CN101785501B - Preparation method of liquid milk composite - Google Patents
Preparation method of liquid milk composite Download PDFInfo
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- CN101785501B CN101785501B CN 201010116074 CN201010116074A CN101785501B CN 101785501 B CN101785501 B CN 101785501B CN 201010116074 CN201010116074 CN 201010116074 CN 201010116074 A CN201010116074 A CN 201010116074A CN 101785501 B CN101785501 B CN 101785501B
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Abstract
The invention provides a preparation method of a liquid milk composite. The method comprises the following steps: 1. mixing cheese with water, homogenizing under high pressure to obtain cheese solution; 2. adding cheese solution in fluid milk which is prepared in advance, mixing, homogenizing, performing pasteurization to obtain bulk; and 3. degassing the bulk, homogenizing, performing ultra-high temperature short time sterilization, and cooling to obtain the fluid milk composite. The invention firstly adopts the high pressure homogenizing method to crush cheese, fully mixes the ultrafine cheese particles with water to form the cheese solution and secondly adds the cheese solution in liquid animal milk to obtain the uniform and stable liquid milk composite. The active material of the cheese in the fluid milk composite prepared by the method of the invention is not damaged, the water-soluble nutrition substance in cheese can not be lost, and the nutrition substance of cheese can be completely kept so that the advantage of cheese, namely 'gold milk' can be fully exerted by the obtained fluid milk composite.
Description
Technical field
The present invention relates to a kind of preparation method of food, relate in particular to a kind of preparation method of fluid milk composite.
Background technology
Animal milk contains abundant nutrition, can satisfy ewborn infant or nascent young baby's growth needs, also can provide essential nutriment for human body.Take cow's milk as example, be rich in the necessary nutritional labelings of human body such as protein, fat, lactose, mineral matter, vitamin in the cow's milk.Lactoprotein in the cow's milk contains the necessary amino acid of human body, and the digestibility of lactoprotein in human body can reach 90%-100%, is complete protein and optimum protein matter; Fat in the cow's milk contains aliphatic acid and the phosphatide of needed by human, and it mainly exists with short chain and medium chain form, and 34.5 ℃ of average fusing points are lower than body temperature, and its particle is less, is the height emulsified state, very easily is absorbed by the body; Lactose in the cow's milk can obtain glucose and galactolipin after human body digestion, and then is converted into lactic acid and other products, and galactolipin is the monosaccharide that the most easily is absorbed by the body, is converted into polypeptide, amino acid and aliphatic acid after being absorbed; Be rich in the mineral matters such as potassium, phosphorus, calcium in the cow's milk, be easily absorbed by the body; Also contain various trace elements and the multivitamins such as copper, zinc, manganese, iodine in the cow's milk.Therefore, the dairy products of being processed into take animal milk as primary raw material are rich in the nutriment of needed by human, occupy critical role in the human diet structure.Along with the progress of process technology, the form of dairy products is more and more diversified, common are liquid breast, sour milk, milk powder, cheese, butter, functional dairy product etc., and wherein liquid breast and cheese are two kinds of dairy products of crowd's acceptance the most.
Liquid breast is take fresh animal milk as raw material, adds or do not add other nutriments, processes class dairy products of making through suitably processing.Liquid breast has kept most of nutriment of fresh animal milk, but still can cause the loss of nutriment in the processing processing procedure.Liquid newborn taste is better, is easily accepted by Asians especially Chinese.
Cheese, also claim cheese, cheese, English name cheese mainly refers to add take the mixture of milk, cream, skimmed milk, buttermilk or these products as raw material renin, lactoprotein (mainly being casein) solidifies, and gets rid of the dairy products of the fermenting-ripening that makes after the whey.Except containing protein and fat, also contain carbohydrate, organic acid, constant mineral matter element (calcium, phosphorus, sodium, potassium, magnesium etc.), trace mineral element (iron, zinc etc.), vitamin A, carrotene, Cobastab in the cheese
1, Cobastab
2, Cobastab
6, Cobastab
12, the multiple nutritional components such as nicotinic acid, pantothenic acid, folic acid and biotin.The calcium that enriches in the cheese, the growth that phosphorus not only is conducive to bone and tooth also play an important role aspect physiological metabolism.Protein in the cheese is in the process of fermenting-ripening, effect through renin, leavening and other microbial proteases, progressively be decomposed to form the small-molecule substances such as peptone, polypeptide, oligopeptides, amino acid and other organic or inorganic compounds, these small-molecule substances are easy to be absorbed by the body, and make the protein digestibility of cheese up to 96%-98%.Also contain a large amount of essential amino acids in the cheese, compare with other animal protein, not only amount is many but also of fine quality, and therefore, cheese is the higher food of a kind of nutritive value, is known as " milk gold ".
