包头轻工职业技术学院：《乳品生产技术》课程教学课件（PPT讲稿）奶粉生产技术.ppt_大学文库

乳粉生产技术

教案首页授课顺序 1 学时 2 日期20 年月日班级课题概述目的要求了解：乳粉发展历史掌握：乳粉的分类重点难点 1.乳粉分类教学过程 1.复习 2.引入 3.讲解 4.小结讲新课（另附）教学挂图无课后分析

奶粉发展历史乳粉又名奶粉，它是以新鲜牛乳为原料，或以新鲜牛乳为主要原料，添加一乏数量的植物或动物蛋白质、脂肪、维生素、矿物质等配料，除去其中几萨全部水分而制成的粉末状乳制品

二、乳粉之起源 ■1275： Marco Polo arrived in Mongolia in 1275 and stayed in Kublai Khaan's court for 17 years.During this time,he made written records of how the Mongols used powdered milk. How did the Mongols make powdered milk?There is the following method:add millet and rice to milk little by little,and boil it until it becomes as thick as cream;then let it dry

Φ 儒源 MILK SOURCE ■ 1802 Powdered milk was first made by a Russian doctor Osip Krichevsky. ■1867 The product that marked the FARINNESTL beginning of Nestle's corporate history "Farine Lactee Nestle" was the world's first infant food.It met an urgent need at the time, since infant mortality was still very high in Europe, and enjoyed immediate international success. 动T器书

World War Il During World War ll,drum- dried heated milk powder became a mainstay to the war effort.Unfortunately,that milk had problems with dispersing HOUSEHOL and solubility.Thus,a number of companies worked hard to MILK develop the product that is IMPCRTED available today,spray dried DriedH milk powder.This product is UNFIT FOR BARD readily available on the retail market in nonfat dry milk form

■Today 隨著機能性乳粉佔有市場的比例越來越高，普通乳粉已經不能滿足消費者的需求，許多產品也就因應而生·機能性乳粉也的確發輝了乳粉優於鲜奶的特點，並且打破了乳粉营養成分低於鲜奶的迷思· ·嬰幼兒事用乳粉 ●懷孕婦女專用乳粉 ●老年人專用乳粉 Nocte PROGEN rsomum ·特殊疾病專用乳粉

二、乳粉的分类 1、按乳粉生产设备类型分类： • 滚筒干燥法乳粉 • 喷雾干燥法乳粉

2、按乳粉热处理强度分类 • 低温处理粉 • 中温处理粉 • 高温处理粉

脱脂乳粉按热处理强度分类分类温度/时间 WPNI/(mg/g) 特低热粉（LH）＜70℃ 未测定低热粉（MH） 70 ℃/15s >6.0 中热粉（MH） 85 ℃/20s 5.0~6.0 中热粉（MH） 90 ℃/30s 4.0~5.0 中热粉（MH） 95℃/30s 3.0~4.0 中高热（MH） 124℃/30s 1.5~2.0 高热（HH）约135℃/30s ＜１．４高热高稳定性（ＨＨＨＳ）约135℃/30s ＜１．４