CN102524403A - Liquid dairy product containing heat-sensitive substance and preparation method for liquid dairy product containing heat-sensitive substance - Google Patents
Liquid dairy product containing heat-sensitive substance and preparation method for liquid dairy product containing heat-sensitive substance Download PDFInfo
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- CN102524403A CN102524403A CN2012100348383A CN201210034838A CN102524403A CN 102524403 A CN102524403 A CN 102524403A CN 2012100348383 A CN2012100348383 A CN 2012100348383A CN 201210034838 A CN201210034838 A CN 201210034838A CN 102524403 A CN102524403 A CN 102524403A
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- sensitive materials
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Abstract
The invention relates to the field of dairy products and particularly provides a liquid dairy product containing a heat-sensitive substance and a preparation method for the liquid dairy product containing the heat-sensitive substance. The preparation method for the liquid dairy product containing the heat-sensitive substance comprises the following steps of: 1) removing impurities from raw milk by a milk clarification process, and standardizing; 2) pasteurizing the standardized raw milk at the temperature of between 70 and 90 DEG C for 5 to 15s, and cooling to 8 DEG C; 3) mixing materials, namely mixing the pasteurized milk and auxiliary materials, and homogenizing under the pressure of between 180 and 250bar and at the temperature of between 40 and 75 DEG C; 4) performing aseptic treatment on the heat-sensitive substance; 5) performing ultrahigh-temperature sterilization on the homogenized dairy product at the temperature of between 121 and 150 DEG C for 4 to 15 seconds; 6) adding the heat-sensitive substance at the rear section of the ultrahigh-temperature sterilization under aseptic condition and at normal temperature on line; and 7) charging. By the method, the problem about the adding of the heat-sensitive substance is solved, so that the activity and effect of the heat-sensitive substance are ensured, the production cost is saved, and the effect of the product is furthest exerted.
Description
The application is to be that April 25, application number in 2008 are 200810105064.2, denomination of invention is divided an application for " a kind of liquid diary product that contains heat-sensitive materials and preparation method thereof " patent application the applying date.
Technical field
The present invention relates to the dairy products field, particularly, the invention provides a kind of liquid diary product that contains heat-sensitive materials and preparation method thereof.
Background technology
Nutrition research shows that the biological value (utilization rate on the Human Physiology) of breast is 85%, and digestibility is 98%.Because of its comprehensive nutrition and absorption easily, breast is considered to " near perfect food " with dairy products.The consumption of breast with dairy products is all being advocated energetically in countries in the world, has just proposed the slogan of " one glass of strong nationality of milk " like Japan.In developed country, breast and dairy products have become the important component part of the daily meals of people.In developing country, its consumption figure also Along with people's revenue growth and improve year by year.
In recent years, along with China people's living standard raising, People more and more is paid attention to the reasonability of daily nutrition and diet structure, to the also increase day by day of demand of functional nutrient element.Add these functional materials in full nutrition-dairy products to, let the two combine, thereby can bring into play the effect of food better.The exploitation of these functional dairy products has not only improved Quality of Dairy Products, has enriched dairy market, has further promoted movable smooth implementations such as China's " whole people drink the milk engineering ", " student drinking milk plan ", " drinking milk of army plan " simultaneously.
Some heat-sensitive substances-like materials such as lactase, colostrum, lactoferrin, long-chain polyunsaturated fatty acid (ω-6 series and ω-3 series), vitamin, active peptide, amino acid, immunoglobulin (Ig)-utilize conventional machining process can make its perhaps deactivation of loss; Lose that it is functional, thereby can not give full play to the effect of nutrient.How can utilize these heat-sensitive substances better, to bring into play their effect to greatest extent, be the problem of our urgent solution.
Summary of the invention
One of the object of the invention provides a kind of liquid diary product that contains heat-sensitive materials.
Two of the object of the invention provides a kind of preparation method who contains the liquid diary product of heat-sensitive materials.
The invention provides a kind of liquid diary product that contains heat-sensitive materials, the liquid diary product of its per 100 weight portions comprises:
30～99.4 parts of liquid diary products
0.01～20 part of heat-sensitive substance
0.05～1 part of stabilizing agent;
Wherein, said heat-sensitive materials is an active peptide.
According to liquid diary product of the present invention; Wherein, Said stabilizing agent comprises single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride, butanedioic acid monoglyceride, one or more in the group of sodium carboxymethylcellulose, gellan gum, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum for being selected from.