Cheese is various in style in the world, and new kind continues to bring out, and output and the level of consumption of cheese are in rising trend, the production and selling extend over the entire globe.Show according to the IDF world milk industry situation report of announcing in January, 2004, world's cheese yield reached 1,540 ten thousand tons in 2002; At former 15 EU Countries, consumption per head was from 17.9 kilograms of 18.9 kilograms of rising to 2002 in 1999; The consumption per head of the U.S. rises to 15.1 kilograms from 14.7 kilograms.As cheesemaking and consumption big country, the cheese annual production of France is more than 140,000 tons, and the annual sales amount of american cheese is more than 100 hundred million dollars.But because the difference of social and historical conditions between east and west, cultural custom emphasis, eating habit, diet structure, cheesemaking and consumption difference are very large, and the cheesemaking in Asia and consumption are in very low level always.
For China, although the nomadic people such as the Mongols, Kazak, Tibetan have long cheesemaking and consumption history, the cheesemaking level is lower, kind is single.The whole cheesemaking of China and consumption figure are lower, and following reason is arranged: China's milk source deficiency and skewness, and the price comparison of cheese is high; The taste of cheese is comparatively special, even if taste and mouthfeel have been carried out the processed cheese of adjusting, the domestic consumer also needs the process of an acceptance, adaptation, popularization.At present, occurred cheese product is added on food and preparation technology in other food, a kind of cheese flavourings milk is disclosed such as Chinese patent literature 200710141548.8, cheese powder is dissolved in the water makes the aqueous solution, then be mixed with the fresh milk that has added emulsion stabilizer and sucrose, but because cheese powder is to adopt cheese, maltodextrin, skimmed milk, emulsification salt etc. are through melting, emulsification, homogeneous, the powder product that the processes such as spray-drying are made, although kept cheese protein matter, fat waits the basic nutrition material, but because through dissolving and heat processing technique, the active material meeting inactivation of the multiple temperature-sensitive that produces through microbial fermentation in the cheese, water soluble vitamin wherein also can run off, thereby make the cheese flavourings milk that obtains not possess the complete nutrients matter of cheese, can not bring into play the advantage of cheese " milk gold " fully.
Summary of the invention
In view of this, technical problem to be solved by this invention is to provide a kind of preparation method of fluid milk composite, adds cheese to liquid Ruzhong, makes the fluid milk composite for preparing have the complete nutrients matter of cheese and liquid breast.
The invention provides a kind of preparation method of fluid milk composite, comprising:
A) cheese is mixed with water, carry out high-pressure homogeneously, obtain cheese water;
B) described cheese water is joined previously prepared liquid Ruzhong, mix, homogeneous, pasteurize, obtain stoste;
C) described stoste is carried out degassed, homogeneous, ultra high temperature short time sterilization, cooling after, obtain fluid milk composite.
Preferably, described step a) comprising:
A1) cheese is mixed with water, stir;
A2) with step a1) mixture that obtains carry out high-pressure homogeneous, described high-pressure homogeneous first order homogeneous and the second level homogeneous of comprising;
A3) with step a2) cooling of the mixture that obtains;
A4) with step a3) the pH value of the mixture that obtains is adjusted to 3.1-6.8, obtains cheese water.
Preferably, operating temperature described step a1) is 10 ℃-90 ℃.
When carrying out homogeneous preferably, described step a2), discharge pressure is 30MPa-70MPa.
When carrying out homogeneous preferably, described step a2), first order homogenization pressure is 18MPa-66MPa.
When carrying out homogeneous preferably, described step a2), second level homogenization pressure is 8MPa-12MPa.
Preferably, described cheese accounts for the described mass percent P that contains the liquid newborn compositions formulated of cheese and satisfies following condition: 0＜P≤5%.
Preferably, described mass percent P satisfies following condition: 0＜P≤0.5%.
Preferably, described step b) comprising:
B1) described cheese water is joined previously prepared liquid Ruzhong, mix, obtain mixed solution;
B2) add in cream, butter, vegetable oil, carbohydrate, milk powder, whey powder, desalted whey powder, Juice and the food additives one or more in the described mixed solution, mix, behind the homogeneous, pasteurize, obtain stoste.
