CN100569084C - A kind of production technology of nisin milk powder - Google Patents
A kind of production technology of nisin milk powder Download PDFInfo
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- CN100569084C CN100569084C CNB2007100175190A CN200710017519A CN100569084C CN 100569084 C CN100569084 C CN 100569084C CN B2007100175190 A CNB2007100175190 A CN B2007100175190A CN 200710017519 A CN200710017519 A CN 200710017519A CN 100569084 C CN100569084 C CN 100569084C
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Abstract
A kind of production technology of nisin milk powder at first places sucrose raw material cow's milk to reduce pressure behind high-temperature instantaneous sterilization and concentrates, and obtains concentrating breast; With behind the raw material cow's milk high-temperature instantaneous sterilization, inoculation streptococcus thermophilus and lactobacillus bulgaricus heat insulating culture obtain activated spawn then; Get leucine, Cobastab
12, glutamic acid and activated spawn place concentrated Ruzhong, with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product.The present invention adopts leucine, Cobastab
12With glutamic acid as the high temperature protection agent, broken through in the high temperature spray-drying technology EAT 160-180 ℃, the guardian technique difficult problem that temperature of outgoing air 70-80 ℃ streptococcus thermophilus and lactobacillus bulgaricus survival rate are low.
Description
Technical field
The present invention relates to a kind of production technology of milk powder, particularly a kind of production technology of nisin milk powder.
Background technology
The health care of lactic acid bacteria is that 20 beginning of the century Russian scientist plum contract Elie Metchnikoffs are found.Nowadays, lactic acid bacteria has become important beneficial flora, and its health-care effect is generally acknowledged.Yogurt contains a large amount of biodiasmins because of it, and is considered to one of 21 century best nutritional health food.Even but because of yogurt under refrigerated condition, the shelf-life is still very short.For this reason, people begin to carry out the exploitation and the research work of nisin milk powder.
About the developmental research of nisin milk powder, all to inquire into both at home and abroad in recent years, focus mainly is to study around the survival problem of lactic acid bacteria in milk powder.Because lactic acid bacteria is the nutritional requirement harshness not only, and undesirable element is vulnerable to external world, and is all very responsive to low temperature, high temperature.High temperature spray-drying is all adopted in milk powder production, and EAT is 160～180 ℃, and the lactic acid bacteria survival rate is very low.Therefore, the someone tests with vacuum freezedrying equipment development nisin milk powder, and the lactic acid bacteria survival rate is higher in its finished product.But vacuum freezedrying is except the operation in early stage--the filtration of-fresh milk, sterilization can be continuously, most of technology thereafter all is independently to carry out separately.Because two core process are freezing and vacuum drying all is strict two airtight isolated spaces, adopt plate rail formula scheme, the thickness of fresh milk is limited to about 1 centimetre, and operation exception is cumbersome, the cost height, hand labour is many, is difficult to produce in enormous quantities.
The report that adopts spray drying process to produce nisin milk powder is arranged both at home and abroad, and from spray-dired parameter control, 100～108 ℃ of EATs, temperature of outgoing air are 45 ℃, about 50 ℃ of spray tanks, and nozzle bore is no more than 0.9mm.The time of dusting can not be long like this, powder delivery continuously, and each spray time is to be no more than 0.5 hour.Therefore the efficient of dusting is low, is difficult to adapt to produce in enormous quantities.
Summary of the invention
The objective of the invention is to overcome the shortcoming of above-mentioned prior art, the production technology of the nisin milk powder that a kind of high temperature spray-drying equipment continuous batch that can adopt ordinary powdered milk to produce fully produces is provided.
