CN101869136B - Cold sterilization method of milk - Google Patents
Cold sterilization method of milk Download PDFInfo
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- CN101869136B CN101869136B CN 201010191281 CN201010191281A CN101869136B CN 101869136 B CN101869136 B CN 101869136B CN 201010191281 CN201010191281 CN 201010191281 CN 201010191281 A CN201010191281 A CN 201010191281A CN 101869136 B CN101869136 B CN 101869136B
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Abstract
The invention discloses a radiation sterilization method of milk. In the invention, a pulse high-intensity magnetic field of 15-20T is adopted to process fresh milk at the low temperature of 5-10 DEG C, thereby killing the vitality of microorganism and modified enzyme in the fresh milk and extremely maintaining the nutrition constituents and the organoleptic quality in the milk. The invention mainly aims at microbial contamination problem of aerobic bacterial count, colon bacillus, mould yeast and the like, and enzyme capable of causing the foods to spoilage so as to provide a radiation sterilization method which can effectively kill the microorganism and passivate food microorganism indexes in the milk to meet the commercial sterilization requirement.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sterilization method of milk.
Background technology
Milk is nutritious, not only contains good protein, abundant calcium, and contains vitamin and the panimmunity active factors of needed by human body.At present, to the sterilization processing of sweet milk, mainly adopt the heating power method both at home and abroad, comprise pasteurize and ultra high temperature short time sterilization (UHT).The ultra high temperature short time sterilization shelf-life can reach 9～12 months, but larger on nutritional labeling and the flavor substance impact of milk, and easily makes milk produce " boiling flavor "; Although the pasteurize milk nutritive loss is few, the shelf-life is short, also needs cold chain storage transportation.Generally speaking, pasteurization not only causes the loss of nutritional labeling, also can affect the organoleptic quality of food, exists the shortcoming that some are difficult to overcome.
Cold sterilization is that Recent study is utilized more a kind of sterilization technology, because food temperature does not raise or raises very low in this technology sterilization process, both be conducive to keep the physiologically active of functional component in the food, be conducive to again keep color and the nutritional labeling of functional food.Therefore, seek a kind of shelf-life that can prolong milk and can preserve to greatest extent its intrinsic nutritive value and local flavor again, the method for disinfection tool of energy efficient is of great significance simultaneously.
Adopt the biological effect of the above pulsed magnetic field of 10T to carry out the blunt enzyme of sterilization, food material is placed in the impulse magnetic field sterilization kettle, pulsactor produces strong pulse magnetic field in coil, thereby food material is carried out the blunt enzyme of sterilization.Sterilization blunt enzyme in magnetic field mainly contains the metabolic process of the activity, biomembrane infiltration, genetic variation and the biology that affect electronics transmission, free radical activity, protein and enzyme etc. mainly based on its biological effect.The characteristics of pulsed magnetic field method for disinfection are: sterilizing time is short and efficient is high; Bactericidal effect is good and the temperature rise amplitude is little; Can sterilization can keep again the original local flavor of food, color and luster, quality and component constant, polluted product not, noiseless, the scope of application is extensive.
At present, about the existing many researchs of the bactericidal effect of pulsed magnetic field.Gao Mengxiang etc. are at magnetic field intensity 6.33T, and umber of pulse 15 is processed sterilization to fresh milk under the condition of temperature 50 C, and total plate count and coliform group count have reached the commercial sterilization standard.The 12T such as thunderous book, milk is processed 1 time in the magnetic field of 6kHz, and total plate count is by 2.5 * 10
4Cfu/mL reduces to 970cfu/mL, behind cheese inoculation yeast bacterium, uses 10T, and the 416kHz pulsed magnetic field action carries out 10 times, and saccharomycete concentration is by 3.5 * 10
3Cfu/mL reduces to 25cfu/mL.Wu Yishan etc. have studied magnetic field radiation to the shelf-life of milk and the impact of nutritional labeling, find that magnetic field radiation can make the shelf-life of milk prolong about 3 times, and nutritional labeling is measured, and find that magnetic field radiation is conducive to improve the nutritive value of milk.Above research is all concentrated under the normal temperature or the pulsed magnetic field under the temperature higher strip part is processed, and the magnetic field intensity majority is below the 10T, and under the low temperature, intensity has no report greater than the impulse magnetic field more than the 15T.
