CN102132729A - Superhigh temperature sterilized milk and preparation method thereof - Google Patents
Superhigh temperature sterilized milk and preparation method thereof Download PDFInfo
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- CN102132729A CN102132729A CN 201010617187 CN201010617187A CN102132729A CN 102132729 A CN102132729 A CN 102132729A CN 201010617187 CN201010617187 CN 201010617187 CN 201010617187 A CN201010617187 A CN 201010617187A CN 102132729 A CN102132729 A CN 102132729A
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Abstract
The invention relates to the processing field of a milk product, and in particular relates to superhigh temperature sterilized milk and a preparation method thereof. The superhigh temperature sterilization process of the preparation method of the superhigh temperature sterilized milk comprises the step of homogenizing by ultrasonic wave from 23 kHz to 37 kHz. After the ultrasonic homogenizing technology is used, the chymosin, the pepsase, the fungousenzyme and the like in the milk have the sensibility with different degrees, so that the passivating effect with different degrees can be produced, and the grain size of the fat globule can be obviously reduced, therefore, the floating speed rate of the fat in the milk can be slowed, the floating degree of the fat in the tetra brick combibloc pure milk can be slowed, and the special flavor and the mouthfeel of the product can be improved.
Description
Technical field
The present invention relates to dairy product processing field, particularly, the present invention relates to a kind of UHTS milk and preparation method thereof.
Background technology
Contain abundant good protein, heat energy in the cow's milk, nutrient is complete, and reasonable mixture ratio is to approach " perfect food most.In recent years, China's dairy industry has experienced the gold period of explosive growth, dairy industry develops with average annual growth rate above 15%, the growth of liquid milk is all the more so, China introduces external ultra high temperature short time sterilization technology (UHT) from the eighties in 20th century, the history in existing so far twenties years of development, and the UHT breast long with its holding time, be easy to carry and the characteristics development such as drink rapidly, therefore, the UHT breast occupies very great share on present dairy market.But some quality problems appear in its regular meeting in whole storage process: change or the like as fat floating, protein precipitation, mouthfeel.
In traditional UHT sterile milk process, in order to delay the fat floating phenomenon of later stage product, homogeneous technology can be added, in the UHT production process to reduce the butter oil particle diameter, Ruzhong fat floating phenomenon is alleviated, and the homogenizing method that generally uses at present is high-pressure homogeneous technology.Existing high-pressure homogeneous technology can directly be reduced to the butter oil spherolite to a certain degree, and the degree that Ruzhong fat particle diameter can be reduced by ultrasonic wave homogeneous technology strengthens, and Ruzhong fat floating speed is obviously slowed down.Therefore for the shelf-life that prolongs dairy products and the stability in the storage process, the present invention attempts to use in the ultra high temperature sterilization process ultrasonic wave homogeneous to replace the high-pressure homogeneous UHTS milk for preparing, but need control its frequency of ultrasonic during the ultrasonic wave homogeneous, if the too low homogeneous that then can cause of frequency is insufficient, lipochondrion is excessive, influences the stability in its shelf life; If the homogeneous frequency is too high, then can impact its taste flavor, therefore, when utilizing the ultrasonic wave homogeneous, need address this problem, in the hope of under the situation of identical shelf life, obtain the product sense organ and local flavor can both improve significantly by ultrasonic homogeneous.
Summary of the invention
The object of the present invention is to provide a kind of UHTS milk.
A further object of the present invention has been to provide a kind of preparation method of UHTS milk.
According to UHTS milk of the present invention, the preparation method's of described UHTS milk UHTS process is included in the step of carrying out the ultrasonic wave homogeneous under 23～37KHz.
The present invention also provides a kind of preparation method of UHTS milk, and the UHTS process of described method is included in the step of carrying out the ultrasonic wave homogeneous under 23～37KHz.According to the method for preparing UHTS milk of the present invention, concrete may further comprise the steps:
1, former milk check: meet former milk quality standard.
2, milk collection: the milk collection temperature is no more than 8 ℃.
3, the cooling: through cold drawing cow's milk is cooled to≤4 ℃.
4, standardization: adopt to concentrate cow's milk is carried out standardization with separating technology.
5, pasteurize: 85 ℃/15S.
6, cooling: the cow's milk after the pasteurize is cooled to 1 ℃～8 ℃ storages.Enter subsequent processing after the assay was approved.
7, UHTS:
1) preheating;
2) degassing;
3) ultrasonic wave homogeneous: 23～37KHz;
4) UHTS: 137～142 ℃/4S.
8, sterile filling :≤25 ℃.
After using ultrasonic wave homogeneous technology of the present invention, because the renin in Ruzhong, pepsin and and fungous enzyme etc. ultrasonic wave is all had in various degree sensitiveness, so can produce passivation effect in various degree, thereby produce the fat globule particle diameter and have the phenomenon that obviously reduces, thereby delay the speed of Ruzhong fat floating, the fat floating degree of the aseptic bag Kang Meibao plain chocolate that makes is slowed down to some extent, thereby improves the local flavor and the mouthfeel of product.
The present invention adopts the ultrasonic wave homogeneous technology, and ultrasonic frequency is adjusted between 23～37KHz, the UHTS milk for preparing by this method has good stable in shelf life, its fat floating quality is littler, has better taste flavor simultaneously.
Description of drawings
Fig. 1 is fat floating degree contrast in different embodiments of the invention.
The specific embodiment
1, a kind of method of utilizing ultrasonic homogeneous to prepare UHTS milk
1, former milk check: meet former milk quality standard.
