如何改善脱脂奶粉的冲调性

How to improve the soakage of skim milk powder

近年来,由于食品加工工艺的长足进步,出现了全脂速溶奶粉,其特点是乳粉颗粒大,冲调时粉粒下沉速度加快,而且在粉粒的表面涂布了具有乳化作用的卵磷脂(占乳粉干重的0.2%～0.3%),因此粉粒的溶解性、可湿性、分散性都有明显的改善。一般全脂奶粉中的乳糖呈非结晶的玻璃状态,吸湿性强,故奶粉容易结块,而速溶奶粉中的乳糖则呈结晶状态,吸湿性小,保质期便相应延长。冲调速溶奶粉时,只需将水直接冲入奶粉,然后适当搅拌就可以了。

In recent years, due to the food processing technology, the rapid progress, the emergence of a whole milk in- stant milk powder, its characteristic is big milk powder particles, powder sink when wash adjust speed, and in the surface of powder coating has the emulsification lecithin （milk powder dry weight of 0.2% ~ 0.3%）, so powder solubility and can be wet sex, dispersion has obvious improvement. General full cream milk powder is non-crystalline lactose in the glass state, absorbent, so milk powder easy to agglomerate, and instant milk powder is a crystallization lactose in the state, hy- groscopicity small, shelf life and extended accordingly the milk powder, then stir properly. Wash adjust instant milk powder, just putting water directly into