Processing method of powdery food
By preparing a binder during the processing of powdered foods, the coloring raw materials are encapsulated inside the powder particles, solving the sensory problems caused by the coloring raw materials in powdered foods and improving the sensory effect of the products.
Patent Information
- Application Number
- CN202511158040.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-18
- Publication Date
- 2025-11-04
AI Technical Summary
In powdered foods such as milk powder and probiotics, the dark brown coloring agent can cause brown particles in the prepared milk that affect consumers' sensory experience.
By preparing an adhesive, the color-developing raw material is mixed with purified water or other components to form an adhesive. During the granulation process, the color-developing raw material is located inside the powder particles, covering the surface of the substrate, thereby eliminating small black spots and improving the sensory effect.
It effectively eliminates small black spots on the surface of powder particles, enhancing consumers' sensory experience when consuming powdered foods.
Smart Images
Figure CN120884015A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of food processing, in particular to a processing method of powdery food. BACKGROUND
[0002] In the related art, in the processing of powdery food such as milk powder and probiotics, some color-foreign materials may be added, for example, high-nutrition dark brown material milk basic protein (MBP). These color-foreign materials usually have the characteristics of deep color and difficult to dissolve, thereby causing the problem of brown particles affecting the consumer's sense of the milk liquid poured out. SUMMARY
[0003] Therefore, the present application provides a processing method of powdery food, which is beneficial to eliminate small black spots on the surface of powdery particles, thereby improving the sense of consumers in the process of eating powdery food.
[0004] In a first aspect, the present application provides a processing method of powdery food, which comprises:
[0005] Preparation of an adhesive and a base material, wherein the adhesive is prepared based on purified water and a color-developing material in a formula of the powdery food, and the base material comprises at least one substance in the formula except the color-developing material;
[0006] The adhesive is used as a spraying slurry of a prilling tower, and the base material is put into the prilling tower for prilling to obtain the powdery food.
[0007] Optionally, the adhesive is prepared based on purified water, the color-developing material in the formula, whole milk powder in the formula, and phospholipid in the formula.
[0008] Optionally, the adhesive comprises a first adhesive and a second adhesive, the first adhesive is prepared by adding the color-developing material in the formula into purified water, and the second adhesive is prepared by adding the whole milk powder in the formula and the phospholipid in the formula into purified water respectively.
[0009] Optionally, the adhesive is used as a spraying slurry of a prilling tower, and the base material is put into the prilling tower for prilling to obtain the powdery food, which comprises:
[0010] The first adhesive is used as a spraying slurry of the prilling tower, and the base material is put into the prilling tower for prilling to obtain powdery particles.
[0011] The second binder is used as a spray slurry of the prilling tower, and the powdery particles are put into the prilling tower for prilling to obtain the powdery food.
[0012] Optionally, the formula includes 5% of the color-developing material and 95% of the whole milk powder, the base material includes the 95% of the whole milk powder, the binder includes the 5% of the color-developing material, and the concentration of the color-developing material in the binder is 15%.
[0013] Optionally, the formula includes 5% of the color-developing material, 91.9% of the first whole milk powder, 3% of the second whole milk powder, and 0.1% of the phospholipid; the formula includes the 91.9% of the first whole milk powder; the first binder includes the 5% of the color-developing material, the second binder includes the 3% of the second whole milk powder, and the 0.1% of the phospholipid; the concentration of the color-developing material in the binder is 8.3%, the concentration of the second whole milk powder in the binder is 5%, and the concentration of the phospholipid in the binder is 0.2%.
[0014] Optionally, the formula includes 5% of the color-developing material, 91.9% of the first whole milk powder, 3% of the second whole milk powder, and 0.1% of the phospholipid; the formula includes the 91.9% of the first whole milk powder; the first binder includes the 5% of the color-developing material, the second binder includes the 3% of the second whole milk powder, and the 0.1% of the phospholipid;
[0015] the concentration of the color-developing material in the first binder is 15%; the concentration of the second whole milk powder in the second binder is 12%, and the concentration of the phospholipid in the second binder is 0.4%.
