Wheat milk powder(mai ru jing )

Method of malt milk powder

Raw materials for making malt milk powder:

Milk powder, malt extract, cream, glucose, egg yolk powder, etc.

The process of making wheat milk powder is as follows:

High quality milk powder, malt extract, cream, glucose, egg yolk powder as raw materials, through scientific formula, vacuum drying and refining.

Wheat milk powder

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Malt milk is a kind of instant milk beverage made from milk powder, condensed milk, wheat bran and cocoa powder. It is made of egg powder, cream, citric acid, granulated sugar, glucose, vitamin and so on.

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Raw material formula

Cocoa powder, malt extract, cream, milk powder, condensed milk, eggs, glucose, malt sugar, granulated sugar and other raw materials.

Properties of raw materials

"Wheat milk essence" was originally named "LEKOUFU". In addition to the original name of the export products, the domestic sales are changed to be called malt milk powder, which also has certain practical significance. It is determined according to the nature of the raw materials in the formula.

1. "Wheat": the so-called "wheat" refers to the malt essence in malt milk. It uses two rowed barley as the main raw material, and its production amount is about 6 times larger than that of malt sugar. In the production of malt essence, the barley is germinated, roasted and saccharified. Therefore, malt made from malt has a malt flavor, which is incomparable to some flavors.

2. "milk": the so-called milk is the cream, milk powder, condensed milk and other raw materials used in the formula of malt milk, which are processed and refined from fresh milk, the essence of milk, and the main nutritional components of malt milk.

3. "Jing": the so-called Jing refers to the glucose, maltose, malt essence and other raw materials used in the production of malt mastine. These raw materials all have a certain dextrin content. Dextrin is between starch and the intermediate product of saccharification. In the manufacturing process, after vacuum baking, it produces bursts of pungent but not easy to disperse aroma and sweet smell.

As the name suggests, malt cream contains ingredients of malt cream raw materials, and its "big name" is worthy of the name, of course.

technological process

Ingredients closing sugar emulsification (homogenization) vacuum degassing upper baking lower baking cooling crushing packaging

Product features

Due to its rich nutrition, loose granules, good solubility and convenient drinking, it can drink both hot and cold. It is suitable for family, travel and all seasons. When drinking, it has strong fragrance and can be fully absorbed after eating. This unique advantage is far beyond some drinks. Some products also add various vitamins, phosphorus, calcium and other ingredients to strengthen, but also allow a small amount of sodium hydrogen phosphate, citric acid. Malt milk powder is easy to dissolve in hot water, and it can become a kind of fragrant and nutritious beverage after adding water. The dilution of malt milk powder is about 15% of dry matter, and it has 270-300 joules calorific value per 100 ml of mixed solution, which is similar to that of sterilized milk.

quality standard

Sensory index

(cocoa wheat milk) color: the particles are dark brown red, slightly glossy, and the mixing liquid is brown red emulsion.

Tissue state: porous particles with uniform size. Many parts of fine powder are allowed, with good instant solubility, no protein clot after mixing, and cocoa grinding particles settle slowly.

Taste and smell: it has the mixed fragrance of cocoa, malt, cream and milk, with rich milk flavor and moderate sweetness.

Physical and chemical index

5%, fat 10-14%, protein 8%, total sugar 65-70%, specific volume 200 ml / 100 g, solubility 90%.

Microbiological index

The number of miscellaneous bacteria is no more than 10000 / g, the number of coliform group is no more than 40 / 100g, and the pathogenic bacteria can not be detected.

Nutrients

Wheat milk powder, 100 grams of edible parts per 100 grams

Development status

Malt milk product was born in the 1930s. It is a kind of drink made with water, which used to be given as gifts to each other. Until the 1980s, malt milk was still regarded as a luxury drink among ordinary people. Adults were often reluctant to drink it, and children became the most direct users. With the development of food industry and the continuous integration of Chinese and Western cultures, wheat milk essence has become a long-term memory shared by Chinese people. Because there are too many competitive products and more products with more functions and more prices are increasing, it is difficult for wheat milk essence to regain its appeal in the past.

