Milk shellfish and preparation method thereof

Abstract

The invention discloses a milk shellfish and a preparation method thereof, and belongs to the field of food processing, the milk shellfish comprises 35-80kg of a core milk product, 20-40kg of a sweet system, 1-5kg of a functional additive, and optional special functional components, the solid content of the finished product milk is more than or equal to 60%, and the moisture is less than or equal to 5%; the preparation method comprises the steps of raw material pretreatment, granulation, tabletting, drying, cooling and packaging. The preparation method has the beneficial effects that by matching 30-60kg of the core dairy product and 5-20kg of the whey powder, milk solids are ensured to be more than or equal to 60%, the milk fragrance is strong, the raw material cost is reduced by 15-20%, the preparation method is suitable for large-scale production, the water content of mixed dough is controlled to be 12-15%, and the water content after drying is less than or equal to 5%, and the tableting pressure is adjusted to be 5-10 tons, so that the hardness of the finished product is 3-5kg, the tablet weight difference is less than or equal to + / -3%, and the finished product has the characteristics of high quality and low cost. The shelf life is prolonged to 6-12 months, and the problems of moisture absorption and caking are solved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a milk shell and a method for preparing milk shells. Background Technology

[0002] Milk tablets (also known as milk chips) are a common dairy snack, popular among consumers for their rich taste and convenience, especially among children, teenagers, and dairy enthusiasts. However, with the expanding market, the industrial production of commercial milk tablets faces several technical challenges: The balance between quality and cost is difficult to achieve: In order to control costs, some products reduce the amount of milk powder used to less than 30kg / 100kg of finished product, resulting in a milk solids content of less than 50% and a thin milky aroma. They have to rely on a lot of milk flavoring to make up for the flavor, resulting in a poor consumer experience. On the other hand, although the whole milk powder formula can guarantee the milky aroma, the raw material cost is too high, which is not conducive to large-scale promotion.

[0003] Poor taste and shelf-life stability: Improper moisture control during the mixing and forming stage (such as below 10% or above 18%) can easily lead to sticking to the mold during subsequent tableting, fragile finished products (tablet weight difference exceeding ±5%), or moisture content above 6% after drying, shortening the shelf life to 3-6 months, and making it prone to moisture absorption and clumping.

[0004] Limited functionality makes it difficult to meet specific needs: Most existing products are plain sweetened and lack low-sugar / sugar-free formulas for people controlling their blood sugar (such as diabetic patients), high-calcium formulas for children and the elderly, and functional formulas that focus on gut health, resulting in limited market adaptability.

[0005] Compliance risks: Some small manufacturers have problems with excessive use of food additives (such as the addition of emulsifier monoglycerides exceeding 2kg / 100kg of finished product), or have not met the requirements for milk solids content in GB 19644 "Milk Powder", which poses a food safety risk.

[0006] Therefore, developing a commercially available milk shell with a rich milky aroma, stable taste, controllable cost, diverse functions, and compliance with national standards, as well as its preparation method, has become an urgent problem to be solved by the industry. Summary of the Invention

[0007] The purpose of this invention is to overcome the shortcomings of the prior art and provide a milk shell and a method for preparing milk shells.

[0008] The objective of this invention is achieved through the following technical solution: a milk powder containing 35-80 kg of core dairy products, 20-40 kg of sweeteners, 1-5 kg ​​of functional additives, and 5-10 kg of purified water, with optional components including trace amounts of food coloring; the core dairy products include 30-60 kg of whole milk powder / skim milk powder and 5-20 kg of whey powder / demineralized whey powder, with optional components including 0-15 kg of condensed milk / concentrated milk; the sweeteners include 0-35 kg of white sugar / rock sugar powder, 10-30 kg of malt syrup / solid corn syrup, and glucose / 5-20 kg of fructose syrup; the functional additives include 0.5-1.5 kg of emulsifier, 0.2-0.8 kg of stabilizer, 0.3-0.8 kg of lubricant, 0.1-0.5 kg of acidity regulator, 0.1-0.3 kg of anti-caking agent, and 0.06-0.25 kg of flavor enhancer; the finished product has a milk solids content ≥60% and a moisture content ≤5%.