Preferably, operating temperature described b1) is 35 ℃-85 ℃.
Compared with prior art, the present invention adopts first high-pressure homogeneous method that cheese and water are fully mixed, obtain cheese water, then cheese water and the liquid breast for preparing are in advance mixed, homogeneous, pasteurize, obtain stoste, after again stoste being carried out degassed, homogeneous, ultra high temperature short time sterilization, cooling, obtain fluid milk composite.Because cheese is not soluble in water, and oarse-grained cheese can produce the albumen precipitation problem in water or liquid milk, affect food quality, therefore, the present invention adopts high-pressure homogeneous method that cheese is broken, make the cheese particle of ultra micro refinement mix formation cheese water with water, then mix with liquid animal breast, obtain homogeneous, stable fluid milk composite, this method is not destroyed the active material in the cheese, do not cause the loss of water-soluble nutrient substance in the cheese yet, the nutriment of preservation cheese that can be more intact, thus make the fluid milk composite that obtains can bring into play the advantage of cheese " milk gold ".Simultaneously, the high-pressure homogeneous particle that cheese is broken into the ultra micro refinement can evenly mix with water, and is not easy to occur the problem of albumen precipitation.In addition, add cheese to liquid animal Ruzhong, also satisfied the taste of Chinese Consumer's, make the consumer obtain the delicious again fluid milk composite of nutrition.
Description of drawings
The sensory test important indicator comparison diagram of the liquid milk of 3 kinds of tastes that Fig. 1 provides for the embodiment of the invention.
The specific embodiment
The invention provides a kind of preparation method of fluid milk composite, comprising:
A) cheese is mixed with water, carry out high-pressure homogeneously, obtain cheese water;
B) described cheese water is joined previously prepared liquid Ruzhong, mix, homogeneous, pasteurize, obtain stoste;
C) described stoste is carried out degassed, homogeneous, ultra high temperature short time sterilization, cooling after, obtain fluid milk composite.
The present invention at first mixes cheese take cheese, water and liquid breast as primary raw material with water, high-pressure homogeneous after, obtain cheese water.According to the present invention, the process that described cheese mixes with water preferably includes following steps:
A1) cheese is mixed with water, stir;
A2) with step a1) mixture that obtains carry out high-pressure homogeneous, described high-pressure homogeneous first order homogeneous and the second level homogeneous of comprising;
A3) with step a2) cooling of the mixture that obtains;
A4) with step a3) the pH value of the mixture that obtains is adjusted to 3.1-6.8, obtains cheese water.
The present invention does not have particular restriction to cheese, be original cheese well known to those skilled in the art or processed cheese, include but not limited to Cheddar, Gouda cheese, Emmental cheese, Mo Ziruila cheese and contain the caseic cheese class materials such as casein, rennet cheese element, casein sodium or calcium caseinate.The present invention does not have particular restriction to water, is preferably pure water, and the temperature of water is preferably 10 ℃-95 ℃, more preferably 20 ℃-90 ℃, most preferably is 25 ℃-80 ℃.
The present invention preferably puts into water in the container well known to those skilled in the art, then adds cheese, utilizes method well known to those skilled in the art to make it abundant mixing, includes but not limited to the methods such as stirring.The present invention does not have particular restriction to the weight ratio of cheese and water, is preferably 1: 1-10, more preferably 1: 1-5 most preferably is 1: 1-2.
Carry out high-pressure homogeneous in the mixture input high pressure homogenizer with the cheese after stirring and water, high-pressure homogeneous process is as follows: at first mixture is delivered to operating valve, in course of conveying, material under high pressure produces strong shearing, bump and cavitation, makes the cheese ultra micro refinement take water as carrier; Material also can produce cavitation, shear action and effect of impact, thereby make the further superfine of cheese by the one-level homogenizing valve time; Material is by the secondary Emulsified valve time, and it is more even that the cheese particle of refinement distributes in water.Therefore, through after high-pressure homogeneous, the cheese in the mixture is present in the water with homogeneous, state stable, the ultra micro refinement.According to the present invention, discharge pressure is preferably 30MPa-70MPa in the described high-pressure homogeneous process, and more preferably 35MPa-70MPa most preferably is 35MPa-65MPa; First order homogenization pressure is preferably 18MPa-66MPa, and more preferably 20MPa-66MPa most preferably is 20MPa-60MPa; Second level homogenization pressure is preferably 5MPa-12MPa, and more preferably 8MPa-12MPa most preferably is 10MPa-12MPa.