For achieving the above object, the technical solution used in the present invention is: sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 5～8% places raw material cow's milk, behind 135～150 ℃, 1～2 second high-temperature instantaneous sterilization, being placed on vacuum immediately under 51～56 ℃ is 17.33 * 10 then
3～16.00 * 10
3Decompression concentrates in the vacuum concentration pot of handkerchief, obtains milk solids content and be 40～50% concentrated breast; Activated spawn: with raw material cow's milk behind 135～150 ℃, 1～2 second high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2%～3% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1: 1 or 2: 1, the inoculation back is 40～45 ℃ of heat insulating culture, when being cultured to acidity and reaching 65～70 ° of T, stop cultivating and promptly obtain activated spawn; Homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab
12, 0.04% glutamic acid and 1～10% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 20～25MPa and 45～50 ℃; Spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.
Because the present invention adopts leucine, Cobastab
12With glutamic acid as the high temperature protection agent; broken through in the high temperature spray-drying technology EAT 160-180 ℃; the guardian technique difficult problem that temperature of outgoing air 70-80 ℃ streptococcus thermophilus and lactobacillus bulgaricus survival rate are low, streptococcus thermophilus and lactobacillus bulgaricus viable count 〉=1 * 10 in the finished product milk powder
7Cfu/g, bacterium time-to-live 〉=12 month; Bacterial classification in the finished product comprises streptococcus thermophilus and 2 kinds of bacterial classification combinations of lactobacillus bulgaricus; Therefore, except nutrition and function, also can be directly used in the making sour milk, finished product reconstituted milk curdled milk time≤6 hour with ordinary powdered milk.
The specific embodiment
Embodiment 1: the sucrose that meets standard GB 317-64 top grade or primes specification that at first takes by weighing raw material cow's milk weight 6% places raw material cow's milk, behind 135 ℃, 1 second high-temperature instantaneous sterilization, being placed on vacuum immediately under 53 ℃ is 16.00 * 10 then
3Decompression concentrates and to obtain concentrating breast in the vacuum concentration pot of handkerchief, measures down that to concentrate newborn concentration be 12～16B ' e for 50 ℃, and milk solids content is 40～50%; Secondly with raw material cow's milk behind 140 ℃, 2 seconds high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2% streptococcus thermophilus (Streptococcusthermophilus) and lactobacillus bulgaricus (Lactobacillus Bulgaricus) of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1: 1, the inoculation back is 42 ℃ of heat insulating culture, when being cultured to acidity and reaching 65～70 ° of T, stop cultivating and promptly obtain activated spawn; Get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab then
12, 0.04% glutamic acid and 4% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 20MPa and 48 ℃; At last with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.
Embodiment 2: the sucrose that meets standard GB 317-64 top grade or primes specification that at first takes by weighing raw material cow's milk weight 8% places raw material cow's milk, behind 135 ℃, 2 seconds high-temperature instantaneous sterilization, being placed on vacuum immediately under 51 ℃ is 16.65 * 10 then
3Decompression concentrates and to obtain concentrating breast in the vacuum concentration pot of handkerchief, measures down that to concentrate newborn concentration be 12～16B ' e for 50 ℃, and milk solids content is 40～50%; Secondly with raw material cow's milk behind 150 ℃, 1 second high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 3% streptococcus thermophilus (Streptococcusthermophilus) and lactobacillus bulgaricus (Lactobacillus Bulgaricus) of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 2: 1, the inoculation back is 44 ℃ of heat insulating culture, when being cultured to acidity and reaching 65～70 ° of T, stop cultivating and promptly obtain activated spawn; Get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab then
12, 0.04% glutamic acid and 8% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 23MPa and 46 ℃; At last with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.