[0009] Optionally, the emulsifier is monoglyceride and / or sucrose ester; the stabilizer is xanthan gum and / or carrageenan; the lubricant is magnesium stearate; the acidity regulator is citric acid; the anti-caking agent is silicon dioxide; and the flavor enhancer includes 0.05-0.2 kg of milk flavor / cream flavor and 0.01-0.05 kg of ethyl maltol.

[0010] Optional amounts of each component are: 40-50 kg of whole milk powder, 5-15 kg of whey powder, 25-35 kg of white sugar, 10-20 kg of malt syrup, 0.8-1.2 kg of emulsifier, 0.3-0.6 kg of stabilizer, 0.1-0.2 kg of flavor enhancer, and 5-10 kg of purified water.

[0011] Optionally, based on 100kg of finished product, the amount of milk powder used is 50-60kg, the amount of white sugar in the sweetener is ≤5kg, and it contains xylitol / erythritol / aspartame 0-5kg, and the amount of malt syrup is 15-25kg.

[0012] Optionally, the milk shell may also contain special functional components, which may be one or more of the following: 0.5-3 kg of nutrient fortifier, 0.1-0.5 kg of probiotics, and 0.5-3 kg of oligosaccharides; the nutrient fortifier may be calcium carbonate / milk calcium; the probiotics may be Bifidobacterium lactis; and the oligosaccharides may be fructooligosaccharides.

[0013] A method for preparing milk shells includes the following steps: S1: Raw material pretreatment: Dry raw materials are sieved through a 100-120 mesh sieve. The dry raw materials include powder components of the core dairy products, powder components of the sweeteners, and functional additives. Wet raw materials are heated to 40-50°C and stirred until dissolved without particles. The wet raw materials include malt syrup, condensed milk, and purified water. If the formula contains emulsifiers and / or butter, they are added to the wet raw materials and emulsified evenly. Nutritional fortifiers and / or probiotics are premixed separately. S2: Mixing and forming: Put the sieved dry raw materials into the mixing equipment and dry mix for 5-8 minutes until the color is uniform. Then slowly add the pretreated wet raw materials while stirring. Mix for 10-15 minutes, controlling the mixing temperature at 35-45℃, to form uniform milk clumps with a moisture content of 12-15%. S3: Granulation process: The milk clumps are fed into the granulation equipment and extruded into granules with a diameter of 1-2 mm through a 12-16 mesh screen. After removing unqualified granules, the granules are dried to a moisture content of 8-10%. S4: Tableting: Lubricant is added to the surface of the granules, and a tablet press is used to compress them into tablets with a diameter of 15-25mm and a thickness of 3-5mm under a pressure of 5-10 tons. The weight difference error of the tablets is controlled to be ≤±3%, and the hardness is ≥3kg. S5: Drying and Shaping: The pressed milk tablets are fed into the drying equipment and dried at a low temperature of 30-50℃ for 2-4 hours, controlling the moisture content of the finished product to ≤5%; S6: Cooling and cooling down: Cool the dried milk tablets at 20-25℃ for 30-60 minutes, until they reach room temperature ±2℃, and screen out unqualified products. S7: Packaging and Warehousing: Nitrogen-filled packaging or vacuum packaging shall be used. Metal detection and foreign object detection shall be carried out before packaging. After packaging, the products shall be stored in an environment with a temperature of ≤25℃ and a relative humidity of ≤65%.

[0014] Optionally, in step S3, a swing granulator is used for granulation, and unqualified particles are crushed and remixed into the mixing and pelletizing process in step S2.

[0015] Optionally, the drying equipment in step S5 is a tunnel dryer. During the drying process, the wind speed and humidity are controlled. After drying, the milk tablets can be flavored a second time by spraying flavoring and / or powdered sugar on the surface.

[0016] Optionally, in step S6, a screening machine is used to remove unqualified products, including broken or deformed milk tablets.

[0017] Optionally, in step S7, the packaging material is a barrier composite film, and the packaging form is single-pack or multi-pack combination packaging.

[0018] The present invention has the following advantages: 1. Balancing quality and economy: By using a ratio of 30-60kg of core dairy products + 5-20kg of whey powder, it ensures that milk solids content is ≥60%, resulting in a rich milky aroma, while reducing raw material costs by 15%-20%, making it suitable for large-scale production.