The present invention also provides a kind of preparation to contain the method for the dairy products of heat-sensitive materials, may further comprise the steps:
1) former milk is removed impurity, the column criterionization of going forward side by side through clean newborn technology;
2) pasteurize, standardized former milk is cooled to 8 ℃ then at 70 ℃～90 ℃ following sterilization 5～15s;
3) batching is mixed pasteurised milk with auxiliary material, then homogeneous under 180bar～250bar pressure, 40～75 ℃ of temperature;
4) aseptic process heat-sensitive materials;
5) dairy products behind the homogeneous are through carrying out UHTS in 121～150 ℃/4～15 seconds;
6) carry out the online aseptic interpolation heat-sensitive materials of normal temperature at ultrapasteurized back segment; And
7) packing.
According to the method for the invention, wherein, said heat-sensitive materials is to be selected from the group that comprises lactase, colostrum, lactoferrin, long-chain polyunsaturated fatty acid, vitamin, active peptide, amino acid and immunoglobulin (Ig) one or more.
According to the method for the invention; Wherein, Said auxiliary material is a stabilizing agent; Said stabilizing agent comprises single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride, butanedioic acid monoglyceride, one or more in the group of sodium carboxymethylcellulose, gellan gum, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum for being selected from.
According to the method for the invention, wherein, in step 4), utilize membrane filtration, ultrasonic wave, ionising radiation, electromagnetic radiation or ultra osmotic pressure degerming that heat-sensitive substance is carried out sterilization processing.
The concrete operations step of method of the present invention is following:
The preparation of liquid diary product, sterilization:
1) pasteurised milk preparation: 1 ℃～8 ℃ former milk through clean newborn technology, are removed the mechanical admixture in the former milk, adopt the technology that concentrates or separate that former milk is carried out standardization (standardized butterfat is 0.1%～4%) again; Standardized milk is carried out pasteurize: require 70 ℃～90 ℃ of temperature, time 5～15s is cooled to 8 ℃ then, and is for use.
2) preparation of liquid diary product: a certain amount of pasteurised milk intensification and some auxiliary materials (comprising stabilizing agent, acidity regulator, white granulated sugar, sweetener etc.) are mixed; Carry out homogeneous then, homogenization pressure is at 180bar～250bar, 40～75 ℃ of homogenizing temperatures; Mix with the residue pasteurised milk again after the cooling.
3) additive aseptic process: use the membrane filtration degerming; Perhaps ultrasonic wave, ionising radiation (high-velocity electrons, x line and r line), electromagnetic radiation (ultraviolet ray) sterilization; Or ultra osmotic pressure degerming carries out sterilization processing to heat-sensitive substance, is packaged into aseptic addn with sterile bag.
4) sterilization of liquid diary product: the liquid diary product for preparing was sterilized through 121～150 ℃/4～15 seconds, and below the composition cools to 25 ℃ after will sterilizing;
5) through being arranged on the conveyance conduit that receives the high temperature and high pressure steam protection, in the liquid diary product of cooled UHTS of alignment or pasteurize, add aseptic addn, under≤20 ℃ of temperature, carry out sterile filling at last.
Method of the present invention has solved the interpolation difficult problem of heat-sensitive substance: utilize technological means such as membrane filtration, ultra osmotic pressure, ultrasonic wave, ionising radiation, electromagnetic radiation that heat-sensitive substance is carried out sterile-processed; Then through carry out the online aseptic interpolation of normal temperature at the UHT back segment; Thereby guarantee the activity and the effect property of these heat-sensitive substances, promptly practiced thrift the effect that production cost has been brought into play product again to greatest extent.
Therefore, it functionally has a variation to utilize method development product of the present invention, can satisfy the nutritional need of different crowd.
Liquid diary product of the present invention has not only satisfied the nutritional need of different crowd; Improved the quality of dairy products simultaneously; Enriched dairy market, along with the continuous development of society, people are to life and healthy pay attention to day by day; To cognition degree nature, healthy goods, the present invention will hold out broad prospects.
The specific embodiment
Embodiment 1
Prescription: 994 parts in milk, 5 parts of lactoferrins are gone alone 1 part of ester.
Prepare above-mentioned liquid diary product through following method:
(1) temperature is no more than 8 ℃ raw material milk, removes the mechanical admixture in the raw material milk through clean newborn technology;
(2) with the raw material milk behind the clean breast at 72 ℃, carry out 10 seconds pasteurize;
(3) raw material milk after the pasteurize is cooled to below 8 ℃;
(4) the preparation milk composition carries out homogeneous: milk composition is warming up to 65 ℃, homogenization pressure 200bar;
(5) degerming of additive: the film with 0.2～0.3um aperture carries out degerming to additive, is packaged into bag;
(6) milk composition for preparing was sterilized at 121 ℃/4 seconds, the milk composition cooling after then will sterilizing is below 25 ℃;
(7) in the cooled sterilized milk composition of alignment, add aseptic lactoferrin, carry out sterile filling.
