Boiling water brewing type milk soup powder instant food and preparation method thereof

Abstract

The invention relates to a boiled water brewing type milk soup powder instant food and a preparation method thereof, and the milk soup powder comprises the following components in parts by weight: 45-55 parts of milk powder and 45-55 parts of cheese protein powder. Based on the total weight of the milk powder and the cow cheese protein powder, 12%-14% of a food instantizer, 0.2%-0.4% of an emulsifier, 3%-5% of a food adhesive, 1%-3% of dietary fibers and 2%-4% of a coagulator are included. The milk soup powder in a container can be instantly dissolved into liquid by adding boiled water at the temperature of more than 95 DEG C, and can be solidified into a bean curd jelly state hot soup type milk soup food which is convenient for various people to eat anytime and anywhere, is high in protein content, can meet the nutritional requirement of consumers on high protein intake, and has a good market prospect. And upgrading and broadening of a new technology of instant food of the jellied bean curd state milk soup from a hot water beverage technology to a boiled water brewing technology of the traditional milk powder are facilitated.

Description

Technical Field

[0001] This application originates from the National 863 High-Tech Development Program Project 2006AA10Z328 "Key Technologies for Surface Modification of Soy Protein Particles and Regulation of Physical Properties of Soymilk Powder", which extends the plant protein food and beverage processing technology to the animal protein beverage and food processing industry. It belongs to the fields of modern agriculture, modern food, and bioengineering technology, and specifically relates to a water-infused milk jelly powder instant food and a preparation method thereof. Background Art

[0002] Milk is rich in nutrition, and its main components include water, protein, fat, lactose, minerals, etc. There are many varieties of traditional dairy products, which can be divided into several types, such as liquid milk, milk powder, condensed milk, milk fat, cheese, etc., such as high calcium milk, whole milk, fermented milk, milk beverage, infant milk powder, children's milk powder, middle-aged and elderly health milk powder, cream, formula condensed milk, original cheese, whey powder, etc. The production technology of these dairy products is mature. In recent years, the production of soft and solid cheese re-products, cheese sticks for children and other small foods has emerged in China.

[0003] As a major category of dairy products, milk powder has various traditional hot beverage-type milk powder products in the milk powder market, including various types of infant milk powder, children's milk powder, middle-aged and elderly health milk powder, whole milk powder, etc. The above milk powder products belong to traditional beverage-type products, and the product types are still relatively single and fixed, and have not broken through the existing "ceiling" of milk powder beverage attributes. Therefore, it is urgent to expand the product types of milk powder products and complete the transformation of industrial technology upgrading. Summary of the invention

[0004] Based on this, one or more embodiments of the present application provide a milk pudding powder convenience food that can be brewed with boiling water and a preparation method thereof. The milk pudding powder convenience food uses milk powder and milk casein powder as main raw materials, and aims to promote the technical upgrading and transformation of traditional milk powder from hot water beverage technology to tofu-like milk pudding convenience food technology that can be brewed with boiling water, thereby breaking through the "ceiling" of the beverage properties of traditional milk powder products and broadening the product types of milk powder products.

[0005] One or more embodiments of the present application provide a milk jelly powder instant food that can be brewed with boiling water, comprising the following components:

[0006] In parts by weight, 45-55 parts of milk powder, 45-55 parts of milk casein powder; and,

[0007] Calculated by weight percentage based on the total weight of milk powder and milk casein powder, the ingredients include 12% to 14% of food quick dissolving agent, 0.2% to 0.4% of emulsifier, 3% to 5% of food adhesive, 1% to 3% of edible fiber, and 2% to 4% of coagulant.

[0008] In one embodiment, the instant milk jelly powder food satisfies one or more of the following conditions:

[0009] (1) The milk powder is selected from any one of whole milk powder, skimmed milk powder, low-fat milk powder and fat-free lactose-free milk powder;

[0010] (2) Food dissolving agents include maltodextrin;

[0011] (3) The emulsifier includes one or more of phospholipids, lecithin, modified soybean lecithin and enzymatically hydrolyzed soybean lecithin;

[0012] (4) Food adhesives include one or more of milk casein powder, gelatin, carrageenan, and sodium alginate;

[0013] (5) Dietary fiber includes one or more of sodium alginate, cellulose, microcrystalline cellulose, sodium carboxymethyl cellulose, and methyl cellulose; and,

[0014] (6) The coagulant includes one or more of calcium magnesium brine, calcium sulfate and glucono-δ-lactone (abbreviated as: lactone).

[0015] In one embodiment, the components of the above-mentioned fat-free lactose milk powder are, by weight percentage, protein content ≥38%, fat content ≥42%, carbohydrate content ≤9.5%, and ash and water ≥9.5%.

[0016] In one embodiment, the above-mentioned fat-free lactose milk powder is prepared by a method comprising the following steps:

[0017] Step 1: Add alkaline water with a pH value of 9.0 to 9.5 to the qualified raw milk for alkali dissolution and dilution, adjust the pH value to neutral, and prepare diluted milk;

[0018] Step 2: heat and homogenize the diluted milk, and then heat and cook it to prepare cooked milk liquid;

[0019] Step 3: After cooling the cooked milk liquid to 72°C-82°C, add a coagulant to quench the brine and stir to prepare a tofu-like brain-water two-phase body;

[0020] Step 4: stirring and breaking the above-mentioned brain-water two-phase body, and then centrifuging and separating, discarding the separated water and water-soluble substances, and collecting the protein mud;

[0021] Step 5: Dissolve the diluted protein mud with alkaline water having a pH value of 9.0 to 9.5 to prepare a dilute milk solution having a neutral pH value, and heat and homogenize the dilute milk solution;

[0022] Step 6: sterilize the heated and homogenized dilute milk liquid at high temperature, then concentrate and cool it to prepare concentrated milk liquid; and,

[0023] Step 7: Spray-dry the concentrated milk to prepare fat-free lactose milk powder.

[0024] In one embodiment, the milk jelly powder instant food comprises the following components:

[0025] In parts by weight, 50 parts of milk powder, 50 parts of milk casein powder; and,

[0026] Calculated by weight percentage based on the total weight of the milk powder and the milk casein powder, the invention comprises 13% maltodextrin, 0.3% lecithin, 3% coagulant, 3% sodium alginate, and 4% milk casein powder as a food adhesive.

[0027] One or more embodiments of the present application also provide a method for preparing a milk jelly powder instant food that can be brewed with boiling water. The method comprises the steps of mixing the components in any of the above embodiments to prepare a milk jelly powder instant food that can be brewed with boiling water.

[0028] In one embodiment, the preparation method comprises the following steps:

[0029] The food dissolving agent, emulsifier, food adhesive and edible fiber are mixed, and alkaline water is added to prepare a granulating liquid with a neutral pH value;

[0030] Mixing milk powder, milk casein powder, coagulant and other auxiliary materials evenly to prepare mixed powder; and,

[0031] The mixed powder is sprayed with granulation liquid to carry out agglomeration and granulation to prepare a coagulant-containing water-infused milk pudding powder instant food (abbreviated as halogen-containing granulated powder).

[0032] In one embodiment, the above preparation method satisfies one or more of the following conditions:

[0033] (I) the alkaline water comprises a phosphate solution having a pH value of 9.0 to 9.5; optionally, the phosphate in the phosphate solution comprises one or a combination of trisodium phosphate and sodium tripolyphosphate;

[0034] (II) the weight percentage of the solute in the granulation liquid is 15% to 20%; and,

[0035] (III) Agglomeration granulation: A granulation liquid is sprayed onto the negative pressure hot air boiling mixed powder in an agglomeration granulator to granulate the mixed powder, and the mixed powder is dried to a moisture content of ≤4.5wt% to prepare a coagulant-containing milk pudding powder instant food (abbreviated as halogen-containing granulated powder). The pH value of the distilled water rehydration solution is 6.9-7.1.

