CN102123602B - Concentrated milk and method for producing same - Google Patents
Concentrated milk and method for producing same Download PDFInfo
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- CN102123602B CN102123602B CN2009801319011A CN200980131901A CN102123602B CN 102123602 B CN102123602 B CN 102123602B CN 2009801319011 A CN2009801319011 A CN 2009801319011A CN 200980131901 A CN200980131901 A CN 200980131901A CN 102123602 B CN102123602 B CN 102123602B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/14—Concentration, evaporation or drying combined with other treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
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Abstract
Provided is a concentrated milk which contains protein, calcium and so on at higher concentrations than the existing cow's milk, has a high nutritional value and yet shows a refreshing texture. A concentrated milk having a favorable texture can be obtained by deoxidizing a concentrated milk, which has a high non-fat milk solid concentration, before pasteurization to thereby reduce the viscosity thereof.
Description
Technical field
The present invention relates to a kind of solid concentration high but concentrated milk that viscosity is low and this concentrated milk's preparation method.
Background technology
The consumer has three of " nature ", " good to eat ", " nutrition/functions " to the requirement of milk (class).At this, the characteristics that existing milk is had arrange as follows.
" ordinary milk " not only gives people's nature, natural and so on sound impression, and its taste is also well received, but then, and the nutrition such as wishing further to contain calcium of also having complaints.
" lowfat milk " calorie less and have salubrious sense, has good evaluation, but then, also have its taste light, wish to contain more polyauxotrophic suggestion.
" special dense (concentrating) milk " is evaluated as mellow, delicious, but then, also has fat content high, the suggestion that can get fat.
" milk beverage " has good evaluation at calcium etc. aspect nutritious, and but then, it is also arranged is made, unpalatable suggestion.
Therefore, can not meet simultaneously the large key element of consumer desired three, i.e. the milk of " nature ", " good to eat ", " nutrition/function " in the past.And then the variation for the desired milk of consumer is worth, need to provide new value.
For example, as the method that improves the milk local flavor, propose to have before or after heat sterilization, to use deoxidation treatment, reduce the method for the stink that milk causes due to heating.(patent documentation 1, patent documentation 2).
On the other hand, " mediation milk " has been born according to " about the amendment of the regulations of milk and milk products composition specification etc. ".The so-called milk that is in harmonious proportion refers to by technology such as film processing,, from raw milk (100% raw milk), removing the milk of specific composition (moisture etc.), be only that " fat-free milk (defatted milk) " reaches the milk outside " lowfat milk (partially skimmed milk) ".This mediation milk has met three large key elements of the desired milk of consumer, and also can tackle the variation that the desired milk of consumer is worth.
Preparation method for this mediation milk, disclosed dairy milk starting material has been carried out to the film concentration, the processing milk (concentrated milk) of the nutritional labelings such as raising protein, calcium and preparation method thereof (patent documentation 3, patent documentation 4), but these concentrated milks are also unsatisfactory at aspects such as mouthfeels due to the raising of solid concentration.
The prior art document
Patent documentation
Patent documentation 1: JP 2001-078665 communique
Patent documentation 2: JP 2003-144045 communique
Patent documentation 3: JP 2002-051699 communique
Patent documentation 4: JP 2002-253116 communique
Summary of the invention
The technical problem that invention will solve
Therefore, the existing milk of concentration ratio that the technical problem to be solved in the present invention is to provide a kind of protein, calcium etc. is high, be of high nutritive value, but the good concentrated milk of mouthfeel.
The technical method of technical solution problem
In order to address the above problem, the inventor, through further investigation repeatedly, is conceived in the high high problem of concentrated milk's medium viscosity of non-fat solid concentration, has found can improve mouthfeel by the viscosity that reduces the concentrated milk, and after further study, result has completed the present invention.
That is, the present invention relates to a kind of concentrated milk, it contains the non-fat solid of 10～14 % by weight, and is 0.5s in shear rate
-1The time shear viscosity be 20～100mPas.
Further, concentrated milk of the present invention, is characterized in that, butterfat component is below 3 % by weight.
And, the present invention relates to a kind of concentrated milk's preparation method, described method is included in the step of dairy milk starting material being carried out dairy milk starting material being carried out before or after concentration deoxidation treatment, then carries out sterilization treatment.
