Milk powder high-protein effervescent tablet and preparation method thereof

Abstract

The invention provides a milk powder high-protein effervescent tablet and a preparation method thereof. The preparation method comprises the following steps: pelleting by using an acid-base separated type disintegrant, uniformly mixing base source granules and acid source granules, mixing with a lubricant, and performing compression molding. By adopting the preparation method provided by the invention, on the premise that the content of protein in the effervescent tablet is increased, the defects that a milk product has unstable properties, for example, the sticking and disintegration time is long, foams can be easily generated, and the like in a disintegration period can be remarkably overcome; the stability of a disintegrated product can be improved by innovatively changing the shape of the effervescent tablet and increasing the specific surface area, so that the disintegration time of the milk powder effervescent tablet can be effectively shortened, the stability of a protein system can be improved, and bubble and sticking phenomena in the disintegration process can be avoided; the milk powder high-protein effervescent tablet prepared by using the preparation method provided by the invention is high in disintegration speed, stable in product shape, applicable to various fast-moving consumption people, and capable of completely meeting industrial production demands.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a milk powder high-protein effervescent tablet and a preparation method thereof. Background technique [0002] Since 2016, under the guidance of my country's dairy-related policies and the deepening influence of the internationalization of the dairy industry, the dairy industry will enter a period of comprehensive transformation. demand is gradually increasing. Consumer groups have gradually increased their requirements for dairy products. From the single pursuit of rich and comprehensive nutrition of dairy products, to the choice of milk source safety and process health, different dairy product consumer groups have gradually shown different purchase needs. For example, with the accelerated pace of life, more and more consumers are pursuing fast, convenient and nutritious dairy products. Therefore, it is of positive significance to develop dairy products for different co...

AI Technical Summary

Problems solved by technology

[0005] At present, the main base material of milk powder effervescent tablets is concentrated on cow's milk, and there are no reports on goat's milk, camel's milk, and horse's milk

And the research and development of some effervescent tablets did not examine the preparation, disintegration state and product stability of effervescent tablets

Due to the large amount of CO produced during the disintegration of effervescent tablets 2 , when the pH of the solution reaches about 4.6, it is easy to cause the precipitation of protein in the solution, which seriously affects the stability of the product

In addition, CO 2 The generation of protein solution system can easily lead to a large amount of foam, which is difficult for consumers to accept from the appearance of the product.

To sum up, the main problems of the above-mentioned effervescent tablets are sticky punching phenomenon, long disintegration time, unstable system, etc.

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