Embodiment 2
Prescription: 600 parts in milk, 5 parts in amino acid, 0.5 part of vitamin C, 0.5 part of vitamin E, 2 parts of sucrose esters, batching water 392.
Prepare above-mentioned liquid diary product through following method:
(1) temperature is no more than 8 ℃ raw material milk, removes the mechanical admixture in the raw material milk through clean newborn technology;
(2) with the raw material milk behind the clean breast at 80 ℃, carry out 5 seconds pasteurize;
(3) raw material milk after the pasteurize is cooled to below 8 ℃;
(4) the preparation milk composition carries out homogeneous: milk composition is warming up to 60 ℃, homogenization pressure 180bar;
(5) aseptic packaging of additive: additive is placed under the ionising radiation of 8kGy exposure dose, shone 1～2 minute, be packaged into bag;
(6) milk composition for preparing was sterilized at 137 ℃/4 seconds, the milk composition cooling after then will sterilizing is below 25 ℃;
(7) in the cooled sterilized milk composition of alignment, add aseptic addn, carry out sterile filling.
Embodiment 3
Prescription: 350 parts in milk, 8 parts of active peptides, 1.2 parts of sodium carboxymethylcelluloses, 1 part of lactic acid, 2.5 parts of citric acids, 0.5 part in essence, 50 parts of white granulated sugars, 586.8 parts in batching water.
Prepare above-mentioned liquid diary product through following method:
(1) temperature is no more than 8 ℃ raw material milk, removes the mechanical admixture in the raw material milk through clean newborn technology;
(2) with the raw material milk behind the clean breast at 85 ℃, carry out 5 seconds pasteurize;
(3) raw material milk after the pasteurize is cooled to below 8 ℃;
(4) preparation milk composition:
(I) white granulated sugar and sodium carboxymethylcellulose are mixed, get an amount of batching water and be heated to 80 ℃, slowly add mixture, constantly stirring and dissolving is 25 minutes, is cooled to 35 ℃, squeezes into material-compound tank, fully is mixed with milk;
(II) lactic acid and citric acid and 1: 50 ratio of batching water are mixed, and under the state of stirring, acid solution are slowly evenly joined in the feed liquid of material-compound tank of stirring, prevent to produce the protein flocculus,
(5) homogeneous: milk composition is warming up to 60 ℃, homogenization pressure 200bar;
(6) milk composition for preparing was carried out UHTS at 121 ℃/4 seconds, then the milk composition after the UHTS is cooled to below 25 ℃;
(7) ultraviolet ray of the preparation of aseptic addn: 200～300nm irradiation additive 20～30s carries out sterilization, and it is for use to be packaged into bag then.
(8) in cooled UHTS milk composition, add aseptic addn, carry out sterile filling.
Embodiment 4
Prescription: 500 parts of yoghurts, 4 parts of colostrums, 50 parts of white granulated sugars, 3 parts of pectin, 1 part of sodium carboxymethylcellulose, 0.5 part of lactic acid, 0.8 part of citric acid, 0.5 part in essence, 440.2 parts in batching water.
Prepare above-mentioned liquid diary product through following method:
Cultured milk preparation: white granulated sugar, pectin, sodium carboxymethylcellulose are mixed, joined in 65 ℃ the milk stirring and dissolving 20 minutes, homogeneous (homogenization pressure 150bar, 65 ℃ of homogenizing temperatures) then, sterilization (90 ℃, 300s); Be cooled to 30 ℃ rapidly, add leavening, stir after fermentation in 15 minutes 4 hours, be cooled to 30 ℃; Lactic acid, citric acid are separated with one times batching is water-soluble, joined lentamente among the cultured milk, add essence again, stir.
The aseptic addn preparation: the film with 0.2～0.3um aperture carries out degerming to colostrum, is packaged into bag then.
Cultured milk's sterilization: the cultured milk is carried out homogeneous (65 ℃ of homogenizing temperatures, homogenization pressure 200bar), carry out sterilization, be cooled to 20 ℃ then with 110 ℃/4s;
At the aseptic interpolation colostrum of the cooled cultured milk of alignment, carry out sterile filling.
Claims (6)
1. liquid diary product that contains heat-sensitive materials, the liquid diary product of its per 100 weight portions comprises:
30～99.4 parts of liquid diary products
0.01～20 part of heat-sensitive substance
0.05～1 part of stabilizing agent;
Wherein, said heat-sensitive materials is an active peptide.