[0036] In another optional embodiment, the above preparation method comprises the following steps:

[0037] The food dissolving agent, emulsifier, food adhesive and edible fiber are mixed, and alkaline water is added to prepare a granulating liquid with a neutral pH value;

[0038] The milk powder and the milk casein powder are mixed evenly to prepare a mixed powder;

[0039] The mixed powder is sprayed with granulation liquid for agglomeration and granulation and then packaged separately, and the coagulant is packaged separately to prepare a milk jelly powder instant food that can be brewed with boiling water. The pH value of the terminal milk jelly powder distilled water rehydration liquid is 6.9-7.1.

[0040] In one embodiment, the above preparation method satisfies one or more of the following conditions:

[0041] I) alkaline water includes a phosphate solution with a pH value of 9.0 to 9.5; optionally, the phosphate in the phosphate solution includes one of trisodium phosphate and sodium tripolyphosphate or a combination of the two;

[0042] II) The weight percentage of solute in the granulation liquid is 15%~20%;

[0043] III) Agglomeration granulation: using an agglomeration granulator to spray granulation liquid onto the negative pressure hot air boiling mixed powder in the machine, and drying to a moisture content of ≤4.5wt% to obtain dry granulated powder, and packaging this large-particle granulated powder separately; and,

[0044] IV) The weight percentage of the separately packaged coagulant to the separately packaged granulated powder is 2% to 4%, and the separately packaged coagulant and the separately packaged granulated powder are packaged in the same container to prepare a terminal boiling water-infused milk jelly powder instant food.

[0045] This application has at least the following beneficial effects:

[0046] The instant milk jelly powder food of the present application is mainly composed of milk powder and milk casein powder, supplemented with food dissolving agent, emulsifier, food adhesive, edible fiber and coagulant. It can be dissolved into liquid by directly pouring boiling water over 95°C and stirring in the container, and the activity of the hydrogel of the milk protein "brine dot tofu" package can be restored. After standing for more than 5 minutes, it can be directly made into brain; another kind of milk jelly powder with separate powder and coagulant is separately packaged, and after boiling water slurry, brine is added, stirred, and stood for more than 5 minutes, it will solidify into hot soup type milk jelly in the state of tofu brain; it is suitable for all kinds of people to eat anytime and anywhere in places with boiling water. The instant milk jelly powder food contains rich pure milk animal protein, which can meet the nutritional needs of consumers for high protein intake and is convenient to eat; the product type is novel, which is conducive to promoting the technical upgrading and transformation of traditional milk powder from hot water beverage technology to boiling water brewing to form tofu brain milk jelly convenience food technology, thereby breaking through the "ceiling" of beverage attributes of traditional milk powder products, broadening the product types of milk powder products, and filling the technical gap in the milk powder industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] In order to more clearly illustrate the technical solutions in the embodiments of the present application and to more completely understand the present application and its beneficial effects, the following is a brief introduction to the drawings required for the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application, and those skilled in the art can obtain other drawings based on these drawings without creative work.

[0048] Figure 1 A process flow chart of preparing milk jelly powder instant food according to an embodiment;

[0049] Figure 2 A process flow chart of preparing milk jelly powder instant food according to another embodiment;

[0050] Figure 3 This is a structural morphology diagram of the agglomerated granular powder of the instant milk jelly powder food prepared in Example 1;

[0051] Figure 4 This is a schematic diagram of the state of the milk jelly powder instant food prepared in Example 1 being prepared into milk jelly with boiling water;

[0052] Figure 5 This is a schematic diagram of the state of the milk jelly powder instant food prepared in Example 8 being mixed with boiling water to form milk jelly. DETAILED DESCRIPTION

[0053] The present application will be further described in detail below in conjunction with the accompanying drawings, embodiments and examples. It should be understood that these embodiments and examples are only used to illustrate the present application and are not used to limit the scope of the present application. The purpose of providing these embodiments and examples is to make the understanding of the disclosure of the present application more thorough and comprehensive. It should also be understood that the present application can be implemented in many different forms, is not limited to the embodiments and examples described herein, and those skilled in the art can make various changes or modifications without violating the connotation of the present application, and the equivalent form obtained also falls within the protection scope of the present application. In addition, in the description below, a large number of specific details are given in order to provide a more comprehensive understanding of the present application, and it should be understood that the present application can be implemented without one or more of these details.

[0054] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing implementation modes and embodiments and are not intended to limit this application.

[0055] the term

[0056] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0057] As used herein, "plurality", "multiple", "multiple times", "plurality", etc., unless otherwise specified, refer to a number greater than or equal to 2. For example, "one or more" means one or greater than or equal to two.

[0058] The "combination", "any combination thereof", "any combination thereof" and the like used herein include all suitable combinations of any two or more of the listed items.

[0059] In this application, "optionally", "optional", and "optional" mean optional or dispensable, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent.

[0060] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0061] In this application, when it comes to numerical intervals (i.e., numerical ranges), unless otherwise specified, the optional numerical distribution is considered continuous within the above numerical interval and includes the two numerical endpoints (i.e., the minimum value and the maximum value) of the numerical range, as well as each numerical value between the two numerical endpoints. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges included therein.

[0062] All documents mentioned in this application are cited as references in this application, just as each document is cited as reference separately. Unless they conflict with the application purpose and / or technical solution of this application, the cited documents involved in this application are cited with all contents and all purposes. When the cited documents are involved in this application, the definitions of relevant technical features, terms, nouns, phrases, etc. in the cited documents are also cited. When the cited documents are involved in this application, the examples and preferred methods of the cited relevant technical features can also be incorporated into this application as references, but are limited to the implementation of this application. It should be understood that when the cited content conflicts with the description in this application, the present application shall prevail or be modified adaptively according to the description of this application.

[0063] Each step in the flowchart involved in the present application is displayed in sequence according to the indication of the arrow, but these steps are not necessarily executed in sequence in the order indicated by the arrow. Unless clearly stated in this article, there is no strict order restriction on the execution of these steps, and these steps can be executed in other orders. Moreover, at least a part of the steps in the flowchart involved in each embodiment may include multiple steps or multiple stages, and these steps or stages are not necessarily executed at the same time, but can be executed at different times.

[0064] Food dissolving agents: Food excipients or additives used to improve the solubility and dispersibility of products, such as maltodextrin.

[0065] Emulsifier: A substance that can improve the surface tension between the various constituent phases in an emulsified system to form a uniform dispersion or emulsion. It is also called a surfactant, or a food additive that can make immiscible oils (hydrophobic substances) and water (hydrophilic substances) form a stable emulsion, such as lecithin, modified soybean lecithin, etc.

[0066] Food adhesive: An ingredient that provides viscosity to bond and agglomerate separated particles into larger particles. The food adhesive described in this article may include traditional food thickeners, such as gelatin, carrageenan, pectin, modified starch, etc., and may also include other food auxiliary materials and food raw materials that can provide bonding properties, such as milk casein powder.

[0067] Edible fiber: Edible cellulose additives can provide thickening and stabilizing effects, such as sodium alginate, cellulose, microcrystalline cellulose, sodium carboxymethyl cellulose, methyl cellulose, etc.

[0068] Coagulant: A substance that stabilizes the food structure or keeps the food tissue structure unchanged but enhances the viscosity of solids. Coagulants can generally solidify colloids (such as pectin, protein, etc.) in food into an insoluble gel state. For example, calcium magnesium brine (abbreviated as: brine), calcium sulfate (plaster of Paris powder) and glucono-δ-lactone (abbreviated as: lactone).

[0069] Brain-water two-phase body: the food and water organization system in the tofu brain state.

[0070] Protein mud: an organized, soft solid high-protein body that can be picked up by hand, soluble in alkaline water but insoluble in ordinary water.

