet granulator within 3-10 s; or After the second mixing is completed, the stirring paddle and the shearing head of the wet granulator are stopped, and the wet powder in the wet granulator is sucked out by a vacuum suction device.

8. The production method according to any one of claims 1 to 4, characterized by, The wet granulator comprises a shearing wet granulator.

9. The production method according to any one of claims 1 to 4, characterized by, The wet powder is dried to obtain the compressed food powder with a moisture mass percentage of 1.5-12%; The vacuum degree of the drying is-400~-900 mbar, and the temperature of the drying is 40-80 DEG C.

10. The production method according to any one of claims 1 to 4, characterized by, The device used for the drying comprises a vacuum screw belt dryer.

11. A method of preparing a compressed food product, characterized by, The method comprises: obtaining the compressed food powder by using the preparation method of the compressed food powder according to any one of claims 1-10, and compressing and forming the compressed food powder to obtain the compressed food.

12. The method of claim 11, wherein, The compressed food comprises dairy products, cakes or biscuits.

13. The method of claim 11, wherein, The compressed food comprises chewable milk powder blocks, chewable milk powder cheese, Fuling cakes, eight-treasure cakes or protein bars. The compressed food comprises chewable milk powder blocks, chewable milk powder cheese, Fuling cakes, eight-treasure cakes or protein bars.

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