阅读说明：本技术 一种喷射浇注成型的含乳食品的制备工艺 (Preparation process of milk-containing food molded by injection casting ) 是由 徐子谦 于 2019-09-09 设计创作，主要内容包括：本发明属于含乳食品制备技术领域,具体涉及一种喷射浇注成型的含乳食品的制备工艺。该制备工艺包括如下步骤：(1)将按比例称取的原辅料各组分混合,得含乳浆料,所述含乳浆料的含水量为25-35％；(2)采用喷射浇注工艺将所述含乳浆料喷射浇注成型,得成型浆料；(3)将所述成型浆料真空干燥得含乳食品成品,所述含乳食品成品含水量为0-3％。本发明提供的含乳食品制备工艺制得的含乳食品乳固体含量可高达70％以上,其营养成分与国家标准调制乳粉相当,可以作为补充牛奶营养的乳制品。本发明的含乳固态食品的水分可精准控制在3.0％以下,保质期可达到2年。(The invention belongs to the technical field of preparation of milk-containing food, and particularly relates to a preparation process of milk-containing food molded by injection casting. The preparation process comprises the following steps: (1) mixing the raw and auxiliary materials weighed according to the proportion to obtain milk-containing slurry, wherein the water content of the milk-containing slurry is 25-35%; (2) adopting a jet casting process to carry out jet casting molding on the milk-containing slurry to obtain a molding slurry; (3) and (3) drying the formed slurry in vacuum to obtain a milk-containing food finished product, wherein the water content of the milk-containing food finished product is 0-3%. The milk-containing food prepared by the preparation process of the milk-containing food provided by the invention has the milk solid content of more than 70%, and the nutritional ingredients of the milk-containing food are equivalent to the national standard modified milk powder, so that the milk-containing food can be used as a milk product for supplementing milk nutrition. The moisture of the milk-containing solid food can be accurately controlled to be below 3.0 percent, and the shelf life can reach 2 years.)

1. A preparation process of milk-containing food molded by injection casting comprises the following steps:

(1) mixing the raw and auxiliary materials weighed according to the proportion to obtain milk-containing slurry, wherein the water content of the milk-containing slurry is 25-35%;

(2) Adopting a jet casting process to carry out jet casting molding on the milk-containing slurry to obtain a molding slurry;

(3) and (3) drying the formed slurry in vacuum to obtain a milk-containing food finished product, wherein the water content of the milk-containing food finished product is 0-3%.

2. The process for preparing a milk-containing food by injection casting molding according to claim 1, wherein the injection casting process in step (2) is performed by using intelligent injection casting equipment driven by a computer control program, the intelligent injection casting equipment comprises a base, a mechanical arm, an injection valve, a slurry barrel and a tray, one end of the mechanical arm is fixed on the base, the other end of the mechanical arm is fixedly connected with the injection valve, and the mechanical arm drives the injection valve to perform XYZ three-dimensional motion; one end of the charging barrel is connected with food-grade clean compressed air, and the other end of the charging barrel is connected with an injection valve on the mechanical arm; the tray is arranged below the injection valve.

3. The process for producing a milk-containing food by injection casting molding according to claim 1, wherein the step (2) specifically comprises the operations of: firstly, designing the shape of the milk-containing food in a computer by utilizing a computer program; then, a spraying and pouring control button on a computer control program is started, the mechanical arm drives the spraying valve to perform XYZ three-dimensional motion according to a graph motion track set on the computer control program, meanwhile, under the action of food-grade clean compressed air, slurry in the charging barrel is sprayed on the tray through the spraying valve to manufacture a pattern containing the milk food, and after the graph containing the milk food in the tray is fully distributed, the mechanical arm and the spraying valve are automatically stopped and reset.

4. The process for producing a milk-containing food by injection casting molding according to claim 1, wherein the vacuum drying conditions in the step (3) are: the temperature is 85-135 ℃, and the vacuum degree is-0.09 MPa to-0.01 MPa; the baking time does not exceed 35 minutes.

5. The process for producing an injection-molded milk-containing food according to claim 1, wherein the injection valve used for the injection molding is an injection valve of a piezoelectric type or a pneumatic type, and the injection temperature of the injection valve is 4 to 50 ℃.

6. The process for producing a milk-containing food product by injection molding according to claim 5, wherein the nozzle diameter of the injection valve is 0.1 to 1.0 mm; preferably 0.3-0.6 mm.

7. The process for producing a milk-containing food by injection molding according to claim 1, wherein the injection molding time per one milk-containing food is 0.5 to 20 seconds, preferably 4 to 8 seconds; the material conveying pressure during the injection casting is 0.1-2.0 MPa; preferably 0.5-0.75 MPa.