[0071] Powder-water ratio of tofu brain: the ratio of the weight of powder and the volume of boiling water when the powder is added with boiling water to form tofu brain. It reflects the activity of the protein-encapsulated hydrogel in the powder, that is, the less powder is used to make tofu brain, the greater the amount of water contained; if the ratio of the water contained is dozens of times larger than the amount of powder used, the better the activity of the protein-encapsulated hydrogel; when the same amount of powder is made into tofu brain, the greater the amount of water contained, the better the activity of the protein-encapsulated hydrogel.

[0072] There are many varieties of traditional dairy products, which can be divided into several types such as liquid milk, milk powder, condensed milk, milk fat, cheese, etc. The production technology of these dairy products is mature. Among them, milk powder mainly includes various types of infant milk powder, children's milk powder, middle-aged and elderly health milk powder, whole milk powder and other traditional hot water beverage type milk powder products. In recent years, the production of soft solid cheese re-products, cheese sticks for children and other small foods has also emerged in China. Soft solid cheese belongs to traditional gel food. Traditional gel food refers to traditional water-encapsulated gel food of animal and plant protein, which can be roughly divided into three categories: the first category, cold gel food, usually a water solution containing ≥8wt% of animal and plant protein is left to stand at a temperature of 5-20℃ for more than 8 hours, and automatically solidified into a gel food with protein wrapped in water. For example, the broth after cooking meat is left to stand and cold until solidified to become the so-called meat skin jelly, national standard GB19299 jelly, raw milk concentrate, fermented milk jelly, etc. The second category, hot gel food, the representative type is the tofu-like egg custard formed by heating and steaming eggs with water. The third category is additive-assisted hot gel foods. The representative type is the protein gel brain formed by the brine after the soy milk is cooled down after being cooked, such as various tofu (old tofu, whole tofu, brine tofu, lactone tofu, etc.), tofu pudding, tofu brain, etc. The additives mainly refer to food additives such as calcium magnesium salt brine, glucono-δ-lactone, sodium tripolyphosphate, etc. that can make protein hydrogel or increase the activity of the gel.

[0073] Whether it is traditional milk powder products or traditional gel foods, there is the problem that the product types are still relatively single and fixed. Therefore, it is urgent to expand the product types of milk powder products and gel foods to complete industrial upgrading and transformation.

[0074] In order to solve the above technical problems, the first aspect of the present application provides a milk jelly powder instant food that can be brewed with boiling water, comprising the following components:

[0075] In parts by weight, 45-55 parts of milk powder, 45-55 parts of milk casein powder; and,

[0076] Calculated by weight percentage based on the total weight of milk powder and milk casein powder, the ingredients include 12% to 14% of food quick dissolving agent, 0.2% to 0.4% of emulsifier, 3% to 5% of food adhesive, 1% to 3% of edible fiber, and 2% to 4% of coagulant.

[0077] Optionally, in the above components, in parts by weight, milk powder is, for example, 45 parts, 48 ​​parts, 50 parts, 52 parts, 55 parts, and milk casein powder is, for example, 45 parts, 48 ​​parts, 50 parts, 52 parts, 55 parts. In terms of weight percentage based on the total weight of milk powder and milk casein powder, the food dissolving agent can be 12%, 12.5%, 13%, 13.5%, 14%, the emulsifier can be 0.2%, 0.3%, 0.4%, the food adhesive can be 3%, 3.5%, 4%, 4.5%, 5%, the edible fiber can be 1%, 1.5%, 2%, 2.5%, 3%, and the coagulant can be 2%, 2.5%, 3%, 3.5%, 4%.

[0078] Among them, the above-mentioned milk casein protein powder is a product made from milk or dairy products through acid method, enzyme method or membrane separation process. The milk casein protein powder used in this application meets the following requirements: soluble in alkaline water without foam, allowed to be insoluble in ordinary water and have lumps, protein content ≥91%, water content ≤5%, other ingredients ≤4%, (after dissolving in distilled water) pH value 6.9~7.1.

[0079] The instant milk jelly powder food of the present application is mainly composed of milk powder and milk casein powder, supplemented with food dissolving agent, emulsifier, food adhesive and coagulant. It can be dissolved into liquid by directly pouring boiling water over 95°C and stirring in the container, and the activity of the hydrogel of the milk protein "brine dot tofu" package can be restored. After standing for more than 5 minutes, it can be directly made into brain. Another kind of milk jelly powder with separate powder and coagulant is separately packaged. After boiling water slurry, brine, stirring, and standing for more than 5 minutes, it will solidify into hot soup type milk jelly in the state of tofu brain, which is suitable for all kinds of people to eat anytime and anywhere in places with boiling water. The instant milk jelly powder food contains rich pure milk animal protein, which can meet the nutritional needs of consumers for high protein intake and is convenient to eat; the product type is novel, which is conducive to promoting the technical upgrading and transformation of traditional milk powder from hot water beverage technology to boiling water brewing to form tofu brain milk jelly convenience food technology, thereby breaking through the "ceiling" of beverage attributes of traditional milk powder products, broadening the product types of milk powder products, and filling the technical gap in the milk powder industry.

[0080] In the above embodiment, the instant milk jelly powder food prepared with boiling water satisfies one or more of the following conditions:

[0081] (1) The milk powder is selected from any one of whole milk powder, skimmed milk powder, low-fat milk powder and fat-free lactose-free milk powder;

[0082] (2) Food dissolving agents include maltodextrin;

[0083] (3) The emulsifier includes one or more of phospholipids, lecithin, modified soybean lecithin and enzymatically hydrolyzed soybean lecithin;

[0084] (4) Food adhesives include one or more of milk casein, gelatin, and carrageenan;

[0085] (5) Dietary fiber includes one or more of sodium alginate, cellulose, microcrystalline cellulose, sodium carboxymethyl cellulose, and methyl cellulose; and,

[0086] (6) The solidifying agent includes one or more of calcium magnesium brine, calcium sulfate (plaster of Paris) and glucono-δ-lactone.

[0087] In some embodiments, the components in the above-mentioned fat-free lactose milk powder are, by weight percentage, protein content ≥38%, fat content ≥42%, carbohydrate content ≤9.5%, and ash and water ≥9.5%.

[0088] In some embodiments, the above-mentioned fat-free lactose milk powder is prepared by a method comprising the following steps:

[0089] Step 1: Add alkaline water with a pH value of 9.0-9.5 to the qualified raw milk for alkaline dissolution and dilution, adjust the pH value to neutral, and prepare diluted milk.

[0090] Optionally, the dry solid content of the raw milk in step 1 is 10wt% to 13wt%, for example, the dry solid content of the raw milk can be 10wt%, 10.5wt%, 11wt%, 11.5wt%, 12wt%, 12.5wt% or 13wt%; the alkaline water can be a phosphate solution. Further optionally, the phosphate in the phosphate solution includes one or a combination of trisodium phosphate and sodium tripolyphosphate, and the pH value of the phosphate solution can be 9.0, 9.2, 9.4 or 9.5. More optionally, the dry solid content of the prepared diluted milk is 7wt% to 10wt%, for example, 7wt%, 7.5wt%, 8wt%, 8.5wt%, 9wt%, 9.5wt% or 10wt%.

[0091] Step 2: Heat the diluted milk to homogenize, and then heat it to cook it to prepare cooked milk liquid.

[0092] In one example, steam direct heating is used to heat the diluted milk to 50-55°C and homogenize it at a pressure of 2.5-3.5 MPa. The homogenized diluted milk is then heated to 98-100°C and kept for 2-3 minutes to prepare cooked milk. For example, the temperature of the diluted milk after heating is 50°C, 51°C, 52°C, 53°C, 54°C or 55°C; a 25 MPa universal homogenizer can be used for homogenization and refinement, and the pressure used is 2.5 MPa, 2.7 MPa, 3.0 MPa, 3.3 MPa or 3.5 MPa; the homogenized diluted milk is heated to 98°C, 99°C or 100°C; and the holding time is 2 minutes, 2.4 minutes, 2.8 minutes or 3 minutes.

