CN101142939A - Middle temperature inactivation ultrahigh temperature instantaneous sterilizing milk and its preparation method - Google Patents
Middle temperature inactivation ultrahigh temperature instantaneous sterilizing milk and its preparation method Download PDFInfo
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- CN101142939A CN101142939A CNA200710164273XA CN200710164273A CN101142939A CN 101142939 A CN101142939 A CN 101142939A CN A200710164273X A CNA200710164273X A CN A200710164273XA CN 200710164273 A CN200710164273 A CN 200710164273A CN 101142939 A CN101142939 A CN 101142939A
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Abstract
The invention relates to milk and a preparation method, in particular to medium temperature inactivation ultrahigh temperature transient sterilization milk and a preparation method, and belongs to the technical field of milk beverage, food, human necessity (agriculture, light industry and medical industry). The preparation method for medium temperature inactivation ultrahigh temperature transient sterilization milk provided by the invention comprises conventional liquid milk production process, wherein, the medium temperature inactivation procedure is arranged between the UHT sterilization procedure and the sterile canning procedure. With medium temperature inactivation process, enzyme activity of the product provided by the invention is reduced, and therefore, the quality problem of UHT milk, such as bitter mass or caking, etc., can be reduced.
Description
Technical field
The present invention relates to a kind of milk and preparation method thereof, warm deactivation ultra high temperature short time sterilization milk and preparation method thereof in particularly a kind of.Belong to human lives essential (farming, light, doctor), food, the technical field of milk beverage.
Background technology
Some quality problems appear in UHT (referring to ultra high temperature short time sterilization) milk regular meeting in storage process, have a strong impact on product quality.The shelf life length of product and product sensory and physical and chemical index have confidential relation.The change of its sense organ limiting factor zestful, smell and color loses, and the physics and chemistry limiting factor occurs gelation, viscosity increases, produces precipitation and fat floating.Studies have shown that in a large number the main cause that produces above-mentioned limiting factor has 2 points: the one,, residual protease hydrolytic lactoprotein in the UHT milk, cause the change of protein structure or be degraded into FAN and the bitter peptide that has bitter taste, thereby form gel phenomenon or bitter taste.The 2nd,, residual lipase hydrolysis fat in the UHT milk causes the destruction of free unsaturated fatty generation, the rising of product acid number and fat globule membrane, thereby produces bad flavor.At present, UHT handles plasmase, proteolytic enzyme and the lipase in passivation Ruzhong fully, and residual thermostable enzyme has a strong impact on lactoalbumin hydrolysate and fat the quality of UHT milk, and can bring bigger economic loss so UHT suckles.Yet scientific workers constantly discover in recent years, and medium temperature condition can suppress the protease residual in the UHT milk and the activity of lipase, and to the product nutritional labeling almost without any loss.Therefore on the traditional processing technology basis in the developmental research warm inactivation technology be significant.
At present, domestic find to attempt as yet or research use in the dairy products producer of warm inactivation technology, so middle temperature inactivation technology remains developmental research.
Summary of the invention
Purpose of the present invention: invent warm deactivation ultra high temperature short time sterilization milk and preparation method thereof in a kind of.
Exoenzyme is the principal element that influences the finished product shelf life in the finished product, in case enzyme comes into play, almost possibility does not suppress this activity.UHT handles the plasmase and the lipase in passivation Ruzhong fully at present, and enzyme residual when newborn storage of finished products is understood lactoalbumin hydrolysate and fat, increases the generation of quality problems.Therefore the suckle middle temperature deactivation new process development of residual thermostable enzyme of UHT will help the minimizing of quality problems between the dairy products shelf life.
The present invention mainly reduces the vigor of enzyme in the product, thereby reduces the generation of quality problems such as bitter bag, caking in the UHT milk.
Warm inactivation technology during the present invention adds in traditional UHT sterilized liquid milk technology: in the warm deactivation insulation jar, be passivated deactivation in entering after the product process UHT sterilization, reach the technology purpose through residual protease and lipase in the UHT milk after the insulation of certain hour.By test, finally determine production technology optimal parameter condition.Specific as follows:
The preparation method of warm deactivation ultra high temperature short time sterilization milk comprises the conventional liq milk producing technology among the present invention, wherein, between UHT sterilization and the sterile filling step, warm inactivation step in also comprising.
The preferred parameter of above-mentioned middle temperature deactivation is: temperature is controlled between 45～70 ℃, and temperature retention time is controlled between 5～30min, and temperature is preferably 57 ℃, and temperature retention time is preferably 14min.