[0019] 2. Stable taste and shelf life: The dual control of moisture content in the mixed dough (12-15%) and after drying (≤5%), combined with the adjustment of tableting pressure (5-10 tons), results in a finished product hardness of 3-5 kg, a tablet weight difference of ≤±3%, and an extended shelf life of 6-12 months, without any moisture absorption or clumping issues.

[0020] 3. Diverse functions: Low-sugar sweeteners (xylitol), high-calcium fortifiers (milk calcium), probiotics and other components can be flexibly added to cover the general population, people with blood sugar control, people with calcium supplementation and people with intestinal health needs, with broad market adaptability. Detailed Implementation

[0021] A type of milk powder, comprising the following components: 35-80 kg of core dairy products, 20-40 kg of sweetener, 1-5 kg ​​of functional additives, and 5-10 kg of purified water, with optional component trace amounts of food coloring; the core dairy products include 30-60 kg of whole milk powder / skim milk powder and 5-20 kg of whey powder / demineralized whey powder, with optional component 0-15 kg of condensed milk / concentrated milk; the sweetener includes 0-35 kg of white sugar / rock sugar powder, 10-30 kg of malt syrup / solid corn syrup, and 5-20 kg of glucose / fructose corn syrup; the functional additives include 0.5-1.5 kg of emulsifier, 0.2-0.8 kg of stabilizer, 0.3-0.8 kg of lubricant, 0.1-0.5 kg of acidity regulator, 0.1-0.3 kg of anti-caking agent, and 0.06-0.25 kg of flavor enhancer; the finished product has a milk solids content ≥60% and a moisture content ≤5%.

[0022] In one embodiment, the milk shell comprises the following components: 80 kg of core dairy products, 20 kg of sweetener, 5 kg of functional additives, and 5 kg of purified water, with optional components including trace amounts of food coloring; the core dairy products include 60 kg of whole milk powder / skim milk powder and 5 kg of whey powder / demineralized whey powder, with optional components including 15 kg of condensed milk / concentrated milk; the sweetener includes 0 kg of white sugar / rock sugar powder, 30 kg of malt syrup / solid corn syrup, and 5 kg of glucose / fructose corn syrup; the functional additives include 1.5 kg of emulsifier, 0.2 kg of stabilizer, 0.8 kg of lubricant, 0.1 kg of acidity regulator, 0.3 kg of anti-caking agent, and 0.06 kg of flavor enhancer; the finished product has a milk solids content ≥60% and a moisture content ≤5%; In another embodiment, the milk shell is composed of the following components: 35 kg of core dairy products, 40 kg of sweetener, 1 kg of functional additives, and 10 kg of purified water, with optional components including trace amounts of food coloring; the core dairy products include 30 kg of whole milk powder / skim milk powder and 20 kg of whey powder / demineralized whey powder, with optional components including 0 kg of condensed milk / concentrated milk; the sweetener includes 35 kg of white sugar / rock sugar powder, 10 kg of malt syrup / solid corn syrup, and 20 kg of glucose / fructose corn syrup; the functional additives include 0.5 kg of emulsifier, 0.8 kg of stabilizer, 0.3 kg of lubricant, 0.5 kg of acidity regulator, 0.1 kg of anti-caking agent, and 0.25 kg of flavor enhancer; the finished product has a milk solids content ≥60% and a moisture content ≤5%; In another embodiment, the milk shell comprises the following components: 50 kg of core dairy products, 30 kg of sweetener, 3 kg of functional additives, and 7 kg of purified water, with optional components including trace amounts of food coloring; the core dairy products include 45 kg of whole milk powder / skim milk powder and 12 kg of whey powder / demineralized whey powder, with optional components including 8 kg of condensed milk / concentrated milk; the sweetener includes 17 kg of white sugar / rock sugar powder, 20 kg of malt syrup / solid corn syrup, and 7 kg of glucose / fructose corn syrup; the functional additives include 1 kg of emulsifier, 0.5 kg of stabilizer, 0.5 kg of lubricant, 0.3 kg of acidity regulator, 0.2 kg of anti-caking agent, and 0.15 kg of flavor enhancer; the finished product has a milk solids content ≥60% and a moisture content ≤5%. In this embodiment, when choosing between whole milk powder and skim milk powder, whole milk powder is preferred because it has a high milk fat content (≥26%), which gives the milk a rich milky aroma. Skim milk powder is suitable for products with low-fat requirements, and the dosage can be adjusted according to the target population. If the dosage is less than 30kg, the milk solids content may not meet the standard; if it is more than 60kg, the raw material cost will increase significantly, and the economic efficiency will decrease.