Embodiment 3: the sucrose that meets standard GB 317-64 top grade or primes specification that at first takes by weighing raw material cow's milk weight 5% places raw material cow's milk, behind 140 ℃, 2 seconds high-temperature instantaneous sterilization, being placed on vacuum immediately under 55 ℃ is 17.00 * 10 then
3Decompression concentrates and to obtain concentrating breast in the vacuum concentration pot of handkerchief, measures down that to concentrate newborn concentration be 12～16B ' e for 50 ℃, and milk solids content is 40～50%; Secondly with raw material cow's milk behind 135 ℃, 1 second high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2.3% streptococcus thermophilus (Streptococcusthermophilus) and lactobacillus bulgaricus (Lactobacillus Bulgaricus) of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1.6: 1, the inoculation back is 40 ℃ of heat insulating culture, when being cultured to acidity and reaching 65～70 ° of T, stop cultivating and promptly obtain activated spawn; Get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab then
12, 0.04% glutamic acid and 1% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 25MPa and 45 ℃; At last with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.
Embodiment 4: the sucrose that meets standard GB 317-64 top grade or primes specification that at first takes by weighing raw material cow's milk weight 7% places raw material cow's milk, behind 150 ℃, 1 second high-temperature instantaneous sterilization, being placed on vacuum immediately under 56 ℃ is 17.33 * 10 then
3Decompression concentrates and to obtain concentrating breast in the vacuum concentration pot of handkerchief, measures down that to concentrate newborn concentration be 12～16B ' e for 50 ℃, and milk solids content is 40～50%; Secondly with raw material cow's milk behind 135 ℃, 2 seconds high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2.7% streptococcus thermophilus (Streptococcusthermophilus) and lactobacillus bulgaricus (Lactobacillus Bulgaricus) of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1.2: 1, the inoculation back is 45 ℃ of heat insulating culture, when being cultured to acidity and reaching 65～70 ° of T, stop cultivating and promptly obtain activated spawn; Get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab then
12, 0.04% glutamic acid and 10% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 21MPa and 50 ℃; At last with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.
The present invention is except nutrition and function with ordinary powdered milk, the Yoghourt fermentation characteristic microorganism (streptococcus thermophilus and lactobacillus bulgaricus) that also contains a large amount of work, can be directly used in the making sour milk, also capable of direct drinking, after also available water or other auxiliary materials (as Juice etc.) are recovered to former breast, promptly can be made into various differently flavoured Solidify YoghurtJuzhs or mixed acid milk through heat-preservation fermentation.This milk powder has the viable count height, and the bacteria growing reproduction speed is fast, and the bacterium survival period is long, and fermenting property and local flavor are good, stores convenient transportation, characteristics such as instant.And have certain health-care efficacy, long-term edible, help to strengthen health.
Claims (5)
1, a kind of production technology of nisin milk powder is characterized in that:
1) sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 5～8% places raw material cow's milk, and behind 135～150 ℃, 1～2 second high-temperature instantaneous sterilization, being placed on vacuum immediately under 51～56 ℃ is 17.33 * 10 then
3～16.00 * 10
3Decompression concentrates in the vacuum concentration pot of handkerchief, obtains milk solids content and be 40～50% concentrated breast;
2) activated spawn: with raw material cow's milk behind 135～150 ℃, 1～2 second high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2%～3% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1: 1 or 2: 1, the inoculation back reaches when being cultured to acidity 40～45 ℃ of heat insulating culture
The time, stop cultivation and promptly obtain activated spawn;
3) homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab
12, 0.04% glutamic acid and 1～10% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 20～25MPa and 45～50 ℃;
4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.
2, the production technology of nisin milk powder according to claim 1 is characterized in that:
1) sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 6% places raw material cow's milk, and behind 135 ℃, 1 second high-temperature instantaneous sterilization, being placed on vacuum immediately under 53 ℃ is 16.00 * 10 then
3To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief;
2) activated spawn: with raw material cow's milk behind 140 ℃, 2 seconds high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1: 1, the inoculation back reaches when being cultured to acidity 42 ℃ of heat insulating culture
The time, stop cultivation and promptly obtain activated spawn;
3) homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab
12, 0.04% glutamic acid and 4% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 20MPa and 48 ℃;
4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.
