Preparation method of milk replacer capable of simulating milk fat components

Abstract

The invention discloses a preparation method of milk replacer capable of simulating milk fat components, and belongs to the technical field of biological agriculture. The method comprises the following steps: receiving and pretreating raw materials, screening and removing impurities to ensure the quality of the raw materials; preparation of a liquid milk-based raw material: blending and pasteurizing skimmed milk and functional fat components; emulsifying and homogenizing treatment: controlling the particle size of lipid droplets to be 0.15-1.5 mu m through a high-efficiency emulsifier and two times of homogenizing operation; concentrating and spray-drying, and optimizing temperature and pressure parameters to form powder; performing fluidized bed drying and cooling to further remove moisture and stabilize the product; and finally, adjusting the formula, mixing, packaging and detecting. A modified milk fat globule membrane technology is innovatively adopted to simulate milk fatty acid composition and a milk fat globule membrane structure, so that the digestion and absorption rate of fat in the milk replacer is improved, and the nutritional function is enhanced. The method obviously improves the quality of the milk replacer and can be widely applied to the field of calf feeding.

Description

Technical Field

[0001] The invention belongs to the technical field of biological agriculture, and in particular relates to a method for preparing a milk replacer simulating milk fat components. Background Art

[0002] As a natural source of nutrition for mammals, cow's milk is an ideal food for calf growth and development. It not only provides a balanced balance of protein, fat, carbohydrates, vitamins, and minerals, but its unique composition and structure also support the calf's immune system, digestive system, and overall health. However, in modern agricultural production, direct feeding of cow's milk to calves is no longer common due to economic considerations. To reduce feeding costs and increase commercial milk production, milk replacer is widely used as the primary feed source for calves in their early years, both domestically and internationally.

[0003] Milk replacer is a feed product formulated to meet the nutritional needs of calves, using milk processing byproducts (such as demineralized whey powder and lactose) or plant-based protein sources as its primary ingredients. Its purpose is to replace breast milk and provide the energy and nutrients required for calves' rapid growth and development in their early years. However, existing milk replacers have the following problems in their production processes and formulations: Differences in the composition and structure of functional fats: The fat in milk exists in the form of milk fat globules, which have a core of triglycerides and an outer layer surrounded by the milk fat globule membrane (MFGM). MFGM is a complex biological membrane composed of phospholipids, glycolipids, and proteins. It not only protects fat from oxidation but also participates in fat digestion and absorption in the gastrointestinal tract. Currently, the fat in milk replacer is mostly derived from vegetable or other animal oils, and its composition differs significantly from that of milk fatty acids. For example, vegetable oils are rich in linoleic acid and α-linolenic acid, while milk contains a higher proportion of short-chain and medium-chain fatty acids. This difference may lead to lower digestibility of the fat in milk replacer by calves, thereby affecting their energy utilization efficiency.

[0004] The milk fat globule membrane is easily damaged during milk processing (such as pasteurization, high-temperature sterilization, and spray drying), causing the milk fat globules to lose their natural protective layer. This not only reduces the stability of the fat but also affects its digestion in the gastrointestinal tract. Studies have shown that intact MFGM can regulate the release rate of lipids in the gastrointestinal tract, helping to protect active molecules and enhance their physiological functions. However, existing milk replacer production processes fail to effectively "regenerate" MFGM, resulting in a significant gap in nutritional benefits compared to breast milk.

[0005] Low digestion and absorption efficiency: Calves are highly efficient at digesting and absorbing fat from sow's milk, thanks to its unique fatty acid composition and structure. However, when using vegetable oils or other alternatives, the lack of structural protection similar to MFGM can lead to rapid or uneven breakdown of fat in the gastrointestinal tract, potentially leading to insufficient energy utilization and even digestive disturbances. Furthermore, excessive amounts of certain polyunsaturated fatty acids (such as linoleic acid) in vegetable oils can trigger inflammation or suppress immune function, negatively impacting calf health.

[0006] Lack of targeted technological innovation: Commercial milk replacers currently on the market prioritize cost control over optimizing nutritional performance. In particular, there is no mature technology, either domestically or internationally, to simulate the lipid composition and structure of breast milk. Traditional processes simply adjust the formula by mixing oils from different sources, but this fails to address the core technical challenge of recreating the milk fat globule membrane.

[0007] Importance of milk fat globule membrane: As a unique and critical part of breast milk, MFGM plays many important roles in the growth and development of calves: Promoting fat digestion and absorption: MFGM regulates the breakdown of triglycerides by gastric and pancreatic enzymes through its phospholipid and glycolipid components, making energy release more stable. In addition, its special structure can delay the breakdown of some triglycerides in the stomach, thereby providing a continuous and stable energy supply to the small intestine. Protecting active molecules: MFGM can wrap and protect certain active ingredients in breast milk (such as immunoglobulins, lysozyme, etc.) to prevent them from being destroyed in the stomach acid environment. These active molecules are crucial for the early development of the calf's immune system. Regulating physiological functions: The phospholipids and glycolipids in MFGM have biological activities such as anti-inflammatory and antibacterial properties, which can enhance the calf's resistance to pathogen infection. At the same time, they are also involved in cell signaling and are of great significance to the development of the nervous system.

[0008] In recent years, as research into breast milk nutrition deepens, the importance of simulating the complex structure of breast milk has gradually been recognized. In the field of human infant formula, some leading companies have begun experimenting with "recreating" a structure similar to MFGM by adding phospholipids and emulsifiers. However, in the field of animal feed, this technology is still in its infancy.

[0009] (1) Composite grease system: By combining fats from different sources (e.g., vegetable oils, animal oils) and adjusting their proportions to approximate the fatty acid composition of breast milk, for example, adding medium-chain triglycerides to increase energy density while reducing excessive intake of long-chain polyunsaturated fatty acids.

[0010] (2) New emulsification technology: Using high-efficiency emulsifiers and phospholipids, the oil phase is dispersed into micron- or nano-sized particles through homogenization, high-shear mixing and other processes to simulate the particle size and interface characteristics of natural milk fat globules.

[0011] (3) Spray drying and film making technology: During the spray drying process, by optimizing process parameters (such as temperature, pressure, etc.), triglycerides are located in the core, and proteins and phospholipids are used to form a stable shell, thereby partially restoring or simulating the functions of natural MFGM.

[0012] The above technology not only makes up for the nutritional deficiencies of existing milk replacers, but also provides a new direction for the development of future high-performance animal feed products. Summary of the Invention

[0013] , Problems to be solved The present invention aims to solve the following key problems in the existing milk replacer production process and formula design: (1) Differences in composition and structure of functional fats: The fat in milk exists in the form of milk fat globules, and the outer layer is wrapped by the milk fat globule membrane (MFGM), which has the function of protecting fat and regulating digestion and absorption.

