CN101142943A - Defatted milk with long quality guaranteed period and its preparation method - Google Patents
Defatted milk with long quality guaranteed period and its preparation method Download PDFInfo
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- CN101142943A CN101142943A CNA2007101642725A CN200710164272A CN101142943A CN 101142943 A CN101142943 A CN 101142943A CN A2007101642725 A CNA2007101642725 A CN A2007101642725A CN 200710164272 A CN200710164272 A CN 200710164272A CN 101142943 A CN101142943 A CN 101142943A
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- degreasing
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Abstract
The invention relates to milk and a preparation method, in particular to degreasing milk with longer shelf-life and a preparation method, and belongs to the technical field of milk beverage, food, human necessity (agriculture, light industry and medical industry). (1) Raw milk carries on centrifugal separation for degreasing after heated; (2) Degreasing milk is concentrated while maintaining original temperature; (3) Microfiltration closure liquid is standardized; (4) Heterogeneity is carried on after heated; (5) pasteurization is carried on; (6) Sterile canning is carried on after cooled. With microfiltration process, ESL degreasing milk has more perfect taste and high nutrition while shelf life is properly extended. The method provided by the invention has low energy consumption and manufacture in low temperature. Compared with the product produced with traditional process, the product produced with the method provided by the invention has more perfect texture and higher nutrition, with longer shelf life.
Description
Technical field
The present invention relates to a kind of milk and preparation method thereof, particularly a kind of defatted milk with long quality guaranteed period and preparation method thereof.Belong to human lives essential (farming, light, doctor), food, the technical field of milk beverage.
Background technology
ESL (Extend Shelf-Life) milk, i.e. milk of longer shelf-life.
Owing to cold chain imperfection, reason such as raw milk is of poor quality and processing and canned technology is unreasonable, the stability of liquid breast and shelf life all exist very big problems in a lot of areas.Use conventional methods the pasteurization milk of production, the product shelf life has only 1-2 week under the condition of refrigeration, and the transportation of product like this, sales region will be very restricted.For preventing that cow's milk from bad aesthetic quality can not taken place change in heating process, and shelf life is longer than traditional pasteurization milk, and undergoes no deterioration in transportation, sales process, has developed a kind of new fluid milk processing technology, i.e. the newborn production technology of ESL.
The ESL breast is not had a legal notion, and general broad sense is defined as the fluid milk longer than pasteurize milk shelf life.The general sterilization mode of ESL breast will be higher than traditional pasteurization, but is lower than UHT, is also referred to as super pasteurize.But because the formulation of super pasteurize condition not only will consider to reduce significantly the shelf life that microbial numbers in the cow's milk prolongs product, alleviate to greatest extent again simultaneously because the product sensory mass change that heat treatment causes, so the formulation of its rational heat treatment condition is difficulty relatively, and can not solve heat resistant spore in the cow's milk, can not guarantee the stability and the desirable shelf life of ESL milk.
Micro-filtration (microfiltration) technology is meant that by film be the membrane filtration processes that particle and liquid or other the low-molecular-weight components of 0.1-10 μ m separated with diameter.The motive force of process is a pressure differential, utilizes " screening " effect of film to separate.
Its fat content of defatted milk obviously reduces than whole milk's fat content, and its low fat, notion low in calories are by consumers in general are liked.
Because present special national conditions of China: vast in territory, animal husbandry skewness, infrastructure imperfection etc.; exploitation ESL product has the suitable market space; development along with small and medium-sized cities; the ESL Products Development chance of this scale is just bigger, but this series products is blank in China market substantially at present.
Summary of the invention
Purpose of the present invention: invent a kind of defatted milk with long quality guaranteed period and preparation method thereof.The problem to be solved in the present invention
The formulation of the super pasteurize condition of ESL breast not only will consider to reduce significantly the shelf life that microbial numbers in the cow's milk prolongs product, alleviate to greatest extent again simultaneously because the product sensory mass change that heat treatment causes, so the formulation of its rational heat treatment condition is difficulty relatively, and can not solve heat resistant spore in the cow's milk, can not guarantee the stability and the desirable shelf life of ESL milk.
The present invention adds technologies such as micro-filtration in general ESL breast production technology, the perfect production technology of ESL breast makes ESL demulsification mouthfeel, the nutrition of producing all perfect more, but shelf-life proper extension again.
Invent a kind ofly,, make ESL skimmed milk mouthfeel, the nutrition of producing all perfect more with the ESL skim milk production technology that centrifugation, homogeneous, pasteurize, sterile filling etc. are formed based on the membrane technology micro-filtration, but shelf-life proper extension again.
