The "Russian Old Milk Powder" sells for the new national standard. How to distinguish between true and false milk powder?

Science Fiction Network September 29th (Qin Yingying) Recently, the "Russian Old Milk Powder" that exploded has attracted the attention of many people, and the monthly sales volume is easy. This milk powder is constantly repeating a concept. After time, it has been refined, and the packaging has not changed for more than ten years. The original is pure.

However, before, the State Administration of Market Supervision and Administration reported: "The Russian old -fashioned milk powder (native country: Russia) authorized by Russia Habarovsk Oriental Co., Ltd., of which protein content does not meet the national standards of food safety."

According to our new national standard, the content of milk protein is at least 40%, but this old Russian milk powder has only 26%. And there are not many dairy products exported to China to China, only a few hundred tons. Some Russian bloggers also said that this milk powder is very fake. After the evaluation taste, it is found that the taste of cheap old milk powder has greatly the taste of polysaccharide food raw materials, which is a low -conversion product between starch and starch sugar.

Milk powder is a powder made of animal milk after removing water, which is suitable for preservation. Milk powder is based on fresh milk or goat milk. It uses frozen or heating methods to remove almost all water in the milk. After drying, add an appropriate amount of punching foods such as vitamins, minerals, etc.

There are many milk powder production methods. Some designs use vacuum evaporation tanks, first condense milk into cakes, and then dry powder; some designs are the preliminary concentrated milk stalls on the heated roller, peel off off, peel off off, peel off off, peel off off, peel off off, peel off off, peel off off. The branded thin milk films are reused. But the best way to make milk powder is the spray method invented by American Passy in 1877. This method is to condense the vacuum of the milk to 1/4 of the original volume, become a concentrated milk, and then spray it into a dry room with a foggy air. After dehydration, it is made of powder. For the finished product. This method is still used to this day. Its birth has promoted the development of milk powder manufacturing in the early 20th century.

Fake milk powder is generally configured together with various ingredients such as white sugar, flour, paste, fragrance, and a small amount of milk. A small amount of goat milk or milk will be added to the fake milk powder to make milk powder taste milk, but it is not the main ingredient.

How to distinguish between true and false milk powder?

The first is the feel: pinching the milk powder packaging bag back and forth with your fingers, the real milk powder is delicate, and it will make a squeak. The fake milk powder will make rustling flowing sounds because of the components such as sugar and glucose.

The second is to distinguish the color: real milk powder is natural milk yellow; fake milk powder is whiter, with cryptic and luster, or white, or other unnatural colors.

The third is smelling: Open the packaging, real milk powder has milk unique to milk; fake milk powder is very frankily, and there is no milk.

The fourth is to taste the taste: put a little milk powder into the mouth to taste, the real milk powder is delicate and sticky, easy to stick to the teeth, tongue and upper jaw, dissolved quickly, and sugar -free sweet flavor (except sugar milk powder); fake milk powder puts in in the fake milk powder; put fake milk powder in adding it in; The mouth is quickly dissolved, not sticky to the teeth, and the sweetness is strong.

Fifth, look at the dissolving speed: Put the milk powder into the cup and flush it with cold water. The real milk powder needs to be stirred to dissolve into milky white turbid solution; the fake milk powder can automatically dissolve or precipitate without stirring. When flushing with hot boiled water, the real milk powder forms a floating material up, and it will stick to the sprout at the beginning of stirring; the adulteration milk powder is dissolved quickly without the fragrance and color of the natural milk.

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