8. The process for producing a milk-containing food product by injection molding according to claim 1, wherein the shape of the milk-containing food product is an arbitrary shape editable by drawing software.

9. The process for producing a milk-containing food by injection casting according to any one of claims 1 to 8, wherein the raw and auxiliary materials are prepared from the following raw and auxiliary materials in parts by weight:

0-884 parts of milk, 0-396 parts of condensed milk, 0-104 parts of milk powder, 0-10 parts of phospholipid, 0-15 parts of white granulated sugar and 0-40 parts of water, wherein the milk, the condensed milk and the milk powder are not 0 at the same time, and the water is 0 when the milk and/or the condensed milk is not 0.

10. process for the preparation of a milk-containing food product for injection moulding according to any of claims 1-8, the volume of the finished milk-containing food product being 2-3 times the volume of the moulding paste.

Technical Field

the invention belongs to the technical field of preparation of milk-containing food, and particularly relates to a preparation process of milk-containing food molded by injection casting.

Background

Currently, the varieties of milk-containing solid molded foods in the market mainly take the milk slices formed by stamping and the milk strips formed by extrusion as main streams. The production process of the milk slice mainly comprises dry mixing, wet mixing, granulation, drying and punch forming.

for example, the Chinese patent application CN201710029143.9 discloses a preparation method of a low-sugar low-fat milk tablet rich in diglyceride. The method comprises the following operation steps: 1) preparing milk fat diglyceride from milk fat by an enzyme-catalyzed glycerolysis method; 2) preparing whey protein into solution, mixing with milk fat diglyceride and sucrose fatty acid ester, and performing high-speed dispersion, high-pressure homogenization, freeze drying and the like to obtain diglyceride nano microcapsules; 2) mixing diglyceride nanometer microcapsule with skimmed milk powder and xylitol, moistening, drying, pulverizing, adding magnesium stearate and sodium carboxymethylcellulose, and tabletting to obtain low-sugar low-fat milk tablet rich in diglyceride.

For another example, chinese patent application CN201310722164.0 discloses a method for producing milk tablet base powder and a method for directly tabletting milk tablets. The production method of the milk tablet base powder comprises the following steps: preparing the non-saccharide materials of the milk slices into concentrated feed liquid with dry matter content of 48-52 wt% by material preparation, homogenization, sterilization and concentration; preparing the sugar material of the milk tablet into syrup solution through batching and sterilization; mixing the concentrated solution with the syrup solution to obtain 53-70 wt% mixed solution; and carrying out spray drying on the mixed feed liquid to obtain milk tablet base material powder, and drying until the water content is below 3 wt%. The invention adopts the milk tablet base material powder to directly tablet to produce the milk tablet. The invention improves the preparation method of the milk tablet base material, so that the milk tablet base material can better meet the requirement of a tabletting process.

However, the milk-containing food products produced by the above-mentioned conventional punching or extrusion processes have a common disadvantage in that many auxiliary materials such as a mold release agent and a flow agent must be added to the formulation in order to satisfy the effects of flowability, mold releasability and molding of the materials. This results in milk-containing foods having a milk content of at most only about 25%. Moreover, in the preparation process, only milk powder can be adopted as the raw material, but milk cannot be adopted as the raw material, so that the taste (milk fragrance) of the milk-containing food is greatly influenced. Furthermore, because of the limitation of the production line, the above process cannot be used for drying after the product is formed, which not only causes difficulty in controlling the moisture in the production process, but also cannot perform sterilization treatment, and the microbial content of the formed milk-containing food is difficult to control. Finally, due to the limitation of the shape of the mold, the shape of the product provided by an enterprise is single, and the individual requirements of consumers cannot be met.

Disclosure of Invention

In order to solve the above problems in the prior art, the present invention provides a process for preparing a milk-containing food by injection molding.

In order to achieve the above object, the present invention provides the following technical solutions:

A preparation process of milk-containing food molded by injection casting comprises the following steps:

(1) Mixing the raw and auxiliary materials weighed according to the proportion to obtain milk-containing slurry, wherein the water content of the milk-containing slurry is 25-35%;

(2) Adopting a jet casting process to carry out jet casting molding on the milk-containing slurry to obtain a molding slurry;

(3) and (3) drying the formed slurry in vacuum to obtain a milk-containing food finished product, wherein the water content of the milk-containing food finished product is 0-3%.

Preferably, the injection pouring process in the step (2) is completed by using intelligent injection pouring equipment driven by a computer control program, wherein the intelligent injection pouring equipment comprises a base, a mechanical arm, an injection valve, a slurry barrel and a tray, one end of the mechanical arm is fixed on the base, the other end of the mechanical arm is fixedly connected with the injection valve, and the mechanical arm drives the injection valve to perform XYZ three-dimensional motion; one end of the charging barrel is connected with food-grade clean compressed air, and the other end of the charging barrel is connected with an injection valve on the mechanical arm; the tray is arranged below the injection valve.