[0016] Optionally, the formula includes 5% of the color-developing material, 91.5% of the first whole milk powder, 3% of the second whole milk powder, and 0.5% of the phospholipid; the formula includes the 91.5% of the first whole milk powder; the first binder includes the 5% of the color-developing material, the second binder includes the 3% of the second whole milk powder, and the 0.5% of the phospholipid;
[0017] the concentration of the color-developing material in the first binder is 15%; the concentration of the second whole milk powder in the second binder is 11.8%, and the concentration of the phospholipid in the second binder is 1.96%.
[0018] Optionally, the formula includes 5% of the color developing material, 91.1% of the first full-fat milk powder, 3% of the second full-fat milk powder, and 0.9% of the phospholipid; the formula includes the 91.1% of the first full-fat milk powder; the first adhesive includes the 5% of the color developing material, the second adhesive includes the 3% of the second full-fat milk powder, and the 0.9% of the phospholipid;
[0019] The concentration of the color developing material in the first adhesive is 15%, the concentration of the second full-fat milk powder in the second adhesive is 11.6%, and the concentration of the phospholipid in the second adhesive is 3.47%.
[0020] Optionally, the prilling tower is a boiling prilling tower, and the working parameters of the boiling prilling tower in the prilling process are as follows: the air outlet temperature is 40-60°C, the air inlet temperature is 45-80°C, the material temperature is 40-70°C, the air induction frequency is 20-50Hz, the atomization pressure is 0.05-1Bar, the mortar flow rate is 0.5-10rpm, and the mortar time is 30-180min.
[0021] In the embodiment of the present application, the color developing material with dark brown color and pure water are prepared into an adhesive, so that a layer of base material covers the surface of the adhesive in the prilling process, and the color developing material with dark brown color is located in the inside of the powdery particles, so that the small black spots on the surface of the powdery particles can be eliminated, and the sensory effect of the consumer in the process of eating the powdery food can be improved. BRIEF DESCRIPTION OF DRAWINGS
[0022] Figure 1 One of the flowcharts of the processing method of the powdery food provided in the embodiment of the present application;
[0023] Figure 2 The second flowchart of the processing method of the powdery food provided in the embodiment of the present application;
[0024] Figure 3 The depth-of-field microscope diagram of the experimental results of the experimental group 1;
[0025] Figure 4 The depth-of-field microscope diagram of the experimental results of the experimental group 2;
[0026] Figure 5 The depth-of-field microscope diagram of the experimental results of the experimental group 3;
[0027] Figure 6 The depth-of-field microscope diagram of the experimental results of the experimental group 4;
[0028] Figure 7 The depth-of-field microscope diagram of the experimental results of the experimental group 5;
[0029] Figure 8 is a depth microscope diagram of the experimental results of the experimental group 6;
[0030] Figure 9 is a depth microscope diagram of the experimental results of the experimental group 7;
[0031] Figure 10 is a depth microscope diagram of the experimental results of the experimental group 8;
[0032] Figure 11 is a depth microscope diagram of the experimental results of the experimental group 9;
[0033] Figure 12 is a depth microscope diagram of the experimental results of the experimental group 10;
[0034] Figure 13 is a depth microscope diagram of the experimental results of the experimental group 11. DETAILED DESCRIPTION
[0035] In order to further understand the present application, the preferred embodiments of the present application are described below in conjunction with examples, but it should be understood that these descriptions are only for further illustrating the features and advantages of the present application, but not for limiting the present application.
[0036] The color-developing raw material in the embodiments of the present application can be a color-developing raw material in various powdery foods. The color-developing raw material can be a protein type color-developing raw material or a non-protein type color-developing raw material. For example, the color-developing raw material can be milk basic protein MBP, lactoferrin, lutein, vitamin C or fruit powder, etc. The color-developing raw material is preferably a protein type color-developing raw material, such as MBP or lactoferrin, etc.