[0014] The fat in existing milk replacers mostly comes from vegetable oil or other animal oil. Its fatty acid composition is significantly different from that of milk and lacks the structural protection similar to MFGM, resulting in a low fat digestibility of calves and affecting energy utilization efficiency.

[0015] (2) The milk fat globule membrane structure is easily damaged: During the milk processing process (such as pasteurization, high temperature sterilization, spray drying, etc.), the structure of MFGM is easily destroyed, causing the milk fat globules to lose their natural protective layer.

[0016] The existing milk powder production process fails to effectively "recreate" the milk fat globule membrane, resulting in a significant gap between the nutritional function of the product and breast milk.

[0017] (4) Low digestion and absorption efficiency: Calves have a higher digestion and absorption efficiency of fat in breast milk, which is due to the unique fatty acid composition and structure of breast milk.

[0018] The vegetable oil or other substitutes in existing milk replacers lack the structural protection similar to MFGM, which causes the fat to break down too quickly or unevenly in the gastrointestinal tract, which may cause digestive disorders or insufficient energy utilization.

[0019] (5) Lack of targeted technological innovation: Currently, commercial milk replacers on the market focus more on cost control and ignore the optimization of the nutritional functions of the product.

[0020] In particular, there is no mature technology available domestically or internationally to simulate the lipid composition and structure of breast milk. Traditional processes simply adjust the formula by mixing oils from different sources, but this fails to address the core technical challenge of "recreating" the milk fat globule membrane.

[0021] The present invention aims to develop a method for preparing milk replacer that is efficient, digestible, absorbable and nutritionally balanced by simulating the unique lipid composition and structure in milk, so as to meet the needs of calves' early rapid growth and development, while improving the quality and market competitiveness of milk replacer.

[0022] , technical solutions To solve the above problems, the present invention adopts the following technical solutions.

[0023] The method for preparing a milk replacer powder simulating milk fat components comprises the following steps: (1) Raw material reception and pretreatment Receiving and Acceptance: All raw materials are inspected and accepted in accordance with the national standard GB19301 to ensure that they meet the quality requirements; In actual operation, it is carried out in accordance with the national standard GB19301, which exceeds the industry quality standard requirements of ordinary animal feed.

[0024] The raw materials of the present invention can also be added with raw milk as one of the raw materials of milk replacer powder, and it only needs to be pasteurized.

[0025] Pretreatment: All raw materials are screened and impurities are removed. In the present invention, lactose, puffed full-fat soybean flour, lactose, α-lactalbumin powder, lysine, methionine, and lecithin may also be added. Meanwhile, the impurity removal operation steps may include magnetic separation, air separation, or manual sorting to remove obvious impurities.

[0026] Preferably, the sieve size used in step (1) is controlled to be 0.5-1 mm in aperture, and the specific selection is based on the properties of the raw materials and the target particle size requirements: Aperture 0.5 mm: Suitable for finer raw materials (such as lactose, lysine, methionine, etc.), ensuring the removal of tiny particles and impurities. Aperture 1 mm: Suitable for coarser raw materials (such as puffed full-fat soybean flour, milk lecithin, etc.), removing larger particles or foreign matter.

[0027] (2) Preparation of liquid milk-based raw materials Cold milk blending: Cool skim milk to 2-5°C and add a functional fat component for blending. The weight ratio of skim milk to functional fat component (fat source) is (5-8):1. It should be noted that in addition to skim milk, whole milk powder, demineralized whey powder D40, lactose, puffed whole-fat soy flour, α-lactalbumin powder, or a mixture thereof can also be used. The skim milk composition (per 100g) is as follows: Energy: 33-35 kcal, Protein: 2.9-3.4 g, Fat: 0.1-0.5 g (<0.5%), Carbohydrates: 4.7-5.4 g, Calcium: 100-105 mg, Potassium: 140-150 mg, Phosphorus: 91-95 mg, Water: 91 g.

[0028] Pasteurization: Heat the prepared liquid milk-based raw materials to 84-87°C and pasteurize for 30 seconds.

[0029] Preferably, the functional fat component in step (2) is compound vegetable oil or milk lecithin.

[0030] The composite vegetable oil is a mixture of palm oil and coconut oil in a weight ratio of 80:20. The palm oil was purchased from Shandong Runhe Chemical Co., Ltd. and has the following parameters: melting point 37°C, density 0.9440, refractive index 1.4590, iodine value 58, saponification value 196, total fatty acid content 98.7%, and the main fatty acid composition: myristic acid 0.73%, palmitic acid 37.94%, stearic acid 4.51%, oleic acid 39.56%, and linoleic acid 17.26%. The coconut oil was purchased from Ji'an Zhongxiang Natural Plant Co., Ltd. and has the following parameters: melting point 28°C, density 0.903 g / mL, flash point 113°C, saponification value 256, iodine value 12, and the main fatty acid composition: lauric acid 40%, myristic acid 7%, and oleic acid 6%.

[0031] The milk lecithin is derived from the extract of light cream, and its parameters are as follows: density 1.03 g / cm³, melting point 41°C, acid value 23 mg KOH / g, iodine value 95, peroxide value ≤1.0 meq / kg, moisture content ≤1%, and the main components include: phospholipids (acetone insoluble matter, 64%): phosphatidylcholine 45%, phosphatidylethanolamine 28%; triglycerides 13%, glycolipids 5%, free fatty acids 5%.

[0032] (3) Emulsification and homogenization Emulsification treatment: the liquid milk-based raw material obtained in step (2) is mixed with an emulsifier and a uniform emulsion is formed through a shearing device; wherein the emulsifier is one or a mixture of modified milk fat globule membrane, lecithin, and monoglyceride.

[0033] Preferably, the emulsifier in step (3) is modified milk fat globule membrane. Meanwhile, the weight ratio between the liquid milk-based raw material and the emulsifier in step (3) is (10-20):1.

[0034] The lecithin was purchased from Wuhan Shengruiyuan Biotechnology Co., Ltd., and its parameters are as follows: Molecular formula C 42 H 80 NO8P, molecular weight 758.060, density 1.0305 g / cm³, melting point 236.1℃, flash point 57℃, acid value 27mgKOH / g, moisture content ≤2%.

[0035] The parameters of the monoglyceride are as follows: molecular weight 358.56 g / mol, CAS number 123-94-4, EINECS number 204-664-4.

[0036] The preparation method of the modified milk fat globule membrane is as follows: The milk fat globule membrane, sodium caseinate and carrageenan are mixed in a mass ratio of 1: (0.5-0.8): (0.5-1) and transferred into distilled water ten times the weight of the milk fat globule membrane. The mixture is magnetically stirred at 25°C-30°C for 1h-2h, and then ultrasonically treated at an ultrasonic frequency of 20kHz and an ultrasonic power of 300W for 15min-30min. Finally, the mixture is vacuum freeze-dried to obtain a powdered product.

