高钙牛奶的研制

Researches on high calcium milk

通过对钙含量、溶解性、吸收率、对产品稳定性的影响、价格等诸因素的分析,选择出具有最佳性能价格比的碳酸钙为钙源。在分析与研究现有生产工艺的基础上,用胶态MCC、变性淀粉以及乳化剂复配出了性能好、价格低的稳定剂,确定了在预热温度75℃、均质温度60～70℃、均质压力20～25MPa和冷却温度30℃等关键工艺参数控制的条件下,高钙牛奶的配方:碳酸钙质量分数为1.0%,MCC质量分数为0.5%,变性淀粉质量分数为0.5%,SL-1质量分数为0.08%,牛奶质量分数为99.72%。

Analyse on calcium content,capability of dissolution,absorptivity,influence on product stability and price was conducted,and we chose calcium carbonate as the source of calcium.Based on the current situation we have been used in our plant now,we mixed emulsifier,denatured starch and colloidal MCC to get a well functional and low cost stabilizer.The composition of high Ca milk was determined in this article:calcium carbonate 1 0%,MCC 0 5%,denatured starch 0 5%,SL 1 0 08%,milk 99 72% on condition that the critical parameter of processing:preheat temperature 75℃,homogenization temperature 60～70 ℃,homogenization pressure 20～25 MPa,cooling temperature 30 ℃.