According to the present invention, the mixture of the cheese after high-pressure homogeneous and water is preferably cooled off storage, reserve temperature is preferably 5 ℃-30 ℃, more preferably 10 ℃-25 ℃, most preferably is 10 ℃-20 ℃.
The present invention preferably is adjusted to the pH value of the mixture of described cheese and water between the 3.1-6.8, to obtain the fluid milk composite of different taste.The present invention does not have particular restriction to the method for adjustment of pH value, is preferably to add the acidity regulator adjustment, and described acidity regulator is preferably sodium hydrogen phosphate.
After obtaining cheese water, cheese water is joined previously prepared liquid Ruzhong, mix, homogeneous, pasteurize, obtain stoste.The present invention does not have particular restriction to described liquid breast, is preferably raw milk, again milk processed, recombined milk or mixed milk.The in advance preparation process of described liquid breast preferably includes: test according to national standard liquid towards breast well known to those skilled in the art, then remove after filtration impurity, degassed remove peculiar smell after, liquid breast is cooled to below 8 ℃, follow centrifugal clean breast, the liquid breast that obtains to mix with cheese water.
Add described cheese water to described liquid Ruzhong, use method well known to those skilled in the art to make it abundant mixing.Before adding cheese water, preferably described liquid breast is heated up, temperature is preferably 35 ℃-85 ℃.
According to the present invention, mixed cheese water and liquid newborn mixture are carried out homogeneous, discharge pressure is preferably 15MPa-25MPa in the homogenizing process, and first order homogenization pressure is preferably 10MPa-21MPa, and second level homogenization pressure is preferably 4MPa-5MPa.Before carrying out homogeneous, preferably the mixture with cheese water and liquid breast is preheating to 50 ℃-80 ℃.
According to the present invention, cheese water and the temperature that liquid newborn mixture carries out pasteurize are preferably 70 ℃-85 ℃, sterilizing time is preferably 2s-25s.After the sterilization, preferably mixture is cooled to 5 ℃-27 ℃, obtains stoste for subsequent use.
Can be used as finished product through the stoste after the pasteurize sells, but because the elimination of microorganism wherein is thorough not, stoste can only be preserved about 7 days, therefore, the present invention also comprises described stoste is carried out the operations such as degassed, homogeneous, ultra high temperature short time sterilization, cooling, obtains long fluid milk composite of shelf-life.According to the present invention, described degasification technique preferably carries out in degassing tank, and vacuum is preferably-0.4bar, and purpose is to slough air in the stoste, the assorted flavor of feed, beany flavor etc.The present invention preferably carried out preheating to stoste before degassed, preheat temperature is preferably 80 ℃-85 ℃.
The purpose that stoste is carried out homogeneous is to improve the equal fineness of stoste, prevents or delays material layering, makes stoste become homogeneous, stable mixture.According to the present invention, described homogenization pressure is preferably 180bar-220bar.
According to the present invention, the stoste behind the homogeneous is carried out ultra high temperature short time sterilization, sterilising temp is preferably 137 ℃-140 ℃, and sterilization time is preferably 4s.
The stoste of the present invention after to ultra high temperature short time sterilization is cooled off, and obtains fluid milk composite.According to the present invention, preferably be cooled to 20 ℃-28 ℃, preferably use the circulating cooling water cooling.According to the present invention, the mass percent P of cheese preferably satisfies following condition: 0＜P≤5% in the described fluid milk composite, and more preferably 0＜P≤1% most preferably is 0＜P≤0.5%.
Be the nutriment that makes the fluid milk composite for preparing by method provided by the invention contain comprehensively, enrich, the present invention can also add one or more in the materials such as cream, butter, vegetable oil, carbohydrate milk powder, whey powder, desalted whey powder, Juice and food additives, and adding procedure preferably includes following steps:
B1) described cheese water is joined the liquid Ruzhong for preparing in advance, mix, obtain mixed solution;
B2) add in cream, butter, vegetable oil, carbohydrate, milk powder, whey powder, desalted whey powder, Juice and the food additives one or more in the described mixed solution, mix, behind the homogeneous, pasteurize, obtain stoste.
Described cream and butter are rich in fat, and Main Function is the taste that promotes described composition, make that described composition is easier to be accepted by the crowd.The present invention does not have particular restriction to described butter, is preferably butter well known to those skilled in the art and content.The present invention does not have particular restriction to described cream, is preferably cream well known to those skilled in the art and content.