The present invention in the fresh milk total plate count, Escherichia coli, mould yeast etc. as object, adopt the above impulse magnetic field of 15T under 5-10 ℃ of cryogenic conditions, fresh milk to be carried out cold sterilization processing, the enzyme activities such as the peroxidase in the passivation milk, lipase, and make microbiological indicator in the milk reach the standard of commercial sterilization.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, a kind of sterilization method of milk is provided.The present invention adopts the above impulse magnetic field of 15T under 5-10 ℃ of cryogenic conditions, fresh milk is processed, thereby killed little life and passivation enzyme activity in the fresh milk, greatly keeps the nutritious composition in milk Central Plains and organoleptic quality.The present invention is mainly for the microbiological pollutions such as total plate count, Escherichia coli, mould yeast in the fresh milk, and the enzyme that can cause food apoilage, proposing a kind of effective killing microorganisms and passivation enzyme food lives, guarantee food security, also to keep the sterilization method under the low temperature of the organoleptic qualities such as nutritive value of food and color, thereby make microbiological indicator in the milk reach the requirement of commercial sterilization.
Purpose of the present invention is achieved through the following technical solutions:
A kind of sterilization method of milk applies the pulsed magnetic field of 15～20T to milk under 5～10 ℃.
A kind of sterilization method of milk may further comprise the steps:
(1) pulse magnet is immersed in the liquid nitrogen; Magnetic field intensity and umber of pulse are set;
(2) be that 5～10 ℃ milk is put into magnetic field with temperature;
(3) after pulsed magnetic field quits work, sample is taken out;
Described magnetic field intensity is 15～20T.
The umber of pulse of described pulsed magnetic field is 3,6,9 or 12.
The pulse width of described pulsed magnetic field is 10ms, and the pulse spacing is 15s.
The advantage of the invention and effect
Low temperature impulse magnetic field method for disinfection is used for sterilization of milk, can effectively reduces micro organism quantity in the milk, enzyme is lived in the passivation milk, is conducive to the fresh-keeping of milk, and its advantage mainly contains:
(1) adopts the impulse magnetic field sterilization of carrying out milk under the 5-10 ℃ of low temperature, can effectively kill microorganism and inactive enzyme in the milk, under cryogenic conditions, greatly keep original mouthfeel and the local flavor of fresh milk, realize cold sterilization truly.
(2) among the present invention, milk etc. liquid material is almost without temperature rise, so the institutional framework of material, nutritional labeling, color all do not go to pot, can not affect original local flavor.
(3) decay to and be equivalent to absolute force apart from locating magnetic field intensity about coil 2m, so the magnetic leakage free problem, security is good.
(4) generation of pulsed magnetic field and termination are convenient to control with computer rapidly.
(5) because impulse magnetic field has stronger penetration capacity to food, can go deep into the inside of food, can also pass through Flow of Goods and Materials in addition, can strengthen the stirring mass transfer effect of liquid material, cause sterilization without the dead angle, sterilization is thorough.
Description of drawings
Fig. 1 impulse magnetic field is to the comparison of microbial disinfection effect in low temperature milk and the normal temperature milk;
Fig. 2 impulse magnetic field is to the comparison of enzymic inactivation in low temperature milk and the normal temperature milk;
Fig. 3 impulse magnetic field is to the comparison of microbial disinfection effect in low temperature milk and the normal temperature milk;
Fig. 4 impulse magnetic field is to the comparison of enzymic inactivation in low temperature milk and the normal temperature milk;
Fig. 5 impulse magnetic field is to the comparison of low temperature milk and normal temperature milk smell influence;
Fig. 6 pulsed magnetic field is to the comparison of low temperature milk and normal temperature milk nutritional labeling influence;
Fig. 7 pulsed magnetic field is to the comparison of low temperature milk and normal temperature milk physicochemical property influence.