2. liquid diary product as claimed in claim 1; It is characterized in that; Said stabilizing agent comprises single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride, butanedioic acid monoglyceride, one or more in the group of sodium carboxymethylcellulose, gellan gum, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum for being selected from.
3. a method for preparing the dairy products that contain heat-sensitive materials is characterized in that, said method comprising the steps of:
1) former milk is removed impurity, the column criterionization of going forward side by side through clean newborn technology;
2) pasteurize, standardized former milk is cooled to 8 ℃ then at 70 ℃～90 ℃ following sterilization 5～15s;
3) batching is mixed pasteurised milk with auxiliary material, then homogeneous under 180bar～250bar pressure, 40～75 ℃ of temperature;
4) aseptic process heat-sensitive materials;
5) dairy products behind the homogeneous are through carrying out UHTS in 121～150 ℃/4～15 seconds;
6) carry out the online aseptic interpolation heat-sensitive materials of normal temperature at ultrapasteurized back segment; And
7) packing;
Wherein, said heat-sensitive materials is an active peptide.
4. method as claimed in claim 3 is characterized in that, said auxiliary material is a stabilizing agent.
5. method as claimed in claim 4; It is characterized in that; Said stabilizing agent comprises single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride, butanedioic acid monoglyceride, one or more in the group of sodium carboxymethylcellulose, gellan gum, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum for being selected from.
6. method as claimed in claim 3 is characterized in that, in step 4), utilizes membrane filtration, ultrasonic wave, ionising radiation, electromagnetic radiation or ultra osmotic pressure degerming that heat-sensitive substance is carried out sterilization processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100348383A CN102524403A (en) | 2008-04-25 | 2008-04-25 | Liquid dairy product containing heat-sensitive substance and preparation method for liquid dairy product containing heat-sensitive substance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100348383A CN102524403A (en) | 2008-04-25 | 2008-04-25 | Liquid dairy product containing heat-sensitive substance and preparation method for liquid dairy product containing heat-sensitive substance |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2008101050642A Division CN101564059B (en) | 2008-04-25 | 2008-04-25 | Liquid dairy product containing heat-sensitive substance and preparation method thereof |
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| CN102524403A true CN102524403A (en) | 2012-07-04 |
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| CN2012100348383A Pending CN102524403A (en) | 2008-04-25 | 2008-04-25 | Liquid dairy product containing heat-sensitive substance and preparation method for liquid dairy product containing heat-sensitive substance |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107307261A (en) * | 2017-08-11 | 2017-11-03 | 北京国精机电科学技术研究院 | A kind of intelligent multipurpose liquid sterilising machine |
| CN111109574A (en) * | 2018-10-30 | 2020-05-08 | 株式会社爱茉莉太平洋 | Liquid composition having excellent thermal stability |
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| CN1366825A (en) * | 2001-07-20 | 2002-09-04 | 上海光明乳业股份有限公司 | Sports milk and its production method |
| CN1422535A (en) * | 2002-11-26 | 2003-06-11 | 锡林郭勒盟鑫泰生物制品有限责任公司 | Peptide milk and its preparation technology |
| CN101084767A (en) * | 2006-06-07 | 2007-12-12 | 山东兔巴哥食品有限公司 | Polypeptide milk beverage and its manufacturing method |
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2008
- 2008-04-25 CN CN2012100348383A patent/CN102524403A/en active Pending
Patent Citations (3)
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| CN1366825A (en) * | 2001-07-20 | 2002-09-04 | 上海光明乳业股份有限公司 | Sports milk and its production method |
| CN1422535A (en) * | 2002-11-26 | 2003-06-11 | 锡林郭勒盟鑫泰生物制品有限责任公司 | Peptide milk and its preparation technology |
| CN101084767A (en) * | 2006-06-07 | 2007-12-12 | 山东兔巴哥食品有限公司 | Polypeptide milk beverage and its manufacturing method |
Non-Patent Citations (2)
| Title |
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| 无: "高水解率低乳糖牛奶伊利营养舒化奶", 《中国乳业》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307261A (en) * | 2017-08-11 | 2017-11-03 | 北京国精机电科学技术研究院 | A kind of intelligent multipurpose liquid sterilising machine |
| CN107307261B (en) * | 2017-08-11 | 2023-09-19 | 北京国精机电科学技术研究院 | Intelligent multipurpose liquid sterilizer |
| CN111109574A (en) * | 2018-10-30 | 2020-05-08 | 株式会社爱茉莉太平洋 | Liquid composition having excellent thermal stability |
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Application publication date: 20120704 |