[0037] The color-developing raw material in the embodiments of the present application comprises MBP and lactoferrin. In order to facilitate understanding, the processing method of the powdery food provided by the present application is further explained in conjunction with specific embodiments:
[0038] Please refer to Figure 1 , Figure 1 is a flowchart of the processing method of the powdery food provided by the embodiments of the present application. The method comprises:
[0039] Step 101, preparing a binder and preparing a base material, wherein the binder is a binder prepared based on milk basic protein MBP in a base material of a formula of the powdery food and purified water, and the base material comprises at least one substance in the base material except the MBP;
[0040] Step 102, taking the binder as a spraying slurry of a prilling tower, and putting the base material into the prilling tower for prilling to obtain the powdery food.
[0041] The powdered food can be various types of powdered food, such as various milk powder, rice powder, probiotics, etc.
[0042] The adhesive can be prepared by mixing the MBP and purified water in the proportions in the formula, so that the MBP is dissolved in the purified water to form an adhesive in the form of a solution or a suspension.
[0043] The base material can be obtained by dry mixing the relevant substances in the base material using a dry mixing device.
[0044] The prilling tower can be any prilling tower used to produce powdered food in the related art.
[0045] Table 1 below provides information about the base material, formula composition, adhesive composition, experimental purpose, and experimental results of the 11 sets of experiments provided in the embodiments of the present application. Please refer to Figures 3 to 13 The depth-of-field microscope diagrams of the 11 sets of experiments are shown in Figures 1 to 11, respectively:
[0046] Table 1:
[0047]
[0048]
[0049]
[0050]
[0051]
[0052] Among them, the experimental group 1 to the experimental group 3 are control experiments of the experimental group 4, wherein the experimental group 1 uses purified water as the adhesive (i.e. the first adhesive), and the experimental groups 2 to 4 respectively dissolve different substances in the formula in purified water to form an adhesive (i.e. the first adhesive), and then prepare other substances in the formula as a base material for prilling, and perform experiments to obtain experimental results. As can be seen from the experimental conclusion, when the MBP in the formula is dissolved in purified water to obtain an adhesive (i.e. the experimental group 4), the small black spots in the powdered food are greatly reduced. Therefore, the method provided in the embodiments of the present application is beneficial to eliminate the small black spots on the surface of the powdered particles, thereby improving the sensory effect of the consumer during the consumption of the powdered food.
[0053] In this embodiment, the dark brown MBP is prepared into an adhesive with purified water. In the prilling process, the surface of the adhesive is covered with a layer of base material, so that the MBP with dark brown color is located inside the powdered particles, thereby eliminating the small black spots on the surface of the powdered particles, and improving the sensory effect of the consumer during the consumption of the powdered food.
[0054] Optionally, the adhesive is prepared based on purified water, the MBP in the formula, the whole milk powder in the formula, and the phospholipid in the formula.
[0055] As can be seen from the experimental groups 5 to 8, in the embodiments of the present application, by further adding the whole milk powder in the formula and the phospholipid in the formula to the adhesive, the number of black spots can be further reduced.
[0056] Optionally, the adhesive comprises a first adhesive and a second adhesive, the first adhesive is prepared by adding the MBP in the formula to purified water, and the second adhesive is prepared by adding the whole milk powder in the formula and the phospholipid in the formula to purified water respectively.
[0057] In the above, the adhesive is used as the spraying slurry of the prilling tower, and the base material is put into the prilling tower for prilling to obtain the powdery food, which comprises:
[0058] The first adhesive is used as the spraying slurry of the prilling tower, and the base material is put into the prilling tower for prilling to obtain the powdery particles.
[0059] The second adhesive is used as the spraying slurry of the prilling tower, and the powdery particles are put into the prilling tower for prilling to obtain the powdery food.
[0060] As can be seen from the experimental group 9, compared with the single adhesive in the experimental group 5, by using the first adhesive and the second adhesive for distributed adhesion in the experimental group 9, the solubility of the powdery food can be further improved on the basis of ensuring that there are no brown particles, i.e., all the brown particles are wrapped and adhered.