Contain aliphatic acid in the vegetable oil, not only can provide energy for human body, can also in human body, form the composition with physiologically active, biochemical reactions in the control agent.The present invention does not have particular restriction to described vegetable oil, be preferably the vegetable oil that is added in the food well known to those skilled in the art, include but not limited to soya-bean oil, peanut oil, sunflower oil, palm oil, coconut oil, olive oil, hydrogenated coconut oil and hydrogenated palm wet goods.The present invention does not have particular restriction to the content of described vegetable oil, is preferably content well known to those skilled in the art.
The effect of described carbohydrate is for human body provides carbohydrate, and lactoprotein and butterfat more easily are absorbed.The present invention does not have particular restriction to the kind of described carbohydrate, includes but not limited to lactose, sucrose, glucose, Aspartame, acesulfame potassium, saccharin sodium, honey element, fructose, glucose syrup, Sucralose and stevioside.The present invention does not have particular restriction to the content of described carbohydrate, is preferably content well known to those skilled in the art.
The present invention does not have particular restriction to described food additives, be preferably food additives well known to those skilled in the art, include but not limited to emulsification salt, phosphate, composite phosphate, stabilizing agent, thickener, acidity regulator, natrium citricum, sodium dihydrogen phosphate, citric acid, malic acid, tartaric acid and lactic acid.
Described Juice can make described composition possess nutriment in the fruits and vegetables.The present invention does not have particular restriction to described Juice, is preferably kind well known to those skilled in the art and content.
Compared with prior art, the present invention adopts first high-pressure homogeneous method that cheese and water are fully mixed, obtain cheese water, then cheese water and the liquid breast for preparing are in advance mixed, homogeneous, pasteurize, degassed, homogeneous, ultra high temperature short time sterilization etc., obtain containing the liquid newborn compositions formulated of cheese.The present invention adopts high-pressure homogeneous method that cheese is broken, make the cheese particle of ultra micro refinement mix formation cheese water with water, then mix with liquid animal breast, obtain homogeneous, stable fluid milk composite, this method is not destroyed the active material in the cheese, do not cause the loss of water-soluble nutrient substance in the cheese yet, the nutriment of preservation cheese that can be more intact, thus make the fluid milk composite that obtains can bring into play the advantage of cheese " milk gold ".Simultaneously, add cheese to liquid animal Ruzhong, also satisfied the taste of Chinese Consumer's, make the consumer obtain the liquid newborn compositions formulated of cheese of delicious again nutrition.
In order further to understand the present invention, below in conjunction with embodiment the preparation method of fluid milk composite provided by the invention is described in detail.
Embodiment 1
Be up to the standards, through filtration, the milk of degassed, centrifugal clean breast, France's import Emmental cheese and pure water are that raw material prepares fluid milk composite: at first use 80g70 ℃ pure water that 10g cheese is melted, use superhigh-voltage homogenizing machine to carry out high-pressure homogeneous, processing condition is: discharge pressure is 40MPa, first order homogenization pressure is 30MPa, second level homogenization pressure is 10MPa, with the cheese behind the homogeneous be water-cooled to 10 ℃ for subsequent use.Get 4.5g cheese water, with sodium hydrogen phosphate its pH value is adjusted to 6.8, then mixes with 95.5g milk, carry out homogeneous after being preheated to 60 ℃, discharge pressure is 22MPa, first order homogenization pressure is 20MPa, and second level homogenization pressure is 4MPa, cools off behind the homogeneous, then carry out pasteurize, sterilization temperature is 85 ℃, sterilizing time 15s, be cooled to after the sterilization 20 ℃ for subsequent use.The mass percent of cheese is 0.5% in the fluid milk composite that obtains.
Embodiment 2
Be up to the standards, through filtration, the milk of degassed, centrifugal clean breast, France's import Emmental cheese and pure water are that raw material prepares fluid milk composite: at first use 50g80 ℃ pure water that 10g cheese is melted, use superhigh-voltage homogenizing machine to carry out high-pressure homogeneous, processing condition is: discharge pressure is 38MPa, first order homogenization pressure is 28MPa, second level homogenization pressure is 8MPa, with the cheese behind the homogeneous be water-cooled to 10 ℃ for subsequent use.Get 6g cheese water, with sodium hydrogen phosphate its pH value is adjusted to 6.5, then mix with 94g milk, carry out homogeneous after being preheated to 65 ℃, discharge pressure is 25MPa, and first order homogenization pressure is 17MPa, and second level homogenization pressure is 5MPa, cool off behind the homogeneous, then carry out pasteurize, sterilization temperature is 85 ℃, sterilizing time 15s, be cooled to 20 ℃ after the sterilization and obtain stoste, for subsequent use; Stoste being preheating to 82 ℃, in vacuum being-degassed under the condition of 0.4bar, is homogeneous under the condition of 220bar at homogenization pressure then, sterilization 4s under 140 ℃ condition is water-cooled to 20 ℃ with circulating cooling, obtains fluid milk composite, wherein, the mass percent of cheese is 1%.
