The production process of milk powder includes steps such as raw material preparation, sterilization, concentration, drying, sieving and packaging. Among them, the quality and proportion of raw materials have an important impact on the quality of milk powder, the sterilization and concentration process plays a key role in the nutritional composition and safety of milk powder, and the drying, sieving and packaging affect the solubility, taste and shelf life of milk powder. This article will introduce the production process of milk powder and the key links in it in detail, and help readers understand the production process and quality control of milk powder.
I. Introduction. Milk powder is a powdered food made from milk as raw material and processed through a series of processes. Due to its nutrient-rich, easy-to-store and portable, milk powder has become one of the most important nutrients for many families. However, there are many milk powder brands on the market, and the quality is uneven, and how to choose a high-quality milk powder has become the focus of consumers' attention. The purpose of this article is to gain an in-depth understanding of the production process of milk powder, the key links in it, and to provide a reference for consumers to choose high-quality milk powder.
2. Preparation of raw materials.
The main raw material of milk powder is fresh milk, and its quality and ratio have an important impact on the quality of milk powder. Generally speaking, the milk used to make milk powder should meet the relevant national standards, such as protein content, fat content, total number of colonies, etc. In addition, depending on the type of milk powder and the suitable population, it is also necessary to add an appropriate amount of vitamins, minerals and other nutrients.
3. Sterilization. In order to ensure the safety of milk powder, raw milk must be sterilized. Commonly used sterilization methods include high-temperature short-time sterilization and ultra-high temperature instantaneous sterilization. Among them, ultra-high temperature instantaneous sterilization can quickly raise the temperature in a short period of time, kill harmful microorganisms in milk, and retain nutrients, so it is widely used in milk powder production.
Fourth, enrichment. After sterilization, the milk needs to be concentrated to improve the content of ** substances, which is convenient for subsequent drying treatment. There are two main concentration methods: vacuum concentration and membrane separation concentration. Vacuum concentration increases the boiling point of milk by reducing the pressure, so that the water in it evaporates to achieve the purpose of concentration. Membrane separation and concentration, on the other hand, uses the selective permeability of the membrane to separate the water and other components in the milk, thereby achieving concentration.
5. Drying. The concentrated milk needs to be dried to remove the moisture from it and get the milk powder. There are two commonly used drying methods: spray drying and drum drying. Spray drying is to atomize the concentrated milk into tiny droplets through a high-pressure nozzle, and quickly dry it into powder after contact with hot air. Drum drying is to spread the concentrated milk on the drum, dry it with hot air, and then scrape off the powder. The two drying methods have their own advantages and disadvantages, and it is necessary to choose the appropriate drying method according to the actual situation.
6. Sieving and packaging.
The dried milk powder needs to be sieved to remove clumps and large particles to ensure the solubility and taste of the product. Sieved milk powder needs to be packaged to prevent oxidation, moisture and contamination. Commonly used packaging materials include aluminum foil bags, paper cans, etc., which need to have good sealing and barrier properties.
VII. Conclusions. The production process of milk powder includes steps such as raw material preparation, sterilization, concentration, drying, sieving and packaging. Among them, the quality and proportion of raw materials have an important impact on the quality of milk powder, the sterilization and concentration process plays a key role in the nutritional composition and safety of milk powder, and the drying, sieving and packaging affect the solubility, taste and shelf life of milk powder. Therefore, when choosing milk powder, consumers should pay attention to the information of the product's raw materials**, production process and quality control, so as to choose safe, nutritious and high-quality milk powder.