Technical requirements for quality of Gannan glutinous milk powder 1. The milk source cattle require Gannan yak (local group). Second, the milk source producing conditions above 3,000 meters above sea level, the Yellow River, the upper reaches of the Yangtze River, the "three rivers and one river" (Yellow River, Weihe River, Daxia River, Bailong River) as the main water source, containing Cordyceps sinensis, snow lotus, Rhodiola, wild Codonopsis The natural pastures of plants such as mussels, pinellia, scorpion, rhubarb, salvia, red peony, sorghum, red peony and angelica are grazing land. Third, the feeding method is grazing. Fourth, production and processing management (A) milk source requirements: produced within the scope of production, in line with the requirements of the above one to three milk. (2) Production process: fresh milk acceptance → fresh milk metering → fresh milk filtration → fresh milk cooling storage → fresh milk preheating → net milk → pasteurization → cooked milk cooling storage → evaporator preheating → high temperature sterilization → evaporation concentration → Thick milk storage → Thick milk filtration → Spray drying → Fluidized bed secondary drying → Vibrating sieve sieving powder → Powder storage → Packaging → Storage for inspection → Finished product inspection → Storage (3) Key process requirements: 1. Raw milk collection. (1) Manual milking: Apply milk to the yak at 6-8 am in the morning. (2) Detection of antibiotics, alkalis and freshness. (3) Filtration: Pour the raw milk into the filter cartridge for double-layer filtration to remove impurities. (4) Storage and transportation: Cool down to 2 ° C to 4 ° C through a cooling tank and seal the loading and transport to the processing site. 2. 3. Pasteurization: 85 ° C ± 1 ° C, time is 15 seconds. Cool to 0 ° C to 4 ° C or below 4 ° C, storage temperature 0 ° C to 4 ° C, storage time ≤ 8 hours. 4. Concentrate in vacuo. (1) Pre-sterilization: The high-temperature short-time sterilization method is adopted, that is, the sterilization formula is 89 ° C to 92 ° C / 36 S. (2) Three-effect falling film evaporation and high-pressure spray concentration: The mass fraction of skim milk powder and whole fat concentrated milk is 42% to 50%. 5. Spray drying: spray drying at high temperature, inlet temperature 140 ° C to 160 ° C, outlet 60 ° C to 65 ° C. V. Quality characteristics (1) Sensory index: The color of the item is uniform and has a creamy taste. The smell has the unique aroma of milk powder and no odor. (2) Physical and chemical indicators: project index protein, % ≥ 24.0 fat, % ≥ 30.0 calcium (mg/100g) u003e 800 phosphorus / (mg / 100g) u003e 500 zinc / (mg / 100g) u003e 3.0 (three) safety and other Quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of Gannan's milk powder production area may apply to the Quality and Technical Supervision Bureau of Gannan Tibetan Autonomous Prefecture of Gansu Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Gansu Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The testing mechanism of Gannan 牦 milk powder is selected by the Gansu Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.