Embodiment 3
Be up to the standards, through filtration, the milk of degassed, centrifugal clean breast, France's import Emmental cheese and pure water are that raw material prepares fluid milk composite: at first use 20g70 ℃ pure water that 10g cheese is melted, use superhigh-voltage homogenizing machine to carry out high-pressure homogeneous, processing condition is: discharge pressure is 42MPa, first order homogenization pressure is 32MPa, second level homogenization pressure is 12MPa, with the cheese behind the homogeneous be water-cooled to 10 ℃ for subsequent use.Get 15g cheese water, with sodium hydrogen phosphate its pH value is adjusted to 6.5, then mixes with 85g milk, carry out homogeneous after being preheated to 62 ℃, carrying matter pressure is 25MPa, first order homogenization pressure is 21MPa, and second level homogenization pressure is 4MPa, cools off behind the homogeneous, then carry out pasteurize, sterilization temperature is 85 ℃, sterilizing time 15s, be cooled to after the sterilization 20 ℃ for subsequent use.The mass percent of cheese is 5% in the fluid milk composite that obtains.
Embodiment 4
Be up to the standards, through filtration, the milk of degassed, centrifugal clean breast, France import Emmental cheese, anhydrous butter oil, lactose, crystal diabetin, sodium hydrogen phosphate and pure water are that raw material prepares fluid milk composite: at first use 16kg70 ℃ pure water that 5kg cheese is melted, use superhigh-voltage homogenizing machine to carry out high-pressure homogeneous, processing condition is: discharge pressure is 40MPa, first order homogenization pressure is 30MPa, second level homogenization pressure is 10MPa, with the cheese behind the homogeneous be water-cooled to 10 ℃ for subsequent use.With sodium hydrogen phosphate the pH value of described cheese water is adjusted to 6.8, then mix with 963.082kg milk, 7kg anhydrous butter oil, 8kg lactose, 0.9kg crystal diabetin and 0.018kg sodium hydrogen phosphate, carry out homogeneous after being preheated to 60 ℃, discharge pressure is 22MPa, and first order homogenization pressure is 20MPa, second level homogenization pressure is 4MPa, cool off behind the homogeneous, then carry out pasteurize, sterilization temperature is 85 ℃, sterilizing time 15s, be cooled to after the sterilization 20 ℃ for subsequent use.The mass percent of cheese is 0.5% in the fluid milk composite that obtains.
Embodiment 5
With what be up to the standards, through filtering, degassed, the milk of centrifugal clean breast, anhydrous butter oil, lactose, crystal diabetin, sodium hydrogen phosphate and pure water are that raw material prepares fluid milk composite: with 16kg pure water and 968.082kg milk, the 7kg anhydrous butter oil, the 8kg lactose, 0.9kg crystal diabetin and 0.018kg sodium hydrogen phosphate mix, carry out homogeneous after being preheated to 65 ℃, discharge pressure is 22MPa, first order homogenization pressure is 20MPa, second level homogenization pressure is 4MPa, cool off behind the homogeneous, then carry out pasteurize, sterilization temperature is 85 ℃, sterilizing time 15s, be cooled to after the sterilization 20 ℃ for subsequent use.
Embodiment 6
Be up to the standards, through filtration, the milk of degassed, centrifugal clean breast, France import Emmental cheese, anhydrous butter oil, lactose, crystal diabetin, sodium hydrogen phosphate and pure water are that raw material prepares fluid milk composite: at first use 16kg70 ℃ pure water that 5kg cheese is melted, use superhigh-voltage homogenizing machine to carry out high-pressure homogeneous, processing condition is: discharge pressure is 40MPa, first order homogenization pressure is 30MPa, second level homogenization pressure is 10MPa, with the cheese behind the homogeneous be water-cooled to 10 ℃ for subsequent use.With sodium hydrogen phosphate the pH value of described cheese water is adjusted to 4.0, then mix with 963.082kg milk, 7kg anhydrous butter oil, 8kg lactose, 0.9kg crystal diabetin and 0.018kg sodium hydrogen phosphate, carry out homogeneous after being preheated to 60 ℃, discharge pressure is 22MPa, and first order homogenization pressure is 20MPa, second level homogenization pressure is 4MPa, cool off behind the homogeneous, then carry out pasteurize, sterilization temperature is 85 ℃, sterilizing time 15s, be cooled to after the sterilization 20 ℃ for subsequent use.The mass percent of cheese is 0.5% in the acid liquid dairy compositions that obtains.