(1) former milk is heated to 50-60 ℃.Through the centrifugation degreasing, skimmed milk fat content≤0.4%;
(2) defatted milk being kept temperature 50-60 ℃, is the ceramic membrane of 0.8-1.4 μ m through the aperture, and pressure differential is 1-1.5 Kg/cm
2, cycles of concentration is 15-25 times; Preferably: through the aperture is the ceramic membrane of 1.4 μ m, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 20 times.。This step is an inventive point of the present invention, and concrete parameter obtains through long-term test and the research of inventor, and the final products effect that obtains in this parameter area is best.Other step also can adopt the conventional method in this area, but the preferred determined parameter area of technical solution of the present invention part;
(3) micro-filtration is seen through the liquid standardization.Protein 〉=2.9%, fat≤0.4%, non-fat solid content 〉=8.7%;
(4) be heated to about 65 ℃ homogeneous 180-220Kg/cm2;
(5) through pasteurization (72 ± 1 ℃/15-20s);
(6) be cooled to 8 ℃, aseptic canning;
(7) warehouse entry stores below 8 ℃.
High-quality cow's milk → The pre-heat treatment → separation → defatted milk → film processing → filter liquor → mixing homogeneous → crust kills → aseptic canning.
Low, the temperature production of method energy consumption of the present invention.The product that the product that obtains with the inventive method is produced than traditional handicraft, mouthfeel, nutrition are all perfect more, and the shelf-life prolongs.Beneficial effect
By micro-filtration technology, make ESL skimmed milk mouthfeel, the nutrition of producing all perfect more, the shelf-life is proper extension again.
The specific embodiment
Embodiment 1
Raw milk requires: total number of bacteria is less than 5*105cfu/g, and fat content is more than 3.5%, and non-fat solid content is more than 8.3%.The generation method is as follows:
(1) former milk is heated to 50 ℃.Through the centrifugation degreasing, skimmed milk fat content 0.4%; (2) defatted milk being kept 50 ℃ of temperature, is the ceramic membrane of 1.4 μ m through the aperture, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 20 times; (3) micro-filtration is seen through the liquid standardization, protein 2.9%, fat 0.4%, non-fat solid content 8.7%; (4) be heated to about 65 ℃ homogeneous 220Kg/cm2; (5) through pasteurization (73 ℃/15s); (6) be cooled to 8 ℃, aseptic canning; (7) warehouse entry stores below 8 ℃.
Embodiment 2
Raw milk requires: total number of bacteria is less than 5*105cfu/g, and fat content is more than 3.5%, and non-fat solid content is more than 8.3%.The generation method is as follows:
(1) former milk is heated to 60 ℃.Through the centrifugation degreasing, skimmed milk fat content≤0.4%; (2) defatted milk being kept 60 ℃ of temperature, is the ceramic membrane of 0.8 μ m through the aperture, and pressure differential is 1.0Kg/cm
2, cycles of concentration is 15 times; (3) micro-filtration is seen through the liquid standardization, protein 3.1%, fat 0.3%, non-fat solid content 8.9%; (4) be heated to about 65 ℃ homogeneous 200Kg/cm2; (5) through pasteurization (72 ℃/17s); (6) be cooled to 6 ℃, aseptic canning; (7) warehouse entry stores below 6 ℃.
Embodiment 3
Raw milk requires: total number of bacteria is less than 5*105cfu/g, and fat content is more than 3.5%, and non-fat solid content is more than 8.3%.
(1) former milk is heated to 55 ℃.Through the centrifugation degreasing, skimmed milk fat content 0.4%; (2) defatted milk being kept 55 ℃ of temperature, is the ceramic membrane of 1.2 μ m through the aperture, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 25 times; (3) micro-filtration is seen through the liquid standardization, protein 2.95%, fat 0.2%, non-fat solid content 8.9%; (4) be heated to about 65 ℃ homogeneous 220Kg/cm2; (5) through pasteurization (73 ℃/15s); (6) be cooled to 4 ℃, aseptic canning; (7) warehouse entry stores below 4 ℃.
Embodiment 4
Raw milk requires: total number of bacteria is less than 5*105cfu/g, and fat content is more than 3.5%, and non-fat solid content is more than 8.3%.
(1) former milk is heated to 50 ℃.Through the centrifugation degreasing, skimmed milk fat content≤0.4%; (2) defatted milk being kept 50 ℃ of temperature, is the ceramic membrane of 1.2 μ m through the aperture, and pressure differential is 1.2Kg/cm
2, cycles of concentration is 18 times; (3) micro-filtration is seen through the liquid standardization, protein 3.2%, fat 0.1%, non-fat solid content 9.2%; (4) be heated to about 65 ℃ homogeneous 220Kg/cm2; (5) through pasteurization (72 ℃/18s); (6) be cooled to 2 ℃, aseptic canning; (7) warehouse entry stores below 2 ℃.
By micro-filtration technology, make ESL skimmed milk mouthfeel, the nutrition of producing all perfect more, the shelf-life is proper extension again.Low, the temperature production of method energy consumption of the present invention.The product that the product that obtains with the inventive method is produced than traditional handicraft, mouthfeel, nutrition are all perfect more, and the shelf-life prolongs.
