Solid Milk Compression Molding Hardening Treatment
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for producing solid milk from powdered milk struggle to achieve a balance between solubility and handling strength, with conventional solid milk often experiencing cracking or collapse during transportation and having inadequate dissolution rates in warm water.
Innovation Solution
A method involving compression molding of powdered milk, followed by a hardening treatment to create a surface layer with controlled porosity and hardness, resulting in a solid milk with enhanced solubility and handling strength.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If the solid milk is made harder to improve handling strength, then transportation resistance is improved, but solubility deteriorates
Solution Approach 1:
The invention applies local quality by creating a surface layer with different properties from the core. The surface layer has higher crystalline lactose content (10-50 wt%) and controlled porosity (30-70%) to provide hardness and handling strength, while the core maintains lower crystalline lactose content and higher porosity to ensure rapid solubility. This spatial differentiation of material properties resolves the contradiction between strength and solubility.
Solution Approach 2:
The invention changes physical and chemical parameters to resolve the contradiction. By controlling the crystalline lactose content parameter (10-50 wt% in surface layer), porosity parameter (30-70%), and moisture content parameter (5-15%), the invention achieves both handling strength and solubility. The specific parameter ranges allow the surface layer to be hard while the overall structure remains soluble.
2Reliability
If the solid milk is made softer to improve solubility, then dissolution speed is improved, but handling strength deteriorates
Solution Approach 1:
The invention applies local quality by creating a surface layer with different properties from the core. The surface layer has higher crystalline lactose content (10-50 wt%) and controlled porosity (30-70%) to provide hardness and handling strength, while the core maintains lower crystalline lactose content and higher porosity to ensure rapid solubility. This spatial differentiation of material properties resolves the contradiction between strength and solubility.
Solution Approach 2:
The invention changes physical and chemical parameters to resolve the contradiction. By controlling the crystalline lactose content parameter (10-50 wt% in surface layer), porosity parameter (30-70%), and moisture content parameter (5-15%), the invention achieves both handling strength and solubility. The specific parameter ranges allow the surface layer to be hard while the overall structure remains soluble.
3Strength
If the solid milk has high crystalline lactose content to improve hardness, then handling strength is improved, but solubility deteriorates
Solution Approach 1:
The invention applies local quality by creating a surface layer with different properties from the core. The surface layer has higher crystalline lactose content (10-50 wt%) and controlled porosity (30-70%) to provide hardness and handling strength, while the core maintains lower crystalline lactose content and higher porosity to ensure rapid solubility. This spatial differentiation of material properties resolves the contradiction between strength and solubility.
Solution Approach 2:
The invention changes physical and chemical parameters to resolve the contradiction. By controlling the crystalline lactose content parameter (10-50 wt% in surface layer), porosity parameter (30-70%), and moisture content parameter (5-15%), the invention achieves both handling strength and solubility. The specific parameter ranges allow the surface layer to be hard while the overall structure remains soluble.
4Reliability
If the solid milk has low crystalline lactose content to improve solubility, then dissolution speed is improved, but hardness deteriorates
Solution Approach 1:
The invention applies local quality by creating a surface layer with different properties from the core. The surface layer has higher crystalline lactose content (10-50 wt%) and controlled porosity (30-70%) to provide hardness and handling strength, while the core maintains lower crystalline lactose content and higher porosity to ensure rapid solubility. This spatial differentiation of material properties resolves the contradiction between strength and solubility.
Solution Approach 2:
The invention changes physical and chemical parameters to resolve the contradiction. By controlling the crystalline lactose content parameter (10-50 wt% in surface layer), porosity parameter (30-70%), and moisture content parameter (5-15%), the invention achieves both handling strength and solubility. The specific parameter ranges allow the surface layer to be hard while the overall structure remains soluble.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a solid milk that dissolves quickly in warm water while maintaining sufficient hardness for easy handling, reducing the risk of breakage during transportation.
Implementation Method 1
compression molding of powdered milk
Implementation Method 2
hardening treatment to create a surface layer with controlled porosity and hardness
Data Source
Figure 1~2
Figure 3
Figure 4~5
AI summary
Provided are a method for producing a solid food having suitable solubility and easily handled strength and a method for producing a solid milk having suitable solubility and easily handled strength. The method for producing a solid food having a solid form obtained by compression molding a food powder includes: compression molding the food powder to form a compression molded body of the food powder; and performing a hardening treatment on the compression molded body of the food powder, in which the hardening treatment includes placing the compression molded body of the food powder under an environment of a humidity of 100%RH or less and a temperature of higher than 100°C.