Further, preparation method of the present invention, is characterized in that, also comprises the step that homogeneous is processed.
And preparation method of the present invention, is characterized in that, comprise concentrated milk's butterfat component is adjusted to the step below 3 % by weight.
Further, preparation method of the present invention, is characterized in that, concentration is the film concentration.
The effect of invention
According to the present invention, can provide a kind of concentrated milk, the content of its non-fat solid be preferably 10～14 % by weight, more preferably 10～13.5 % by weight, more preferably 10～13 % by weight, be particularly preferably 10～12 % by weight, by making it, be 0.5s in shear rate in addition
-1The time shear viscosity be 20～100mPas, thereby make it have good mouthfeel.
Further, according to another aspect of the present invention, below containing butterfat component 3 % by weight, be preferably and be less than 3 % by weight, more preferably below 2.5 % by weight, more preferably contain in the low fat or fat free concentrated milk below 1.5 % by weight, by making it, be 0.5s in shear rate
-1The time shear viscosity be 20～100mPas, thereby the concentrated milk that a kind of nutrient composition content is high can be provided.Simultaneously, this concentrated milk, due to low fat (low-calorie) content, therefore is of value to beauty treatment and healthy, and has good taste and mellow sense.Described concentrated milk will based on the mellow sense of high concentration non-fat solid, based on high concentration and low viscous salubrious sense and based on the low concentration fat constituent freshness combine, have brand-new local flavor and edible sense.
And, according to another aspect of the present invention, by the preparation method who comprises three steps can provide a kind of preferably contain 10～14 % by weight, more preferably 10～13.5 % by weight, more preferably 10～13 % by weight, most preferably be the non-fat solid of 10～12 % by weight, in shear rate, be 0.5s
-1The time shear viscosity be the lower concentrated milk of ratio of viscosities of 20～100mPas.Wherein, above-mentioned three steps are: the step of the non-fat solid of dairy milk starting material being carried out to concentration; Dairy milk starting material after concentration is carried out to the step of deoxidation treatment; Then carry out the step of sterilization processing.
And, according to another aspect of the present invention, from the balance consideration between the few viewpoint of the nutritional labeling of protein and lactose etc., vitamin and mineral matter loss and the viewpoint that can improve concentrated milk's local flavor, when dairy milk starting material is carried out to the film concentration, use for example MF film processing, the processing of UF film, the processing of RO film, NF film to process, the preferred UF of use film is processed, the RO film is processed, the NF film is processed, and more preferably uses the processing of RO film, NF film to process, and further preferably uses the processing of NF film.By the above-mentioned film concentration of suitable selection, carry out the concentrated of non-heating, a kind of nutritional labeling and local flavor, local flavor excellence of not damaging milk itself can be provided, have the concentrated milk of good taste.
The specific embodiment
In this specification, so-called " dairy milk starting material " refers to the liquid of milk compositions such as containing raw milk, former milk, whole milk, defatted milk, whey.
In this specification, so-called " concentrated milk " refers to described dairy milk starting material by resulting liquid of concentration such as membrane separation process, vacuum vapor deposition methods, further, in " concentrated milk ", be also included within the situation that step before described concentration or step are afterwards added the resulting liquid such as sterilization treatment, homogeneous processing, centrifuging treatment, the processing of adjustment fatty consistency.That is, in " concentrated milk ", also comprise such as by being carried out by the concentrated milk that the whole milk obtains centrifuging treatment, adjusting the mediation milk of butterfat concn, adjust mediation milk of butterfat concn etc. by the concentrated milk to being obtained by defatted milk, adding the milk wet goods.
In the present invention, for example, in order to prepare mediation milk, the raw milk is carried out after centrifuging treatment obtains defatted milk and cream, this defatted milk being carried out to the processing of NF film, prepare the concentrated milk that non-fat solid is about 12 % by weight.And, in this concentrated milk, mix a part of cream that (interpolation) obtains by centrifuging treatment, butterfat component is adjusted to approximately 1.5 % by weight, will contains the non-fat solid of 12 % by weight of having an appointment, approximately this concentrated milk of the butterfat component of 1.5 % by weight carries out carrying out sterilization treatment after deoxidation treatment again.Now, homogeneous is processed not necessarily, but before also it can being arranged on to sterilization treatment or after sterilization treatment.