[0037] Here, the modified milk fat globule membrane plays a good stabilizing role, which is very important for the food structure required for shelf life, consumer acceptance and pleasure during consumption.

[0038] The milk fat globule membrane was purchased from Henan Qirong Biotechnology Co., Ltd. and has the following parameters: average thickness 45 nm (composed of an inner monolayer phospholipid membrane and an outer bilayer phospholipid membrane); lipid components account for 58.2% of the dry weight of the milk fat globule membrane, mainly including: phosphatidylcholine 19.2%, phosphatidylethanolamine 42.0%, sphingomyelin 24.1%, phosphatidylinositol 4.8%, and phosphatidylserine 4.5%; protein components account for 40.1% of the dry weight of the milk fat globule membrane, mainly including: xanthine oxidoreductase 15%, adipose differentiation-related protein 10%, lactadherin 30%, differentiation antigen cluster 36 8%, butyrophilin 10%, immunoglobulin 10%, and mucin 8%.

[0039] The parameters of sodium caseinate are as follows: Molecular formula C 81 H 125 N 22 NaO 39 P, protein content ≥90% (dry basis), moisture content ≤6%, ash content ≤6%.

[0040] Among them, carrageenan has a CAS number of 11114-20-8.

[0041] Homogenization: The emulsion is homogenized twice by a homogenizer with the homogenization pressure controlled at 15-20 MPa to form lipid droplets with a particle size of 0.15-1.5 μm.

[0042] (4) Concentration and spray drying Concentration: The homogenized emulsion is concentrated under vacuum conditions to remove part of the water to obtain a concentrated solution; Spray drying: The concentrated liquid is spray-dried through a spray drying tower to form a powder; Preferably, the concentration parameters in step (4) are as follows: Temperature 60℃, pressure 0.08bar, concentration time 90min, the volume after concentration is reduced to 40%-50% of the original volume; The parameters of spray drying in step (4) are as follows: The concentrated liquid is sprayed into the drying tower at a pressure of 8-20 MPa through the spray drying tower, and the inlet air temperature is controlled at 150-180°C and the exhaust air temperature is controlled at 60-85°C.

[0043] (5) Fluidized bed drying and cooling The spray-dried powder is sent to a fluidized bed for drying to remove excess moisture, and then subjected to low-temperature cooling to obtain a semi-finished product; Preferably, the parameters of the fluidized bed drying in step (5) are as follows: The residence time is 15-30 minutes, the bed depth is 10-15 cm, the relative humidity of the hot air is less than 15%, the drying medium is hot air, the hot air inlet temperature is 40-60°C, the hot air outlet temperature is 25-30°C, and the moisture content of the dried powder is less than 4%; The cooling parameters in step (5) are as follows: Use 5-10℃ cold air as the cooling medium, the relative humidity of the cold air is lower than 15%, and the temperature of the powder after cooling is 10℃-20℃.

[0044] (6) Formula adjustment and mixing The spray-dried semi-finished product and the solid raw materials are put into a mixer according to the formula ratio and fully mixed to obtain a milk replacer product.

[0045] The solid raw materials in step (6) are vitamin premix, mineral premix, and trace elements, and the weight ratio of the vitamin premix, mineral premix, and trace elements is 33:50:17. It should be noted that the solid raw materials can be purchased on the market, such as Sinopharm Chemical Reagent Co., Ltd.

[0046] The vitamin premix is as follows: The weight ratio of vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, calcium pantothenate, biotin, and folic acid is 10:3:28:2:2:5:2:2:26:6:2:1; The mineral premixes are as follows: The weight ratio of calcium carbonate, calcium hydrogen phosphate and sodium chloride is 24:10:3; The trace elements are as follows: The weight ratio of copper sulfate, iron sulfate, manganese sulfate, zinc sulfate, potassium iodide and sodium selenite is (8-15): (70-100): (20-120): (80-120): (0.5-1): (0.2-0.6); The weight ratio between the semi-finished product and the solid raw material in step (6) is (85-90): (10-15).

[0047] In addition, nutrients such as lysine and methionine can also be added, and their content in milk powder products is controlled to be 1.5kg / ton.

[0048] (7) Packaging and testing Package the mixed milk substitute powder products and conduct quality inspection on the packaged finished products; Preferably, the ambient temperature is maintained at 35-60°C during the packaging process in step (7), and the quality inspection includes the inspection of sensory indicators, physical and chemical indicators and hygiene indicators.

[0049] (8) Storage Milk powder substitute products that pass the inspection are packed and stored in accordance with the batch management system for sale or use.

[0050] , beneficial effects Compared with the prior art, the present invention has the following beneficial effects: This invention successfully mimics the structure and fatty acid composition of the milk fat globule membrane (MFGM) in cow's milk by modifying the milk fat globule membrane (MFGM). MFGM is a complex biological membrane that plays an important role in protecting fat and regulating digestion and absorption. Traditional milk replacers often use vegetable or other animal oils as their fat source. Their fatty acid composition differs significantly from cow's milk and lacks the structural protection of MFGM, resulting in lower fat digestibility in calves. By recreating the MFGM, this invention not only improves the fat stability in milk replacer but also significantly enhances its digestion and absorption efficiency in the gastrointestinal tract. This invention utilizes a series of optimized process steps, including efficient emulsification and homogenization, spray drying, and fluidized bed cooling. During the emulsification stage, the synergistic effect of the modified MFGM and emulsifiers, such as lecithin, controls the lipid droplet size to within 0.15-1.5 μm, mimicking the particle size and interfacial properties of natural milk fat globules. These micron-sized particles are more evenly distributed, significantly enhancing the product's solubility and stability. In addition, the spray drying and fluidized bed cooling processes further optimize the physical properties of the milk replacer, resulting in a final product with improved storage stability and rehydration properties. By adjusting the functional fat composition (such as a composite vegetable oil of palm and coconut oils) and adding modified milk fat globule membranes, the lipid composition of the milk replacer more closely resembles that of breast milk. Furthermore, by adjusting the formula to include vitamin premixes, mineral premixes, and trace elements, the milk replacer fully meets the nutritional needs of calves for their rapid early growth and development. This targeted nutritional optimization significantly enhances the product's functionality and market competitiveness. While the structure of MFGM is easily damaged in traditional milk replacer production processes, the present invention effectively enhances the stability of the modified milk fat globule membrane through ultrasonic treatment and vacuum freeze-drying. This modification not only maintains the functional properties of MFGM during processing but also significantly improves its antioxidant capacity and thermal stability. Furthermore, the present invention optimizes spray drying parameters (such as an inlet air temperature of 150-180°C and an exhaust air temperature of 60-85°C) and fluidized bed drying conditions (such as a hot air temperature of 40-60°C) to ensure that the product's nutrients are not destroyed during the production process. Experimental results show that compared with a commercial control group, the milk replacer prepared by this invention significantly improved calves' daily weight gain (average daily weight gain increased by approximately 12%) and feed conversion rate (feed-to-weight ratio decreased by approximately 23%). This is attributed to the improved lipid digestion and absorption efficiency of the modified milk fat globule membrane and its sustained release properties in the gastrointestinal tract. Furthermore, experiments have shown that the modified milk replacer can reduce digestive disturbances in calves and enhance their immunity, further ensuring their healthy growth. This invention overcomes the limitations of traditional processes that simply adjust the formula by mixing oils from different sources, achieving for the first time the core technical challenge of "recreating" the milk fat globule membrane.This not only fills the gap in the technology of simulating breast milk structure in the field of animal feed at home and abroad, but also provides a scientific basis and technical support for the development of high-end animal feed products.