Preferably, the step (2) specifically comprises the following operations: firstly, designing the shape of the milk-containing food in a computer by utilizing a computer program; then, a spraying and pouring control button on a computer control program is started, the mechanical arm drives the spraying valve to perform XYZ three-dimensional motion according to a graph motion track set on the computer control program, meanwhile, under the action of food-grade clean compressed air, slurry in the charging barrel is sprayed on the tray through the spraying valve to manufacture a pattern containing the milk food, and after the graph containing the milk food in the tray is fully distributed, the mechanical arm and the spraying valve are automatically stopped and reset.

Preferably, the vacuum drying conditions in step (3) are as follows: the temperature is 85-135 ℃, and the vacuum degree is-0.09 MPa to-0.01 MPa; the baking time does not exceed 35 minutes.

Preferably, the injection valve used for injection casting molding is a piezoelectric or pneumatic injection valve, and the injection temperature of the injection valve is 4-50 ℃; further preferably room temperature.

Preferably, the nozzle diameter of the injection valve is 0.1-1.0 mm; preferably 0.3-0.6 mm; preferably, it is, for example, 0.4mm, 0.5mm or 0.6 mm.

Preferably, the time for spray casting is 0.5 to 20 seconds, preferably 4 to 8 seconds, per complete one milk-containing food product; the material conveying pressure during the injection casting is 0.1-2.0 MPa; preferably 0.5-0.75 MPa.

Preferably, the shape of the milk-containing food is any shape editable by drawing software. Such as a dairy stripe, a dairy circle, a milk slice, a milk flower, a milk bean, a letter or an animal cartoon pattern. As a preferred embodiment, the milk-containing food product is in the shape of a milk loop, a milk bar or a milk flower.

Preferably, the raw and auxiliary materials are prepared from the following raw and auxiliary materials in parts by weight:

0-884 parts of milk, 0-396 parts of condensed milk, 0-104 parts of milk powder, 0-10 parts of phospholipid, 0-15 parts of white granulated sugar and 0-40 parts of water, wherein the milk, the condensed milk and the milk powder are not 0 at the same time, and the water is 0 when the milk and/or the condensed milk is not 0.

Preferably, the raw and auxiliary materials are prepared from the following components in parts by weight:

0-884 parts of milk, 0-396 parts of condensed milk, 0-10 parts of phospholipid and 0-15 parts of white granulated sugar, wherein the milk and the condensed milk are not 0 at the same time. The scheme does not contain milk powder, and the milk flavor of the provided milk-containing food is purer and stronger.

preferably, the milk is concentrated to a moisture content of 25-50% prior to use. The purpose is to ensure that the water content of the slurry mixed by all the raw materials is 25-35%. If the water content of the slurry is too low, the raw and auxiliary materials are too dry to be prepared into the slurry; if the content is more than 25 to 35%, on the one hand, the water content is too high, and the slurry formability is poor; on the other hand, the stability of the milk-containing food product is affected. Tests show that when the water content of the slurry is too high, even if the slurry can be molded, the dried milk-containing food finished product is too crisp, too small in hardness and easy to break in the product packaging and transporting process.

preferably, when the contents of the phospholipid and the white granulated sugar are more than 0, the milk or the condensed milk is mixed with the phospholipid and the white granulated sugar, and then is mixed with the milk powder after being completely dissolved; aims to ensure that the water content of the slurry mixed by various raw materials and auxiliary materials is 25-35%.

Preferably, the volume of the milk-containing food product is 2-3 times the volume of the shaping slurry.

Preferably, the moisture content of the milk-containing food product in step (3) is less than 3.0%, and more preferably less than 1.0%.

preferably, the phospholipid is soybean phospholipid with surface activity.

The surface active agent is emulsifying, and the soybean phospholipid having surface active agent is phospholipid capable of being dispersed in water completely.

the invention adopts soybean phospholipid with surface activity as raw material. The phospholipid has the following functions in the formula: 1. the surface activity of the phospholipid is emulsifying property, which is beneficial to the mixing of raw materials and auxiliary materials and the stability after mixing; 2. the phospholipid is a component with health care function, and has higher nutritive value and health care function for target people such as children, students, white collars, middle-aged and old people and the like; 3. the phospholipid can make the dairy product more moist and fragrant in taste, and the dairy product is not stuck to teeth when being chewed; 4. the phospholipid can improve the crispness of the milk-containing solid food; 5. the phospholipids help the formed slurry to maintain shape and improve the phase of the finished product.

The shape of the milk-containing food plays a decisive role in the crispness of the product, and experimental results show that the influence of the shape of the milk-containing food on the crispness of the product can reach 80 percent.