In sum, to with the raw milk, comparing the concentrated milk that non-fat solid is heightened, as required butterfat component turned down, carry out carrying out again sterilization treatment after deoxidation treatment, have based on the high mellow sense of non-fat solid concentration, based on the low salubrious sense of the high viscosity of concentration, based on the mediation milk of the freshness of low-fat component although can provide a kind of.
That is, find in the present invention: in non-fat solid is brought up to the concentrated milk of normal concentration, compare with regard to the situation of carrying out sterilization treatment with not carrying out deoxidation treatment, after deoxidation treatment, carry out the effect that sterilization treatment has reduced viscosity.Utilize this effect can provide a kind of non-fat solid concentration and overall density high, but have the concentrated milk of salubrious sense.And, in the present invention, by further reduction butterfat component, can provide a kind of freshness that has, although and low fat or the fat-free mediation milk that also has mellow sense.
In the prior art, also have dairy products are carried out carrying out sterilizing situation after deoxidation treatment, but study carefully its purpose and effect is all in order to improve local flavor (taste, fragrance etc.).On the other hand, the present invention is sterilizing by dairy products being carried out after deoxidation treatment, thereby improves physical property and edible sense (mobility, smooth feeling, mouthfeel etc.), has unlike the prior art new effect and effect.
Concentrated milk of the present invention has than the more non-fat solid of common milk, for example has 10～17 % by weight, is preferably 10～15 % by weight, more preferably 10～14 % by weight, the non-fat solid of 11～12 % by weight more preferably.
In existing mediation milk (concentrated milk), processing milk etc., non-fat solid concentration is more high more embodies mellow sense, but salubrious sense meeting disappearance, if therefore had salubrious sense, has not just had mellow sense.In the present invention, non-fat solid content is higher, and it makes the effect of reduced viscosity just larger by deoxidation treatment, although non-fat solid concentration and overall density are high, viscosity is low, although therefore have mellow sense, also can give salubrious sense.Therefore, for aspect local flavor, giving stronger mellow sense and salubrious sense, can set non-fat solid higher.On the other hand, from by the film concentration, easily setting the viewpoints such as concentration rate, preferably non-fat solid is set as to 10～14 % by weight etc.
And concentrated milk's of the present invention butterfat component is not particularly limited, but, in being classified as low fat or fat free concentrated milk, easily given play to effect of the present invention.
In existing mediation milk (concentrated milk), processing milk etc., butterfat component is more high more embodies mellow sense, but freshness can disappear, if therefore embody mellow sense, just there is no freshness.Further, in the non-fat milk, owing to not containing as causing the butterfat component of one of mellow sense reason of milk, therefore occur taste slightly light, not too as the problem of milk.In the present invention, although that the high mediation milk of non-fat solid concentration embodies mellow sense viscosity is low, therefore for aspect local flavor, having simultaneously mellow sense and freshness, can set low butterfat component.In the present invention, by for example being made as the higher limit of butterfat component 3.0 % by weight, be preferably 2.5 % by weight, more preferably 2.0 % by weight, 1.5 % by weight more preferably, can improve mellow sense and freshness from butter oil.On the other hand, by for example being made as the lower limit of butterfat component 0.0 % by weight, be preferably 0.1 % by weight, more preferably 0.2 % by weight, 0.3 % by weight more preferably, most preferably be 0.5 % by weight, can be in the evaluation of considering " taste is slightly light " that have of the existing non-fat milk of reply, " not too as milk ", improve freshness, a kind of concentrated milk with new local flavor, edible sense can be provided.
Concentrated milk's of the present invention preparation method, be not particularly limited concentration, comprises membrane separation process, vacuum vapor deposition method etc., owing under heating condition, the sex change of the nutritional labelings such as protein can not occurring hardly, so the preferred film partition method.