[0051] In summary, this invention, through innovative formula design and process optimization, not only significantly improves the quality of milk replacer but also effectively addresses the functional deficiencies of existing technologies. Its achievements can be widely applied in modern agricultural production, providing important support for reducing feeding costs and improving economic benefits, while also promoting the development of the animal feed industry towards high efficiency and high quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Figure 1 This is the wet process flow chart for producing semi-finished fat powder of calf milk replacer.

[0053] Figure 2 This is the production technology route of the milk replacer in the present invention.

[0054] Figure 3 The following are scanning electron microscope images (2000 times magnification) of the milk replacers prepared in Examples 1-3 of the present invention. From left to right in the figure are the micrographs of the samples of Example 1, Example 2 and Example 3 respectively.

[0055] Figure 4 3 is the zeta potential diagram of the modified milk fat globule membrane prepared in Examples 1-3 of the present invention. DETAILED DESCRIPTION

[0056] The present invention will be further described below with reference to specific embodiments.

[0057] In order to make the technical means, creative characteristics and purpose of the present invention easy to understand, the technical solution of the present invention is further described below through specific examples, but the scope of protection of the present invention is not limited. For the convenience of description, the following examples omit necessary or conventional technical conditions, such as feeding methods, weighing materials, etc. The omitted technical conditions are easily known to conventional or technical personnel in this field. In the present invention, during actual testing, weight parts are measured in kg. At the same time, all raw materials can be purchased from the market. In addition, it should be noted that the selection of raw materials or components involved in the present invention is based on experimental testing considerations, rather than the final formula for the formal product. During the commercialization process, auxiliary materials and auxiliary components may be supplemented or adjusted according to actual needs to better meet product performance, user needs and market specifications. Therefore, for auxiliary materials or auxiliary components that may be omitted, they can be flexibly added in the formal commercialization stage to ensure the functionality and applicability of the product.

[0058] like Figure 1 As shown, it shows the applicant's existing but unpublished flow chart, and the preparation method of this application is also a reference Figure 1 The process technology involved, CCP1 (first critical control point): located in the raw material acceptance stage, mainly controls the quality and safety of raw materials, implements GB19301 standard for raw material acceptance and testing, and ensures that the raw materials meet production requirements. CCP2 (second critical control point): located in the measurement and standardization stage, controls the precise measurement and proportion of raw materials, ensures that each component is accurately added according to the formula requirements, and is a key link in product quality standardization. These two critical control points (Critical Control Point, CCP) are important links to ensure product quality and safety, and require strict implementation of the double verification process. They are mandatory inspection links in the entire production process. Figure 1The following are explanations of the raw material processing phase: Acceptance and inspection of raw and auxiliary materials: All raw and auxiliary materials are inspected and quality-tested in accordance with national standards and the company's internal control standards to ensure they meet production requirements. The quality of powdered raw materials (such as sugars and lactoferrin) and liquid raw materials is particularly inspected. Critical control points are established during the raw material acceptance process to strictly control key factors affecting product safety and quality, preventing contamination and substandard raw materials from entering the production process. Pretreatment of powdered raw materials: Powdered raw materials are pretreated by screening and impurity removal to ensure uniform particle size and facilitate subsequent mixing. Storage and handling of liquid raw materials: Liquid raw materials are stored at low temperatures to avoid oxidation and microbial contamination and require homogenization and sterilization before use. Mixing and processing phase: Multiple mixing tanks operate simultaneously: Partially desalted whey powder, whole milk powder, compound vegetable oil, soy lecithin, and milk lecithin are added to multiple mixing tanks according to the formula ratio. Water is added and high-speed shear mixing is performed to form a uniform emulsion. Vitamin and Mineral Addition: During the mixing process, vitamins, minerals, lysine, methionine, and other trace ingredients are added proportionally to ensure uniform distribution of nutrients. Homogenization: The mixed emulsion undergoes two high-pressure homogenization processes to simulate the structure and distribution of milk fat globules. Strict Temperature and Time Control: During the mixing and homogenization processes, temperature and time parameters are strictly controlled to prevent degradation of heat-sensitive ingredients and ensure product quality. Drying and Powdering: A spray drying process is used: The homogenized emulsion is concentrated and sterilized, and then spray-dried in a spray dryer. Powder Temperature Control: After drying, the powder enters a fluidized bed for cooling to prevent the loss of heat-sensitive ingredients and fat oxidation. Finished Product Inspection and Screening: The dried powder is screened to remove oversized and undersized particles to ensure product uniformity and solubility. Packaging and Warehousing: Finished Product Packaging and Cartoning: Milk substitute powder that meets quality standards is packaged in fixed quantities using moisture-proof and anti-oxidation packaging materials to ensure product stability. Final inspection before storage: Before the product is stored, a final inspection of sensory, physical, chemical, and microbiological items is carried out to ensure that the product quality meets national standards and the company's internal control standards. Hygiene and quality control records: Complete records of hygiene management and quality control during the production process are kept to establish traceable production files.

[0059] like Figure 2 As shown in FIG, the technical roadmap of the present invention in practical application. Specifically, its framework is distributed as follows: Technology Roadmap: (1) Top-level design Calf milk replacer lipid breast milking technology route, lipid breast milk formula optimization design, phospholipid screening (source, dosage).

[0060] (2) Core links Analysis of raw material lipid composition, three major breast milking directions: fat globule membrane structure breast milking, basic lipid breast milking, phospholipid composition breast milking.

[0061] (3) Goal achievement Evaluate the gastrointestinal digestion, absorption and metabolic characteristics of calves, verify the feeding effect of lactating calves, maximize the restoration of milk fat globule membrane structure, and simulate the fatty acid composition of cow milk.

[0062] (4) Process flow chart (4.1) Raw material processing stage Raw material reception and acceptance, implementation of GB19301 standard, milk powder dispersion control, pasteurization, cold chain storage.

[0063] (4.2) Production and processing stage Metering standardization, homogenization, solubility control, spray drying, fluidized bed processing.

[0064] (4.3) Quality control points Use ★ to indicate critical control points and use ● to indicate critical processes.

