Process of Manufacturing of Malted Milk Food

 Malted milk food is a product made by combining whole milk with the liquid which is separated from a mash of ground barley & wheat flour in such a way as to secure full enzymatic action of the barley malt extract. This type of food also contains added sodium chloride and potassium bicarbonate.

 

In simple terms, Malted Milk Food is a powdered dinner, best suitable for getting ready different wholesome wellbeing supplements. This powdered dinner is prepared from a blend of malted grain and wheat flour, in this way treating the blend till it transforms into a fine substance.

Process of Manufacturing of Malted Milk

Malted milk is the malt product prepared with the mash liquor resulting from a mash of barley malt and wheat flour. Malted Barley is diastatic in nature because of which starch gets converted into sugar.  The process of malted barley is majorly divided into four steps:

i. Mash liquor production: 

At first,  the malted barley is filtered to remove dust and other foreign matter from the barley. Then the crushing step takes place using an in-line roller mill and mixed with high-grade wheat flour. After conveying the mix to the mash tanks water  is continuously added at 40°C - increased to 70°C within about 40 min-  to prepare a uniform slurry. The slurry is held at 70°C for about 35 min and during this process the starch present in it is hydrolysed by diastase, while the complex cereal proteins are converted into simpler protein substances. After this the slurry temperature is again raised to 78°C and is held for about 20 min to stop further activity of enzymes and also to achieve maximum cereal solids. The mash is then finally passed through a centrifugal separator to remove the insoluble husk and to obtain clear liquor, known as ‘wort’.

ii. Mix preparation: 

Now that the wort has been prepared, it is mixed with predetermined quantities of standardised milk, diluted malt extract, sugar, salts, minerals and vitamins in a mix preparation tank.  The percentage and the amount of contribution of each ingredient depends upon final formulation of the product.

To increase nutritional value of the product by providing high quality fat,proteins, minerals and vitamins - Milk solids are added. 

To enhance flavour and energy level of the final product - Milk fat is used. 

Salts are added to the wort to optimise product pH to improve digestibility, and to provide essential salts, especially calcium. . 

Malt extract/barley malt powder provides desired level of colour and typical caramelised flavour to the finished product. 

iii. Evaporation and drying:

The product, after the removal of around two-thirds of the water content, is then transferred to a steam jacketed evaporator in order to facilitate the removal of the water and to prevent excessive caramelisation. The mass product is dried and the dried product is then cooled down in an air-conditioned room to avoid moisture pick up, scraped off the trays and milled into fine powder. Then it is transferred to inline mixers to mix salts, dry vitamins and minerals and then packed in bottles or refill packs.

iv. Spray Drying of Malted Milk: 

Tray-drying method generally used in preparing malted milk food under vacuum is a batch operation which ultimately increases the cost of the product. On the other hand the Spray drying method is comparatively cheaper owing to the high volume of continuous and automated operation.

This is a brief knowledge of the process of malted milk food . To know more about malt based food or malted milk food in India - Contact - Mahalaxmimaltextract.

For more information about: Barley Malt Please visit at http://www.mahalaxmimaltextract.com/