In 1990, the annual output of "Fu" brand LEKOUFU reached 5147.1 tons, ranking the first in the industry, and the provincial and municipal sales coverage reached 85.7%. However, at the peak of the day, "Fu" brand LEKOUFU ended its 30-year "marriage" with Shanghai coffee factory. In 1993, Novartis pharmaceutical established Novartis Food Co., Ltd. in Shanghai, and Shanghai Meilin zhengguanghe Co., Ltd., which belongs to the coffee factory, transferred the production and operation rights of "Fu" brand LEKOUFU to Novartis. Since then, the "Fu" brand, a national brand, has begun to be covered with the color of foreign investment, but the sales situation has not been improved. As food is not the core business of Novartis, in the overall strategy of the company, the business of "Fu" brand LEKOUFU has not received much attention. In addition, since the 1990s, the competition in the beverage market has become increasingly fierce, and new products for consumers to choose from are constantly emerging. The sales performance of "Fu" brand LEKOUFU has begun to decline, and the brand appeal is not as good as before.

In 2002, in order to promote the further growth of the core healthcare business, Novartis Pharmaceutical Group adjusted its business. That year, Novartis announced in its Swiss headquarters that it would divest the health and functional food business under the consumer health products division. Among them, the food and beverage business unit was sold to United Foods Limited at a price of US $266.5 million. One of the changes brought to China by the global acquisition is that the production and operation right of "Fu" brand LEKOUFU has been transferred to Shanghai Yinglian food and Beverage Co., Ltd.

The company is a joint venture established by United Food Group and Shanghai Meilin zhengguanghe group, with a total investment of more than US $29 million.

The ownership of "Fu" brand belongs to Meilin group, the Chinese side, while the foreign side enjoys the right of production and operation. After the transfer of management and production rights, "Yinglian" attached great importance to the national brand of "Fu". However, as the merger and acquisition of Novartis food department is a global behavior, administrative matters such as department integration and personnel adjustment need to spend a certain amount of time and energy. Therefore, the implementation of specific brand operation will be relatively late. As a matter of fact, it was 2003 that the British alliance officially took over the business of "Fu".

But at this time, the "British alliance" did not rashly invest too much in the "Fu" brand. What they should first determine is how much the "Fu" brand can do. After a period of market research, the British alliance found that the national brand still has considerable development potential. Especially the middle-aged and elderly consumers over 40 years old are nostalgic generation and have a high degree of trust in the old brands.

This investigation has made the League of England full of confidence in revitalizing the "Fu" brand, and also promoted it to focus its primary development goal on the middle-aged and elderly market. According to the market reaction, Allianz has improved the traditional formula of LEKOUFU to produce products with stronger milk flavor. In addition to the traditional formula of LEKOUFU and wheat milk powder, there are also high calcium and low-fat LEKOUFU to meet the requirements of modern people for different tastes and nutrition.

Shopping notes

1. According to the quality standards, the main components of malt milk, in addition to dairy products, should also include cocoa, malt, egg powder, etc. When purchasing, check the ingredients list on the package to see if there are any of these ingredients.

2. Check the nutrition table on the package to find out the protein and fat content of the product. Generally speaking, it is better to have high protein content and proper amount of fat.

3. Cocoa type malt milk should be brown, glossy, uniform in particle size, loose, non caking, and mixed with some fine powder. Malt mastic with light color, dark brown hair, caking and returning to moisture, or lack of frankincense and cocoa fragrance, but pure sweet taste is inferior.

4. Check whether the packaging is formal and tight, and whether the labels and instructions are complete, mainly including the product name, ingredient list, net weight, factory name, address, production date, production batch number, shelf life, important nutrients (protein, fat) and eating method, etc. If the package is not strict and the mark is incomplete, it is not suitable to buy.

5. Pay attention to identify the shelf life. Generally, the shelf life of composite film plastic bag packaging is 6 months; plastic bag packaging is 4 months; glass bottle packaging is 9 months; aluminum foil bag or tin can packaging is 1 year; vacuum nitrogen filling sealing packaging is 2 years. Do not buy beyond the shelf life.

Food preference and taboo

As its main raw materials are milk, cream, malt extract, egg powder, sugar, glucose and so on, some products are fortified with various vitamins, phosphorus and calcium. Therefore, it has the effect of nourishing spleen and stomach, helping digestion, and also helping puerpera return to milk. Therefore, the average person can drink. The growing children and the old people with weak constitution are suitable for drinking, and also suitable for family breakfast

Chinese PinYin : Mai Ru Jing