[0065] Special note: DHA, ARA, taurine and other functional additives are added in appropriate processes.

[0066] (4.4) Packaging and storage Semi-finished product inspection, finished product packaging, warehousing management, inspection of sensory indicators, physical and chemical indicators, and hygiene indicators.

[0067] The overall process route reflects the quality control of the entire process from raw materials to finished products, ensuring product quality and safety.

[0068] Example 1 The method for preparing a milk replacer powder simulating milk fat components comprises the following steps: (1) Raw material reception and pretreatment Receiving and Acceptance: All raw materials are inspected and accepted in accordance with the national standard GB19301 to ensure that they meet the quality requirements; Pretreatment: Screening and removing impurities from all raw materials; (2) Preparation of liquid milk-based raw materials Cold milk blending: Cool skim milk to 2°C and add functional fat ingredients for blending; Pasteurization: Heat the prepared liquid milk-based raw materials to 87°C for pasteurization; (3) Emulsification and homogenization Emulsification treatment: mixing the liquid milk-based raw material obtained in step (2) with an emulsifier, and forming a uniform emulsion through a shearing device; wherein the emulsifier is a modified milk fat globule membrane; The preparation method of the modified milk fat globule membrane is as follows: The milk fat globule membrane, sodium caseinate and carrageenan were mixed in a mass ratio of 1:0.5:1 and transferred into distilled water ten times the weight of the milk fat globule membrane, maintained at 25° C. with magnetic stirring for 2 h, then ultrasonically treated for 15 min using an ultrasonic frequency of 20 kHz and an ultrasonic power of 300 W, and finally vacuum freeze-dried to obtain a powdered product; Homogenization: The emulsion was homogenized twice by a homogenizer with the homogenization pressure controlled at 15 MPa to form lipid droplets with a particle size of 1.5 μm; (4) Concentration and spray drying Concentration: The homogenized emulsion is concentrated under vacuum conditions to remove part of the water to obtain a concentrated solution; Spray drying: The concentrated liquid is spray-dried through a spray drying tower to form a powder; (5) Fluidized bed drying and cooling The spray-dried powder is sent to a fluidized bed for drying to remove excess moisture, and then subjected to low-temperature cooling to obtain a semi-finished product; (6) Formula adjustment and mixing The spray-dried semi-finished product and the solid raw materials are put into a mixer according to the formula ratio and fully mixed to obtain a milk replacer product; (7) Packaging and testing Package the mixed milk substitute powder products and conduct quality inspection on the packaged finished products; (8) Storage Milk powder substitute products that pass the inspection are packed and stored in accordance with the batch management system for sale or use.

[0069] Operation details: The specifications of the screen in step (1) are: the aperture is controlled at 0.5 mm.

[0070] The functional fat component in step (2) is a compound vegetable oil or milk lecithin; The composite vegetable oil is a mixture of palm oil and coconut oil in a weight ratio of 80:20; The milk lecithin is derived from the extract of cream; The weight ratio between the skim milk and the functional fat component in step (2) is 5:1.

[0071] In step (3), the emulsifier is modified milk fat globule membrane.

[0072] The weight ratio between the liquid milk-based raw material and the emulsifier in step (3) is 10:1.

[0073] The parameters for concentration in step (4) are as follows: Temperature 60℃, pressure 0.08bar, concentration time 90min, the volume after concentration is reduced to 40% of the original volume; The parameters of spray drying in step (4) are as follows: The concentrated liquid is sprayed into the drying tower at a pressure of 8 MPa through the spray drying tower, and the inlet air temperature is controlled at 180°C and the exhaust air temperature is controlled at 60°C.

[0074] The parameters of fluidized bed drying in step (5) are as follows: The residence time is 15 minutes, the bed depth is 15 cm, the relative humidity of the hot air is less than 15%, the drying medium is hot air, the hot air inlet temperature is 40°C, the hot air outlet temperature is 30°C, and the moisture content of the powder after drying is less than 4%; The cooling parameters in step (5) are as follows: Use 5℃ cold air as the cooling medium, the relative humidity of the cold air is less than 15%, and the powder temperature after cooling is 20℃; In step (6), the solid raw materials are vitamin premix, mineral premix, and trace elements, and the weight ratio of the vitamin premix, mineral premix, and trace elements is 33:50:17; The vitamin premix is as follows: The weight ratio of vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, calcium pantothenate, biotin, and folic acid is 10:3:28:2:2:5:2:2:26:6:2:1; The mineral premixes are as follows: The weight ratio of calcium carbonate, calcium hydrogen phosphate and sodium chloride is 24:10:3; The trace elements are as follows: The weight ratio of copper sulfate, iron sulfate, manganese sulfate, zinc sulfate, potassium iodide and sodium selenite is 8:100:20:120:0.5:0.6; The weight ratio between the semi-finished product and the solid raw material in step (6) is 85:15.

[0075] During the packaging process in step (7), the ambient temperature is maintained at 35°C, and the quality inspection includes the inspection of sensory indicators, physical and chemical indicators and hygiene indicators.

[0076] Example 2 The method for preparing a milk replacer powder simulating milk fat components comprises the following steps: (1) Raw material reception and pretreatment Receiving and Acceptance: All raw materials are inspected and accepted in accordance with the national standard GB19301 to ensure that they meet the quality requirements; Pretreatment: Screening and removing impurities from all raw materials; (2) Preparation of liquid milk-based raw materials Cold milk blending: Cool skim milk to 5°C and add functional fat ingredients for blending; Pasteurization: Heat the prepared liquid milk-based raw materials to 84°C for pasteurization; (3) Emulsification and homogenization Emulsification treatment: mixing the liquid milk-based raw material obtained in step (2) with an emulsifier, and forming a uniform emulsion through a shearing device; wherein the emulsifier is a modified milk fat globule membrane; The preparation method of the modified milk fat globule membrane is as follows: The milk fat globule membrane, sodium caseinate and carrageenan were mixed in a mass ratio of 1:0.8:0.5 and transferred into distilled water ten times the weight of the milk fat globule membrane, maintained at 30° C. with magnetic stirring for 1 hour, then ultrasonically treated at an ultrasonic frequency of 20 kHz and an ultrasonic power of 300 W for 30 minutes, and finally vacuum freeze-dried to obtain a powdered product; Homogenization: The emulsion was homogenized twice by a homogenizer with the homogenization pressure controlled at 20 MPa to form lipid droplets with a particle size of 0.15 μm; (4) Concentration and spray drying Concentration: The homogenized emulsion is concentrated under vacuum conditions to remove part of the water to obtain a concentrated solution; Spray drying: The concentrated liquid is spray-dried through a spray drying tower to form a powder; (5) Fluidized bed drying and cooling The spray-dried powder is sent to a fluidized bed for drying to remove excess moisture, and then subjected to low-temperature cooling to obtain a semi-finished product; (6) Formula adjustment and mixing The spray-dried semi-finished product and the solid raw materials are put into a mixer according to the formula ratio and fully mixed to obtain a milk replacer product; (7) Packaging and testing Package the mixed milk substitute powder products and conduct quality inspection on the packaged finished products; (8) Storage Milk powder substitute products that pass the inspection are packed and stored in accordance with the batch management system for sale or use.

