Advanced Ingredient Solutions of Nutri-Express Milk

Wahaha's Nutri-Express Milk stands as a benchmark in the market for acidic protein beverages. Renowned for its nutritional profile and sweet-and-sour fruity taste, this product meets stringent production requirements, including conventional UHT sterilization and aseptic cold filling, while achieving a 6-month shelf life at room temperature.

We provide a complete product solution that replicates these characteristics, offering manufacturers a reliable path to market.

Production Process Overview

The manufacturing process for this type of beverage is precise and can be broken down into key stages:

1. Weighing

2. Hydration

3. Shearing

4. Constant Volume

5. Homogenization

6. Sterilization

7. Filling

Step-by-Step Production Breakdown

1. Raw Material Preparation

Milk Base: Whole milk powder is dissolved in 40-50°C warm water under shear for 30 minutes to create a solution with a 4.0% protein content. This solution is then cooled to room temperature.

Stabilizer Solution: Sugar and the stabilizer blend are dry-mixed, then added to 65-70°C water under high-speed shear for 10 minutes for complete hydration. The solution is cooled.

2. Mixing & Acidification

The stabilizer solution is combined with the milk solution.

Sodium citrate and sodium tripolyphosphate are added and mixed in.

Critical Step: Apple juice concentrate and the citric/lactic acid solution are added under high-speed shear. This controlled addition is vital to prevent instantaneous protein coagulation in the acidic environment.

3. Final Mixture Assembly

Sodium cyclamate and acesulfame potassium are incorporated.

Flavor is added and mixed uniformly.

Water is added to bring the liquid mixture to the final batch volume.

4. Homogenization & Sterilization

The mixture is heated to 65-70°C and homogenized using a two-stage system (50 bar low pressure / 250 bar high pressure) for a perfectly stable emulsion.

Sterilization is achieved via UHT at 121°C for 5 seconds.

5. Filling & Shelf Life

The product can be cooled to 20-25°C for aseptic cold filling or hot-filled at 88-90°C.

Shelf Life: Six months at room temperature.

Core Challenges & Our Streamlined Solutions

Producing a high-quality acidic protein beverage presents significant challenges:

System Stability: Preventing protein sedimentation and phase separation at low pH.

Process Complexity: Managing numerous raw materials introduces multiple quality control points and requires extensive R&D.

To overcome these hurdles and simplify your production, we offer two advanced premix solutions.

Our Premix Solutions: For Simplicity & Superior Performance

1. Nutrient Premix Blend

A one-stop solution for comprehensive nutrient fortification.

This premix delivers a precise, pre-blended combination of VC, VB, calcium, iron, zinc, and other essential nutrients.

Simplified Workflow: Eliminates the need to source, weigh, and handle multiple micro-ingredients separately, reducing errors and cross-contamination risk.

Guaranteed Accuracy: Ensures precise dosing that complies with regulatory standards, removing the guesswork and complexity from nutrient fortification.

2. Dedicated Stabilizer Premix Blend

A synergistic stabilizer system, ready to use.

This blend combines Pectin, Sodium CMC, Mono- and Diglycerides, and Sucrose Esters in an optimized ratio.

Synergistic Efficacy: The scientifically developed formula creates a stabilizer system where the combined effect is greater than the sum of its parts, effectively preventing sedimentation and separation.

Eliminate R&D Burden: Saves significant time and cost by removing the need for in-house stabilizer selection, ratio testing, and verification trials. Achieve a stable, high-quality product faster.

By choosing our premix solutions, you gain more than just ingredients; you acquire a verified, efficient, and reliable production model. We empower you to overcome the technical challenges of acidic protein beverages and launch a competitive product with confidence. 

Contact our team: support@neofoods.world