Above-mentioned conventional liq milk producing technology comprises: homogeneous, pasteurize, flash distillation, UHT sterilization, sterile filling; Above-mentioned conventional liq milk producing technology also comprises: former milk check, storage, preheating.Above-mentioned middle temperature deactivation reduces the vigor of enzyme in the final products, thereby reduces the generation of bitter bag, agglomeration problems in the UHT milk.
Through inventor's test repeatedly, cooperate the preferred parameter of other technology of temperature sterilization among the present invention as follows:
(1) former milk check: detect according to GB;
(2) store: milk temperature is controlled at 0～8 ℃, and period of storage is no more than 12 hours;
(3) preheating: change by plate and to make temperature reach 60～90 ℃;
(4) homogeneous: homogenization pressure is 12～19Mpa;
(5) flash distillation: temperature range reaches 70～90 ℃;
(6) pasteurize: 80～90 ℃ of temperature ranges, are cooled to 0～8 ℃ at 10～20 seconds time:
(7) ultra high temperature short time sterilization: 137 ± 2 ℃ of temperature ranges, the time is 4s;
(8) sterile filling, product warehouse-out.
Beneficial effect
Product of the present invention reduces the vigor of enzyme in the product by middle temperature inactivation technology, thereby reduces the generation of quality problems such as bitter bag, caking in the UHT milk.Bitter bag is that some psychrophile is before being killed, secrete a large amount of enzyme materials, these enzyme materials are through promptly can the sex change inactivation behind high temperature, but also there is the situation of temporary inactivation to take place, therefore these enzyme materials of storage of suckling along with UHT can bring back to life again, and rich in protein presents bitter taste with a large amount of decomposed substances of fat generation in the milk thereby decompose.Warm inactivation technology is a core in the inventive method and products thereof, liquid milk production technology with compositions such as homogeneous, pasteurize, flash distillation, UHT sterilization, sterile fillings, reduce the vigor of enzyme in the product, thereby reduce the generation of quality problems such as bitter bag, caking in the UHT milk.
1 former milk check: the relevant requirements according to " process and end product quality Supervisory Surveillance Program " detects.
2 store: milk temperature is controlled at 4 ℃, period of storage 1 hour.
3 transfer milk to demarcate: squeeze into the milk of ormal weight in the material-compound tank in advance, detect by " process and end product quality Supervisory Surveillance Program " behind the calibration mass again.
4 preheatings: it is 2～10 ℃ that crust kills inlet temperature, by plate change make preheating after homogenizing temperature reach 60-70 ℃.
5 homogeneous: when adopting the import homogenizer, homogenizing temperature is 55-70 ℃, and the homogeneous gross pressure is 160～180bar, and the one-level homogenization pressure is 130～150bar, and double-stage homogenization pressure is 30～50bar.
6 pasteurizes, flash distillation: the sterilization temperature scope is 89 ± 1 ℃, and the time is 15 seconds.
7 coolings: with cold drawing cooling, outlet temperature 0-8 ℃.
8 store, check: 4 ℃ of temperature, period of storage 1 hour, test basis " plain chocolate intermediate products quality standard ".
9 ultra high temperature short time sterilizations: 137 ± 2 ℃ of sterilising temps, sterilization time 4 seconds; Temperature is 70～90 ℃ after the preheating; Homogeneous gross pressure 200～220bar; The filling temperature standard is 10-25 ℃.
10 sterile fillings are to product warehouse-out: carry out according to corresponding operational procedure.
The specific embodiment
Embodiment 1
UHTS Ruzhong temperature inactivation technology flow process:
Former milk check receipts (test: fat 〉=3.10% by physical and chemical index; Protein 〉=2.95%; Acidity≤0.162%); By conventional 75% alcohol testing.Store (8 ℃ of temperature, time 12h).Calibration check detects by " process and end product quality Supervisory Surveillance Program ".Preheating: by plate change make preheating after homogenizing temperature reach 60 ℃.Homogenization pressure is 12Mpa.70 ℃ of flash temperatures.90 ℃ of pasteurizing temperature scopes, are cooled to 8 ℃ at 10 seconds time.139 ℃ of ultra high temperature short time sterilization temperature ranges, the time is 4s.In the temperature of warm deactivation at 57 ℃, temperature retention time is at 14min.Sterile filling.145 ℃ of the temperature of subsides suction pipe.Vanning.Warehouse-in.