[0077] Operation details: The specifications of the sieve screened in step (1): the aperture is controlled at 1 mm.

[0078] The functional fat component in step (2) is a compound vegetable oil or milk lecithin; The composite vegetable oil is a mixture of palm oil and coconut oil in a weight ratio of 80:20; The milk lecithin is derived from the extract of cream; The weight ratio between the skim milk and the functional fat component in step (2) is 8:1.

[0079] In step (3), the emulsifier is modified milk fat globule membrane.

[0080] The weight ratio between the liquid milk-based raw material and the emulsifier in step (3) is 20:1.

[0081] The parameters for concentration in step (4) are as follows: Temperature 60℃, pressure 0.08bar, concentration time 90min, the volume after concentration is reduced to 50% of the original volume; The parameters of spray drying in step (4) are as follows: The concentrated liquid is sprayed into the drying tower at a pressure of 20 MPa through the spray drying tower, and the inlet air temperature is controlled at 150°C and the exhaust air temperature is controlled at 85°C.

[0082] The parameters of fluidized bed drying in step (5) are as follows: The residence time is 30 minutes, the bed depth is 10 cm, the relative humidity of the hot air is less than 15%, the drying medium is hot air, the hot air inlet temperature is 60°C, the hot air outlet temperature is 25°C, and the moisture content of the powder after drying is less than 4%; The cooling parameters in step (5) are as follows: Use 10℃ cold air as the cooling medium, the relative humidity of the cold air is less than 15%, and the temperature of the powder after cooling is 10℃; In step (6), the solid raw materials are vitamin premix, mineral premix, and trace elements, and the weight ratio of the vitamin premix, mineral premix, and trace elements is 33:50:17; The vitamin premix is as follows: The weight ratio of vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, calcium pantothenate, biotin, and folic acid is 10:3:28:2:2:5:2:2:26:6:2:1; The mineral premixes are as follows: The weight ratio of calcium carbonate, calcium hydrogen phosphate and sodium chloride is 24:10:3; The trace elements are as follows: The weight ratio of copper sulfate, iron sulfate, manganese sulfate, zinc sulfate, potassium iodide and sodium selenite is 15:70:120:80:1:0.2; The weight ratio between the semi-finished product and the solid raw material in step (6) is 90:10.

[0083] During the packaging process in step (7), the ambient temperature is maintained at 60°C, and the quality inspection includes the inspection of sensory indicators, physical and chemical indicators and hygiene indicators.

[0084] Example 3 The method for preparing a milk replacer powder simulating milk fat components comprises the following steps: (1) Raw material reception and pretreatment Receiving and Acceptance: All raw materials are inspected and accepted in accordance with the national standard GB19301 to ensure that they meet the quality requirements; Pretreatment: Screening and removing impurities from all raw materials; (2) Preparation of liquid milk-based raw materials Cold milk blending: Cool skim milk to 4°C and add functional fat ingredients for blending; Pasteurization: Heat the prepared liquid milk-based raw materials to 85°C for pasteurization; (3) Emulsification and homogenization Emulsification treatment: mixing the liquid milk-based raw material obtained in step (2) with an emulsifier, and forming a uniform emulsion through a shearing device; wherein the emulsifier is a modified milk fat globule membrane; The preparation method of the modified milk fat globule membrane is as follows: The milk fat globule membrane, sodium caseinate and carrageenan were mixed in a mass ratio of 1:0.7:0.8 and transferred into distilled water ten times the weight of the milk fat globule membrane, maintained at 28° C. with magnetic stirring for 2 h, then ultrasonically treated for 20 min using an ultrasonic frequency of 20 kHz and an ultrasonic power of 300 W, and finally vacuum freeze-dried to obtain a powdered product; Homogenization: The emulsion was homogenized twice by a homogenizer with the homogenization pressure controlled at 18 MPa to form lipid droplets with a particle size of 0.5 μm; (4) Concentration and spray drying Concentration: The homogenized emulsion is concentrated under vacuum conditions to remove part of the water to obtain a concentrated solution; Spray drying: The concentrated liquid is spray-dried through a spray drying tower to form a powder; (5) Fluidized bed drying and cooling The spray-dried powder is sent to a fluidized bed for drying to remove excess moisture, and then subjected to low-temperature cooling to obtain a semi-finished product; (6) Formula adjustment and mixing The spray-dried semi-finished product and the solid raw materials are put into a mixer according to the formula ratio and fully mixed to obtain a milk replacer product; (7) Packaging and testing Package the mixed milk substitute powder products and conduct quality inspection on the packaged finished products; (8) Storage Milk powder substitute products that pass the inspection are packed and stored in accordance with the batch management system for sale or use.

[0085] Operation details: The specifications of the screen in step (1) are: the aperture is controlled at 0.5 mm.

[0086] The functional fat component in step (2) is a compound vegetable oil or milk lecithin; The composite vegetable oil is a mixture of palm oil and coconut oil in a weight ratio of 80:20; The milk lecithin is derived from the extract of cream; The weight ratio between the skim milk and the functional fat component in step (2) is 7:1.

[0087] In step (3), the emulsifiers are modified milk fat globule membrane and lecithin, and the weight ratio between the modified milk fat globule membrane and the lecithin is 7:1.

[0088] The weight ratio between the liquid milk-based raw material and the emulsifier in step (3) is 15:1.

[0089] The parameters for concentration in step (4) are as follows: Temperature 60℃, pressure 0.08bar, concentration time 90min, the volume after concentration is reduced to 45% of the original volume; The parameters of spray drying in step (4) are as follows: The concentrated liquid is sprayed into the drying tower at a pressure of 14 MPa through the spray drying tower, and the inlet air temperature is controlled at 170°C and the exhaust air temperature is controlled at 70°C.

[0090] The parameters of fluidized bed drying in step (5) are as follows: The residence time is 20 minutes, the bed depth is 10 cm, the relative humidity of the hot air is less than 15%, the drying medium is hot air, the hot air inlet temperature is 50°C, the hot air outlet temperature is 25°C, and the moisture content of the powder after drying is less than 4%; The cooling parameters in step (5) are as follows: Use 8℃ cold air as the cooling medium, the relative humidity of the cold air is less than 15%, and the temperature of the powder after cooling is 15℃; In step (6), the solid raw materials are vitamin premix, mineral premix, and trace elements, and the weight ratio of the vitamin premix, mineral premix, and trace elements is 33:50:17; The vitamin premix is as follows: The weight ratio of vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, calcium pantothenate, biotin, and folic acid is 10:3:28:2:2:5:2:2:26:6:2:1; The mineral premixes are as follows: The weight ratio of calcium carbonate, calcium hydrogen phosphate and sodium chloride is 24:10:3; The trace elements are as follows: The weight ratio of copper sulfate, iron sulfate, manganese sulfate, zinc sulfate, potassium iodide and sodium selenite is 12:85:60:100:1:0.4; The weight ratio between the semi-finished product and the solid raw material in step (6) is 88:13.