Preferably, the temperature of the vacuum drying is 121 ℃, so that the vacuum drying can be completely sterilized and has a better drying effect. The vacuum drying is preferably carried out in a vacuum drying oven with heat-conducting heating.

The formed slurry is baked under the vacuum drying condition, and the following effects are achieved: firstly, the product can form a micropore structure by moisture evaporation, so that the product becomes crisp; and the size of micropores formed by the product can be adjusted by adjusting the temperature and the vacuum degree, so that the volume and the crispness of the finished product are adjusted. Traditional milk slices and milk bars are all formed by extrusion, and the hardness and the crispness are not adjustable.

Secondly, the moisture of the milk-containing solid food can be accurately controlled to be below 1.0 percent, and the shelf life can reach 2 years. Traditional milk-containing food, such as milk slices, is limited by the punching process, and the water content of the traditional milk-containing food is difficult to control to be below 3.8 percent, so that the punched milk slices have the shelf life of only 6 months to 1 year.

Thirdly, the milk-containing food of the present invention can be thoroughly sterilized at the same time in the drying process. The whole production process of the traditional milk tablet can not sterilize, the microorganism index is difficult to control, and potential food safety hazards exist.

Compared with the prior art, the preparation process of the milk-containing food molded by injection casting provided by the invention has the following beneficial effects:

(1) The milk-containing food prepared by the preparation process of the milk-containing food provided by the invention has the milk solid content of more than 70%, and the nutritional ingredients of the milk-containing food are equivalent to the national standard modified milk powder, so that the milk-containing food can be used as a milk product for supplementing milk nutrition. While the milk tablet of the traditional punching process needs to use a plurality of auxiliary materials to improve the fluidity, the mold release property and the forming effect of the material, so the milk solid content is usually only about 25 percent.

(2) The milk-containing food prepared by the preparation process of the milk-containing food provided by the invention has stronger milk taste.

The milk-containing solid food prepared by the preparation process can use milk and condensed milk as main raw materials, so that the milk has pure and rich taste; the traditional milk tablet only uses milk powder as a raw material, and has relatively poor taste.

(3) The milk-containing food prepared by the preparation process of the milk-containing food molded by injection casting provided by the invention has more fragrant and dense mouthfeel.

The phospholipid is used in the formula in an amount of 0-10%, preferably 4.5%, so that the nutritional value can be improved, and the milk-containing food has moist mouthfeel (no dryness), fragrance and no tooth adhesion.

(4) The milk-containing food prepared by the preparation process provided by the invention is large in volume, high in crispness and good in economic benefit.

The volume of the product is an index of crispness and is also the most critical economic index, and the larger the volume of the product is, the higher the price-overflowing capacity of the product is.

Taking milk slices as an example, compared with milk slices with the same weight, the volume of the product prepared by the preparation process provided by the invention is 5-6 times that of the milk slices, the crispness and hardness are just proper, namely the chewing comfort is good, and the product is not easy to break in the transportation and storage processes (test results show that the lower the hardness of the solid milk-containing food is, the crispness is better, but the hardness value is lower than 8.5N, the solid milk-containing food is easy to break and is not beneficial to package and transportation).

in contrast, the size of the milk slices is severely reduced by punching, which makes the profitability of the milk slices far behind that of the milk-containing food of the invention.

drawings

Fig. 1 is a flow chart of a preparation process of the milk-containing food provided by the invention.

FIG. 2 is a diagram of a milk flower as a milk-containing food provided in examples 1 to 4 of the present invention; 2a is a top view of the milk flower; 2b is a side view of the creamer.

FIG. 3 is a diagram of a milk-containing food, a milk circle, provided in example 5 of the present invention; 3a is a top view of the milk circle; 3b is a side view of the milk circle.

FIG. 4 is a diagram of a dairy food-dairy bar provided in example 6 of the present invention; 4a is a top view of the milk circle; 4b is a side view of the milk circle.

Detailed Description

In order to make the purpose and technical solution of the embodiments of the present invention clearer, the technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. The sources and mechanisms of action of the components employed in the examples of this application are as follows:

a. Milk: pure milk produced by Mongolian milk industry (Yinchuan) limited company is selected, and the pure milk serves as a basic ingredient in the formula.

b. milk powder: the whole milk powder produced by the Menggu European Mongolia milk product Limited liability company is selected, and the whole milk powder has the function of basic ingredients in the formula.

c. Phospholipid: the powdered phospholipid produced by Beijing Meiyasi phospholipid technology limited company is selected and used for emulsification, seasoning and oxidation resistance in the formula.

d. White granulated sugar: white granulated sugar produced by sugar-eating management division of Beijing sugar industry tobacco and wine group Limited company is selected and used as seasoning in the formula.