Claims (9)
1. the preparation method of a defatted milk with long quality guaranteed period is characterized in that:
(1) former milk is heated after degreasing is carried out in centrifugation;
(2) defatted milk is kept original temperature, concentrate;
(3) micro-filtration is dammed liquid standardization;
(4) heating back homogeneous;
(5) through pasteurization;
(6) after the cooling, aseptic canning;
2. preparation method as claimed in claim 1 is characterized in that: described step 1 Central Plains is suckled the preferred 50-60 of temperature ℃ that heats.
3. preparation method as claimed in claim 1 is characterized in that: the milk degreasing of described step 1 Central Plains is to butter oil content≤0.4%.
4. preparation method as claimed in claim 1 is characterized in that: the concentrated condition in the described step 2 is preferably: through the aperture is the ceramic membrane of 0.8-1.4 μ m, and pressure differential is 1-1.5Kg/cm
2, cycles of concentration is 15-25 times.
5. preparation method as claimed in claim 4 is characterized in that: the concentrated condition in the described step 2 is preferably: through the aperture is the ceramic membrane of 1.4 μ m, and pressure differential is 1.5Kg/cm
2, cycles of concentration is 20 times.
6. preparation method as claimed in claim 1 is characterized in that: standardized means is preferably in the described step 3: protein 〉=2.9%, fat≤0.4%, non-fat solid content 〉=8.7%.
7. preparation method as claimed in claim 1 is characterized in that: the condition of homogeneous is preferred in the described step 5: 65 ℃, and 180-220Kg/cm
2.
8. preparation method as claimed in claim 1 is characterized in that: the condition of pasteurize is preferably in the described step 6: 72 ± 1 ℃/15-20s.
9. with defatted milk with long quality guaranteed period as any described method preparation among the claim 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101642725A CN101142943A (en) | 2007-10-23 | 2007-10-23 | Defatted milk with long quality guaranteed period and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101642725A CN101142943A (en) | 2007-10-23 | 2007-10-23 | Defatted milk with long quality guaranteed period and its preparation method |
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| Publication Number | Publication Date |
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| CN101142943A true CN101142943A (en) | 2008-03-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007101642725A Pending CN101142943A (en) | 2007-10-23 | 2007-10-23 | Defatted milk with long quality guaranteed period and its preparation method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113571B (en) * | 2009-12-30 | 2012-11-21 | 内蒙古伊利实业集团股份有限公司 | Methods for degreasing homogenized emulsion and further preparing casein |
| CN103987265A (en) * | 2011-08-03 | 2014-08-13 | 普罗莱克塔生物科学公司 | Microfiltration of human milk to reduce bacterial contamination |
| CN105230780A (en) * | 2014-07-02 | 2016-01-13 | Dmk德意志牛奶股份有限公司 | Process for the production of low microbial count milk products |
| CN106172752A (en) * | 2016-06-28 | 2016-12-07 | 广西百强水牛奶业股份有限公司 | The processing technique of buffalo milk |
| CN108041161A (en) * | 2017-12-11 | 2018-05-18 | 新希望双喜乳业（苏州）有限公司 | A kind of preparation method of transparent packed plain chocolate |
| CN109984198A (en) * | 2019-04-29 | 2019-07-09 | 飞潮（无锡）过滤技术有限公司 | A kind of high protein low lactose skimmed milk powder production technology |
| CN110769694A (en) * | 2017-06-30 | 2020-02-07 | 株式会社明治 | Method for producing dairy product |
-
2007
- 2007-10-23 CN CNA2007101642725A patent/CN101142943A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113571B (en) * | 2009-12-30 | 2012-11-21 | 内蒙古伊利实业集团股份有限公司 | Methods for degreasing homogenized emulsion and further preparing casein |
| CN103987265A (en) * | 2011-08-03 | 2014-08-13 | 普罗莱克塔生物科学公司 | Microfiltration of human milk to reduce bacterial contamination |
| CN103987265B (en) * | 2011-08-03 | 2017-05-24 | 普罗莱克塔生物科学公司 | Microfiltration of human milk to reduce bacterial contamination |
| CN105230780A (en) * | 2014-07-02 | 2016-01-13 | Dmk德意志牛奶股份有限公司 | Process for the production of low microbial count milk products |
| CN106172752A (en) * | 2016-06-28 | 2016-12-07 | 广西百强水牛奶业股份有限公司 | The processing technique of buffalo milk |
| CN110769694A (en) * | 2017-06-30 | 2020-02-07 | 株式会社明治 | Method for producing dairy product |
| CN108041161A (en) * | 2017-12-11 | 2018-05-18 | 新希望双喜乳业（苏州）有限公司 | A kind of preparation method of transparent packed plain chocolate |
| CN109984198A (en) * | 2019-04-29 | 2019-07-09 | 飞潮（无锡）过滤技术有限公司 | A kind of high protein low lactose skimmed milk powder production technology |
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Application publication date: 20080319 |