[0091] During the packaging process in step (7), the ambient temperature is maintained at 40°C, and the quality inspection includes the inspection of sensory indicators, physical and chemical indicators and hygiene indicators.

[0092] Test plan (1) Take the milk replacer prepared in Examples 1, 2, and 3 as an example. Figure 3As shown, the milk powder prepared in Example 3 has a more uniform particle size distribution, and the particles are smaller, rounder, and smoother. Analysis of the mechanism reveals that the preparation principle of the modified milk fat globule membrane is based on the structural characteristics and emulsification ability of the milk fat globule membrane, and its stability and functionality are enhanced through physical and chemical methods. The milk fat globule membrane is a complex biological membrane surrounding milk fat globules, composed of phospholipids, glycolipids, and specific proteins (such as xanthine oxidoreductase and butyrophilin). Its amphiphilic structure gives it a natural emulsifying ability, stabilizing the oil-water interface and preventing lipid droplet aggregation. However, during processing, the natural milk fat globule membrane is easily damaged, resulting in a decrease in emulsification performance. Therefore, a modification process is needed to enhance its stability and functionality. In the present invention, the milk fat globule membrane, sodium caseinate, and carrageenan are mixed in a certain mass ratio, added to distilled water, and magnetically stirred at 25°C-30°C. Sodium caseinate, as a surfactant, binds to lipids at its hydrophobic end and exposes its hydrophilic end to the aqueous phase, enhancing emulsification stability. Carrageenan, as a thickener, forms a three-dimensional network structure in the aqueous phase, improving the system's viscoelasticity and further stabilizing the emulsified system. The stirring process promotes uniform dispersion of the components and the formation of a preliminary composite structure. Ultrasonic treatment is performed at a frequency of 20 kHz and a power of 300 W for 15-30 minutes. Ultrasonic waves induce cavitation, forming high-energy microbubbles in the liquid. These bubbles release localized high temperatures and high pressures upon collapse, disrupting macromolecular aggregation and resulting in a more refined and uniform structure. Ultrasonic treatment also promotes the adsorption of sodium caseinate and carrageenan on the surface, enhancing interfacial activity. The ultrasonically treated sample is vacuum freeze-dried to obtain a powdered product. Freeze-drying removes moisture through low-temperature sublimation, preventing thermal denaturation caused by high temperatures while maintaining microstructural integrity. The dried powder exhibits enhanced storage stability and rehydration properties. After modification, the milk fat globule membrane particles exhibit a more uniform size distribution, smaller, rounder, and smoother particles (as shown in Example 3). This is due to the disruption of particle aggregation caused by ultrasonic treatment and the modulation of particle morphology by the carrageenan network. The modified milk fat globule membrane exhibits enhanced interfacial activity. Its phospholipids and proteins work synergistically to reduce surface tension at the oil-water interface, thereby improving emulsification efficiency. This property enables it to better mimic the lipid structure of breast milk in formula replacers. Through the synergistic effect of sodium caseinate and carrageenan, the modified milk fat globule membrane exhibits enhanced thermal stability and antioxidant capacity during storage and processing. Furthermore, its sustained-release properties in the gastrointestinal tract enhance the digestion and absorption efficiency of lipids in formula replacers. The modified milk fat globule membrane is prepared using physical (ultrasound) and chemical (addition of sodium caseinate and carrageenan) methods. By optimizing the interactions between the components and processing conditions, it achieves superior particle size control, interfacial activity, and stability. This modification technology provides a scientific basis for mimicking the lipid structure of breast milk in formula replacers, while significantly enhancing the nutritional value and market competitiveness of formula replacers.

[0093] At the same time, the zeta potential of the modified milk fat globule membrane prepared in Examples 1-3 was tested. Figure 4 As can be seen, Example 3 has the lowest zeta potential. After modification, the modified milk fat globule membrane has a more negative surface charge, primarily due to the exposure of carboxyl and phosphate groups in phospholipids (such as phosphatidylethanolamine and phosphatidylcholine) and proteins. Enhanced electrostatic repulsion: A more negative zeta potential increases the repulsive force between oil droplets, thereby reducing aggregation and phase separation and improving emulsion stability.

[0094] (2) Practical application Objective: To evaluate the effects of different emulsifiers (milk fat globule membrane, sodium caseinate, modified milk fat globule membrane) on the growth performance (e.g., daily gain, feed-to-gain ratio) of calves fed milk replacer.

[0095] Significance: Compare the effects of different emulsifiers on fat digestion and absorption efficiency. Optimize milk replacer formulas to increase calf growth and feed utilization. Determine the optimal emulsifier combination to provide a scientific basis for milk replacer product development.

[0096] Experimental animals: Species: Suckling calves.

[0097] Breed: Holstein.

[0098] Number: 32, randomly divided into 4 groups, 8 in each group.

[0099] Initial body weight: 40 ± 0.5 kg (ensuring that the initial body weight of each group is balanced).

[0100] Health status: Select healthy and disease-free calves to ensure that the experimental results are not affected by health factors.

[0101] Experimental groups: Commercial control group: Blueprint® Milk Replacer, model: Blueprint® CalfBeginner, supplier: Hubbard Feeds, protein source: demineralized whey powder, whey protein concentrate, skim milk powder, fat source: animal fat (such as beef tallow) and vegetable oil (such as coconut oil), vitamins and minerals: vitamin A (30,000 IU / lb), vitamin D3 (10,000 IU / lb), vitamin E (100 IU / lb), calcium (0.75%-1.25%), phosphorus (0.70%), additives: organic selenium yeast: enhances immune function.

[0102] Milk fat globule membrane group: the milk replacer prepared is basically the same as that in Example 3, except that the emulsifier is milk fat globule membrane.

[0103] Sodium caseinate group: The milk replacer prepared was basically the same as that in Example 3, except that the emulsifier was sodium caseinate.

[0104] Modified milk fat globule membrane group: milk replacer prepared in Example 3.

[0105] Feeding method: Artificially feed milk replacer solution (milk replacer: warm water, weight ratio of 1:7) twice a day, and the feeding amount is calculated based on 10% of the calf's body weight.

[0106] Feeding time: 8:00 am and 16:00 pm.

[0107] Provide free drinking water and ensure that the water source is unpolluted.

[0108] Environmental conditions: Temperature control: 20℃~25℃.