[0093] Step 3: After cooling the cooked milk to 72°C~82°C, add a coagulant, add brine and stir to prepare a tofu-like brain-water two-phase body.

[0094] Optionally, the cooked milk liquid is cooled to, for example, 72°C, 74°C, 76°C, 78°C, 80°C or 82°C, and a coagulant is added under the condition that the cooked milk liquid flows; the amount of the coagulant added is 1.2% to 1.5% of the weight of the cooked milk liquid, for example, 1.2%, 1.3%, 1.4% or 1.5%; the coagulant is selected from one or more of calcium magnesium brine, calcium sulfate (plaster of Paris powder) and glucono-δ-lactone.

[0095] Step 4: Stir and break up the brain-water two-phase body, then centrifuge and discard the separated water and water-soluble substances, and collect the protein mud.

[0096] Exemplarily, brain water separation adopts a continuous centrifugal separation method with a separation factor ≥ 3000, and the continuous centrifugal separation method can adopt a sedimentation-type horizontal continuous separator.

[0097] Step 5: Use alkaline water with a pH value of 9.0 to 9.5 to dissolve and dilute the protein mud to prepare a dilute milk solution with a neutral pH value, and heat the dilute milk solution to homogenize it.

[0098] In one example, the alkaline water in step 5 can be a phosphate solution; the phosphate in the phosphate solution includes one or a combination of trisodium phosphate and sodium tripolyphosphate, and the pH value of the phosphate solution can be 9.0, 9.2, 9.4 or 9.5. Optionally, the water content of the protein mud is 67% to 70%, such as 67%, 68%, 69% or 70%, and the pH value of the protein mud is 5.7 to 5.8, such as 5.7, 5.73, 5.76, 5.78, 5.79 or 5.8; the dry solid content of the dilute milk is 7wt% to 10wt%, such as 7wt%, 7.5wt%, 8wt%, 9wt%, 9.5wt% or 10wt%. Further optionally, the conditions for heating and homogenizing the dilute milk include: heating to 50°C-55°C, and homogenizing and refining at a pressure of 2.5Mpa-3.5Mpa. For example, the dilute milk is heated to 50°C, 52°C, 54°C or 55°C, and can be homogenized and refined using a 25 Mpa universal homogenizer. The pressure used is, for example, 2.5Mpa, 2.7Mpa, 2.9Mpa, 3.0Mpa, 3.2Mpa or 3.5Mpa.

[0099] Step 6: sterilize the heated and homogenized dilute milk liquid at high temperature, and then concentrate and cool it to prepare concentrated milk liquid;

[0100] Optionally, a three-stage steam jet pump is used for heating in series, so that the dilute milk reaches a sterilization temperature of 121°C to 125°C within 4 to 5 seconds, and directly enters the concentration until the dry solid content of the concentrated milk reaches 15wt% to 20wt% and the temperature is 50 to 52°C. The sterilization temperature is, for example, 121°C, 122°C, 123°C, 124°C, and 125°C, and the concentration is, for example, 15wt%, 18wt%, and 20wt% of the concentrated milk, and the temperature is, for example, 50°C, 51°C, and 52°C.

[0101] Step 7: Spray-dry the concentrated milk to prepare fat-free lactose milk powder.

[0102] Exemplarily, the temperature of the concentrated milk entering the spray drying tower is maintained at 50-52° C., and the particle size of the obtained fat-free lactose milk powder is a fine powder of 80-120 meshes.

[0103] The preparation method of the fat-free lactose-free milk powder uses the method of "alkali dissolution, coagulation, and decoagulation" to remove lactose under fat-containing conditions, which can retain oil-soluble nutrients such as milk protein and milk fat, and can remove most of the estrogen and antibiotic residues and water-soluble substances such as calcium and magnesium salts. The milk pudding powder instant food prepared further has higher nutrition and safety, and is especially suitable for people with lactose intolerance. In addition, the preparation method does not require the use of strong acids and strong bases required in the traditional "alkali dissolution-acid precipitation" method, can reduce the emission of acid-base neutralizers and odors, and is more environmentally friendly.

[0104] In one embodiment, the milk jelly powder instant food comprises the following components:

[0105] In parts by weight, 50 parts of milk powder, 50 parts of milk casein powder; and,

[0106] Calculated by weight percentage based on the total weight of the milk powder and the milk casein powder, the invention comprises 13% maltodextrin, 0.3% lecithin, 3% coagulant, 3% sodium alginate, and 4% milk casein powder as a food adhesive.

[0107] Optionally, the milk powder is selected from whole milk powder or fat-free lactose milk powder; and the coagulant is selected from calcium sulfate or glucono-δ-lactone.

[0108] The milk pudding powder of this embodiment has reasonable dosage combination of various components. After being poured into boiling water above 95°C, it has good instant solubility, fast sedimentation and uniform dispersion. After stirring for several rounds, there are no floating powder particles on the liquid surface, no powder water lumps, bubbles disappear by themselves, no floating foam, and it dissolves evenly. The formed milk pudding is white in color, moderately soft and hard, and tender and smooth in the mouth.

[0109] In a second aspect of the present application, a method for preparing a milk jelly powder instant food that can be brewed with boiling water is provided, comprising the steps of mixing the components in any of the above embodiments to prepare the milk jelly powder instant food that can be brewed with boiling water.

[0110] In some embodiments, such as Figure 1 As shown, the preparation method comprises the following steps:

[0111] S101, mixing a food dissolving agent, an emulsifier, a food adhesive and edible fiber, adding alkaline water to prepare a granulation liquid with a neutral pH value. L-ascorbic acid aqueous solution can be appropriately added according to actual conditions to adjust the pH to neutral.

[0112] Optionally, the alkaline water comprises a phosphate solution with a pH value of 9.0 to 9.5, such as a phosphate solution with a pH value of 9.0, 9.2, 9.4 or 9.5; the phosphate in the phosphate solution comprises one or a combination of trisodium phosphate and sodium tripolyphosphate. Further optionally, the weight percentage of the solute in the granulation liquid is 15% to 20%, such as 15%, 17%, 19% or 20%.

[0113] S102, uniformly mixing milk powder, milk casein powder, and auxiliary materials such as a coagulant to prepare a mixed powder.

[0114] Among them, milk powder, milk casein powder and coagulant are mixed by dry method, and mixed to obtain mixed powder.

[0115] S103, spraying granulation liquid on the mixed powder to perform agglomeration and granulation to prepare a milk jelly powder instant food that can be brewed with boiling water.

[0116] The milk jelly powder is a halogen-containing granulated powder, and the pH value of its distilled water rehydration solution is 6.9-7.1.

[0117] Exemplarily, the agglomeration granulation uses an agglomeration granulator to spray the granulation liquid into the negative pressure hot air boiling mixed powder in the machine to granulate, and prepare a 30-50 mesh large-particle boiling water-infused milk pudding powder instant food, and dry it to a moisture content of ≤4.5wt%. In step S103, a packaging step can be further included, and the appropriate packaging specifications can be selected according to consumer demand.

[0118] By adopting the preparation method of this embodiment, the "halogen-containing granulated powder" milk pudding powder prepared by the agglomeration granulation process and the fusion with the mixed powder is directly brewed with boiling water, stirred, and allowed to stand for more than 5 minutes to obtain a fresh and hot milk pudding in a tofu-like state, which can save the operation of adding a coagulant to make the pudding, making it more convenient to eat.