3, the production technology of nisin milk powder according to claim 1 is characterized in that:
1) sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 8% places raw material cow's milk, and behind 135 ℃, 2 seconds high-temperature instantaneous sterilization, being placed on vacuum immediately under 51 ℃ is 16.65 * 10 then
3To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief;
2) activated spawn: with raw material cow's milk behind 150 ℃, 1 second high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 3% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 2: 1, the inoculation back reaches when being cultured to acidity 44 ℃ of heat insulating culture
The time, stop cultivation and promptly obtain activated spawn;
3) homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab
12, 0.04% glutamic acid and 8% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 23MPa and 46 ℃;
4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.
4, a kind of production technology of nisin milk powder is characterized in that:
1) sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 5% places raw material cow's milk, and behind 140 ℃, 2 seconds high-temperature instantaneous sterilization, being placed on vacuum immediately under 55 ℃ is 17.00 * 10 then
3To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief;
2) activated spawn: with raw material cow's milk behind 135 ℃, 1 second high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2.3% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1.6: 1, the inoculation back reaches when being cultured to acidity 40 ℃ of heat insulating culture
The time, stop cultivation and promptly obtain activated spawn;
3) homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab
12, 0.04% glutamic acid and 1% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 25MPa and 45 ℃;
4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.
5, a kind of production technology of nisin milk powder is characterized in that:
1) sterilization is with concentrated: the sucrose that takes by weighing raw material cow's milk weight 7% places raw material cow's milk, and behind 150 ℃, 1 second high-temperature instantaneous sterilization, being placed on vacuum immediately under 56 ℃ is 17.33 * 10 then
3To concentrate and to obtain milk solids content be 40～50% concentrated breast in decompression in the vacuum concentration pot of handkerchief;
2) activated spawn: with raw material cow's milk behind 135 ℃, 2 seconds high-temperature instantaneous sterilization, be cooled to 45 ℃, inoculate 2.7% streptococcus thermophilus and lactobacillus bulgaricus of raw milk weight then, the weight of streptococcus thermophilus and lactobacillus bulgaricus is 1.2: 1, the inoculation back reaches when being cultured to acidity 45 ℃ of heat insulating culture
The time, stop cultivation and promptly obtain activated spawn;
3) homogeneous: get the leucine that concentrates newborn weight 0.01%, 0.005% Cobastab
12, 0.04% glutamic acid and 10% activated spawn place concentrated Ruzhong, carries out homogeneous and obtain concentrating newborn mixture, homogenization pressure and temperature are respectively 2lMPa and 50 ℃;
4) spray-drying: with the concentrated newborn mixture behind the homogeneous, carry out spray-drying with the spray drying device of ordinary powdered milk production and get final product, spray-dired EAT is 160～180 ℃, and the tower temperature is 75 ℃, and temperature of outgoing air is 70～80 ℃.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102657259A (en) * | 2012-06-05 | 2012-09-12 | 光明乳业股份有限公司 | Device and method for producing additive-free yogurt |
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| CN101313705B (en) * | 2008-07-05 | 2011-04-13 | 陈钢粮 | Sour camel milk product and preparation method thereof |
| CN101579015B (en) * | 2009-06-12 | 2011-11-09 | 中国人民解放军第三军医大学第三附属医院 | Chromium compound nutrient yoghourt powdered milk and preparation method |
| CN102302061B (en) * | 2011-07-21 | 2013-02-13 | 陕西科技大学 | Preparation method of health-care whole milk powder containing lactic acid bacteria |
| CN102948475A (en) * | 2012-11-29 | 2013-03-06 | 陕西科技大学 | Preparation method for probiotics milk powder |
| CN105410327A (en) * | 2015-12-02 | 2016-03-23 | 东明县麦丰小麦种植专业合作社 | Preparation method of selenium-enriching wheat protein powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102657259A (en) * | 2012-06-05 | 2012-09-12 | 光明乳业股份有限公司 | Device and method for producing additive-free yogurt |
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