[0061] Optionally, the formula comprises 5% of MBP and 95% of whole milk powder, the base material comprises the 95% of whole milk powder, the adhesive comprises the 5% of MBP, and the concentration of the MBP in the adhesive is 15%.
[0062] This embodiment is the experimental group 4 in the above table 1. As can be seen from the experimental results corresponding to the experimental group 4, by making the formula comprise 5% of MBP and 95% of whole milk powder, the base material comprise the 95% of whole milk powder, the adhesive comprise the 5% of MBP, and the concentration of the MBP in the adhesive is 15%, in this way, the small black spots in the powdery food can be greatly reduced, thereby being conducive to improving the sensory effect of the user during eating the powdery food.
[0063] Optionally, the formula includes 5% of the MBP, 91.9% of the first full-fat milk powder, 3% of the second full-fat milk powder, and 0.1% of the phospholipid; the formula includes the 91.9% of the first full-fat milk powder; the binder includes the 5% of the MBP, the 3% of the second full-fat milk powder, and the 0.1% of the phospholipid; the concentration of the MBP in the binder is 8.3%, the concentration of the second full-fat milk powder in the binder is 5%, and the concentration of the phospholipid in the binder is 0.2%.
[0064] In the formula, the first full-fat milk powder and the second full-fat milk powder are both full-fat milk powder. In the embodiment, the proportion of the full-fat milk powder included in the formula is 91.9%+3%=94.9%. In the embodiment, the 94.9% of the full-fat milk powder is divided into two parts according to the proportion by gravity, specifically including 91.9% of the first full-fat milk powder and 3% of the second full-fat milk powder. The first full-fat milk powder is used as the base material, and the second full-fat milk powder is used as the raw material of the second binder.
[0065] This embodiment is experimental group 5 in Table 1. According to the experimental results corresponding to experimental group 5, by making the formula include 5% of the MBP, 91.9% of the first full-fat milk powder, 3% of the second full-fat milk powder, and 0.1% of the phospholipid; the formula includes the 91.9% of the first full-fat milk powder; the binder includes the 5% of the MBP, the 3% of the second full-fat milk powder, and the 0.1% of the phospholipid; the concentration of the MBP in the binder is 8.3%, the concentration of the second full-fat milk powder in the binder is 5%, and the concentration of the phospholipid in the binder is 0.2%, so that there are no brown particles in the powdery food, ensuring that all brown particles are wrapped and adhered, and the color is better.
[0066] It should be noted that in other embodiments of the present application, the powdery food can also be obtained by processing any one of experimental groups 6 to 8 in Table 1.
[0067] Optionally, the formula includes 5% of the MBP, 91.9% of the first full-fat milk powder, 3% of the second full-fat milk powder, and 0.1% of the phospholipid; the formula includes the 91.9% of the first full-fat milk powder; the first binder includes the 5% of the MBP, and the second binder includes the 3% of the second full-fat milk powder and the 0.1% of the phospholipid.
[0068] The concentration of the MBP in the first binder is 15%; the concentration of the second full-fat milk powder in the second binder is 12%, and the concentration of the phospholipid in the second binder is 0.4%.
[0069] The embodiment is experiment group 9 in the above table 1. According to the experimental results corresponding to the experiment group 9, by making the formula include 5% of MBP, 91.9% of the first full-fat milk powder, 3% of the second full-fat milk powder and 0.1% of phospholipid; the formula includes the 91.9% of the first full-fat milk powder; the first adhesive includes the 5% of MBP, and the second adhesive includes the 3% of the second full-fat milk powder and the 0.1% of phospholipid; the concentration of the MBP in the first adhesive is 15%; the concentration of the second full-fat milk powder in the second adhesive is 12%, and the concentration of the phospholipid in the second adhesive is 0.4%, so that, compared with the single adhesive in the experiment group 5, the distribution adhesion of the first adhesive and the second adhesive in the experiment group 9 can further improve the solubility of the powdery food on the basis of ensuring that there is no brown particle, that is, all the brown particles are wrapped and adhered.