[0119] In some embodiments, such as Figure 2 As shown, the preparation method comprises the following steps:

[0120] S201, mix the food dissolving agent, emulsifier, food adhesive and edible fiber, add alkaline water to prepare a granulation liquid with a neutral pH value. L-ascorbic acid aqueous solution can be appropriately added according to actual conditions to adjust the pH to 6.9-7.1 neutral.

[0121] Optionally, the alkaline water comprises a phosphate solution with a pH value of 9.0 to 9.5, such as a phosphate solution with a pH value of 9.0, 9.2, 9.4 or 9.5; the phosphate in the phosphate solution comprises one or a combination of trisodium phosphate and sodium tripolyphosphate. Further optionally, the weight percentage of the solute in the granulation liquid is 15% to 20%, such as 15%, 17%, 19% or 20%.

[0122] S202, uniformly mixing milk powder and milk casein powder to prepare a mixed powder.

[0123] Among them, milk powder and milk casein powder are mixed by dry method, and mixed to obtain mixed powder.

[0124] S203, the powder after agglomeration and granulation of the mixed powder sprayed with granulation liquid is packaged separately, and the coagulant is packaged separately to prepare a milk jelly powder instant food that can be brewed with boiling water. The pH value of the terminal milk jelly powder distilled water rehydration liquid is 6.9-7.1.

[0125] Optionally, the weight percentage of the separately packaged coagulant to the separately packaged granulation powder is 2% to 4%, such as 2%, 2.5%, 3%, 3.5%, 4%;

[0126] The separately packaged coagulant and the separately packaged granulation powder are packaged in the same container. The container can be a food-grade packaging material such as a bowl, box, bottle, cup, can, etc. made of paper or plastic, as long as it can be used for boiling water. The preparation method of this embodiment is used to separately package the coagulant, and separately package the agglomerated large-particle powder made by spraying the mixed powder with the granulation liquid. When this milk pudding powder is brewed with boiling water, the room temperature powder and the container and stirring temperature drop just to the brining temperature zone of 72°C to 80°C, and then the coagulant is added to the brining, stirred and left to stand for more than 5 minutes, and the tofu pudding-like milk pudding instant food is obtained.

[0127] The obtained milk pudding is white in color and light in taste. Consumers can further add seasoning ingredients for seasoning, such as seasoning powder packets, seasoning sauce packets, dried fruits and vegetables, nuts, wolfberries, seaweed, etc., to meet the taste preferences of different groups of people. Of course, these small packages of seasoning ingredients can also be packaged together with the small packages of milk pudding powder in the same edible container.

[0128] The embodiments of the present application will be described in detail below in conjunction with examples. It should be understood that these examples are only used to illustrate the present application and are not intended to limit the scope of the present application. The experimental methods for which specific conditions are not specified in the following examples are preferably referred to the guidance provided in the present application, and can also be based on the experimental manual or normal conditions in this area, can also be based on the conditions recommended by the manufacturer, or refer to experimental methods known in the art.

[0129] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0130] Example 1

[0131] (1) Prepare the ingredients according to the following components: main ingredients: 50kg whole milk powder, 50kg cow casein powder; auxiliary ingredients: 13kg maltodextrin, 0.3kg lecithin, 3kg sodium alginate, 3kg lactone and calcium magnesium salt coagulant and 4kg cow casein powder. Note that the above 50kg cow casein powder must be used as the main ingredient, and the other 4kg cow casein powder is used as an additive. The physical and chemical indicators of these two parts of cow casein powder are the same. The former is processed as dry powder, and the latter is processed under high viscosity in liquid state. Among them, every 100g of whole milk powder contains 25g protein, 28g fat, 38g carbohydrates, and 9g ash and debris; every 100g of cow casein powder contains 92g protein, 4g water, and 4g other ingredients. This Example 1 uses a mixed halogen-containing granulated powder including "full material mixed powder and coagulant".

[0132] (2) 50 kg of whole milk powder, 50 kg of milk casein powder, 3 kg of lactone and brine are mixed by a dry method to prepare a mixed powder.

[0133] (3) 13 kg of maltodextrin, 0.3 kg of lecithin, 3 kg of sodium alginate and 4 kg of milk casein powder were mixed, and 92.5 kg of sodium tripolyphosphate solution with a pH of 9.0 was added to prepare a granulation liquid with a pH of 6.9-7.1 and a solute weight percentage of 18%.

[0134] (4) Use an agglomeration granulator to spray the granulation liquid onto the negative pressure hot air boiling mixed powder in the machine to granulate, agglomerate into 30-50 mesh large granule powder, and dry to a moisture content of ≤4.5wt%. The dried mixed powder granulation powder is packaged in 25g per bag to obtain a water-infused milk jelly powder instant food. Figure 3 The powder particle morphology of the milk jelly powder prepared in Example 1 is shown.

[0135] After testing, it was found that every 100g of the milk pudding powder contained about 49.7g of total protein, about 11.2g of fat, and about 25.6g of carbohydrates, of which casein accounted for about 90.3% of the weight of the total protein.

[0136] Example 2

[0137] This embodiment is basically the same as embodiment 1, the main difference being the ratio of components. This embodiment uses the main ingredients: 45 kg whole milk powder and 55 kg cow casein powder, and the auxiliary ingredients: 12 kg maltodextrin, 0.4 kg lecithin, 1 kg sodium alginate, 2 kg lactone and calcium magnesium brine, and 5 kg cow casein powder. The amount of sodium tripolyphosphate solution with a pH of 9.0 is adjusted to ensure that the pH of the terminal powder distilled water rehydration solution is 6.9-7.1.

[0138] After testing, the prepared milk pudding powder contained about 53.6g of total protein, about 10.1g of fat, and about 23.5g of carbohydrates per 100g, of which casein accounted for about 96.6% of the weight of the total protein.

[0139] Example 3

[0140] This embodiment is basically the same as Embodiment 1, the main difference being that 4 kg of milk casein powder used as an auxiliary material in Embodiment 1 is replaced with 1.5 kg of carrageenan and 2.5 kg of gelatin.

[0141] After testing, it was found that every 100g of the milk pudding powder contained about 46.8g of total protein, about 10.6g of fat, and about 26.6g of carbohydrates, of which casein accounted for about 95.7% of the weight of the total protein.

[0142] Example 4

[0143] The components were prepared with reference to Example 1, all the components were dry mixed without granulation to obtain a mixed powder, and the mixed powder was packaged into small packages of 25 g / bag.

[0144] Example 5

[0145] (1) Prepare the following ingredients: main ingredients: 50 kg whole milk powder, 50 kg milk casein powder; auxiliary ingredients: 13 kg maltodextrin, 0.3 kg lecithin, 3 kg sodium alginate, 3 kg lactone and calcium sulfate coagulant, and 4 kg milk casein powder. Relevant precautions and the physical and chemical indicators of whole milk powder and milk casein powder are the same as those in Example 1.

[0146] (2) 50 kg of whole milk powder and 50 kg of milk casein powder are mixed by a dry method to prepare a mixed powder.

[0147] (3) 13 kg of maltodextrin, 0.3 kg of lecithin, 3 kg of sodium alginate and 4 kg of milk casein powder were mixed, and 92.5 kg of sodium tripolyphosphate solution with a pH of 9.0 was added to prepare a granulation liquid with a solute weight percentage of 18%.

[0148] (4) Use an agglomeration granulator to spray the granulation liquid onto the negative pressure hot air boiling mixed powder in the machine for agglomeration granulation, and dry it to a moisture content of ≤4.5wt%. The obtained dry granulated powder is individually packaged into 25g / bag, and the lactone and calcium sulfate coagulant are individually packaged into 0.5g / bag. Each package of separately packaged lactone and calcium sulfate is paired with a package of separately packaged granulated powder in the same packaging bowl. The 3kg of lactone and calcium sulfate in step (1) can be adaptively adjusted according to the actual amount of dry granulated powder that can be packaged.

