CN100346703C - Processing method for low-cholesterol thin cream and use thereof - Google Patents
Processing method for low-cholesterol thin cream and use thereof Download PDFInfo
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- CN100346703C CN100346703C CNB200510038290XA CN200510038290A CN100346703C CN 100346703 C CN100346703 C CN 100346703C CN B200510038290X A CNB200510038290X A CN B200510038290XA CN 200510038290 A CN200510038290 A CN 200510038290A CN 100346703 C CN100346703 C CN 100346703C
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Abstract
The present invention discloses a low-cholesterol thin cream processing method and the application thereof, which relates to a milk product producing method. Purified milk as raw materials is preheated and separated so as to obtain thin cream preheated to the temperature of 50 to 60 DEG C, homogenized, sterilized and cooled to the temperature of 30 DEG C; beta-CD is added to the thin cream to be uniformly stirred at the environment temperature of 10 to 40 DEG C for standing, and beta-CD is finally removed by centrifugation; consequently, the low-cholesterol thin cream is produced. The low-cholesterol thin cream can be used for producing low-cholesterol milk powder, low-cholesterol cream and low-cholesterol cheese. 50% to 90% of cholesterol can be removed from the milk as raw materials by the process, and the thin cream can be further made into milk products with low cholesterol so that people can securely eat the milk products.
Description
Technical field
The present invention relates to the production method of dairy products.
Background technology
Cholesterol is a steroid compound the abundantest in the body, has the important physical effect.There are two aspects in body inner cholesterol source: the one, and exogenous picked-up is mainly from pluck, yolk, cream and meat; The 2nd, endogenous is synthetic, accounts for 70%～80% of the interior all cholesterol of body source, and wherein synthetic at liver more than 50%.
Cholesterol is that cell membrane is formed one of member, and relevant with biomembranous permeability and nerve conduction, is again simultaneously the basic material that forms compositions such as steroid hormone, bile acid.But the increase of blood middle cholesterol content and the rising of Incidence of CHD are closely related, and too much cholesterol accumulation in vivo can cause atherosclerotic and other angiocardiopathies.
Therefore the intake and the interior too much cholesterol of inhibition body that reduce cholesterol are synthetic, are two aspects of anti-angiocardiopathy.Though many medicines that are used to reduce cholesterol level are arranged at present, people more wish and can reach the purpose that reduces cholesterol level by non-medicine approach.
In recent years, along with the development of China's dairy industry, the consumption figure of dairy products constantly increases, and breast is taken in the cholesterol of dairy products, is paid close attention to by people.Therefore produce the low cholesterol dairy products, significant.
Summary of the invention
The present invention seeks to provides a kind of processing method of low-cholesterol thin cream for producing the low cholesterol dairy products.
The present invention is characterized in that the raw milk after purifying after 40～50 ℃ of preheatings, separate and obtain rare cream, rare cream is preheated to 50～65 ℃, behind the homogeneous, sterilization 12～18s under 72～75 ℃ of environment temperatures, be cooled to 30 ℃, adding cycloheptaamylose (is β-CD), stir under 10～40 ℃ of environment temperatures, is statically placed in 2～8 ℃, last centrifugal removal β-CD makes low-cholesterol thin cream.
By technology of the present invention, can from raw milk, remove 50%～90% cholesterol, it is low that the dairy products that further make with this rare cream contain cholesterol, and people can relieved edible these type of dairy products.
The addition of β-CD is 1%～10%w/w among the present invention; Mixing time is 1～30min under 10～40 ℃ of environment temperatures; Leave standstill 1～40min in 2～8 ℃; Homogenization pressure is 10～30Mpa; (centrifugal force that is β-CD) is 1000～10000g to remove cycloheptaamylose.
The present invention simultaneously also provides the purposes of low-cholesterol thin cream:
Low-cholesterol thin cream is used to make low cholesterol milk powder.Low-cholesterol thin cream is mixed with skimmed milk, through standardization put, sterilization, homogeneous, concentrate, drying makes low cholesterol milk powder.
Low-cholesterol thin cream is used to make low-cholesterol butter.
Low-cholesterol thin cream is used to make low cholesterol cheese.Low-cholesterol thin cream is mixed with skimmed milk, produce low cholesterol cheese.
Specific embodiment
1, make low-cholesterol thin cream:
With giving raw milk after the processing after 40～50 ℃ of preheatings, separate obtaining rare cream.
The rare cream of 100kg is preheated to 50～65 ℃, after pressure is 10～30Mpa homogeneous, sterilization 12～18s under 72～75 ℃ of temperature, be cooled to 30 ℃, add 1～9kg β-CD, under 10～40 ℃ of environment temperatures, stir 1～30min, be statically placed in 1～40min under 2～8 ℃ of conditions, using continuous or clearance-type centrifuge at last, is to remove β-CD under 1000～10000g condition at centrifugal force, and making the cholesterol clearance is 50%～90% low-cholesterol thin cream.
2, low-cholesterol thin cream is used to make low cholesterol milk powder.
Skimmed milk is through supercooling, 4 ℃ of storages temporarily down.
The 100kg low-cholesterol thin cream is mixed with above-mentioned 800～1200kg skimmed milk, add additive (as: sucrose, whey powder etc.) again,, make low cholesterol milk powder, again packing through homogeneous, heat treatment, concentrated, dry, cooling.