[0070] Optionally, the formula includes 5% of MBP, 91.5% of the first full-fat milk powder, 3% of the second full-fat milk powder and 0.5% of phospholipid; the formula includes the 91.5% of the first full-fat milk powder; the first adhesive includes the 5% of MBP, and the second adhesive includes the 3% of the second full-fat milk powder and the 0.5% of phospholipid;
[0071] The concentration of the MBP in the first adhesive is 15%; the concentration of the second full-fat milk powder in the second adhesive is 11.8%, and the concentration of the phospholipid in the second adhesive is 1.96%.
[0072] The embodiment is experiment group 10 in the above table 1. According to the experimental results corresponding to the experiment group 10, by making the formula include 5% of MBP, 91.5% of the first full-fat milk powder, 3% of the second full-fat milk powder and 0.5% of phospholipid; the formula includes the 91.5% of the first full-fat milk powder; the first adhesive includes the 5% of MBP, and the second adhesive includes the 3% of the second full-fat milk powder and the 0.5% of phospholipid; the concentration of the MBP in the first adhesive is 15%; the concentration of the second full-fat milk powder in the second adhesive is 11.8%, and the concentration of the phospholipid in the second adhesive is 1.96%, so that, on the basis of making the powdery food have no brown particle and ensuring that all the brown particles are wrapped and adhered, compared with the experiment group 9, the solubility is more optimal.
[0073] Optionally, the formula includes 5% of MBP, 91.1% of the first full-fat milk powder, 3% of the second full-fat milk powder, and 0.9% of phospholipid; the formula includes the 91.1% of the first full-fat milk powder; the first binder includes the 5% of MBP, and the second binder includes the 3% of the second full-fat milk powder and the 0.9% of phospholipid; the concentration of MBP in the first binder is 15%; the concentration of the second full-fat milk powder in the second binder is 11.6%, and the concentration of phospholipid in the second binder is 3.47%.
[0074] The concentration of MBP in the first binder is 15%; the concentration of the second full-fat milk powder in the second binder is 11.6%, and the concentration of phospholipid in the second binder is 3.47%.
[0075] This embodiment is experimental group 11 in Table 1. According to the experimental results corresponding to experimental group 11, by making the formula include 5% of MBP, 91.1% of the first full-fat milk powder, 3% of the second full-fat milk powder, and 0.9% of phospholipid; the formula includes the 91.1% of the first full-fat milk powder; the first binder includes the 5% of MBP, and the second binder includes the 3% of the second full-fat milk powder and the 0.9% of phospholipid; the concentration of MBP in the first binder is 15%; the concentration of the second full-fat milk powder in the second binder is 11.6%, and the concentration of phospholipid in the second binder is 3.47%, so as to have an effect comparable to that of experimental group 10.
[0076] Optionally, the prilling tower is a boiling prilling tower, and working parameters of the boiling prilling tower in the prilling process are as follows: air outlet temperature is 40-60°C, air inlet temperature is 45-80°C, material temperature is 40-70°C, air induction frequency is 20-50Hz, atomization pressure is 0.05-1Bar, mortar flow rate is 0.5-10rpm, and mortar time is 30-180min.
[0077] Please refer to Table 2 below for the related working parameter requirements of the binder solvent process and the prilling process in the embodiments of the present application:
[0078] Table 2:
[0079]
[0080]
[0081] The outflow temperature refers to the temperature of the outflow of the fluidized granulation tower. The inflow temperature refers to the temperature of the inflow of the fluidized granulation tower. The material temperature refers to the temperature of the material in the fluidized granulation tower, which can be the temperature of the dry-mixed mixture or the temperature of the mixture of the dry-mixed mixture and the binder. The air induction frequency refers to the working frequency of the air induction fan in the fluidized granulation tower. Since the binder is converted into mist in the processing process, and then the mist of the binder is sprayed on the dry-mixed mixture to manufacture the powdery food, the atomization pressure refers to the pressure of the atomized gas after the binder is converted into mist. The spraying flow refers to the flow of the sprayed binder, and the spraying time refers to the time of spraying the binder. It should be noted that in the embodiments of the present application, spraying the first binder and spraying the second binder can be regarded as two rounds of granulation processes, and each round of granulation process can be performed according to the working parameters in Table 2.