The specific embodiment
It is the pulsed magnetic field apparatus of 15-20T that the present invention adopts intensity, and this device is made of pulse magnet, the pulse power and corresponding control system and operation interface.Utilize the 1mF/7.2kV capacitor power, this device can be in 28mm magnet aperture impulse magnetic field and the pulse spacing of the highest generation field intensity 20T, pulse width 10ms be 15s, chamber temperature is below 10 ℃.
Take fresh milk as processing object, adopt the impulse magnetic field device to process, take total plate count, Escherichia coli, mould yeast as microbiological indicator, take lactoperoxidase, lipase, catalase as the enzyme index, investigate the blunt enzyme effect of impulse magnetic field sterilization.
(1) pulse magnet is immersed in the liquid nitrogen; It is 10 that magnetic field intensity 16T and umber of pulse are set;
(2) be that 5 ℃ milk is put into magnetic field with temperature;
(3) after pulsed magnetic field quits work, sample is taken out, sterilization is complete;
After 5 ℃ milk being adopted the impulse magnetic field processing of 10 pulses, magnetic field intensity 16T, recording wherein, total plate count, Escherichia coli, mould yeast survival rate are respectively 8%, 1.3%, 11.7%, recording wherein, lactoperoxidase, lipase, catalase inactivation rate are respectively 41.7%, 44.4%, 74.2%, and before and after impulse magnetic field was processed, any variation did not occur in the content of protein, fat, lactose and organoleptic quality in the fresh milk.
After adopting same impulse magnetic fields to process to 25 ℃ of milk, total plate count, Escherichia coli, mould yeast survival rate are respectively 11.2%, 2.5%, 14.3% in the milk, and lactoperoxidase, lipase, catalase inactivation rate are respectively 38.9%, 41.3%, 68.9%.As shown in Figure 1 and Figure 2, after the impulse magnetic field under 5 ℃ is processed, Microbial survival rate is obviously than 25 ℃ low about 1～3 percentage point, and it is approximately high 3～5 percentage points to the inactivation rate of the enzyme that detects, illustrate that sterilization under 5 ℃ and blunt enzyme effect are than good under the normal temperature, this is because low temperature can inhibitory enzyme and the activity of microorganism, and low temperature and impulse magnetic field may have certain synergistic effect in conjunction with sterilization and blunt enzyme effect.
Take fresh milk as processing object, adopt the impulse magnetic field device to process, take total plate count, Escherichia coli, mould yeast as microbiological indicator, take lactoperoxidase, lipase, catalase as the enzyme index, investigate the blunt enzyme effect of impulse magnetic field sterilization.
(1) pulse magnet is immersed in the liquid nitrogen; It is 10 that magnetic field intensity 20T and umber of pulse are set;
(2) be that 10 ℃ milk is put into magnetic field with temperature;
(3) after pulsed magnetic field quits work, sample is taken out, sterilization is complete;
Adopt 10 umber of pulses, 20T impulse magnetic fields to process 10 ℃ of fresh milks, recording wherein, total plate count, Escherichia coli, mould yeast survival rate are respectively 4.5%, 0.5%, 7.1%, recording wherein, lactoperoxidase, lipase, catalase inactivation rate are respectively 47.5%, 53.6%, 90.3%, and after impulse magnetic field is processed, the content of protein, fat, lactose and organoleptic quality are compared with processing before in the fresh milk, and any variation does not occur.
After adopting impulse magnetic fields to process to 25 ℃ of milk, total plate count, Escherichia coli, mould yeast survival rate are respectively 5.2%, 0.8%, 7.9% in the milk, and lactoperoxidase, lipase, catalase inactivation rate are respectively 45.2%, 49.7%, 85.2%.As shown in Figure 3, Figure 4, after the impulse magnetic field under 10 ℃ is processed, Microbial survival rate is obviously than 25 ℃ low about 0.3～0.7 percentage point, and it is approximately high 1～5 percentage point to the inactivation rate of the enzyme that detects, and with respect under 5 ℃ of conditions, its sterilization and blunt enzyme integral body descend to some extent, illustrate under the lower temperature, and the blunt enzyme effect of the sterilization of pulsed magnetic field is relatively better.
Take fresh milk as processing object, adopt the impulse magnetic field device to process, take color and luster, structural state, smell as the sensible quality index, take protein, fat and lactose content as the nutritional labeling index, take titratable acidity, turbidity as the physicochemical property index, investigate impulse magnetic field to the impact of milk sensible quality.