Embodiment 7
The fluid milk composite that embodiment 1, embodiment 2 and embodiment 3 are obtained carries out the stability checking, take be up to the standards, through filtration, the milk raw material of degassed, centrifugal clean breast is as control group.
Get respectively fluid milk composite and the milk raw material 1.5mL of embodiment 1, embodiment 2, embodiment 3 preparations, add in the centrifuge tube, carry out 3000rmp, 15 minutes centrifugal with the TGM-W type of Hunan phase instrument development in laboratory Co., Ltd trace table model high speed centrifuge, observe the height that precipitates in centrifugal rear each centrifuge tube, the results are shown in Table 1.
The precipitation height of fluid milk composite after table 1 centrifugation
As shown in Table 1, when cheese content was 5%, precipitation capacity was more; When cheese content was 1%, precipitation capacity was on the high side; When cheese content was 0.5%, the precipitation capacity of precipitation capacity and milk raw material approached, and product stability is better, and therefore, the content of cheese is preferably 0-0.5%.
Embodiment 8
The fluid milk composite that embodiment 1, embodiment 2 and embodiment 3 obtain is preserved experimental verification, take be up to the standards, through filtration, the milk raw material of degassed, centrifugal clean breast is as control group.
With the fluid milk composite of embodiment 1, embodiment 2, embodiment 3 preparations and be up to the standards, through filtration, milk raw material degassed, centrifugal clean breast preserved 3 months under 10 ℃ of conditions, observed precipitation situation that each is organized, the result is referring to table 2.
Table 2 leaves standstill the precipitation situation of preserving fluid milk composite after 3 months
As shown in Table 2, when cheese content is 5%, can produce larger deposit seed when preserving in the shelf-life, slightly affect the mouthfeel of liquid newborn compositions formulated, but do not affected its quality; When cheese content is 1%, can produces the microprecipitation particle when preserving in the shelf-life, but not affect the mouthfeel of fluid milk composite; Cheese content is 0.5% and when not containing cheese, can not produce precipitation when preserving in the shelf-life.
Embodiment 9
Fluid milk composite to embodiment 4 preparations carries out the check of physical and chemical index, and the indexs such as protein, fat, carbohydrate, non-fat solid detect according to the assay method of GB5408.2, and testing result sees Table 3.
The physical and chemical index of the liquid newborn compositions formulated of table 3
By as seen from Table 3, the physical and chemical index of fluid milk composite provided by the invention meets the requirements.
Embodiment 10
Fluid milk composite to embodiment 4 preparations carries out sensory evaluation, adopt 5 minutes the system and comparison method sensory evaluation mode carry out Blind Test, test effective sample 120 people, comparative sample is the liquid breast and the Te Lunsu plain chocolate that do not contain cheese of embodiment 5 preparations, test result is as follows:
10.1 overall merit
46% people is higher to the overall merit of the liquid diary product that contains cheese of embodiment 4 preparations, 36% people is higher to the overall merit of the liquid diary product that does not contain cheese of embodiment 5 preparations, 18% people is higher to the overall merit of Te Lunsu, wherein, data are for selecting the number ratio of " 5-enjoys a lot " and " 4-prefers "; This shows, the fluid milk composite that contains cheese provided by the invention gets consumer reception most.
10.2 important indicator relatively
Described important indicator comprises color and luster, fragrance, fragrance and mouthfeel, and the result is referring to Fig. 1, the sensory test important indicator comparison diagram of the liquid milk of 3 kinds of tastes that Fig. 1 provides for the embodiment of the invention.Among the figure, irregular quadrilateral 1 representative is to the evaluation of the fluid milk composite that contains cheese of embodiment 4 preparations, and irregular quadrilateral 2 representatives are to the evaluation of the liquid breast that does not contain cheese of embodiment 5 preparations, and irregular quadrilateral 3 representatives are to the evaluation of Te Lunsu plain chocolate.As seen from Figure 1, the liquid milk compositions formulated that contains cheese provided by the invention all is higher than liquid breast and the Te Lunsu plain chocolate that does not contain cheese in the evaluation aspect color and luster, fragrance, fragrance and the mouthfeel, and in the evaluation to the liquid milk compositions formulated that contains cheese provided by the invention, the evaluation of color and luster, mouthfeel and fragrance is higher than the evaluation of fragrance.Wherein, data are made of the number of selecting " 5-enjoys a lot " and " 4-prefers ".
