全脂速溶乳粉工艺的研究报告

一、概述全脂速溶乳粉,是小包装乳粉的一种换代产品。近年我省有关单位从国外购得多种全脂速溶乳粉样品(包括“克宁”、“牛栏得宝”“雀巢”、“安佳”等),均是名牌产品。这些公司从70年代开始均以全脂速溶乳粉这种新产品来加强其产品竞争力。在学术上有一定地位的澳州牛栏公司技术董事 J.R.Pyle 认为:“现在速溶乳粉受欢迎…速溶乳粉要成为小包装乳粉的主要形式”。我国出口乳粉,没有速溶产品,不能适应外销和旅游事业的要求。     

速溶全脂乳粉分散度和润湿性的测定方法《企业标准讨论稿》

本标准适用于速溶乳粉分散度和润湿性的测定。当本测定方法用于全脂全速溶乳粉,全脂加糖全速溶乳粉和脱脂速溶乳粉时,测定分散度和润湿性的测定用水温度,可按本标准文中的规定,定为25℃。当本测定方法用于全脂半速溶乳粉和全脂加糖半速溶乳粉时,测定分散度和润湿性的测定用水温度,应采用40℃。一、分散度和润湿性测定的应用     

乳粉冲调性之影响因素

前言乳粉的冲调性是乳粉按比例溶于水而还原成乳的性质。是乳粉的一个重要感官指标。乳品制造技术的最终目的,就是当用水复原乳粉时,其组织状态、风味色泽、营养价值更接近于原乳。随着乳品工业技术的发展以及速溶工艺的产生,生产出了具有良好冲调性的速溶乳粉,但是对非采用速溶工艺的全脂及全脂加糖奶粉生产,控制好其冲调性仍具有重要意义。     

速溶奶粉生产工艺与设备

速溶奶粉生产工艺与设备──中国轻工机械黑龙江乳品机械公司恽景昌１．一般情况速溶乳粉是采用一种特殊的工艺和设备所制成的乳粉。有速溶脱脂乳粉和速溶全脂乳粉之分。最早的速溶脱脂乳粉是１９５４年上市销售的美国的“卡纳逊”速溶乳粉和日本的“雪印”速溶乳粉。６ｏ...     

美国联邦法规标准 第21卷 食品与药品 全脂乳粉(§131.147)

(a) 定义全脂乳粉是一种通过除去巴氏消毒乳中的水分而制得的产品,巴氏消毒乳可经均质处理。全脂乳粉也可通过将脱脂乳、浓缩脱脂乳或脱脂乳粉与稀奶油或稀奶油粉混合制得,或与液体乳、炼乳或乳粉混合制得,但产品中的成分应同巴氏消毒乳制得的全脂乳粉相一致。全脂乳粉中含有乳糖、乳蛋白、乳脂肪和乳矿物质,其间的相对比例同其原料乳相同。全脂乳粉的乳脂肪含量不低于26％,不高于40％;水分含量不高于非脂乳固体含量的5％。     

乳和乳制品国家标准

国家质量技术监督局日前批准、发布了６项修订后的乳和乳制品标准。修订标准分别是《酸牛乳》、《巴氏杀菌乳》、《全脂乳粉、脱脂乳粉、全脂加糖乳粉和调味乳粉》、《奶油》、《全脂无糖炼乳和全脂加糖炼乳》；新制定的标准是《灭菌乳》。标准中，“食品添加剂和食品营养强化剂”、“净含量”、“卫生指标”、“标签”等为强制性条件，“原料要求”、“感官特性”、“理化指标”等为推荐性条件。（《中国食品报》１９９９．１２．１９第２６０１期）乳和乳制品国家标准     

国际乳品联合会标准IDF87:1979速溶乳粉分散度和润湿性的测定

前言乳粉的速溶程度取决于它本身的各种性质,即润湿性、湿润下沉性、溶解性和分散度,而分散度在一定程度上受前三者的影响,因此,在本标准中所定义和测定的分散度是全面评价乳粉速溶性能的最佳指标。附录A给出了速溶脱脂乳粉和速溶全脂乳粉分散度的暂行推荐值。尽管润湿性这一性质很难与润湿下沉性区分,也难于准确测定,但润湿性的近似测定则可快速完成,并可依此来对乳粉是否具有速溶特征及速溶程度做出     

番木瓜发酵乳工艺条件的优化

为优化番木瓜发酵乳的制备工艺条件以及研制出新型番木瓜发酵乳,本文以番木瓜鲜果和全脂乳粉为主要原料,经灭菌处理后接种混合发酵剂(嗜热链球菌、保加利亚乳杆菌)进行番木瓜发酵乳的制备。通过单因素和正交试验确定最佳配方。结果表明,最佳配方中番木瓜汁、全脂乳粉和白砂糖的添加量分别为30%、15%和8%;最适发酵条件是接种量7%、发酵温度44 ℃和发酵时间5.5 h。     

速溶奶粉生产工艺与设备

速溶奶粉是采用一种特殊的工艺和设备所制成的，有速溶脱脂乳粉和速溶全脂乳粉之分。速溶奶粉是一种溶解（复原）特别快，即在２０℃水温中也能迅速溶解，其溶解指标等均达到一定要求。由于速溶奶粉冲调复原时溶解快、无粉尘不结块，为食品工业大量配料使用和消费者直接冲...     

