CN104413528A - Method for preparing sterile liquid by virtue of ultra-high pressure technique and milk product prepared by virtue of method - Google Patents
Method for preparing sterile liquid by virtue of ultra-high pressure technique and milk product prepared by virtue of method Download PDFInfo
- Publication number
- CN104413528A CN104413528A CN201310400745.2A CN201310400745A CN104413528A CN 104413528 A CN104413528 A CN 104413528A CN 201310400745 A CN201310400745 A CN 201310400745A CN 104413528 A CN104413528 A CN 104413528A
- Authority
- CN
- China
- Prior art keywords
- sterile liquid
- active ingredient
- lactoferrin
- pressurization
- high pressure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 50
- 235000013336 milk Nutrition 0.000 title claims abstract description 32
- 239000008267 milk Substances 0.000 title claims abstract description 32
- 210000004080 milk Anatomy 0.000 title claims abstract description 32
- 108010063045 Lactoferrin Proteins 0.000 claims abstract description 35
- 102000010445 Lactoferrin Human genes 0.000 claims abstract description 35
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims abstract description 35
- 229940078795 lactoferrin Drugs 0.000 claims abstract description 35
- 235000021242 lactoferrin Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 108060003951 Immunoglobulin Proteins 0.000 claims abstract description 29
- 102000018358 immunoglobulin Human genes 0.000 claims abstract description 29
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 claims abstract description 27
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 26
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 25
- 108010059881 Lactase Proteins 0.000 claims abstract description 25
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 25
- 229940116108 lactase Drugs 0.000 claims abstract description 25
- 239000007864 aqueous solution Substances 0.000 claims description 32
- 239000004480 active ingredient Substances 0.000 claims description 26
- 238000002360 preparation method Methods 0.000 claims description 15
- 235000013365 dairy product Nutrition 0.000 claims description 12
- 230000001133 acceleration Effects 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000470 constituent Substances 0.000 abstract 3
- 108010011756 Milk Proteins Proteins 0.000 abstract 1
- 239000005030 aluminium foil Substances 0.000 description 10
- 238000005352 clarification Methods 0.000 description 10
- 239000002131 composite material Substances 0.000 description 10
- 230000008859 change Effects 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 239000006166 lysate Substances 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 241000726221 Gemma Species 0.000 description 5
- 230000036512 infertility Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 238000013019 agitation Methods 0.000 description 4
- 235000021050 feed intake Nutrition 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 241001313855 Bletilla Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035485 pulse pressure Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- 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
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a method for preparing sterile liquid by virtue of an ultra-high pressure technique and a milk product prepared by virtue of the method. The method comprises the steps of carrying out ultra-high pressure treatment on a water solution containing effective constituents, wherein the ultra-high pressure treatment comprises the step of carrying out alternation pressurization on the water solution containing the effective constituents, wherein the number of alternation pressurization is 0-5, the pressurization pressure is 300MPa-1000MPa, the total pressurization time length is 2-80 minutes, and the temperature is 0-80 DEG C; the effective constituents comprise lactase, lactoferrin, immune globulin, milk basic protein or active peptide, and the activities of lactase, lactoferrin, active peptide, immune globulin and milk basic protein in the sterile liquid can be still maintained after the ultra-high pressure treatment. The invention provides a milk product. The milk product contains active lactase, lactoferrin, immune globulin, active peptide milk or basic protein.
Description
Technical field
The present invention relates to the preparation method of sterile liquid, specifically, relate to and a kind ofly adopt the preparation method of the sterile liquid of ultra high pressure treatment technology and use the dairy products of this sterile liquid, belong to food production field.
Background technology
In order to avoid food heat treatment sterilization causes the loss of nutriment, recent superhigh pressure technique is applied and develops.Ultrahigh-pressure sterilization process utilizes Pascal's law, pressurizes under normal temperature or lower temperature using hydraulic pressure as pressure transmission medium to food, reaches sterilization, material modification, produce new institutional framework and change the objects such as food quality.Ultra high pressure treatment can prevent microorganism to the pollution of food, extends the preservation time, keeps original flavor and the natural nutrition of food.But existing ultra high pressure treatment can have an impact to some sensitive species particularly added in dairy products in food, as lactase, lactoferrin, active peptide, immune globulin bletilla milk basic protein, cause these sensitive species loss of activity after ultra high pressure treatment.