[0149] After testing, every 100g of the milk pudding powder (the test did not contain a coagulant) contained approximately 51g of total protein, approximately 11.5g of fat, and approximately 26.2g of carbohydrates, of which casein accounted for approximately 96% of the weight of the total protein.

[0150] Example 6

[0151] Referring to the component preparation of Example 5, compared with Example 5, in this comparative example, the components other than the coagulant are mixed by dry method to prepare mixed powder, the mixed powder without granulation is individually packaged into small packages of 25 g / package, and the coagulant is individually packaged into 0.5 g / package. Each package of individually packaged coagulant is matched with one package of individually packaged small packages of mixed powder, and the two small packages of powder are packaged in the same packaging bowl.

[0152] Example 7 Preparation of Fat-free Lactose Milk Powder

[0153] Step 1: Add trisodium phosphate solution with a pH value of 9.5 to the qualified raw milk for alkali dissolution and dilution, and adjust the pH value to neutral to prepare diluted milk. The raw milk has a dry solid content of 13wt% and a pH value of 6.6. The diluted milk has a dry solid content of 10wt% and a pH value of 7.0.

[0154] Step 2: Heat the diluted milk to homogenize, and then heat it to cook it to prepare cooked milk liquid.

[0155] The diluted milk was heated to 50°C by direct steam blowing and homogenized at a pressure of 2.5 MPa. The homogenized diluted milk was then heated to 100°C and maintained for 2 minutes to prepare cooked milk liquid.

[0156] Step 3: After cooling the cooked milk to 82°C, add calcium and magnesium brine while the cooked milk is flowing. The amount of calcium and magnesium brine added is 1.2% of the weight of the cooked milk. Then stir it to slowly solidify into a tofu-like brain-water two-phase body.

[0157] Step 4: Stir and break the above-mentioned brain-water two-phase body, then centrifuge it using a sedimentation-type horizontal continuous separator, discard the separated water and water-soluble substances, and collect the protein mud. The separation factor of the separator is 3000. The water content of the protein mud is 67%, and the pH value is 5.8.

[0158] Step 5: Dissolve the diluted protein mud with a sodium tripolyphosphate solution with a pH value of 9.5 to prepare a dilute milk liquid with a neutral pH value, and heat the dilute milk liquid for homogenization. The dry solid content of the dilute milk liquid is 10wt%. The conditions for heating and homogenizing the dilute milk liquid include: heating to 50°C and homogenizing and refining at a pressure of 2.5Mpa.

[0159] Step 6: The heated and homogenized dilute milk liquid is heated in series with a three-stage steam jet pump to make the dilute milk liquid reach the sterilization temperature of 121°C within 4 seconds, and then directly enters the concentration until the dry solid content of the concentrated milk liquid reaches 15wt% and the temperature is 50°C.

[0160] Step 7: The concentrated milk liquid is kept at 50°C and enters a spray drying tower for spray drying to prepare fat-free lactose milk powder. The obtained fat-free lactose milk powder has a particle size of 80 meshes.

[0161] After testing, it was found that every 100g of fat-free lactose milk powder contains about 38.2g of protein, about 42.8g of fat, about 9.5g of carbohydrates, and about 9.5g of ash and water.

[0162] Example 8

[0163] (1) Prepare the following ingredients: main ingredients: 50 kg of fat-free lactose milk powder prepared in Example 7, 50 kg of milk casein powder; auxiliary ingredients: 13 kg of maltodextrin, 0.3 kg of lecithin, 3 kg of sodium alginate, 3 kg of lactone and calcium magnesium salt coagulant, and 4 kg of milk casein powder. The physical and chemical indicators of the milk casein powder used are the same as those in Example 1.

[0164] (2) 50 kg of fat-free lactose milk powder, 50 kg of milk casein powder and 3 kg of lactone and brine are mixed by a dry method to prepare a mixed powder.

[0165] (3) Add 81.2 kg of sodium tripolyphosphate solution with a pH of 9.0 to 13 kg of maltodextrin, 0.3 kg of lecithin, 3 kg of sodium alginate and 4 kg of milk casein powder to prepare a granulation liquid with a solute weight percentage of 20%.

[0166] (4) Using an agglomeration granulator, spray the granulation liquid onto the negative pressure hot air boiling mixed powder in the machine for agglomeration granulation, and dry it to a moisture content of ≤4.5wt%. The dried granulated powder is packaged in 20g per bag to obtain a milk jelly powder instant food that can be brewed with boiling water.

[0167] After testing, it was found that every 100g of the milk pudding powder contained about 55.7g of total protein, about 17.3g of fat, and about 14.3g of carbohydrates, of which casein accounted for about 94.4% of the weight of the total protein.

[0168] Example 9

[0169] This embodiment is basically the same as embodiment 8, the main difference being the composition ratio, using the main ingredients: 55 kg of fat-free lactose milk powder and 45 kg of milk casein powder, and the auxiliary ingredients: 12 kg of maltodextrin, 0.2 kg of lecithin, 2 kg of sodium alginate, 2 kg of calcium sulfate, and 3 kg of milk casein powder. It should be understood that the pH value of the powder distilled water rehydration solution is ≥7.3, which exceeds the upper limit of the pH value of 7.1 in embodiment 1.

[0170] After testing, it was found that every 100g of the milk pudding powder contained about 54.8g of total protein, about 19.7g of fat, and about 14.5g of carbohydrates, of which casein accounted for about 93.6% of the weight of the total protein.

[0171] Example 10

[0172] This embodiment is basically the same as embodiment 8, the main difference being that 4 kg of milk casein powder as an auxiliary material in embodiment 8 is replaced with 1.5 kg of carrageenan and 2.5 kg of gelatin. The pH value of the granulated powder distilled water rehydration solution is in the range of 6.9 to 7.1.

[0173] After testing, it was found that every 100g of the milk pudding powder contained about 54.7g of total protein, about 16.5g of fat, and about 15.6g of carbohydrates, of which casein accounted for about 90.7% of the weight of the total protein.

[0174] Embodiment 11

[0175] (1) Prepare the following ingredients: main ingredients: 50 kg of fat-free lactose-free milk powder prepared in Example 7, 50 kg of milk casein powder; auxiliary ingredients: 13 kg of maltodextrin, 0.3 kg of lecithin, 3 kg of sodium alginate, 3 kg of glucono-δ-lactone and 4 kg of milk casein powder. The physical and chemical indicators of the milk casein powder used are the same as those in Example 1.

[0176] (2) 50 kg of fat-free lactose-free milk powder and 50 kg of milk casein powder are mixed by a dry method to prepare a mixed powder.

[0177] (3) Add 115 kg of sodium tripolyphosphate solution having a pH of 9.0 to 13 kg of maltodextrin, 0.3 kg of lecithin, 3 kg of sodium alginate and 4 kg of milk casein powder to prepare a granulation liquid having a solute weight percentage of 15%.

[0178] (4) Use an agglomeration granulator to spray the granulation liquid onto the negative pressure hot air boiling mixed powder in the machine for agglomeration granulation, and dry it to a moisture content of ≤4.5wt%. The obtained dry granulation powder is individually packaged into 20g / bag, and the glucono-δ-lactone is individually packaged into 0.8g / bag. Each package of individually packaged lactone is paired with a package of individually packaged granulation powder in the same packaging bowl. The pH value of the distilled water rehydration solution of the powder is 6.9~7.1, wherein the 3kg coagulant in step (1) can be adaptively adjusted according to the actual number of granulation powder packages used.

[0179] After testing, every 100g of the milk pudding powder (excluding glucono-δ-lactone) contains about 57.2g of total protein, about 17.8g of fat, and about 14.8g of carbohydrates, of which casein accounts for about 95.1% of the weight of the total protein.