不同乳粉溶液超高压处理后理化性质的变化

对超高压处理后全脂乳粉、脱脂乳粉和乳清粉配制成的乳蛋白质溶液的理化性质变化进行了研究，４００ＭＰａ处理１５ｍｉｎ后，全脂乳粉液的浊度下降很少，乳清粉液浊度的下降也不很明显，而脱脂乳粉液浊度的下降则非常明显；超高压处理后的全脂乳粉液离心时脂肪的上浮量与处理压力呈正比。超高压处理后三种溶液的粘度均提高，其中以脱脂乳粉液增加的较为明显。处理后的全脂和脱脂乳粉液酸化时凝乳的得率有所提高，但全脂乳粉的凝结时间在＞２００ＭＰａ压力处理后会增加，而脱脂乳粉液的凝结时间在＞２００ＭＰａ时明显减小。这些结果显示，超高压处理后，乳粉溶液中脂肪球凝聚而增大。溶液中脂肪、糖等成分的存在，使超高压处理后蛋白质溶液理化性质的变化有明显不同。     

Effects of ionic and nonionic surfactants on milk shell wettability during co-spray-drying of whole milk particles

Mixing surfactants with whole milk feed before spray drying could be a commercially favorable approach to produce instant whole milk powders in a single step. Pure whole milk powders obtained directly from spray drying often have a high surface fat coverage (up to 98%), rendering them less stable during storage and less wettable upon reconstitution. Dairy industries often coat these powders with lecithin, a food-grade surfactant, in a secondary fluidized-bed drying stage to produce instant powders. This study investigated the changes in wetting behavior on the surface of a whole milk particle caused by the addition of surfactants before drying. Fresh whole milk was mixed with 0.1% (wt/wt) Tween 80 or 1% (wt/wt) lecithin (total solids), and the wetting behavior of the shell formed by each sample was captured using a single-droplet drying device at intermediate drying stages as the shell was forming. The addition of surfactants improved shell wettability from the beginning of shell formation, producing more wettable milk particles after drying. The increase in surfactant loading by 10 times reduced the wetting time from around 30 s to <5 s. At the same loading of 1% (wt/wt; total solids), milk particles with Tween 80 were much more wettable than those with lecithin (<5 s compared with >30 s). We proposed that Tween 80 could adsorb at the oil–water interface of fat globules, making the surface fat more wettable, whereas lecithin tends to combine with milk proteins to form a complex, which then competes for the air–water surface with fat globules. Spray-drying experiments confirmed the greatly improved wettability of whole milk powders by the addition of either 0.1% (wt/wt) Tween 80 or 1% (wt/wt) lecithin; wetting time was reduced from 35 ± 4 s to <15 s. To the best of our knowledge, this is the first time that a dynamic droplet drying system has been used to elucidate the complex interactions between ionic or nonionic surfactants and milk components (both proteins and fat), as well as the resultant effect on the development of milk particle functionality during drying.     

喷雾干燥速溶红枣粉工艺优化及其冲调性分析

以红枣为原料,通过单因素试验探究喷雾干燥进风温度、雾化器转速、进料流量对速溶红枣粉的分散性、润湿性、水分含量及颗粒粒度的影响,确定进风温度、雾化器转速、进料流量3个因素为自变量,分散时间和润湿时间为响应值进行响应面优化试验。结果表明喷雾干燥制备速溶红枣粉的最优参数为:进风温度170℃、进料流量1.3 L/h、雾化器转速400 r/s,在此条件下测得润湿时间为3.86 s,分散时间为2.27 s,与模型预测值相符。     

即溶葛根奶茶的研制

利用乙醇法制备颗粒状冷水可溶性葛根粉,在可溶性葛根粉中添加奶粉、蔗糖,用感官分析评定与正交实验法研制葛根奶茶。着重探讨了乙醇法葛根奶茶里葛根粉的生产工艺参数,确定了葛根奶茶的配方。结果表明NaOH溶液的添加量45ml、乙醇浓度50%、温度40℃时,葛根粉溶解度高达96%。葛根奶茶配方为：奶粉14%、白砂糖12%、红茶粉6%、香兰素0.2%。     