Concentrated milk's of the present invention preparation method, be not particularly limited membrane separation process, but consider from the few angle of the loss of the nutritional labelings such as protein, is preferably milipore filter (UF) method, reverse osmosis membrane (RO) method, NF membrane (NF) method; From the angle that the loss of the nutritional labelings such as protein, lactose, vitamin and mineral matter is few, consider, more preferably reverse osmosis membrane (RO) method, NF membrane (NF) method.And from the loss of protein and lactose etc., vitamin and mineral matter nutritional composition less and remove part urea, lactic acid, mineral matter (sodium, potassium, chlorine etc.) etc., the angle of improving concentrated milk's local flavor considers, NF membrane (NF) method more preferably.Now, for example can, by NF membrane (NF) method and reverse osmosis membrane (RO) method use, can, by its series connection setting mutually, also can be arranged in parallel.And, can also be according to the composition of wanting the mediation prepared milk, the membrane area that free setting is mutual and ratio thereof.
In the present invention; deoxidation treatment is not particularly limited; typically for example have, the inactive gas such as nitrogen, argon gas are blasted to (bubbling) in the concentrated milk and that the concentrated milk is carried out after micronize, filming etc. putting into the tank (tank) of low-pressure state or vacuum state is medium.At this moment, consider from aspects such as physical device simplification and simple and convenient management, preferably use inactive gas.At this moment; such as can be used together, inactive gas is blasted to (bubbling) to the method in the method in the concentrated milk and the tank that the concentrated milk is carried out after micronize, filming etc. putting into low-pressure state or vacuum state etc.; can, by its series connection setting mutually, also can be arranged in parallel.In this deoxidation treatment for example concentrated milk's dissolved oxygen concentration be preferably 5ppm following, more preferably 3ppm following, more preferably below 2ppm.
Before deoxidation treatment can be arranged on arbitrarily concentration or after concentration.From the viewpoint of operating efficiency, consider, after preferably deoxidation treatment being arranged to concentration.
In the present invention, sterilization treatment is not particularly limited, comprises sterilization (HTST method) between the long-time sterilization of low temperature (LTLT method), high temperature, short time, ultrahigh-temperature sterilization (UHT method), resistance heated sterilization (Joule heating sterilization), the high electrolysis sterilization method of high electric current etc.From the viewpoints such as mediation milk that can obtain the retention excellence, the viewpoints such as the effect raising consideration that makes viscosity by deoxidation treatment, be preferably ultrahigh-temperature sterilization.This ultrahigh-temperature sterilization for example can be in heating more than 110 ℃ more than 1 second, typically the temperature of 120～150 ℃ or at the temperature of 130～140 ℃, and take the retention time heated as 1～5 second or 1～3 second.
And, in the present invention, homogeneous is processed and is not particularly limited, comprise homogenizer, homogenizer, high speed dispersor etc., from viewpoints such as micronized efficiency height, consider, be preferably homogenizer (homogenizer).
At this moment, homogeneous is processed not necessarily, but, by before being arranged on sterilization treatment and/or after sterilization treatment, can seek the oxidation of butter oil, lactoprotein or reduction concentrated milk's viscosity etc.From the local flavor viewpoint, consider, before preferably the homogeneous processing being arranged to sterilization treatment, this is owing under the deoxidation state, can and making it stable by the butter oil micronize, therefore can effectively suppressing the oxidation of butter oil and lactoprotein.On the other hand, consider from the viewpoint of physical property, after preferably homogeneous being processed and being arranged at sterilization treatment, this is, due to heated milk fat and lactoprotein, sex change to occur a little, even viscosity rise also can reduce again.Therefore also preferably before sterilization treatment, carry out the homogeneous processing, and after sterilization treatment, further carry out the homogeneous processing.
In the present invention, viscosity is for example used dynamic viscoelastic measurement mechanism (Physica MCR301, Anton Paar produces), and being illustrated in shear rate is 0.5s
-1The time shear viscosity, by following explanation, meaned when stage of (after being contained in oral cavity) has identical shear rate at drink milk and before drinking into, representational dynamic viscoelastic.For example, record in New Food Industry 2001 Vol.43 No.4 P.24～30, in the stage of drinking water and drinking into, utilize the maximum speed of ultrasonic measuring water to be about 0.7m/s.At this moment people's the pharyngeal diameter of take is example as 14mm, and the shear rate that can estimate the stage of drinking water and drinking into is about 50s
-1.Milk has some different from the viscosity of water even consider, also can estimate drink milk and the shear rate in stage of drinking into is 10s
-1.In a word, shear rate 0.5s
-1With the shear rate in drink milk stage of drinking into, compare obviously littlely, can think that it is rational as the shear rate after milk just being contained in oral cavity.