Embodiment 2
UHTS Ruzhong temperature inactivation technology flow process:
Former milk check receipts (test: fat 〉=3.10% by physical and chemical index; Protein 〉=2.95%; Acidity≤0.162%); By conventional 75% alcohol testing.Store (0 ℃ of temperature, time 10h).Calibration check detects by " process and end product quality Supervisory Surveillance Program ".Preheating: by plate change make preheating after homogenizing temperature reach 90 ℃.Homogenization pressure is 19Mpa.90 ℃ of flash temperatures.80 ℃ of pasteurizing temperature scopes, are cooled to 0 ℃ at 20 seconds time.135 ℃ of ultra high temperature short time sterilization temperature ranges, the time is 4s.In the temperature of warm deactivation at 70 ℃, temperature retention time is at 5min.Sterile filling.175 ℃ of the temperature of subsides suction pipe.Vanning.Warehouse-in.
Embodiment 3
UHTS Ruzhong temperature inactivation technology flow process:
Former milk check receipts (test: fat 〉=3.10% by physical and chemical index; Protein 〉=2.95%; Acidity≤0.162%); By conventional 75% alcohol testing.Store (4 ℃ of temperature, time 10h).Calibration check detects by " process and end product quality Supervisory Surveillance Program ".Preheating: by plate change make preheating after homogenizing temperature reach 75 ℃.Homogenization pressure is 16Mpa.80 ℃ of flash temperatures.85 ℃ of pasteurizing temperature scopes, are cooled to 4 ℃ at 15 seconds time.137 ℃ of ultra high temperature short time sterilization temperature ranges, the time is 4s.In the temperature of warm deactivation at 60 ℃, temperature retention time is at 22min.Sterile filling.155 ℃ of the temperature of subsides suction pipe.Vanning.Warehouse-in.
Embodiment 4
UHTS Ruzhong temperature inactivation technology flow process:
Former milk check receipts (test: fat 〉=3.10% by physical and chemical index; Protein 〉=2.95%; Acidity≤0.162%); By conventional 75% alcohol testing.Store (0 ℃ of temperature, time 10h).Calibration check detects by " process and end product quality Supervisory Surveillance Program ".Preheating: by plate change make preheating after homogenizing temperature reach 70 ℃.Homogenization pressure is 18Mpa.85 ℃ of flash temperatures.88 ℃ of pasteurizing temperature scopes, are cooled to 2 ℃ at 12 seconds time.135 ℃ of ultra high temperature short time sterilization temperature ranges, the time is 4s.In the temperature of warm deactivation at 55 ℃, temperature retention time is at 15min.Sterile filling.165 ℃ of the temperature of subsides suction pipe.Vanning.Warehouse-in.
Embodiment 5
UHTS Ruzhong temperature inactivation technology flow process:
Former milk check receipts (test: fat 〉=3.10% by physical and chemical index; Protein 〉=2.95%; Acidity≤0.162%); By conventional 75% alcohol testing.Store (0 ℃ of temperature, time 10h).Calibration check detects by " process and end product quality Supervisory Surveillance Program ".Preheating: by plate change make preheating after homogenizing temperature reach 75 ℃.Homogenization pressure is 16Mpa.90 ℃ of flash temperatures.90 ℃ of pasteurizing temperature scopes, are cooled to 8 ℃ at 11 seconds time.136 ℃ of ultra high temperature short time sterilization temperature ranges, the time is 4s.In the temperature of warm deactivation at 50 ℃, temperature retention time is at 30min.Sterile filling.165 ℃ of the temperature of subsides suction pipe.Vanning.Warehouse-in.
The inventive method and the product that obtains thereof are core with middle temperature inactivation technology, liquid milk production technology with compositions such as homogeneous, pasteurize, flash distillation, UHT sterilization, sterile fillings, reduce the vigor of enzyme in the product, thereby reduce the generation of quality problems such as bitter bag, caking in the UHT milk.
Claims (8)
1. the preparation method of warm deactivation ultra high temperature short time sterilization milk in a kind comprises the conventional liq milk producing technology, it is characterized in that: between UHT sterilization and the sterile filling step, and warm inactivation step in also comprising.
2. preparation method according to claim 1 is characterized in that: the preferred parameter of warm deactivation is in described: temperature is controlled between 45～70 ℃, and temperature retention time is controlled between 5～30min.