10.3 different tested crowds' evaluation contrast
With tested crowd respectively age-based, sex, milk drink frequency and the level of consumption of milk classified, add up all kinds of crowds to the evaluation of the liquid breast of 3 kinds of tastes, statistics sees Table 4.
All kinds of crowds of table 4 are to the evaluation result of the liquid breast of 3 kinds of tastes
As shown in Table 4, all kinds of people are to all being higher than fluid milk composite and the Te Lunsu that does not contain cheese by the evaluation of the fluid milk composite that contains cheese that provides of invention, the young man below 22 years old, the male sex, often the people of milk drink and low and middle-end consumption milk the evaluation of people's fluid milk composite that contains cheese that invention is provided higher.Wherein, data are made of the number of selecting " 5-enjoys a lot " and " 4-prefers ".
The explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (4)
1. the preparation method of a fluid milk composite is characterized in that, comprising:
A) cheese is mixed with water, carry out high-pressure homogeneously, obtain cheese water;
B) described cheese water is joined previously prepared liquid Ruzhong, mix, homogeneous, pasteurize, obtain stoste;
C) described stoste is carried out degassed, homogeneous, ultra high temperature short time sterilization, cooling after, obtain fluid milk composite, the mass percent P that described cheese accounts for the fluid milk composite that contains cheese satisfies following condition: 0＜P≤5%;
Step a) specifically comprises:
A1) cheese is mixed with water, stir;
A2) with step a1) mixture that obtains carries out high-pressure homogeneously, and when carrying out homogeneous, discharge pressure is 30MPa-70MPa; Described high-pressure homogeneous first order homogeneous and the second level homogeneous of comprising, described first order homogenization pressure is 18MPa-66MPa, described second level homogenization pressure is 8MPa-12MPa;
A3) with step a2) cooling of the mixture that obtains;
A4) with step a3) the pH value of the mixture that obtains is adjusted to 3.1-6.8, obtains cheese water.
2. method according to claim 1 is characterized in that, step a1) operating temperature be 10 ℃-90 ℃.
3. method according to claim 1 is characterized in that, described step b) comprises:
B1) described cheese water is joined previously prepared liquid Ruzhong, mix, obtain mixed solution;
B2) add in cream, butter, vegetable oil, carbohydrate, milk powder, whey powder, Juice and the food additives one or more in the described mixed solution, mix, behind the homogeneous, pasteurize, obtain stoste.
4. method according to claim 3 is characterized in that, step b1) operating temperature be 35 ℃-85 ℃.
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| CN 201010116074 CN101785501B (en) | 2010-02-11 | 2010-02-11 | Preparation method of liquid milk composite |
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| CN101773161B (en) * | 2010-02-11 | 2013-04-03 | 全球食品贸易(上海)有限公司 | Fluid milk composite |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883288A (en) * | 2005-06-22 | 2006-12-27 | 黑龙江省完达山乳业股份有限公司 | Smear type reproduced cheese and method for preparing same |
| CN101107945A (en) * | 2007-08-03 | 2008-01-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese flavourings milk and method for making same |
| CN101773161A (en) * | 2010-02-11 | 2010-07-14 | 全球食品贸易(上海)有限公司 | Fluid milk composite |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP4242671B2 (en) * | 2003-03-05 | 2009-03-25 | 太陽化学株式会社 | Beverage composition |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883288A (en) * | 2005-06-22 | 2006-12-27 | 黑龙江省完达山乳业股份有限公司 | Smear type reproduced cheese and method for preparing same |
| CN101107945A (en) * | 2007-08-03 | 2008-01-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese flavourings milk and method for making same |
| CN101773161A (en) * | 2010-02-11 | 2010-07-14 | 全球食品贸易(上海)有限公司 | Fluid milk composite |
Non-Patent Citations (2)
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| JP特开2004－267013A 2004.09.30 |
| 王金元等.营养丰富的乳及乳制品.《中国食品》.2001,(第16期),第16页. * |
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