[0023] In this embodiment, whey powder / demineralized whey powder supplements lactose and whey protein, improving product solubility while reducing raw material costs (30%-40% lower than whole milk powder); choosing demineralized whey powder avoids the product having a salty taste and improves the taste.

[0024] In this embodiment, the milk fat and lactose in the concentrated milk can further enhance the milk flavor and viscosity, and reduce the amount of residue falling off the tablets. However, if the amount exceeds 15kg, it can easily lead to the product being too sweet and having excessive hardness.

[0025] In this embodiment, granulated sugar / powdered rock sugar is the main source of sweetness. Powdered rock sugar has a finer texture and can reduce crystallization. The dosage for regular products is 25-35 kg, and the dosage for low-sugar / sugar-free products is ≤5 kg.

[0026] In this embodiment, maltose syrup / solid corn syrup provides viscosity, promotes the binding of raw materials, prevents loose tablets, and reduces the amount of white sugar used, thus reducing the risk of crystallization. If the amount is less than 10kg, the viscosity will be insufficient, and if it is more than 30kg, the product will easily become sticky.

[0027] In this embodiment, glucose / fructose corn syrup adjusts the sweetness profile; the low crystallinity of glucose prevents the product surface from turning white, while fructose corn syrup enhances the smoothness of the taste.

[0028] In this embodiment, the emulsifier is monoglyceride and / or sucrose ester, which can uniformly mix milk powder, sugar and liquid raw materials, prevent separation, and the dosage complies with GB 2760 (maximum usage of monoglyceride 1.5kg / 100kg); the stabilizer is xanthan gum and / or carrageenan, which enhances the toughness of the product and reduces the problem of brittleness after drying; excessive dosage will result in a hard texture; the lubricant is magnesium stearate, which is sprayed on the surface of the granules before tableting to prevent sticking to the mold and breakage during demolding; the dosage is controlled at 0.3-0.8kg to avoid residual metallic taste; the acidity regulator is citric acid, which can be added in trace amounts (0.1-0.5kg) to finely adjust the pH value (to 6.0-6.5), enhance the layering of milk aroma, and avoid the product flavor being monotonous; the anti-caking agent is silicon dioxide, which prevents clumping during the storage of the finished product, and the dosage complies with national standards; the flavor enhancer includes milk flavor / cream flavor at 0.05-0.2kg. Add 0.01-0.05 kg of ethyl maltol only when the amount of milk powder used is less than 40 kg, in order to enhance the milk aroma. Ethyl maltol can improve the sweetness and aroma balance. The amount used should be strictly controlled within 0.05 kg to avoid flavor distortion.

[0029] In another embodiment, the milk powder is of the ordinary type, and the dosage of each component is as follows: 40-50 kg of whole milk powder, 5-15 kg of whey powder, 25-35 kg of white sugar, 10-20 kg of malt syrup, 0.8-1.2 kg of emulsifier, 0.3-0.6 kg of stabilizer, 0.1-0.2 kg of flavor enhancer, and 5-10 kg of purified water.

[0030] In another embodiment, the milk powder is low-sugar / sugar-free, and based on 100kg of finished product, the amount of milk powder used is 50-60kg, the amount of white sugar in the sweetener is ≤5kg, and it contains 0-5kg of xylitol / erythritol / aspartame, and the amount of malt syrup is 15-25kg.