Summary of the invention
The object of this invention is to provide the method using superhigh pressure technique to prepare sterile liquid, after ultra high pressure treatment, still can keep the activity of active ingredient in sterile liquid.
An also object of the present invention there is provided a kind of dairy products, and wherein containing the activated active ingredient of tool, active ingredient comprises lactase, lactoferrin, immunoglobulin (Ig), active peptide or milk basic protein.
The invention provides a kind of method using superhigh pressure technique to prepare sterile liquid, comprise and ultra high pressure treatment is carried out to the aqueous solution containing active ingredient; Described ultra high pressure treatment comprises pressurizes to the aqueous solution alternation of active ingredient, and the number of alternations is 0-5 time, and moulding pressure is 300-1000MPa, and total pressurization duration is 2-80 minute, and temperature is 0-80 DEG C; Described active ingredient comprises lactase, lactoferrin, immunoglobulin (Ig), milk basic protein or active peptide.
Superhigh pressure technique is used to prepare in a kind of exemplary embodiment of the method for sterile liquid, before described alternation pressurization, be first forced into 200-400Mpa keep 1-30 minute, temperature is 25-45 DEG C, gemma can be activated like this, make bactericidal effect better, and keep the activity of the active ingredients such as lactase, lactoferrin, active peptide, immune globulin bletilla milk basic protein in sterile liquid better.
The invention provides and use superhigh pressure technique to prepare in a kind of exemplary embodiment of the method for sterile liquid, the number of alternations of alternation pressurization is 0-2 time, and moulding pressure is 500-600MPa, and total pressurization duration is 10-30 minute, and temperature is 10-50 DEG C.
Prepare in a kind of exemplary embodiment of the method for sterile liquid in use superhigh pressure technique, the aqueous solution containing active ingredient is dissolved in water via active ingredient and is prepared from, and the mass ratio of active ingredient and water is 1:5 to 1:20.
Preparing in a kind of exemplary embodiment of the method for sterile liquid without use superhigh pressure technique, water temperature during dissolving is 25 DEG C to 45 DEG C.
Prepare in a kind of exemplary embodiment of the method for sterile liquid in use superhigh pressure technique, active ingredient is lactoferrin or immunoglobulin (Ig), and the mass ratio of active ingredient and water is 1:5 to 1:10.
Prepare in a kind of exemplary embodiment of the method for sterile liquid in use superhigh pressure technique, preparation also comprises containing the aqueous solution of active ingredient the liquid centrifugal separator centrifugal treating will obtained after dissolving, centrifuging temperature is 25 ± 5 DEG C, and centrifugal acceleration is greater than 3000g.
Dairy products provided by the invention, with the addition of above-mentioned sterile liquid in dairy products preparation process.
The preparation method of sterile liquid provided by the invention, carries out ultra high pressure treatment to the aqueous solution containing active ingredient lactase, lactoferrin, immunoglobulin (Ig), active peptide or milk basic protein, maintains the activity of active ingredient while realizing sterilization.The dairy products shelf-life of preparing by this sterile liquid is longer, and remains the activity of lactase, lactoferrin, immunoglobulin (Ig), active peptide and milk basic protein more fully.
Detailed description of the invention
If no special instructions, the implication that implication and the those skilled in the art of the scientific and technical terminology in this description generally understand is identical, but if any conflict, is then as the criterion with the definition in this description.
The all numerical value relating to group component, process conditions etc. used in the specification and in the claims all should be understood and modified by " about " in all scenario.The all scopes relating to same composition or character include end points, and this end points can combine independently.Because these scopes are continuous print, therefore they comprise each numerical value between a minimum and a maximum value.It will also be appreciated that any number range that the application quotes expects all subranges comprised within the scope of this.