Effects of Co-spray Drying of Surfactants with High Solids Milk on Milk Powder Wettability

Dairy industries often spray lecithin, a food-grade surfactant, to spray-dried whole milk powders while fluidisation to produce instant powders. Though adding surfactant to milk feed was often reported to improve the wettability of dried powders, this approach was not favourably used. The present study investigated the effects of surfactant addition into high solids milk feed before drying on the wettability of whole milk particles. Adding either 0.1 wt.% Tween 80 or 0.1 wt.% lecithin to un-concentrated whole milk led to a significant wettability improvement of spray-dried powders. At higher feed solids levels of 23 and 33 wt.%, the wetting process of pure milk powders was comparatively rapid, but the surfactant-added powders showed similar wettability to the pure milk powders. The development of powder wettability as drying progressed was investigated using single droplet-drying technique for 32 and 43 wt.% whole milk in the presence and absence with surfactants. The technique captured an advanced shell formation during drying of higher solids milk. The wettability of surface shells formed by surfactant-added milk was similar to those formed by pure milk throughout drying, from initial shell formation to final drying stage. By contrast, coating surfactants on the outer layer of particles being dried could substantially improve wettability. The rapid shell formation and the slow material diffusion owing to the high medium viscosity were considered the main factors limiting the migration of surfactant molecules towards droplet surface during drying.     

Production of agglomerated fat-filled milk powder

The production of fat-filled milk powder as an agglomerated product and the determining factors for wettability and flow properties are discussed. The melting point of the used fat with its effect on the content of free fat in the milk powder is examined with the importance of homogenization of the concentrate emphasized. Results are considered of a modified method of agglomerating fat-filled milk powder and figures given showing the influence of inlet and outlet temperatures on milk powder, also a flow diagram of spray drying plant for production of agglomerated fat-filled milk powder. (Editor's summary)     

奶粉微波真空喷雾冷冻干燥技术与设备研究

主要分析了微波真空冷冻干燥的技术特性,以及在应用中容易出现理论、工艺和设备问题,并提出了相应的技术方法和手段。研究开发了集微波技术、喷雾干燥、冷冻干燥为一体的奶粉干燥装置,实现奶粉在-40～-30℃冷冻干燥。     

Using extra dry milk ingredients for accelerated conching of milk chocolate

Core objective of the work was to shorten conventional conching by means of omitting the dry conching phase and to replace it with a short or continuous liquefaction process. In order to achieve this for milk chocolate, it is necessary to dry milk powder below its equilibrium beforehand. Thus water removal by conching will no longer be necessary, but fat covering of particles and adjustment of flow properties still has to be done by using high shear force. In a first step a procedure was developed, in which skim milk powder is dried to <1% moisture and then coated and stabilised in fat. Milk chocolate flakes produced thereof contained <0.6% water. Secondly, conching time was gradually reduced. Flow properties of samples were very close to a standard, if enough shear was applied. Thirdly, scale up trials using industrial equipment gave similar results. A batch process now takes 15–30 min, however using a continuous high shear mixer is also feasible. Minor sensory differences between samples and standards were neither related to milk powder drying nor to fast liquefaction. Finally an outlook is given on other feasible drying methods and productivity benefits.     

速溶奶茶的研究进展及前景

综述了近几年来速溶奶茶的主要生产技术研究进展,包括水处理、浸提、过滤、净化、浓缩、调配、乳化稳定、均质、干燥、包装等,以及速溶奶茶的市场前景。     

The influence of milk powder characteristics on the properties of halloumi cheese made from recombined milk*

The properties of halloumi made from recombined milks that had been prepared using milk powders processed by different methods were investigated. With skim milk powder, decreases in heat treatment of the liquid skim before drying were found to improve the stretch and melt properties of the cheese. In contrast, the level of solids in the skim concentrate before drying had no effect on the cheese characteristics. Ultrafiltration was also used to concentrate milk for spray drying. The resultant powder was recombined to give protein levels equivalent to that of normal milk and to that of milk concentrated fivefold. In both cases the recombined milks could be converted into high quality halloumi.     

An alternative process for the manufacture of whole milk powder

The traditional process of manufacturing whole milk powder has some negative aspects: high heat treatment of the milk and, owing to fouling during evaporation, loss of product. To reduce these negative aspects an alternative way of producing whole milk powder was investigated in pilot-plant experiments. Milk was first separated into skim milk and cream and then treated further. Skim milk was subjected to a low heat treatment and concentrated by evaporation. The cream was subjected to a high heat treatment and mixed with the concentrated skim milk. The standardized whole milk concentrate was then spray dried. This process of manufacturing whole milk powder compared favourably with the traditional process with respect to product losses, the physical properties of the whole milk powder and the flavour of the reconstituted milk.