Concentrated milk's of the present invention viscosity is 0.5s in shear rate
-1The time shear viscosity be preferably 20～100mPas, more preferably 20～55mPas, 20～45mPas more preferably.
At this moment, comparing with the existing preparation method who just carries out sterilization treatment without deoxidation treatment, by concentrated milk's of the present invention preparation method, is 0.5s by shear rate
-1The time shear viscosity be reduced to 5mPas more than, be preferably be reduced to 10mPas above, more preferably be reduced to 20mPas more than, more than more preferably being reduced to 50mPas, its result, its shear rate of concentrated milk of the present invention is at 0.5s
-1The time shear viscosity be 20～100mPas.
Below, by embodiment, the present invention further is elaborated, but the present invention is not limited to these embodiment, in the scope that does not break away from the technology of the present invention thought, can carry out various distortion.
Embodiment 1
Test example 1
By NF membrane (NF) method by defatted milk concentration to 1.2 times (non-fat solid: approximately 10 % by weight), 1.3 times (non-fat solid: approximately 11 % by weight) and 1.4 times (non-fat solid: approximately 12 % by weight), add respectively cream to 1.5 % by weight and 3.0 % by weight, prepare the sample of normal concentration (composition).And for when cream 3.0 % by weight, concentration rate is that two levels of 1.3 times and 1.4 times prepare sample.After this sample is carried out to the homogeneous processing respectively, further be divided into respectively two equal portions, be respectively by nitrogen replacement and carry out the group of deoxidation treatment and do not carry out the group of deoxidation treatment.The dissolved oxygen concentration that carries out the group (sample) of deoxidation treatment by nitrogen replacement is 3ppm.Then this sample is processed to (autoclave, 120 ℃, 1 minute), preparation concentrated milk's (mediation milk) through heat sterilization.
Concentrated milk after sterilizing (heating) processed is preserving below 10 ℃, and using Measurement of Dynamic Viscoelasticity device (Physica MCR301, Anton Paar produces) respectively this concentrated milk and ordinary milk to be measured to its shear rate under 10 ℃ is 0.5s
-1The time dynamic viscoelastic.
Then to the same concentration concentrated milk of (the same composition), to in the situation that the shear viscosity when carrying out the homogeneous processing before sterilization treatment and whether carrying out deoxidation treatment compare, result is as shown in table 1, can determine the shear viscosity reduction through the concentrated milk of deoxidation treatment.And, although it is higher than ordinary milk not carry out concentrated milk's the shear viscosity of deoxidation treatment, with ordinary milk, compared step-down through the concentrated milk's of deoxidation treatment shear viscosity.
Do not pass through the concentrated milk of deoxidation treatment, its mouthfeel is not fine, in contrast, when the concentrated milk of deoxidation treatment has mellow sense, also has salubrious sense and good mouthfeel.And, the low concentrated milk (embodiment 1A, 1B and 1C) of butter oil content through deoxidation treatment, the concentrated milk (embodiment 1D and 1E) higher with the butter oil content of process deoxidation treatment compares, and its freshness has increased, and has new local flavor and edible sense.
The impact that table 1 deoxidation treatment is brought to concentrated milk's viscosity
Embodiment 2
Test example 2
By NF membrane (NF) method, defatted milk is processed and is concentrated into 1.3 times (non-fat solids: be about 11 % by weight), 1.4 times (non-fat solid: be about 12 % by weight), add respectively cream to 1.5 % by weight and 3.0 % by weight, prepare the sample of normal concentration (composition).By nitrogen replacement, this sample is carried out to deoxidation treatment, and, after carrying out heat sterilization processing (autoclave, 120 ℃, 1 minute), carry out respectively homogeneous and process preparation concentrated milk's (mediation milk).The dissolved oxygen concentration undertaken by nitrogen replacement in the group (sample) of deoxidation treatment is 3ppm.