[0082] The processing method provided by the embodiments of the present application mainly includes the following seven steps:
[0083] ① Premixing and sieving of the base material (if it is a single raw material, premixing is not required)
[0084] ② Preparation and preheating of the binder
[0085] ③ Preheating of the base material
[0086] ④ Granulation (spraying of the first binder)
[0087] ⑤ Granulation (spraying of the second binder)
[0088] ⑥ Drying
[0089] ⑦ Sieving
[0090] In order to facilitate understanding, the purpose of each step in the processing process is explained as follows:
[0091] 1. Premixing of the base material
[0092] The dry-mixed base material is uniformly mixed according to the formula to ensure uniform distribution of each component in the subsequent processing process.
[0093] The purpose of sieving the dry-mixed sample is to remove larger particles to ensure uniform fineness of the sample and avoid the influence of large particle materials on the product quality. The undersize sample is added to the granulation tower to provide uniform raw materials for granulation.
[0094] 2. Preparation and preheating of the binder
[0095] (1) Preparation: This step is to ensure that the binder is uniformly dissolved to form a uniform binder solution or suspension.
[0096] (2) Preheating: This is done to bring the binder to the appropriate temperature, to facilitate the subsequent spraying process, and to improve the binding effect.
[0097] 3. Preheating of the base material
[0098] To raise the temperature of the base material, to facilitate the subsequent granulation process, and to improve the binding effect
[0099] 3. Granulation (first binder spraying)
[0100] To tightly wrap and combine the binder containing abnormal color substances with the base material, so that the product forms a uniform color
[0101] Granulation (second binder spraying)
[0102] To tightly wrap the binder containing dissolution-promoting substances with the base material, forming a "core-shell structure" that can promote dissolution
[0103] 5. Sieving after granulation
[0104] The sieving process is used to remove unqualified particles generated during granulation, ensuring the uniformity and quality of the final product.
[0105] Through these unit operations, the solubility and sensory properties of the powder can be improved, and the quality and market competitiveness of the product can be improved.
[0106] The implementation process of each step in the processing is explained below:
[0107] Pre-mixing of the base material
[0108] Step 1.1: Dry mixing of the base material in the dry mixer for 25 minutes to ensure uniformity of the material.
[0109] Step 1.2: Sieving the dry-mixed material through a 30-mesh sieve to remove particles that do not meet the particle size requirements, ensuring uniform particle size of the material used in the granulation tower.
[0110] 2. Binder preparation
[0111] Step 2.1: Weigh the purified water according to the formula, and weigh the corresponding binder according to the binder formula.
[0112] Step 2.2: Add purified water to the container and stir with a glass rod until the binder is completely dissolved. For materials with poor solubility, use a high-speed stirring head for shear force stirring to form a suspension.
[0113] Step 2.3: Place the prepared binder solution in a water bath to preheat, to ensure uniform distribution and binding effect of the binder in the subsequent granulation process.
[0114] 3. Granulation in a fluidized bed granulator
[0115] Step 3.1: Add the substrate into the fluidized bed granulator and set the process parameters according to Table 2 above.
[0116] Step 3.2: During the granulation process, adjust the inlet air temperature in real-time based on the material temperature to maintain the material temperature within the set range, ensuring the quality of the granulation.
[0117] Step 3.3: After the binder spraying is completed, turn off the sprayer and maintain the inlet air temperature for 15 minutes to dry the material and remove excess moisture.
[0118] 4. Sieving after granulation
[0119] Step 4.1: Use a sieve to sieve the granulated material to remove oversized or undersized particles, ensuring the uniformity and quality of the final product.
[0120] How the components work together
[0121] Fluidized bed granulator: As the core equipment, it receives the pretreated substrate and preheated binder, achieving granulation through precise control of process parameters.