(1) pulse magnet is immersed in the liquid nitrogen; It is 10 that magnetic field intensity 18.69T and umber of pulse are set;
(2) be that 5 ℃ milk is put into magnetic field with temperature;
(3) after pulsed magnetic field quits work, sample is taken out, sterilization is complete;
Adopt the impulse magnetic field of 10 pulses, magnetic field intensity 18.69T to process to 5 ℃ milk, record wherein color and luster, structural state without any variation, smell test and appraisal value has reduced by 6%, recording wherein, protein, fat, lactose loss late are respectively 0.62%, 0.28%, 0.21%, record titratable acidity, the turbidity rate of change is 0.3%, 2.54%.
Adopt same pulsed magnetic field to process 10 ℃ of fresh milks, record wherein color and luster, structural state without any impact, smell test and appraisal value reduces by 11.1%, recording wherein, protein, fat, lactose loss late are respectively 0.71%, 0.33%, 0.29%, record titratable acidity, the turbidity rate of change is 0.34%, 3.18%.
After adopting same impulse magnetic fields to process to 25 ℃ of milk, recording wherein, any variation does not occur in color and luster, structural state, smell test and appraisal value reduces by 15.3%, recording wherein, protein, fat, lactose loss late are respectively 3.36%, 2.47%, 2.2%, record titratable acidity, the turbidity rate of change is 2.7%, 6%.
Shown in Fig. 5-7, under the low temperature 5 ℃ and 10 ℃ after the pulse high-intensity magnetic field is processed, the change of physical and chemical index and nutritive index is all than little under the normal temperature, the result difference of 5 ℃ and 10 ℃ is also not obvious.And this is because process under the cryogenic conditions; better the nutritional labeling in the protection cow's milk is not destroyed; and reduced under the normal temperature the contingent physical and chemical index of milk and change the smell that causes and change; with variation of turbidity acidity etc.; as long as processing below 10 ℃, its indices can remain in the good scope.
Claims (1)
1. the sterilization method of a milk is characterized in that, milk is applied the pulsed magnetic field of 15～20T under 5～10 ℃, specifically may further comprise the steps:
(1) pulse magnet is immersed in the liquid nitrogen; Magnetic field intensity and umber of pulse are set;
(2) be that 5～10 ℃ milk is put into magnetic field with temperature;
(3) after pulsed magnetic field quit work, sterilization was complete;
Described magnetic field intensity is 15～20T;
The umber of pulse of described pulsed magnetic field is 3,6,9 or 12;
The pulse width of described pulsed magnetic field is 10ms, and the pulse spacing is 15s.
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| CN107495029A (en) * | 2017-10-12 | 2017-12-22 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive beverage |
| CN109349595A (en) * | 2018-11-29 | 2019-02-19 | 合肥华恒生物工程有限公司 | Low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4524079A (en) * | 1983-11-10 | 1985-06-18 | Maxwell Laboratories, Inc. | Deactivation of microorganisms by an oscillating magnetic field |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4524079A (en) * | 1983-11-10 | 1985-06-18 | Maxwell Laboratories, Inc. | Deactivation of microorganisms by an oscillating magnetic field |
Non-Patent Citations (3)
| Title |
|---|
| 杨巧绒等.强脉冲磁场的杀菌效果及对食品品质的影响.《微波学报》.2004,第20卷(第3期),第82-85页. * |
| 骆新峥等.牛初乳脉冲磁场杀菌试验.《中国乳品工业》.2004,第32卷(第8期),第22-23页. * |
| 高梦祥等.强脉冲磁场对牛奶的杀菌效果及其营养成分的影响研究.《农业工程学报》.2005,第21卷(第3期),第181-184页. * |
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Effective date of registration: 20180725 Address after: 161000 Qingxiang street, Kedong Town, Kedong County, Qigihar City, Heilongjiang, China Patentee after: Heilongjiang Feihe Dairy Co., Ltd. Address before: 510640 No. five, 381 mountain road, Guangzhou, Guangdong, Tianhe District Patentee before: South China University of Technology |
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