Concentrated milk after sterilizing (heating) processed is being preserved below 10 ℃, and with Measurement of Dynamic Viscoelasticity device (Physica MCR301, Anton Paar produces), respectively this concentrated milk being measured to shear rate under 10 ℃ is 0.5s
-1The time dynamic viscoelastic.Then, concentrated milk for same concentration (with forming), by the shear viscosity of not carrying out deoxidation treatment of table 1 comparative example with in the situation that the shear viscosity when carrying out again the homogeneous processing after sterilization treatment and having carried out deoxidation treatment compare, result is as shown in table 2, can confirm as by after sterilization treatment, carrying out the homogeneous processing, thereby make the shear viscosity reduction through the concentrated milk of deoxidation treatment.
Homogeneous after table 2 sterilization treatment is processed the impact that concentrated milk's viscosity is brought
Embodiment 3
Test example 3
By NF membrane (NF) method, by defatted milk concentration to 1.3 times, add respectively cream to 1.5 % by weight and 3.0 % by weight, prepare the sample of determining concentration (composition).Described sample is carried out to deoxidation treatment by nitrogen replacement.Then, in the situation that homogeneous carries out situation and the heat sterilization of heat sterilization processing (autoclave, 120 ℃, 1 minute) after processing process after (autoclave, 120 ℃, 1 minute) and carry out the homogeneous processing and prepared concentrated milk's (mediation milk).The dissolved oxygen concentration undertaken by nitrogen replacement in the group (sample) of deoxidation treatment is 3ppm.
Concentrated milk after sterilizing (heating) processed is being preserved below 10 ℃, is 0.5s to this concentrated milk respectively at measuring shear rate under 10 ℃ with Measurement of Dynamic Viscoelasticity device (Physica MCR301, Anton Paar produces)
-1The time dynamic viscoelastic.Then, concentrated milk to same concentration (with forming), the asynchronous shear viscosity of step order of sterilization treatment and homogeneous processing is compared, result is as shown in table 3, even can confirm as, in experimental example 1, used deoxidation treatment also to have the concentrated milk of more full-bodied concentration (composition), also can by after sterilization treatment, carrying out the homogeneous processing, shear viscosity be reduced.
Table 3 homogeneous is processed the impact that concentrated milk's viscosity is brought
Embodiment 4
Test example 4
By NF membrane (NF) method, by defatted milk concentration to 1.2 times (non-fat solid: be about 10 % by weight) and 1.4 times (non-fat solid: be about 12 % by weight), do not add cream and prepare the sample as the non-fat milk.This sample is divided into respectively to two equal portions, is respectively by nitrogen replacement and carries out the group of deoxidation treatment and do not carry out the group of deoxidation treatment.The dissolved oxygen concentration undertaken by nitrogen replacement in the group (sample) of deoxidation treatment is 3ppm.Then this sample is carried out to heat sterilization processing (autoclave, 120 ℃, 1 minute), preparation concentrated milk's (mediation milk).
Concentrated milk after sterilizing (heating) processed is being preserved below 10 ℃, is 0.5s to this concentrated milk and ordinary milk respectively at measuring shear rate under 10 ℃ with Measurement of Dynamic Viscoelasticity device (Physica MCR301, Anton Paar produces)
-1The time dynamic viscoelastic.
Then to the concentrated milk of same concentration (with form), will be in the situation that before sterilization treatment, to carry out the homogeneous processing and whether carry out the shear viscosity of deoxidation treatment and compare, result is as shown in table 4, and the shear viscosity that can confirm as through the concentrated milk of deoxidation treatment reduces.And, do not carry out the concentrated milk of deoxidation treatment, although compare with the concentrated milk of containing ordinary milk and butter oil, not carrying out deoxidation treatment shown in test example 1, its shear viscosity is high, but the concentrated milk through deoxidation treatment compares with ordinary milk, its shear viscosity step-down.
Do not carry out the concentrated milk of deoxidation treatment, its mouthfeel is not fine, in contrast, when the concentrated milk of deoxidation treatment has mellow sense, also has salubrious sense and good mouthfeel.
The impact that in table 4 non-fat milk, deoxidation treatment is brought concentrated milk's viscosity
Industrial applicibility
According to the present invention, even the high concentrated milk of non-fat solid concentration is 0.5s by making its shear rate
-1The time shear viscosity be 20～100mPas, can access the concentrated milk with good taste, therefore can provide a kind of meet the fully large key element of consumer desirable three, i.e. the milk class of " nature ", " good to eat ", " nutrition/function ".