[0180] Comparative Example 1

[0181] It is basically the same as Example 1, the main difference being the component ratio. The main ingredients used in this comparative example are: 80 kg whole milk powder and 20 kg milk casein powder, and the other auxiliary materials are the same as those in Example 1.

[0182] After testing, the obtained milk jelly powder contained about 38.2g of total protein, about 22.4g of fat, and about 30.4g of carbohydrates per 100g, of which casein accounted for about 88.5% of the weight of the total protein.

[0183] Comparative Example 2

[0184] It is basically the same as Example 8, the main difference being the component ratio. The main ingredients used in this comparative example are: 90 kg of fat-free lactose milk powder and 10 kg of milk casein powder, and the other auxiliary materials are the same as those in Example 8.

[0185] After testing, the obtained milk jelly powder contained about 43.48g of total protein, about 37.8g of fat, and about 8.6g of carbohydrates per 100g, of which casein accounted for about 85.6% of the weight of the total protein.

[0186] Preparation test

[0187] Take 1 portion each of the packaged milk jelly powder instant foods of Examples 1-6, 8-11 and Comparative Examples 1-2.

[0188] Among them, the milk jelly powder of Examples 1-4 and Comparative Example 1 was prepared at a ratio of 25g into 380ml of 95°C or higher boiling water, and the powder-water ratio was 25:380=1:15.2; the milk jelly powder of Examples 8-10 and Comparative Example 2 was prepared at a ratio of 20g into 380ml of 95°C or higher boiling water, and the powder-water ratio was 20:380=1:19. After the boiling water was added, the powder water was stirred and the dissolution state of the milk jelly powder solidified into a convenient food was observed and recorded, the cover was covered to keep warm, and the powder was left to stand for more than 5 minutes, the cover was opened, and the brain was cut open with a knife or spoon, and the brain state was observed and recorded. Figure 3 , Figure 4 The structure of the milk jelly powder of Example 1 and the state before and after being brewed into milk jelly instant food with boiling water are shown. Figure 5 The state of the milk jelly powder prepared in Example 8 after being brewed with boiling water to form a milk jelly instant food is shown.

[0189] The milk jelly powder of Example 5 and Example 6 is prepared by adding 25g of powder to 380ml of 95°C or higher boiling water, and the powder-water ratio is 25:380=1:15.2; the milk jelly powder instant food of Example 11 is prepared by adding 20g of powder to 380ml of 95°C or higher boiling water, and the powder-water ratio is 20:380=1:19. After adding boiling water, stir the powder water and observe and record the dissolution state of the milk jelly powder instant food. After stirring the powder water, add a coagulant powder with a good ratio and stir again, which takes about 10 to 20 seconds, then cover and keep warm, let it stand for more than 5 minutes, open the cover, cut the brain with a knife or spoon, and observe and record the brain state.

[0190] The data of the preparation test are shown in Table 1.

[0191] Table 1 Preparation characteristics and brain-forming characteristics of milk jelly powder instant food of each embodiment and comparative example

[0192]

[0193] As can be seen from Table 1, Examples 1-3, 5, 8-11 of the present application, as granulating powders, have good dispersibility, dissolve evenly and are not easy to form lumps. After being brewed with boiling water, they can form brain blocks well. Of course, the taste of the finished brain is different under different raw material ratios. Example 4 and Example 6 are non-granulated fine powders. They are easy to float on the water surface and produce lumps when flushed with water, which affects the brain formation and can only slowly form a thin soft brain mass or a super thick porridge paste. Compared with Example 1 and Example 8, the total protein content and casein ratio of Comparative Example 1 and Comparative Example 2 are reduced respectively. Although they can also form brains, the brain shape is loose and there is a lot of water separation. It can be seen that the composition ratio of the embodiments of the present application is reasonable, which ensures that casein occupies a large proportion of the total protein in the milk pudding powder convenience food, thereby meeting the traditional rule of brain formation of "the thin slurry is not tender, and the thick slurry is not old" when making tofu brain with soy milk. In the present application, granulation liquid is used to agglomerate and granulate the mixed powder. With the help of the solubility of maltodextrin, the emulsification of lecithin, the adhesion of milk casein and the stability of edible fiber, the fine powder is further agglomerated into large-particle powder, thereby improving the instant solubility. The casein in milk has good water-encapsulating gel properties. By increasing the casein content, the milk pudding powder convenience food can obtain good water-encapsulating gel properties, and the powder water-encapsulating gel functional activity can be restored after rehydration. In addition, the phosphate in the granulation liquid can achieve rapid phosphorylation of the particles after rehydration, so that the large-particle powder is disintegrated and dissolved, the protein molecular chains are orderly unfolded, and the hydrophilic groups on the surface of the protein agglomerated particles are exposed, and the protein on the surface of the particle clusters is negatively charged, thereby restoring the protein water-encapsulating gel activity, so that when the protein encounters a coagulant such as calcium and magnesium salts with a positive charge, a gel is formed to form a brain, or when the protein encounters an acidic lactone, a water-encapsulating condensation reaction can also be performed to form a brain.

[0194] Comparison of milling technology differences

[0195] The ratio of powder to water in the brain can reflect the activity of the protein-encapsulated hydrogel in the powder, that is, the less the amount of powder used in the brain, the greater the amount of water contained, and the ratio of the amount of water contained to the amount of powder used is several dozen times greater, indicating that the activity of the protein-encapsulated hydrogel is better. When the same amount of powder is used in the brain, the greater the amount of water contained, the better the activity of the protein-encapsulated hydrogel. The following is explained in conjunction with the instant milk pudding powder food of Examples 1 and 8, a certain brand of commercially available whole milk powder, a certain brand of commercially available bean curd powder, the convenient bean curd powder prepared in Patent CN101297685B, and the traditional brine bean curd.

[0196] Table 2 Powder-water ratio of brain powder prepared by different technologies

[0197]

[0198] At present, common commercially available milk powders all belong to traditional hot water beverage products, and there is no auxiliary hot gel food prepared with pure milk powder as raw material. The common commercially available bean curd powder as an auxiliary hot gel food is generally made by directly spray drying soybean milk, and the hydrophilic groups and negative charges on the surface of the protein aggregates are not exposed. The soybean milk that is then diluted with boiling water to the halogen temperature does not have the halogen-forming function of freshly ground soybean milk. If you want to restore the halogen-forming activity of "halogen-forming tofu", you need to heat it again, cook it, and cool it down before you can halogen-forming tofu. Therefore, the above-mentioned commercially available bean curd powder of a certain brand is boiled after rehydration and then cooled to halogen-forming tofu pudding, and its halogen-forming powder-water ratio is 1:10. Traditional halogen-forming tofu pudding uses freshly ground soybean milk to halogen, and usually 400g of tofu pudding contains about 8g of soy protein, and its halogen-forming powder-water ratio is about 1:50 after conversion. The convenient tofu pudding powder prepared by CN101297685B has been processed by a special process and has only one main raw material, soy protein, and its halogen-forming powder-water ratio is 1:31. A certain brand of whole milk powder on the market is mixed with boiling water above 95℃, and then a certain amount of sodium tripolyphosphate powder is added. After stirring and dissolving, the temperature is also reduced to 75~82℃. A certain amount of calcium magnesium brine and lactone coagulant are added. After the brine is added, it is left to stand for more than 5 minutes. It is also observed that it can be coagulated into tofu brain state. If the water temperature is too low, the brain will form slowly or even fail to form brain blocks. The powder-water ratio of brain formation is only 1:5. The water-to-brain ratio of the milk jelly powder instant food prepared in Example 1 and Example 8 is 1:15 and 1:19 respectively. The amount of water used in the powders when the two are braised is greater than that of a certain brand of whole milk powder on the market and a certain brand of tofu powder on the market, but less than that of the convenient tofu powder and traditional brine tofu powder of CN101297685B. According to the correlation between the water-to-brain ratio and the activity of the protein-encapsulated hydrogel, the hydrogel activity of the milk jelly powder instant food protein in Examples 1 and 8 of the present application is better than that of a certain brand of whole milk powder on the market and a certain brand of tofu powder on the market, but inferior to that of CN101297685B. 5B's convenient tofu pudding powder and traditional brine tofu pudding, this is because Examples 1 and 8 use milk powder and milk casein powder as raw materials, which only contain milk animal protein. The gel activity of milk animal protein is lower than that of soybean plant protein. However, in the present application, by spraying a granulation liquid containing phosphate and other additives for agglomeration granulation, the activity of animal protein water-encapsulated gel can be better enhanced. Therefore, it can be directly brewed with boiling water (or brine after brewing) to solidify into brain, forming a tofu pudding-like milk pudding, which does not need to be heated or boiled, and is convenient and quick to eat.