3. preparation method according to claim 2 is characterized in that: the preferred parameter of warm deactivation is in described: temperature is preferably 57 ℃, and temperature retention time is preferably 14min.
4. preparation method according to claim 1 is characterized in that: described conventional liq milk producing technology comprises: homogeneous, pasteurize, flash distillation, UHT sterilization, sterile filling.
5. preparation method according to claim 4 is characterized in that: described conventional liq milk producing technology also comprises: former milk check, storage, preheating.
6. according to any described preparation method among the claim 1-3, it is characterized in that: warm deactivation reduces the vigor of enzyme in the final products in described, thereby reduces the generation of bitter bag, agglomeration problems in the UHT milk.
7. according to claim 4 or 5 described preparation methods, it is characterized in that: the preferred technological parameter of step is as follows:
(1) former milk check: detect according to GB;
(2) store: milk temperature is controlled at 0～8 ℃, and period of storage is no more than 12 hours;
(3) preheating: change by plate and to make temperature reach 60～90 ℃;
(4) homogeneous: homogenization pressure is 12～19Mpa;
(5) flash distillation: temperature range reaches 70～90 ℃;
(6) pasteurize: 80～90 ℃ of temperature ranges, are cooled to 0～8 ℃ at 10～20 seconds time;
(7) ultra high temperature short time sterilization: 137 ± 2 ℃ of temperature ranges, the time is 4s;
(8) sterile filling, product warehouse-out.
8. the middle temperature deactivation ultra high temperature short time sterilization with the described method preparation of claim 1-7 is suckled.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101387630B (en) * | 2008-10-24 | 2011-12-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for predicting shelf life of UHT milk |
| CN101387629B (en) * | 2008-10-24 | 2012-01-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for predicting shelf life of UHT milk |
| CN101349684B (en) * | 2008-09-03 | 2012-05-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for forecasting UHT milk shelf life |
| CN101387628B (en) * | 2008-10-24 | 2012-05-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for predicting shelf life of UHT milk |
| CN101387627B (en) * | 2008-10-24 | 2012-05-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for predicting shelf life of UHT milk |
| CN102763724A (en) * | 2012-07-17 | 2012-11-07 | 光明乳业股份有限公司 | Method for producing ultrahigh pressure sterilizing milk |
| CN103704338A (en) * | 2013-12-25 | 2014-04-09 | 光明乳业股份有限公司 | Production method for ultrahigh-pressure homogenization and sterilization milk |
| CN105166035A (en) * | 2014-05-28 | 2015-12-23 | Dmk德意志牛奶股份有限公司 | Process For Production Of Low Microbial Count Milk Products |
| CN113615733A (en) * | 2021-06-27 | 2021-11-09 | 郭俭 | Milk beverage with ultrahigh hydrogen content for cattle and sheep and production method thereof |
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2007
- 2007-10-23 CN CNA200710164273XA patent/CN101142939A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101349684B (en) * | 2008-09-03 | 2012-05-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for forecasting UHT milk shelf life |
| CN101387630B (en) * | 2008-10-24 | 2011-12-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for predicting shelf life of UHT milk |
| CN101387629B (en) * | 2008-10-24 | 2012-01-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for predicting shelf life of UHT milk |
| CN101387628B (en) * | 2008-10-24 | 2012-05-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for predicting shelf life of UHT milk |
| CN101387627B (en) * | 2008-10-24 | 2012-05-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for predicting shelf life of UHT milk |
| CN102763724A (en) * | 2012-07-17 | 2012-11-07 | 光明乳业股份有限公司 | Method for producing ultrahigh pressure sterilizing milk |
| CN102763724B (en) * | 2012-07-17 | 2016-03-09 | 光明乳业股份有限公司 | A kind of production method of ultrahigh-pressure sterilization milk |
| CN103704338A (en) * | 2013-12-25 | 2014-04-09 | 光明乳业股份有限公司 | Production method for ultrahigh-pressure homogenization and sterilization milk |
| CN103704338B (en) * | 2013-12-25 | 2015-06-24 | 光明乳业股份有限公司 | Production method for ultrahigh-pressure homogenization and sterilization milk |
| CN105166035A (en) * | 2014-05-28 | 2015-12-23 | Dmk德意志牛奶股份有限公司 | Process For Production Of Low Microbial Count Milk Products |
| CN113615733A (en) * | 2021-06-27 | 2021-11-09 | 郭俭 | Milk beverage with ultrahigh hydrogen content for cattle and sheep and production method thereof |
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Application publication date: 20080319 |