Claims (7)
1. one kind is in harmonious proportion milk, and its preparation method by the mediation milk that comprises the steps makes:
By the defatted milk concentration, without the fat milk solids, be extremely the step of 10～14 % by weight;
Defatted milk is carried out the step of deoxidation treatment before or after the concentration step; And
The sterilization treatment step,
Described mediation milk contains the non-fat solid of 10～14 % by weight, is 0.5s in shear rate
-1The time shear viscosity be 20～100mPas; The butterfat component of described mediation milk is below 3 % by weight.
2. mediation milk as claimed in claim 1, is characterized in that, described preparation method, before or after sterilization treatment, also comprises the step that homogeneous is processed.
3. one kind is in harmonious proportion the preparation method of milk, and described method comprises the defatted milk concentration carried out the step of deoxidation treatment to without the fat milk solids, being the step of 10～14 % by weight to defatted milk before or after the concentration step, then carry out sterilization treatment; Described mediation milk is 0.5s in shear rate
-1The time shear viscosity be 20～100mPas.
4. preparation method as claimed in claim 3, is characterized in that, before or after sterilization treatment, also comprises the step that homogeneous is processed.
5. preparation method as claimed in claim 3, is characterized in that, also comprises butterfat component is adjusted to the step below 3 % by weight.
6. preparation method as claimed in claim 3, is characterized in that, described concentration is the film concentration.
7. preparation method as claimed in claim 6, is characterized in that, described film concentration is that the NF film is processed.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008218123 | 2008-08-27 | ||
| JP2008-218123 | 2008-08-27 | ||
| PCT/JP2009/003940 WO2010023844A1 (en) | 2008-08-27 | 2009-08-19 | Concentrated milk and method for producing the same |
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| CN102123602A CN102123602A (en) | 2011-07-13 |
| CN102123602B true CN102123602B (en) | 2013-11-27 |
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| JP (1) | JP6002363B2 (en) |
| CN (1) | CN102123602B (en) |
| HK (1) | HK1155911A1 (en) |
| WO (1) | WO2010023844A1 (en) |
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| JP6709729B2 (en) * | 2014-03-31 | 2020-06-17 | 森永乳業株式会社 | Cream manufacturing method |
| JP6494928B2 (en) * | 2014-06-06 | 2019-04-03 | 三栄源エフ・エフ・アイ株式会社 | Foods and drinks containing milk components |
| CN110897004A (en) * | 2019-12-13 | 2020-03-24 | 上海海洋大学 | Milk freezing concentration pasteurization method |
| CN112358538A (en) * | 2020-11-09 | 2021-02-12 | 甘肃黑驴王子生物科技有限公司 | Enrichment method of epidermal growth factor in fresh donkey milk |
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| CN1960638A (en) * | 2004-05-28 | 2007-05-09 | 明治乳业株式会社 | Method of producing milk drink |
| EP1929876A1 (en) * | 2005-08-29 | 2008-06-11 | Meiji Dairies Corporation | Milk material excelling in flavor and property and process for producing the same |
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| JP4079440B2 (en) * | 2004-11-19 | 2008-04-23 | 明治乳業株式会社 | Creams with excellent flavor and physical properties and methods for producing the same. |
-
2009
- 2009-08-19 CN CN2009801319011A patent/CN102123602B/en active Active
- 2009-08-19 WO PCT/JP2009/003940 patent/WO2010023844A1/en active Application Filing
- 2009-08-19 JP JP2010526521A patent/JP6002363B2/en active Active
-
2011
- 2011-09-23 HK HK11110036.2A patent/HK1155911A1/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1960638A (en) * | 2004-05-28 | 2007-05-09 | 明治乳业株式会社 | Method of producing milk drink |
| EP1929876A1 (en) * | 2005-08-29 | 2008-06-11 | Meiji Dairies Corporation | Milk material excelling in flavor and property and process for producing the same |
Non-Patent Citations (1)
| Title |
|---|
| 郑宝东等.牛乳的流变特性.《福建农业大学学报（自然科学版）》.1994,第23卷(第2期),第230-233页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102123602A (en) | 2011-07-13 |
| JP6002363B2 (en) | 2016-10-05 |
| HK1155911A1 (en) | 2012-06-01 |
| JPWO2010023844A1 (en) | 2012-01-26 |
| WO2010023844A1 (en) | 2010-03-04 |
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