[0031] In this embodiment, the milk shell also contains special functional components, which are one or more of the following: 0.5-3 kg of nutrient fortifier, 0.1-0.5 kg of probiotics, and 0.5-3 kg of oligosaccharides; the nutrient fortifier is calcium carbonate / milk calcium; the probiotics are Bifidobacterium lactis; the oligosaccharides are fructooligosaccharides, calcium carbonate, or milk calcium, used to prepare "high-calcium milk shells," with a calcium content of 300-600 mg per 100g of finished product, meeting 30%-60% of the daily calcium requirement, and Bifidobacterium lactis (live count ≥ 1×10⁻⁶). 6 (CFU / g) needs to be added in the later stage of mixing and forming (to avoid high temperature inactivation), to improve gut health. Fructooligosaccharides, as a prebiotic, work synergistically with probiotics and improve the product's water solubility.

[0032] A method for preparing milk shells includes the following steps: S1: Raw Material Pretreatment: Dry raw materials are sieved through a 100-120 mesh sieve. These dry raw materials include powdered components of the core dairy products, powdered components of the sweeteners, and functional additives. Specifically, whole milk powder, whey powder, white sugar, and functional additives (emulsifiers, stabilizers, anti-caking agents, etc.) are sieved through a 100-120 mesh sieve to remove lumps and impurities (such as foreign matter in milk powder), ensuring uniform particle size and avoiding excessively high local concentrations during mixing. Wet raw materials are heated to 40-50°C and stirred until dissolved and free of particles. These wet raw materials include malt syrup, condensed milk, and purified water. If the formula contains emulsifiers and / or butter, these are added to the wet raw materials and emulsified evenly. Nutritional fortifiers and / or probiotics are premixed separately. Malt syrup, condensed milk (if used), and purified water are mixed, heated to 40-50°C, and stirred for 10-15 minutes. Stir for 5-8 minutes until smooth and free of lumps; if the formula contains emulsifiers or butter, add them to the wet ingredients, keep warm and stir until emulsified and uniform, temperature ≤50℃, to avoid oxidation after the butter melts; premix the nutritional fortifier (such as calcium carbonate) with a small amount of milk powder (mass ratio 1:3) to avoid localized excessive hardness during tableting; probiotics should be refrigerated below 4℃ and added later in the mixing and dough-making process (when the milk dough temperature drops below 35℃) to prevent high-temperature inactivation. S2: Mixing and Forming: The sieved dry raw materials are fed into the mixing equipment and dry-mixed for 5-8 minutes until the color is uniform. Then, the pre-treated wet raw materials are slowly added while stirring, and mixed for 10-15 minutes. The mixing temperature is controlled at 35-45℃ to form uniform milk clumps with a moisture content of 12-15%. Specifically, the sieved dry raw materials are fed into a twin-screw mixer (model: SHJ-200) at a speed of 150-200 r / min and dry-mixed for 5-8 minutes until the color is uniform. The pre-treated wet raw materials are slowly added (flow rate 5-10 L / min) while stirring, and the speed is increased to 250-300 r / min, and mixed for 10-15 minutes. During the process, the temperature is controlled by the jacket to maintain the mixing temperature at 35-45℃, forming milk clumps that are "non-sticky and not loose". These clumps can be easily dispersed by hand after being kneaded into a ball. The moisture content is controlled at 12-15%, which can be detected by a rapid moisture analyzer (SFY-60). S3: Granulation Process: The milk clumps are fed into a granulation machine and extruded into granules with a diameter of 1-2mm through a 12-16 mesh screen. After removing unqualified granules, the granules are dried to a moisture content of 8-10%. The unqualified granules are crushed and remixed into the mixing and granulation process in step S2. Specifically, the milk clumps are fed into a swing granulator (model: YK-160) with a 12-16 mesh screen (aperture 1.2-1.6mm) to extrude into uniform granules with a diameter of 1-2mm. The granulation speed is controlled at 100-150kg / h to avoid granules that are too fine or too coarse. The granules are screened through a double-layer screen of 10 mesh and 20 mesh to remove coarse granules >2mm and granules <1mm. The fine powder is used; the coarse particles are crushed by a pulverizer (model: WFJ-15) and then sieved again. The fine powder is mixed back into the next batch of dry raw materials to improve the utilization rate of raw materials, which can reach 95%. If the moisture content of the milk clumps is >15%, the granules are sent to a fluidized bed dryer (model: FG-120) at an air temperature of 40-45℃ for 30-40 minutes to dry to 8-10% moisture content, which reduces the risk of sticking to the mold and facilitates subsequent tableting. S4: Tableting: Add lubricant to the surface of the granules and use a tablet press with a pressure of 5-10 tons to press them into tablets with a diameter of 15-25mm and a thickness of 3-5mm. Control the tablet weight difference error ≤±3% and the hardness ≥3kg. Specifically, mix magnesium stearate with the granules at a speed of 100-150r / min and stir for 3-5 minutes until uniform to avoid lubricant agglomeration. Use a rotary multi-punch tablet press (model: ZP-35). Select a circular mold with a diameter of 15-25mm and a thickness of 3-5mm (or a custom-shaped mold). Adjust the pressure to 5-10 tons. After tableting, process sampling is required, and sampling is carried out every 10 minutes. The tablet weight difference error ≤±3% and the hardness ≥3kg. Defective products are collected, crushed and remixed. S5: Drying and Shaping: The pressed milk tablets are fed into a drying device and dried at a low temperature of 30-50℃ for 2-4 hours, controlling the finished product moisture content to ≤5%. Preferably, the drying device is a tunnel dryer. During the drying process, the wind speed and humidity are controlled. After drying, the milk tablets can be optionally flavored again, which involves spraying flavoring and / or powdered sugar onto the surface. Specifically, the pressed milk tablets are fed into a tunnel dryer (model: DW-1200), with temperature control in three stages: the first stage 30-35℃ (surface dehydration), the middle stage 40-45℃ (internal dehydration), and the last stage 35-40℃ (moisture balancing). The total drying time is 2-4 hours, which can be adjusted according to the thickness of the milk tablets: 3mm thick requires 2 hours, 5mm thick requires 4 hours. The relative humidity in the drying chamber is ≤40%, and the wind speed is 1-1.5m / s to prevent the surface of the milk tablets from cracking. The moisture content of the finished product is monitored in real time using an online moisture meter (model: LDS-1H) to ensure that the moisture content is ≤5% (moisture content >5% will shorten the shelf life, <3% <5%). These are fragile. For high-end products, after drying, a small amount of milk flavoring or powdered sugar is sprayed onto the surface of the milk tablets using a spraying device (model: WJ-800) (dosage ≤ 0.5kg / 100kg of finished product) to enhance the flavor profile. S6: Cooling and Cooling: Cool the dried milk tablets at 20-25℃ for 30-60 minutes, until they reach room temperature ±2℃. Screen out unqualified products. Specifically, send the dried milk tablets into a mesh belt cooler (model: SL-600), with a cooling chamber temperature of 20-25℃ and a wind speed of 0.8-1.2m / s, for 30-60 minutes to reduce the temperature of the milk tablets to room temperature ±2℃. After cooling, pass them through a vibrating screener (model: ZS-515) to remove unqualified products that are broken or deformed (such as missing corners). The pass rate is ≥98%. The screener removes unqualified products, including broken or deformed milk tablets.