2, milk collection: the milk collection temperature is no more than 8 ℃.
3, the cooling: through cold drawing cow's milk is cooled to≤4 ℃.
4, standardization: adopt to concentrate cow's milk is carried out standardization with separating technology.
5, pasteurize: 85 ℃/15S.
6, cooling: the cow's milk after the pasteurize is cooled to 1 ℃～8 ℃ storages, enters subsequent processing after the assay was approved.
7, UHTS:
1) preheating;
2) degassing;
3) ultrasonic wave homogeneous: 23～37KHz;
4) UHTS: 137～142 ℃/4S.
8, sterile filling :≤25 ℃.
2, a kind ofly utilize the high-pressure homogeneous method for preparing UHTS milk
1, former milk check: meet former milk quality standard.
2, milk collection: the milk collection temperature is no more than 8 ℃.
3, the cooling: through cold drawing cow's milk is cooled to≤4 ℃.
4, standardization: adopt to concentrate cow's milk is carried out standardization with separating technology.
5, pasteurize: 85 ℃/15S.
6, cooling: the cow's milk after the pasteurize is cooled to 1 ℃～8 ℃ storages.Enter subsequent processing after the assay was approved.
7, UHTS:
1) preheating;
2) degassing;
3) high-pressure homogeneous 200～250bar;
4) UHTS: 137～142 ℃/4S.
8, sterile filling :≤25 ℃.
3, the ultrasonic wave homogeneous of different frequency and high-pressure homogeneous influence to the product taste flavor
The present inventor has investigated the influence to taste flavor of the ultrasonic wave homogeneous that uses different frequency and high-pressure homogeneous resulting product, result such as table 1.
Ultrasonic frequency homogeneous that table 1 is different and high-pressure homogeneous influence to taste flavor
| Numbering | Homogeneous manner and condition | Local flavor | Mouthfeel | |
| 1 | Ultrasonic wave 20KHz | 3 | 3 | 6 |
| 2 | |
8 | 8 | 16 |
| 3 | Ultrasonic wave 27KHz | 9 | 8 | 17 |
| 4 | |
6 | 7 | 13 |
Remarks: local flavor and mouth feel score standard:
0-2: very poor 2-4: poor 4-6: general 6-8: better 8-10: very good
Can be drawn by above data, when ultrasonic frequency during at 23～37KHz, the local flavor of product and mouthfeel all are better than the local flavor and the mouthfeel of product under the high pressure homogenizer technology, and are the best during with 27KHz; But when ultrasonic frequency reached 20KHz or 39KHz, the local flavor of product and mouthfeel but were lower than under the high-pressure homogeneous technology.
3, the product of the ultrasonic wave homogeneous of different frequency and high-pressure homogeneous preparation fat floating situation in shelf life
The present inventor investigated different frequency the ultrasonic frequency homogeneous and high-pressure homogeneous in shelf life the fat floating situation, the result is as shown in table 2.
The ultrasonic frequency homogeneous that table 2 is different and high-pressure homogeneous in shelf life the fat floating situation
In the time of can drawing when ultrasonic frequency is 23-37KHz cow's milk by table 2 during the row homogeneous, its product all is better than the fat floating situation of product under the high-pressure homogeneous condition in the fat floating situation of different goods vacation, and when be used for all in ultrasonic frequency when exceeding this scope, the fat floating degree of its product in shelf life all is inferior to the product fat floating degree under the high-pressure homogeneous process conditions.
Claims (2)
1. a UHTS milk is characterized in that, the preparation method's of described UHTS milk UHTS process is included in the step of carrying out the ultrasonic wave homogeneous under 23～37KHz.
2. the preparation method of a UHTS milk is characterized in that the UHTS process of described method is included in the step of carrying out the ultrasonic wave homogeneous under 23～37KHz.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010617187 CN102132729B (en) | 2010-12-22 | 2010-12-22 | Superhigh temperature sterilized milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010617187 CN102132729B (en) | 2010-12-22 | 2010-12-22 | Superhigh temperature sterilized milk and preparation method thereof |
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| CN102132729A true CN102132729A (en) | 2011-07-27 |
| CN102132729B CN102132729B (en) | 2012-12-12 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110876411A (en) * | 2018-09-06 | 2020-03-13 | 内蒙古伊利实业集团股份有限公司 | Application method of ultrasonic homogenization process in liquid milk product |
| CN111227039A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Extraction method of fat globule membrane, yoghourt rich in fat globule membrane and preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830273A (en) * | 2006-04-19 | 2006-09-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method of producing liquid milk product |
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- 2010-12-22 CN CN 201010617187 patent/CN102132729B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830273A (en) * | 2006-04-19 | 2006-09-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method of producing liquid milk product |
Non-Patent Citations (2)
| Title |
|---|
| 《粮油加工与食品机械》 20021231 朱海清 超声波对牛奶的均质效果研究 42-43 1-2 , 第5期 * |
| 《食品加工与保藏技术》 20020228 袁惠新等 消毒市售乳的加工 化学工业出版社出版发行 第268，271页 1-2 , * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110876411A (en) * | 2018-09-06 | 2020-03-13 | 内蒙古伊利实业集团股份有限公司 | Application method of ultrasonic homogenization process in liquid milk product |
| CN111227039A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Extraction method of fat globule membrane, yoghourt rich in fat globule membrane and preparation method |
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| CN102132729B (en) | 2012-12-12 |
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