< pre > milk is the most common drink and comes from dairy cows. Protein 3 per 100 grams of milk. 5 g, fat 4. 0 g, carbohydrate 5 g, calcium 120 mg, phosphorus 93 mg, iron 0. 2 mg, thiamine 0. 04 mg, riboflavin 0. 13 mg, niacin 0. 2 mg, vitamin a 42 mg, vitamin C1 mg. Milk protein lysine content is second only to eggs, cholesterol content per 100 grams only contains 16 mg.
Milk powder is made from concentrated milk and spray dried milk, and its protein, inorganic salts, fat and other main nutrients have little loss. The difference is that after fresh milk is processed into milk powder, the utilization rate of amino acids is reduced in varying degrees. Vitamin B, vitamin C and nicotinic acid are damaged, especially vitamin C. For example, 100 grams of fresh milk usually contains vitamin C1 mg, and the content of milk powder is very small.
In addition, the original tiny fat particles in fresh milk become larger after processing or the digestibility of protein is reduced, so it is easy to cause indigestion and diarrhea.
From the two aspects of nutrition and human absorption, fresh milk is better than ordinary milk powder, especially suitable for infants and people with poor gastrointestinal function. Only in the consumption of fresh milk to list high temperature disinfection, can not be stored for a long time.
Milk powder also has many advantages, mainly manifested in the convenience of storage, transportation and eating. There are many kinds of milk powder, such as full fat, sweet fat, defatted, whole fat instant, etc.
With the rapid development of food industry technology, milk powder can be intensified in the process of processing, making milk protein in milk moderate denaturation, so that it is easy for human body to digest and absorb, and can supplement certain types and quantities of trace elements and other nutrients, so that its nutritional components are more comprehensive and reasonable than fresh milk, and meet the needs of different groups of people.
Milk essence, also known as vegetable fat powder, is a new product with hydrogenated vegetable oil and casein as main raw materials.
It is a unique water-soluble emulsifying and turbidity agent, and a new food additive. According to different needs of users, low-fat, medium fat and high-fat products can be produced according to their standards in the production process.
The fat powder has good water solubility, emulsification and dispersibility. It forms a uniform milk liquid in water. It can replace sucrose glycerin emulsifier in use.
Vegetable fat powder can improve the internal organization of food, increase aroma and fat, make the taste delicate, smooth and thick, and rich in milk flavor, so it is also a good partner of coffee products, can be used in instant Cereals, cakes, biscuits, etc., to make the cake structure delicate, keep moist, and improve elasticity. Biscuits can improve the crispness, not easy to oil.
Vegetable fat powder has good miscibility and strong sense of “milk”. It can replace milk powder or reduce milk consumption in food processing, so as to reduce production cost while maintaining product quality.