[0199] The technical features of the above-mentioned embodiments and examples can be combined in any appropriate manner. In order to make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments and examples (such as different coagulants, pH values) are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0200] The above-described embodiments only express several implementation methods of the present application, which is convenient for understanding the technical solution of the present application in detail, but it cannot be understood as a limitation on the scope of protection of the patent application. It should be pointed out that for ordinary technicians in this field, without departing from the concept of the present application, several deformations and improvements can be made, which all belong to the protection scope of the present application. In addition, it should be understood that after reading the above-mentioned teaching content of the present application, the technicians in this field can make various changes or modifications to the present application, and the equivalent forms obtained also fall within the protection scope of the present application. It should also be understood that the technical solutions obtained by the technicians in this field through logical analysis, reasoning or limited experiments on the basis of the technical solutions provided in the present application are all within the protection scope of the claims attached to the present application. Therefore, the protection scope of the patent of the present application shall be based on the content of the attached claims, and the description and drawings can be used to explain the content of the claims.

Claims

1. A milk jelly powder instant food that can be brewed with boiling water, It is characterized in that The components include: In parts by weight, 45-55 parts of milk powder, 45-55 parts of milk casein powder; and, Calculated by weight percentage based on the total weight of the milk powder and the milk casein powder, the ingredients include 12% to 14% of a food quick dissolving agent, 0.2% to 0.4% of an emulsifier, 3% to 5% of a food adhesive, 1% to 3% of edible fiber, and 2% to 4% of a coagulant.

2. The instant milk jelly powder food prepared with boiling water according to claim 1, It is characterized in that One or more of the following conditions are met: (1) The milk powder is selected from any one of whole milk powder, skimmed milk powder, low-fat milk powder and fat-free lactose-free milk powder; (2) The food dissolving agent includes maltodextrin; (3) The emulsifier includes one or more of phospholipids, lecithin, modified soybean lecithin and enzymatically hydrolyzed soybean lecithin; (4) The food adhesive includes one or more of milk casein, gelatin, and carrageenan; (5) The edible fiber includes one or more of sodium alginate, cellulose, microcrystalline cellulose, sodium carboxymethyl cellulose, and methyl cellulose; (6) The coagulant includes one or more of calcium magnesium brine, calcium sulfate and glucono-δ-lactone.

3. The instant milk jelly powder food prepared with boiling water according to claim 2, It is characterized in that The components in the fat-free lactose milk powder are, by weight percentage, protein content ≥38%, fat content ≥42%, carbohydrate content ≤9.5%, and ash and water ≥9.5%.

4. The instant milk jelly powder food prepared with boiling water according to claim 3, It is characterized in that The fat-free lactose milk powder is prepared by a method comprising the following steps: Step 1: Add alkaline water with a pH value of 9.0 to 9.5 to the qualified raw milk for alkali dissolution and dilution, adjust the pH value to neutral, and prepare diluted milk; Step 2: heating the diluted milk to homogenize, and then heating to cook, to prepare cooked milk liquid; Step 3: After cooling the cooked milk liquid to 72° C. to 82° C., a coagulant is added to halogenate and stirred to prepare a tofu-like brain-water two-phase body; Step 4: stirring and breaking the brain-water two-phase body, and then centrifuging and separating, discarding the separated water and water-soluble substances, and collecting the protein mud; Step 5: dissolving and diluting the protein mud with alkaline water having a pH value of 9.0 to 9.5 to prepare a dilute milk solution having a neutral pH value, and heating and homogenizing the dilute milk solution; Step 6: sterilize the heated and homogenized dilute milk liquid at high temperature, then concentrate and cool it to prepare concentrated milk liquid; and, Step 7: spray-drying the concentrated milk liquid to prepare the fat-free lactose milk powder.

5. The instant milk jelly powder food prepared with boiling water according to any one of claims 1 to 4, It is characterized in that The components include: In parts by weight, 50 parts of milk powder, 50 parts of milk casein powder; and, 13% maltodextrin, as a percentage by weight of the total weight of the milk powder and the milk casein powder, 0.3% lecithin, 3% coagulant, 3% sodium alginate, and 4% milk casein powder as a food adhesive.

6. A method for preparing the instant food of milk jelly powder brewed with boiling water according to any one of claims 1 to 5, It is characterized in that The preparation method comprises the step of mixing the components to prepare the instant milk jelly powder food that can be brewed with boiling water.

7. The method for preparing the instant food of milk jelly powder brewed with boiling water according to claim 6, It is characterized in that The preparation method comprises the following steps: The food dissolving agent, emulsifier, food adhesive and edible fiber are mixed, and alkaline water is added to prepare a granulating liquid with a neutral pH value; The milk powder, the milk casein powder and the coagulant are uniformly mixed to prepare a mixed powder; and, The mixed powder is sprayed with the granulation liquid to perform agglomeration and granulation to prepare the water-infused milk jelly powder instant food.

8. The preparation method according to claim 7, It is characterized in that The preparation method meets one or more of the following conditions: (I) the alkaline water comprises a phosphate solution having a pH value of 9.0 to 9.5; optionally, the phosphate in the phosphate solution comprises one or a combination of trisodium phosphate and sodium tripolyphosphate; (II) the weight percentage of the solute in the granulation liquid is 15% to 20%; and, (III) Agglomeration Granulation The granulation liquid is sprayed onto the negative pressure hot air boiling mixed powder in an agglomeration granulator to granulate the mixed powder, and the mixed powder is dried to a moisture content of ≤4.5wt% to prepare a coagulant-containing instant milk pudding powder food.

9. The method for preparing the instant food of milk jelly powder brewed with boiling water according to claim 6, It is characterized in that The preparation method comprises the following steps: The food dissolving agent, emulsifier, food adhesive and edible fiber are mixed, and alkaline water is added to prepare a granulation liquid with a neutral pH value; The milk powder and the milk casein powder are uniformly mixed to prepare a mixed powder; The mixed powder is sprayed with the granulation liquid for agglomeration and granulation, and then packaged separately. The coagulant is packaged separately to prepare the water-infused milk jelly powder instant food.

10. The preparation method according to claim 9, It is characterized in that The preparation method meets one or more of the following conditions: I) the alkaline water comprises a phosphate solution with a pH value of 9.0 to 9.5; optionally, the phosphate in the phosphate solution comprises one or a combination of trisodium phosphate and sodium tripolyphosphate; II) the weight percentage of the solute in the granulation liquid is 15% to 20%; III) Agglomeration granulation: using an agglomeration granulator to spray the granulation liquid onto the negative pressure hot air boiling mixed powder in the machine to granulate, and drying to a moisture content of ≤4.5wt% to obtain dry granulated powder, and the granulated powder is packaged separately; and, IV) The weight percentage of the separately packaged coagulant to the separately packaged granulation powder is 2% to 4%, and the separately packaged coagulant and the separately packaged granulation powder are packaged in the same container.

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