Method / Step 1:
Acceptance and pretreatment of raw milk, milk
From the acceptance of the raw materials, it is initially determined that it is a qualified milk, and then the net milk is started. After the milk is obtained, some bacteria and even some magazines need to be removed from it.
Method / Step 2:
Ingredients
In the batching process, in addition to a few varieties (such as whole milk powder and skim milk powder), the batching process must be carried out in the milk powder production process, and the proportion of the ingredients is determined according to the product requirements. The equipment used for the ingredients mainly consists of a batching tank, a gouache mixer and a heater. According to the requirements of the formula, the added microorganisms, trace elements and various excipients are added as an ingredient.
Method / Step 3:
Homogenization
Homogenization is the process of homogenizing the fat and protein in all ingredients and raw milk very evenly. It is generally not necessary to carry out homogenization operation when producing whole milk powder, full fat milk powder and skim milk powder. However, if the ingredients of milk powder are added with butyl vegetable oil or other materials that are difficult to mix, homogenization operation is required. The pressure during homogenization is generally controlled at 14 to 21 MPa, and the temperature is controlled at 60 °C. After homogenization, the fat globule becomes smaller, which can effectively prevent fat from floating up and is easy to digest and absorb.
Method / Step 4:
Sterilization
There are many sterilization methods commonly used for milk. For specific applications, different products can be selected according to their own characteristics. The most common method used in the past is the high-temperature short-time sterilization method, because the nutrient loss of the milk is small, and the physical and chemical properties of the milk powder are better.
Method / Step 5:
Vacuum concentration
After the milk is sterilized, it is pumped into a vacuum evaporator and concentrated under reduced pressure (vacuum) to remove most of the moisture (65%) in the milk, and then enters the drying tower for spray drying to facilitate product quality and reduce cost. Generally, the raw milk is concentrated to 1/4 of the original volume, and the dry matter of the milk reaches about 45%. The concentrated milk temperature is generally 47 to 50 ° C. The concentration of different products is as follows:
Whole milk powder concentration: 11.5 ~ 13 Baume; corresponding milk solids content; 38% ~ 42%. Skim milk powder concentration: 20 to 22 Baume degrees; corresponding milk solid content: 35% to 40%.
The concentration of fat sweet milk powder: 15 ~ 20 Baume degree, the corresponding milk solid content: 45% ~ 50%, the concentration of concentrated milk increased when producing large granular milk powder.
Method / Step 6:
Spray drying
The concentrated milk still contains more water and must be spray dried to obtain milk powder.
Method / Step 7:
cool down
In equipment that does not have secondary drying, it needs to be cooled to prevent fat separation, and then it can be packaged after sieving (20-30 mesh). In the secondary drying equipment, the milk powder is cooled to below 40 °C after being dried twice and entering the cooling bed. It is then sent to the milk powder bin through the powder sieve and is to be packaged.
Method / Step 8:
Infant milk powder is originally derived from maternal emulsification. The choice and determination of this formula is closer to breast milk, which is closer to the absorption of infants and young children.
The Pedicure Spa Chair provides a suitable location for people to provide foot care services. It is divided into two types. One is an Adult Back Massage Pedicure Spa Chair, and the other is a children's pedicure spa chair. Its function is
1. Promote blood circulation. In general, body temperature has a close relationship with blood circulation, low body temperature, low blood circulation, and elevated body temperature, blood circulation will also flourish. The hot water foot bath can improve foot blood circulation, the warming effect of water, can expand the blood vessels of the foot, increase the skin temperature, thereby promoting foot and systemic blood circulation; at the same time, the hot water foot bath also increases the blood flow velocity and flow of the foot, This improves heart function and reduces heart load.
2. Promote metabolism. The hot water foot bath promotes the blood circulation of the foot and the whole body. As the blood circulation increases, it regulates secretion of various hormones by various endocrine glands, such as thyroid hormone secreted by the thyroid gland, adrenal gland hormone secreted by the adrenal gland, etc. These hormones can Promote metabolism.
3. Eliminate fatigue. When the human body is fatigued, foot blood circulation, metabolic end products, calcium salts, lactic acid microcrystals and other substances are deposited first. When the function of an organ of a human body is abnormal or ill, due to the influence of pathological reflexes, the blood circulation of the foot is worsened, and deposition is more likely to occur. Hot water foot bath is the simplest and most effective way to eliminate physical fatigue.
4. Improve sleep. The feet are rich in nerve endings and capillaries, and they use hot water to soak their feet for gentle stimulation of nerves and capillaries. This warm stimulus stimulates reflection to the cerebral cortex and inhibits the cerebral cortex. It is excited sympathetic nerves that smoothly transition to parasympathetic nerves. After the parasympathetic nerve is excited, the person is in a quiet resting state, thereby improving sleep and eliminating insomnia.
5. Health beauty, raise brain care. Through hot water foot bath, meridians and blood can be adjusted. At the same time, the blood vessels in the foot are expanded and the blood volume is increased, so that the blood flow of the head is accelerated, and the oxygen and nutrients required by the brain are supplemented in sufficient time.
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