3, low-cholesterol thin cream is used to make low-cholesterol butter.
The 100kg low-cholesterol thin cream through technologies such as standardization, sterilization, cooling, maturation, stirring, separation, washing, dehydration, pressure white silks, is produced low-cholesterol butter.
4, low-cholesterol thin cream is used to make low cholesterol cheese.
The 100kg low-cholesterol thin cream is mixed with 800～1200kg skimmed milk,,, produce low cholesterol cheese through technologies such as curdled milk, cutting, squeezing, moulding, maturations through standardization, sterilization, the various additives of interpolation (as leavening, renin etc.).
Claims (2)
1, a kind of processing method of low-cholesterol thin cream, first raw milk separation after purification obtains rare cream, again with behind rare cream homogeneous, under 30 ℃ of conditions, add cycloheptaamylose, under 10～40 ℃ of environment temperatures, stir, be statically placed in 2～8 ℃, last centrifugal removal cycloheptaamylose, make low-cholesterol thin cream, it is characterized in that the raw milk after will purifying earlier is through 40～50 ℃ of preheatings when separating rare cream; Homogenizing temperature is 50～65 ℃; Behind homogeneous, rare cream behind sterilization 12～18s under 72～75 ℃ of environment temperatures, is added cycloheptaamylose again.
2, according to the processing method of the described a kind of low-cholesterol thin cream of claim 1, the centrifugal force that it is characterized in that removing cycloheptaamylose is 1000～10000g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510038290XA CN100346703C (en) | 2005-01-25 | 2005-01-25 | Processing method for low-cholesterol thin cream and use thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510038290XA CN100346703C (en) | 2005-01-25 | 2005-01-25 | Processing method for low-cholesterol thin cream and use thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1644070A CN1644070A (en) | 2005-07-27 |
| CN100346703C true CN100346703C (en) | 2007-11-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200510038290XA Expired - Fee Related CN100346703C (en) | 2005-01-25 | 2005-01-25 | Processing method for low-cholesterol thin cream and use thereof |
Country Status (1)
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| CN (1) | CN100346703C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301009B (en) * | 2008-06-26 | 2011-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mixed unsalted butter and producing method thereof |
| CN101313718B (en) * | 2008-06-26 | 2011-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Unsalted butter special for egg tart and preparing method thereof |
| CN103238672A (en) * | 2012-02-01 | 2013-08-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dilute cream cheese and preparation method thereof |
| CN103238667B (en) * | 2013-05-24 | 2014-10-29 | 光明乳业股份有限公司 | Low-cholesterol milk and preparation method thereof |
| CN103704337B (en) * | 2013-12-27 | 2015-07-01 | 光明乳业股份有限公司 | Low-cholesterol milk and production technique thereof |
| CN104642538B (en) * | 2013-12-27 | 2017-08-25 | 光明乳业股份有限公司 | A kind of production technology of low cholesterol milk |
| CN104782781B (en) * | 2014-04-10 | 2020-08-18 | 光明乳业股份有限公司 | Recovery method of beta-cyclodextrin |
| CN107197949A (en) * | 2017-07-04 | 2017-09-26 | 浙江工业大学 | A kind of animals and plants mixing butter cream and preparation method thereof |
| CN107518079A (en) * | 2017-08-25 | 2017-12-29 | 光明乳业股份有限公司 | A kind of natural dilute cream and its processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093373A (en) * | 1993-03-31 | 1994-10-12 | 日本食品化工株式会社 | Reclaim the method for cyclodextrin |
| CN1334703A (en) * | 1998-12-10 | 2002-02-06 | 阿兹·查菲克·阿瓦德 | Method to reduce free fatty acids and cholesterol in anhydrous animal fat |
-
2005
- 2005-01-25 CN CNB200510038290XA patent/CN100346703C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093373A (en) * | 1993-03-31 | 1994-10-12 | 日本食品化工株式会社 | Reclaim the method for cyclodextrin |
| CN1334703A (en) * | 1998-12-10 | 2002-02-06 | 阿兹·查菲克·阿瓦德 | Method to reduce free fatty acids and cholesterol in anhydrous animal fat |
Non-Patent Citations (2)
| Title |
|---|
| 用b-环状糊精包合法脱除食品胆固醇的工艺探讨 曹劲松，等.食品科学，第17卷第4期 1996 * |
| 采用b-环状糊精包埋法去除稀奶油中的胆固醇 生庆海，等.食品与发酵工业，第30卷第10期 2004 * |
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| CN1644070A (en) | 2005-07-27 |
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Effective date of registration: 20090313 Address after: No. 9, Tongzhou Road, Nantong Development Zone, Jiangsu, China Patentee after: Nantong Alchemy Biotech Development Co.,Ltd. Address before: No. 88, South University Road, Jiangsu, Yangzhou Patentee before: Yangzhou University |
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Owner name: NANTONG AOKAI BIOTECHNOLOGY DEVELOPMENT CO., LTD. Free format text: FORMER OWNER: YANGZHOU UNIV. Effective date: 20090313 |
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Granted publication date: 20071107 Termination date: 20140125 |