How many grams does one spoon of Abbott milk powder weigh? How to prepare Abbott milk powder?

Different milk powders have different scoops of grams. How many grams does one scoop of Abbott milk powder weigh? What are the specific steps to make Abbott milk powder?

How many grams does one spoon of Abbott milk powder weigh

1. Abbott American Original Soy Milk Powder

1 measuring spoon: 8.7g milk powder

2. Abbott American Original Premature Milk Powder

1 measuring spoon: 9.6g milk powder

3. Abbott American original deep hydrolyzed milk powder

1 measuring spoon: 8.5g milk powder

How to prepare Abbott milk powder

First, clean and disinfect the bottle, nipple and bottle cap, and then cool to room temperature. Pour warm water into the bottle, then put in the milk powder, and shake the bottle until the milk powder is completely dissolved. Mix 1 measuring spoon for every 60 ml of warm water. The measuring spoon is provided in Abbott Xikangbao. Also, be careful not to use too hot water to brew, otherwise it will destroy the nutrients in Abbott milk powder. Abbott milk powder contains prebiotics and active probiotics, which can help the baby's gastrointestinal motility and is more conducive to digestion. There are also nucleotides, which also help the baby increase resistance. If the water temperature is too high, it will easily destroy the nutrients inside. It is recommended to use a temperature below 35° to brew.

How about Abbott milk powder

It is a milk powder brand from the United States and one of the world's famous milk powder brands. As a global nutritional leader with more than 100 years of medical background, Abbott has always made milk powder with a rigorous pharmaceutical attitude. With its scientific and perfect formula, it has won the trust of doctors and mothers in nearly 100 countries and regions.

All Abbott products sold in China are imported and produced and packaged abroad. The General Administration of Quality Supervision, Inspection and Quarantine strictly controls and checks the quality and safety of imported products in accordance with the "Law of the People's Republic of China on Import and Export Commodity Inspection" and relevant regulations on inspection and quarantine of imported foods.

Abbott milk powder is divided into several series, mainly the Playdoh series, the Xikangli series, and the Xikangbao series. For example, the Playdoh series is divided into stage 1, stage 2 and stage 3 milk powder, which are specially formulated for babies of different ages.

The PlayDoh series of milk powder uses the EYE-Q formula, which contains four smart nutrients (sufficient amounts of linoleic acid, linolenic acid, taurine and choline) to help the baby's brain and vision development.

Abbott milk powder has distinct characteristics, the most notable of which is that it comes in many varieties and is easy to prepare, making it suitable for feeding babies of different ages.

How is milk powder made?

Process flow: Acceptance of raw milk → pretreatment → preheating and sterilization → concentration → spray drying → cooling → powder screening → packaging → boxing → inspection → finished product production method 1. Acceptance and pretreatment of raw milk: The raw milk must be fresh and cannot be mixed with abnormal milk. The specific gravity should be 1.028-1.032 (20°C), the acidity should not exceed 20°T, the fat content should not be less than 3.1%, and the milk solids should not be less than 11.5%. The number of miscellaneous bacteria should not exceed 200,000/ml. Qualified milk should be filtered and purified.

2. Preheating sterilization: The purpose is to kill microorganisms in milk and destroy enzyme activity. Generally, high temperature short time sterilization method or ultra-high temperature instantaneous sterilization method is used. If a sheet or tube sterilizer is used, the sterilization conditions usually used are 80-85℃, maintained for 30 seconds, or 95℃, maintained for 24 seconds. If an ultra-high temperature instantaneous sterilization device is used, it is 120-150℃, maintained for 1-2 seconds.

When producing sweetened milk powder, there are three ways to add sugar: (1) adding sugar during preheating and sterilization; (2) grinding the sucrose and sterilizing it, mixing the powder with the sprayed milk powder, and then canning it; (3) adding a portion of the sugar during preheating and sterilization, and then adding the remaining sugar during canning.

Generally, when producing sweetened milk powder containing 35% sugar, methods (2) and (3) can be used. However, according to national standards, the sucrose content in sweetened milk powder should be below 20%.

3. Concentration: After sterilization, the raw milk should be immediately concentrated by vacuum. Generally, it is concentrated to about 1/4 of the raw milk volume. Concentration equipment, generally small dairy factories use single-effect vacuum concentration pots, and larger dairy factories use double-effect or triple-effect vacuum evaporators, and some use plate-type vacuum evaporators. After concentration, the concentrated milk should be filtered, generally using a double filter.

4. Spray drying: First, the filtered air is sucked in by the blower, heated to 130-160℃ by the air heater, and then sent to the spray drying chamber. At the same time, the filtered concentrated milk is sent to the sprayer by the high-pressure pump or to the centrifugal spray turntable by the milk pump, and sprayed into 10-20 micron milk droplets to fully contact with the hot air, conduct strong heat exchange and mass exchange, quickly remove moisture, complete evaporation and drying in an instant. Then it settles at the bottom of the drying chamber, is continuously discharged through the powder discharge mechanism, and is cooled in time. Finally, the powder is screened and packaged.

5. Powder discharge and cooling: The milk powder in the spray drying chamber needs to be discharged quickly and continuously and cooled in time to avoid being heated for too long and reducing the quality of the product. Commonly used powder discharge machines in the dairy industry include screw conveyors, drum valves, vortex gas seal valves and electromagnetic oscillation powder discharge devices. Advanced production technology connects the processes of powder discharge, cooling, powder screening, powder feeding, powder storage and weighing and packaging into a continuous production line. Powder should be screened and dried immediately after powder discharge. The product should be cooled in time. Spray dried milk powder needs to be cooled to below 30°C in time. At present, fluidized bed powder discharge cooling devices are generally used.

6. Weighing and packaging: After cooling, milk powder should be packaged in tin cans, glass jars or plastic bags immediately. According to the different requirements of shelf life and use, it can be divided into small cans, plastic bags and large packages. For milk powder that needs to be stored for a long time, it is best to use 500g tin cans, vacuumed and nitrogen-filled sealed packaging, and the shelf life can reach 3 to 5 years. If it is sold in a short period of time, it is mostly packaged in polyethylene plastic bags, 500g or 250g per bag, and sealed with high-frequency electric heaters. Small package weighing requires accuracy and speed, and generally uses volumetric or weight automatic weighing and canning machines. Large packages of milk powder are generally supplied to those in special need, and are also divided into cans and bags. Each can weighs 12.5kg; each bag weighs 12.5kg or 25kg.

Quality Standards 1. Sensory indicators: Light yellow dry powder, free of coagulated lumps and other impurities, with the taste and smell of sterilized milk.

2. Physical and chemical indicators: Water content not higher than 3.00%, fat content not lower than 26%, reconstituted lactic acid content not higher than 20°T, solubility index not lower than 1.5 ml, impurity content not higher than 16 ppm, lead (in terms of Pb) not higher than 0.5 ppm, copper (in terms of Cu) not higher than 4 ppm, mercury (in terms of Hg) not higher than 0.03 ppm, hexachloride not higher than 0.3 ppm, and DDT not higher than 0.2 ppm.

3. Microbiological indicators: The number of miscellaneous bacteria shall not exceed 50,000/gram, the number of coliform bacteria (approximate value) shall not exceed 90/100 grams, and pathogenic bacteria shall not be detected.