[0109] Humidity control: 50%~60%.

[0110] Site hygiene: Clean the cowshed daily and keep it dry and ventilated.

[0111] Experimental period: The total period is 60 days, including: The first 7 days are the adaptation period, which is used to allow the calves to adapt to the experimental environment and feed.

[0112] The last 53 days are the formal trial period.

[0113] As shown in Table 1, modified milk fat globule membranes demonstrated the best performance as an emulsifier, and their ability to mimic breast milk structure significantly improved calf growth and feed utilization. Sodium caseinate and natural milk fat globule membranes also had good results, but were slightly inferior to modified milk fat globule membranes. The commercial control group, lacking technology to protect a similar breast milk structure, performed significantly worse than the experimental group. These experimental results provide a scientific basis for optimizing milk replacer formulas, demonstrating that the addition of modified milk fat globule membranes can significantly improve the nutrient absorption efficiency and economic benefits of milk replacer. Modification technology can be applied to the development of high-end animal feed products to meet the modern farming industry's demand for efficient, high-quality feed.

[0114] The above content is a further detailed description of the present invention in conjunction with specific implementation methods. It cannot be determined that the specific implementation of the present invention is limited to these descriptions. For ordinary technicians in the technical field to which the present invention belongs, they can make several simple deductions or substitutions without departing from the concept of the present invention, which should be regarded as falling within the scope of protection determined by the claims submitted for the present invention.

Claims

1. A method for preparing a milk replacer simulating a milk fat component, characterized in that: The steps include: (1) Raw material reception and pretreatment Receiving and Acceptance: All raw materials are inspected and accepted in accordance with the national standard GB19301 to ensure that they meet the quality requirements; Pretreatment: Screening and removing impurities from all raw materials; (2) Preparation of liquid milk-based raw materials Cold milk blending: Cool skim milk to 2-5°C and add functional fat ingredients for blending; Pasteurization: Heat the prepared liquid milk-based raw materials to 84-87°C for pasteurization; (3) Emulsification and homogenization Emulsification treatment: mixing the liquid milk-based raw material obtained in step (2) with an emulsifier, and forming a uniform emulsion through a shearing device; wherein the emulsifier is one or a mixture of modified milk fat globule membrane, lecithin, and monoglyceride; The preparation method of the modified milk fat globule membrane is as follows: The milk fat globule membrane, sodium caseinate and carrageenan are mixed in a mass ratio of 1: (0.5-0.8): (0.5-1) and transferred into distilled water ten times the weight of the milk fat globule membrane, maintained at 25°C-30°C with magnetic stirring for 1h-2h, then ultrasonically treated at an ultrasonic frequency of 20kHz and an ultrasonic power of 300W for 15min-30min, and finally vacuum freeze-dried to obtain a powdered product; Homogenization: The emulsion is homogenized twice by a homogenizer with the homogenization pressure controlled at 15-20 MPa to form lipid droplets with a particle size of 0.15-1.5 μm; (4) Concentration and spray drying Concentration: The homogenized emulsion is concentrated under vacuum conditions to remove part of the water to obtain a concentrated solution; Spray drying: The concentrated liquid is spray-dried through a spray drying tower to form a powder; (5) Fluidized bed drying and cooling The spray-dried powder is sent to a fluidized bed for drying to remove excess moisture, and then subjected to low-temperature cooling to obtain a semi-finished product; (6) Formula adjustment and mixing The spray-dried semi-finished product and the solid raw materials are put into a mixer according to the formula ratio and fully mixed to obtain a milk replacer product; (7) Packaging and testing Package the mixed milk substitute powder products and conduct quality inspection on the packaged finished products; (8) Storage Milk powder substitute products that pass the inspection are packed and stored in accordance with the batch management system for sale or use.

2. The method for preparing a milk substitute powder simulating milk fat component according to claim 1, wherein: The specifications of the screen in step (1) are: the aperture is controlled at 0.5-1mm.

3. The method for preparing a milk substitute powder simulating milk fat component according to claim 1, wherein: The functional fat component in step (2) is a compound vegetable oil or milk lecithin; The composite vegetable oil is a mixture of palm oil and coconut oil in a weight ratio of 80:20; The milk lecithin is derived from the extract of cream; The weight ratio between the skim milk and the functional fat component in step (2) is (5-8):

1.

4. The method for preparing a milk substitute powder simulating milk fat component according to claim 1, wherein: In step (3), the emulsifier is modified milk fat globule membrane.

5. The method for preparing a milk substitute powder simulating milk fat component according to claim 4, wherein: The weight ratio between the liquid milk-based raw material and the emulsifier in step (3) is (10-20):

1.

6. The method for preparing a milk substitute powder simulating milk fat components according to claim 1, wherein: The parameters for concentration in step (4) are as follows: Temperature 60°C, pressure 0.08 bar, concentration time 90 min, the volume after concentration is reduced to 40%-50% of the original volume; The parameters of spray drying in step (4) are as follows: The concentrated liquid is sprayed into the drying tower at a pressure of 8-20 MPa through the spray drying tower, and the inlet air temperature is controlled at 150-180°C and the exhaust air temperature is controlled at 60-85°C.

7. The method for preparing a milk replacer simulating milk fat component according to claim 1, wherein: The parameters of fluidized bed drying in step (5) are as follows: The residence time is 15-30 minutes, the bed depth is 10-15 cm, the relative humidity of the hot air is less than 15%, the drying medium is hot air, the hot air inlet temperature is 40-60°C, the hot air outlet temperature is 25-30°C, and the moisture content of the dried powder is less than 4%; The cooling parameters in step (5) are as follows: Use 5-10℃ cold air as the cooling medium, the relative humidity of the cold air is less than 15%, and the temperature of the powder after cooling is 10℃-20℃; In step (6), the solid raw materials are vitamin premix, mineral premix, and trace elements, and the weight ratio of the vitamin premix, mineral premix, and trace elements is 33:50:17; The vitamin premix is as follows: The weight ratio of vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, calcium pantothenate, biotin, and folic acid is 10:3:28:2:2:5:2:2:26:6:2:1; The mineral premixes are as follows: The weight ratio of calcium carbonate, calcium hydrogen phosphate and sodium chloride is 24:10:3; The trace elements are as follows: The weight ratio of copper sulfate, iron sulfate, manganese sulfate, zinc sulfate, potassium iodide and sodium selenite is (8-15): (70-100): (20-120): (80-120): (0.5-1): (0.2-0.6); The weight ratio between the semi-finished product and the solid raw material in step (6) is (85-90): (10-15).

8. The method for preparing a milk replacer simulating a milk fat component according to claim 1, wherein: During the packaging process in step (7), the ambient temperature is maintained at 35-60°C, and the quality inspection includes the inspection of sensory indicators, physical and chemical indicators and hygiene indicators.

Images