Study On The Spray Drying Technology Of Koumiss

This article analyzed the nutritional components of Yili horse milk. Screening of dominant yeast, optimization of fermentation conditions of Koumiss and the optimum hydrolysis conditions of low lactose milk ware studied in the Koumiss fermentation test. Optimization of parameters of the spray dryer and additive optimization test ware done in the spray drying experiment. Effects of packaging, storage temperature on the moisture content and viable count of Lactobacillus of milk powder ware studied in the stability test. The result is as follow:(1) The protein content was 2.48%; the fat content <1%;ash content was 0.37%; the lactose content was 6.7% when the milk storage by frozen; the lactose content was 6.3% when the milk storage by heat; the moisture content is 90.40% when the milk storage by frozen; the moisture content is 89.52% when the milk storage by heat.(2) The short fermentation time is 56 h, when Koumiss alcohol content is 1%. The fermentation conditions were: fermentation temperature 28℃, lactic acid bacteria inoculation amount 2%, mk2 yeast inoculation amount 4%, glucose addition 25g/L.(3) Lactose content was lower than 2g/100 mL and lactose hydrolysis rate 75%, with lactase 2000 NLU/L、pH=6.2、40℃、2h. No significant precipitation and slight browning in the high temperature sterilization conditions.(4) Water content was 2.11%, viable cells number was 7.5×107 /g, powder collecting rate was 64.00%,White sense and fast dissolved completely when atomizer speed 18000r/min, the temperature of inlet and outlet was 150℃ and 70℃, accessories blends were lecithin 0.13%, beta cyclodextrin 1.5%, malt dextrin 5%. Product Code: YP3.(5) Water content was 2.11%, viable cells number was 1.23×108 /g, powder collecting rate was 81.97%, yellow sense and fast dissolved completely when atomizer speed 18000r/min, the temperature of inlet and outlet was 150℃ and 55℃, solid content is 20%( add the whole milk powder), accessories blends were beta cyclodextrin 0.5%, malt dextrin 20%. Product Code: YP4.(6) YP3,viable cells number >3.0×107/g,viable time was 21 days when vacuum sealed packaging and temperature was 20℃;viable time was 14 days when vacuum sealed packaging and temperature was 40℃. YP4,viable cells number >3.0×107/g,viable time was 35 days when vacuum sealed packaging and temperature was 20℃;viable time was 28 days when vacuum sealed packaging and temperature was 40℃.