[0122] Water bath: Used to preheat the binder, it works in conjunction with the fluidized bed granulator to ensure uniform distribution of the binder during the granulation process.
[0123] Sieve equipment: Used again after granulation, it ensures the quality of the final product by removing substandard particles.
[0124] Through the close cooperation of these steps and components, the invention can achieve the technical goal of improving the solubility and sensory effect of powders.
[0125] Please refer to Figure 2 , Figure 2 A flowchart of a processing method for powdery food provided by the embodiment of the present application, the method comprising the following steps:
[0126] Raw material acceptance;
[0127] Raw material storage;
[0128] Material passing through a 30-mesh sieve;
[0129] According to the formula, weigh the ingredients;
[0130] Granulation material premixing, i.e., obtaining the base material in the formula;
[0131] Granulation material dry mixing, i.e., dry mixing the base material;
[0132] Binder dissolution and stirring, i.e., preparing the first binder and the second binder mentioned above;
[0133] The binder is preheated;
[0134] The boiling granulation tower is used for granulation, i.e. including the above two-step granulation process.
[0135] The granules are passed through a 30-mesh sieve to obtain the powder food.
[0136] The interaction relationship in the boiling granulation tower granulation process is as follows:
[0137] (1) In the boiling granulation tower, fine control of the granulation process is achieved by precisely controlling the air outlet temperature, material temperature, air induction frequency, atomization pressure, spraying time and spraying flow rate and other parameters. The interaction of these parameters ensures that the material is uniformly heated during the granulation process, forming an ideal granular structure.
[0138] (2) Interaction between the amount of binder used and the granulation time: under the condition of a certain flow rate, the greater the amount of binder used, the longer the overall granulation time, and the longer the product is heated, which is not conducive to the preservation of heat-sensitive substances in the product, and also affects the powder state (such as particle size, impurity degree).
[0139] It should be noted that the substrate in the embodiments of the present application can be a substrate of all powder materials.
[0140] The above-mentioned MBP can be replaced by: all heat-sensitive raw materials.
[0141] The above-mentioned phospholipid can be replaced by: a substance that can promote dissolution.
[0142] It should be noted that in the embodiments of the present application, the principle of removing discolored powder food is: using a boiling granulation tower to granulate the sample, the processing process can be regarded as "a drop of water (a binder containing MBP) falling into the flour (milk powder), the water drop will be wrapped with flour, at the same time, a flowing warm hot air is given for drying, which will make the substances in the water drop and the flour integrate", this is the principle of granulation.
[0143] In the granulation process, some embodiments of the present application innovatively use a one-stage binder (containing heat-sensitive substances, a substance that can promote dissolution) spraying to achieve the basic purpose of processing. In other embodiments of the present application, two-stage binder spraying (manufacturing core-shell structure) is preferably used to further promote dissolution; and other substrates, heat-sensitive raw materials, substances that can promote dissolution and gradient addition amounts are also expanded in addition to full-fat milk powder, MBP and phospholipid.
[0144] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description of the application herein shall not be interpreted in the context of any particular theory of operation or of its construction. The use of "first", "second", and "third" or similar terms does not imply any order, number or importance, but is used merely to distinguish one element from another. The use of "connected", "coupled", or similar terms does not limit to a direct and physical connection or coupling, but can include an indirect connection or coupling, such as through an intermediary. The terms "upper", "lower", "left", "right", and the like are used only to denote relative positions, and when the absolute positions of the described objects are changed, the relative positions are also changed accordingly.
[0145] The above description is the preferred embodiment of the present application, it should be noted that for those skilled in the art, without departing from the principles of the present application, can make some improvements and refinements, these improvements and refinements should also be considered as the protection scope of the present application.
Claims
1. A method for processing a powdered food product, characterized in that, The method comprises: preparing an adhesive and a base material, wherein the adhesive is prepared based on purified water and a color-developing material in a formula of the powdered food, and the base material comprises at least one substance in the formula except the color-developing material; the adhesive is used as a spraying slurry of a prilling tower, and the base material is put into the prilling tower for prilling to obtain the powdered food.