[0033] S7: Packaging and Warehousing: Nitrogen-filled packaging or vacuum packaging is used. Metal detection and foreign object detection are carried out before packaging. After packaging, it is stored in an environment with a temperature ≤25℃ and a relative humidity ≤65%. The packaging material is a barrier composite film, and the packaging form is single package or multi-package combination packaging.

[0034] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A type of milk shell, characterized in that: The product is composed of the following components: 35-80 kg of core dairy products, 20-40 kg of sweeteners, 1-5 kg ​​of functional additives, and 5-10 kg of purified water, with optional components including trace amounts of food coloring; the core dairy products include 30-60 kg of whole milk powder / skim milk powder and 5-20 kg of whey powder / demineralized whey powder, with optional components including 0-15 kg of condensed milk / concentrated milk; the sweeteners include 0-35 kg of white sugar / rock sugar powder, 10-30 kg of malt syrup / solid corn syrup, and 5-20 kg of glucose / fructose corn syrup; the functional additives include 0.5-1.5 kg of emulsifier, 0.2-0.8 kg of stabilizer, 0.3-0.8 kg of lubricant, 0.1-0.5 kg of acidity regulator, 0.1-0.3 kg of anti-caking agent, and 0.06-0.25 kg of flavor enhancer; the finished product has a milk solids content ≥60% and a moisture content ≤5%.

