Wangzai milk is a nutritious milk beverage, which can promote children's growth and development, increase appetite, promote sleep and relieve fatigue. It is a nutritional product suitable for children to drink. Wangzai milk gift package is light, which is an ideal choice for giving to friends and family. It is easier for families to consume the whole box, which is a good product for the whole family. Wangzai series milk tastes pure and is rich in amino acids, calcium, fat, vitamins and other nutrients. Mini slimming type is more popular with younger children. The gift bag is light, which is an ideal choice for giving to relatives and friends, and it is also easier for families to consume the whole box. It is a good product for families to enjoy.

process flow

The technological process of Wangzai milk is as follows:

Production process and technical requirements of raw milk acceptance → filtration and purification → standardization → homogenization → sterilization → cooling → filling → inspection → refrigeration (1).

① Acceptance and classification of raw milk: The quality of sterilized milk depends on raw milk. Therefore, the quality of raw milk must be strictly managed, and only raw milk that meets the standards can be carefully tested to produce sterilized milk.

② Filtration or purification: The purpose is to remove dust and impurities from milk.

③ Standardization. The purpose of standardization is to ensure that milk contains the specified minimum fat. Different countries have different requirements for milk standardization. Generally speaking, the fat content of low-fat milk is 0.5%, and that of ordinary milk is 3.0%. It is stipulated that the fat content of sterilized milk is 3.0%, and all milk that does not meet the standard must be standardized.

④ Homogenization can be complete or partial. Many dairy factories only use

Wangzai milk

The main reason for partial homogenization is that only a small homogenizer is needed for partial homogenization, which is beneficial from the aspects of economy and operability. When partially homogenized, the fat content of thin cream shall not exceed 12%. Usually, the homogenization temperature is 65℃ and the homogenization pressure is 10 ~ 20 MPa. The homogenization effect can be checked by measuring the homogenization index. Milk samples were stored at 4℃ and 6℃ for 48h, and then the fat content of the upper layer (110) and the lower layer (9/ 10) was determined. The percentage difference between the fat content of the upper layer and the lower layer is divided by the fat content of the upper layer to obtain the uniformity index. When the upper fat content is 3.3% and the lower fat content is 3.0%, the homogenization index will be: the homogenization index of homogenized milk should be in the range of 1 ~ 10. Most of the fat globules after homogenization are below 1.0um, and the homogenization effect can also be examined by microscope, which is usually simpler.

⑤ Pasteurization, the temperature and time of pasteurization are important factors related to the quality and shelf life of milk, and must be accurate. There are many forms of heat sterilization. Generally, the temperature of high-temperature short-time pasteurization of milk is usually 75℃ 15 ~ 20s. Or 80 ~ 85℃, 10 ~ 15s. If pasteurization is too strong, milk will have the smell of boiling, and thin cream will also agglomerate or polymerize.

Homogenate destroys the fat globule membrane and exposes fat. After mixing with unheated skim milk (containing active lipase), it is easy to be oxidized due to the lack of protective film to prevent lipase invasion, so the mixture must be pasteurized immediately.

⑥ After cooling and sterilization, Wang Zi milk and aseptic filling products are produced. Although most microorganisms have been eliminated, there is still the possibility of pollution in future operations. In order to inhibit the development of bacteria in milk and extend the shelf life, milk should be cooled in time, usually to about 4℃. The ultra-high temperature milk and sterilized milk can be cooled below 20℃.

7) Filling

A. Filling purpose: The main purpose of filling is to facilitate retail, prevent foreign impurities from mixing into finished products, prevent microbial re-pollution, preserve flavor, prevent odor from absorbing external odor, and prevent the loss of vitamins and other components.

B filling containers, mainly glass bottles, vinyl plastic bottles, plastic bags and plastic-coated composite paper bags.

A. glass bottle packaging. Can be recycled for many times, does not react with milk, and is non-toxic. High finish, easy to clean. Disadvantages are high quality, high transportation cost, easy exposure to the sun, bad smell and loss of nutrients. The recycled empty bottles are seriously polluted by microorganisms. Generally, the ratio of the volume to the inner wall of a glass bottle is 4 times that of a pail and 40 times that of a milk tanker. This means that the cleaning and disinfection workload increases.

B. plastic bottle packaging. Plastic baby bottles are mostly made of polyethylene or polypropylene, which has the advantage of light weight. The transportation cost can be reduced, the breakage rate is low, and the recycling can reach 400-500 times; Polypropylene has good rigidity, acid and alkali resistance and high temperature of 150℃. Its disadvantages are: the surface of old bottles is easy to wear and tear, pollution is great, and it is not easy to clean and disinfect. High room temperature will produce odor after several hours, which will affect the quality and qualified rate.

C. plastic-coated composite paper bag packaging. The container has the advantages of light weight and small volume; Reduce the cost of bottle washing; There is no light, no nutrient loss, no container recycling and less pollution. Disadvantages are one-time consumption and high cost.