2. The method of claim 1, wherein, The adhesive is prepared based on purified water, the color-developing material in the formula, whole milk powder in the formula and phospholipid in the formula.
3. The method of claim 2, wherein, The adhesive comprises a first adhesive and a second adhesive, the first adhesive is prepared by adding the color-developing material in the formula into purified water, and the second adhesive is prepared by adding the whole milk powder in the formula and the phospholipid in the formula into purified water respectively.
4. The method of claim 3, wherein, The adhesive is used as a spraying slurry of a prilling tower, and the base material is put into the prilling tower for prilling to obtain the powdered food, comprising: The first adhesive is used as a spraying slurry of the prilling tower, and the base material is put into the prilling tower for prilling to obtain powdered particles; The second adhesive is used as a spraying slurry of the prilling tower, and the powdered particles are put into the prilling tower for prilling to obtain the powdered food.
5. The method of claim 1 wherein, The formula comprises 5% of the color-developing material and 95% of the whole milk powder, the base material comprises the 95% of the whole milk powder, the adhesive comprises the 5% of the color-developing material, and the concentration of the color-developing material in the adhesive is 15%.
6. The method of claim 2, wherein The formula comprises 5% of the color-developing material, 91.9% of the first whole milk powder, 3% of the second whole milk powder and 0.1% of the phospholipid; the formula comprises the 91.9% of the first whole milk powder; the adhesive comprises the 5% of the color-developing material, the 3% of the second whole milk powder and the 0.1% of the phospholipid; the concentration of the color-developing material in the adhesive is 8.3%, the concentration of the second whole milk powder in the adhesive is 5%, and the concentration of the phospholipid in the adhesive is 0.2%.
7. The method of claim 3, wherein The formula comprises 5% of the color-developing material, 91.9% of the first whole milk powder, 3% of the second whole milk powder and 0.1% of the phospholipid; the formula comprises the 91.9% of the first whole milk powder; the first adhesive comprises the 5% of the color-developing material, and the second adhesive comprises the 3% of the second whole milk powder and the 0.1% of the phospholipid; The concentration of the color-developing material in the first adhesive is 15%; the concentration of the second whole milk powder in the second adhesive is 12%, and the concentration of the phospholipid in the second adhesive is 0.4%.
8. The method of claim 3, wherein The formula comprises 5% of the color-developing material, 91.5% of the first whole milk powder, 3% of the second whole milk powder and 0.5% of the phospholipid; the formula comprises the 91.5% of the first whole milk powder; the first adhesive comprises the 5% of the color-developing material, and the second adhesive comprises the 3% of the second whole milk powder and the 0.5% of the phospholipid; The concentration of the color developing material in the first adhesive is 15%; the concentration of the second full-fat milk powder in the second adhesive is 11.8%, and the concentration of the phospholipid in the second adhesive is 1.96%.
9. The method of claim 3, wherein The formula includes 5% of color developing material, 91.1% of the first full-fat milk powder, 3% of the second full-fat milk powder, and 0.9% of phospholipid; the formula includes the 91.1% of the first full-fat milk powder; the first adhesive includes the 5% of color developing material, and the second adhesive includes the 3% of the second full-fat milk powder and the 0.9% of phospholipid; The concentration of the color developing material in the first adhesive is 15%; the concentration of the second full-fat milk powder in the second adhesive is 11.6%, and the concentration of the phospholipid in the second adhesive is 3.47%.
10. The method of any of claims 1 to 9, wherein, The granulation tower is a boiling granulation tower, and working parameters of the boiling granulation tower in the granulation process are as follows: air outlet temperature is 40-60°C, air inlet temperature is 45-80°C, material temperature is 40-70°C, air induction frequency is 20-50Hz, atomization pressure is 0.05-1Bar, mortar spraying flow is 0.5-10rpm, and mortar spraying time is 30-180min.