2. The milk shell according to claim 1, characterized in that: The emulsifier is monoglyceride and / or sucrose ester; the stabilizer is xanthan gum and / or carrageenan; the lubricant is magnesium stearate; the acidity regulator is citric acid; the anti-caking agent is silicon dioxide; and the flavor enhancer includes 0.05-0.2 kg of milk flavor / cream flavor and 0.01-0.05 kg of ethyl maltol.

3. The milk shell according to claim 1, characterized in that: Whole milk powder 40-50kg, whey powder 5-15kg, white sugar 25-35kg, malt syrup 10-20kg, emulsifier 0.8-1.2kg, stabilizer 0.3-0.6kg, flavor enhancer 0.1-0.2kg, purified water 5-10kg.

4. The milk shell according to claim 1, characterized in that: The amount of milk powder used is 50-60kg, the amount of white sugar in the sweetener is ≤5kg, and it contains xylitol / erythritol / aspartame 0-5kg, and the amount of malt syrup is 15-25kg.

5. A milk shell according to claim 1, characterized in that: The milk shell also contains special functional components, which are one or more of the following: 0.5-3 kg of nutrient fortifier, 0.1-0.5 kg of probiotics, and 0.5-3 kg of oligosaccharides; the nutrient fortifier is calcium carbonate / milk calcium; the probiotics are Bifidobacterium lactis; and the oligosaccharides are fructooligosaccharides.

6. A method for preparing milk shells, characterized in that: Includes the following steps: S1: Raw material pretreatment: Dry raw materials are sieved through a 100-120 mesh sieve. The dry raw materials include powder components of the core dairy products, powder components of the sweeteners, and functional additives. Wet raw materials are heated to 40-50°C and stirred until dissolved without particles. The wet raw materials include malt syrup, condensed milk, and purified water. If the formula contains emulsifiers and / or butter, they are added to the wet raw materials and emulsified evenly. Nutritional fortifiers and / or probiotics are premixed separately. S2: Mixing and forming: Put the sieved dry raw materials into the mixing equipment and dry mix for 5-8 minutes until the color is uniform. Then slowly add the pretreated wet raw materials while stirring. Mix for 10-15 minutes, controlling the mixing temperature at 35-45℃, to form uniform milk clumps with a moisture content of 12-15%. S3: Granulation process: The milk clumps are fed into the granulation equipment and extruded into granules with a diameter of 1-2 mm through a 12-16 mesh screen. After removing unqualified granules, the granules are dried to a moisture content of 8-10%. S4: Tableting: Lubricant is added to the surface of the granules, and a tablet press is used to compress them into tablets with a diameter of 15-25mm and a thickness of 3-5mm under a pressure of 5-10 tons. The weight difference error of the tablets is controlled to be ≤±3%, and the hardness is ≥3kg. S5: Drying and Shaping: The pressed milk tablets are fed into the drying equipment and dried at a low temperature of 30-50℃ for 2-4 hours, controlling the moisture content of the finished product to ≤5%; S6: Cooling and cooling down: Cool the dried milk tablets at 20-25℃ for 30-60 minutes, until they reach room temperature ±2℃, and screen out unqualified products. S7: Packaging and Warehousing: Nitrogen-filled packaging or vacuum packaging shall be used. Metal detection and foreign object detection shall be carried out before packaging. After packaging, the products shall be stored in an environment with a temperature of ≤25℃ and a relative humidity of ≤65%.

7. The method for preparing milk shells according to claim 1, characterized in that: In step S3, a swing granulator is used for granulation. Unqualified particles are crushed and then remixed into the mixing and pelletizing process in step S2.

8. The method for preparing milk shells according to claim 1, characterized in that: In step S5, the drying equipment is a tunnel dryer. During the drying process, the wind speed and humidity are controlled. After drying, the milk tablets can be flavored a second time by spraying flavoring and / or powdered sugar on the surface.

9. The method for preparing milk shells according to claim 1, characterized in that: In step S6, a screening machine is used to remove unqualified products, including broken or deformed milk tablets.

10. The method for preparing milk shells according to claim 1, characterized in that: In step S7, the packaging material is a barrier composite film, and the packaging form is single pack or multi-pack combination packaging.