In the preparation method of sterile liquid of the present invention, alternation pressurization refer to interval, repeatedly, repeat pressurize mode, also can be called pulse-pressure.The number of alternations 0 time in the present invention, refers to the aqueous solution pressurization containing active ingredient once; The number of alternations refers to pressurization twice 1 time, the like.
Only otherwise affect object of the present invention, the production of dairy products of the present invention can adopt the common process of any the art, but preferably adopts the technique described in embodiment to carry out.
embodiment 1: the preparation of lactoferrin sterile liquid.
1) dissolving of powder raw material: call in pure water (quality of pure water is 9 times of lactoferrin quality to be dissolved) in material tank; Open batch mixer, pure water is circulated between batch mixer and material tank, water temperature is risen to 25 DEG C simultaneously; Under the condition of opening stirring, lactoferrin is dropped in batch mixer lentamente; Feed intake after terminating, Keep agitation 30 to 40 minutes; Leave standstill after 30 minutes, foam is eliminated substantially, obtains lactoferrin lysate.
2) centrifugal clarification: lactoferrin lysate is carried out centrifugal clarification process by centrifugal separator, centrifuging temperature is 25 ± 5 DEG C, and centrifugal acceleration is 3000g, gets centrifugal rear supernatant and obtains the lactoferrin aqueous solution.
3) ultra high pressure treatment: the lactoferrin aqueous solution is beaten after being chilled to 10 DEG C ± 5 DEG C, be filled in aluminium foil composite material pocket; The aluminium foil composite material pocket that the lactoferrin aqueous solution is housed is placed in extra-high tension unit, and keep 20 minutes under the pressure of 600MPa, temperature is 25 DEG C, does not change pressure between hold period, obtains lactoferrin sterile liquid.
After testing, obtained lactoferrin sterile liquid reaches commercial sterility levels and marked change does not occur lactoferrin vigor.
embodiment 2: the preparation of lactase sterile liquid.
1) get lactase lysate, vigor concentration is as shown in accompanying table 4.
2) centrifugal clarification: lactase lysate is carried out centrifugal clarification process by centrifugal separator, centrifuging temperature is 25 ± 5 DEG C, and centrifugal acceleration is 3000g, gets centrifugal rear supernatant and obtains the lactase aqueous solution.
3) ultra high pressure treatment: the lactase aqueous solution is beaten after being chilled to 10 DEG C ± 5 DEG C, be filled in aluminium foil composite material pocket; The aluminium foil composite material pocket that the lactase aqueous solution is housed is placed in extra-high tension unit, is forced into 200Mpa and keeps 30 minutes, temperature is 45 DEG C; Alternation pressurizes, and first time is forced into 600MPa, and temperature is 45 DEG C, and second time is forced into 600MPa, and temperature is 45 DEG C, often needs by earth pressure release to normal pressure between adjacent twice pressurization, 30 minutes altogether.Obtain lactase sterile liquid.
After testing, obtained lactase sterile liquid reaches commercial sterility levels and marked change does not occur lactase vigor.
embodiment 3: the preparation of immunoglobulin (Ig) sterile liquid.
1) dissolving of powder raw material: call in pure water (mass ratio of immunoglobulin (Ig) and pure water is 1:20) in material tank; Open batch mixer, pure water is circulated between batch mixer and material tank, water temperature is risen to 30 DEG C simultaneously; Under the condition of opening stirring, immunoglobulin (Ig) is dropped in batch mixer lentamente; Feed intake after terminating, Keep agitation 30 to 40 minutes; Leave standstill after 30 minutes, foam is eliminated substantially, obtains immunoglobulin (Ig) lysate.
2) centrifugal clarification: immunoglobulin (Ig) lysate is carried out centrifugal clarification process by centrifugal separator, centrifuging temperature is 25 ± 5 DEG C, and centrifugal acceleration is 3000g, gets centrifugal rear supernatant and obtains immune globulin white water solution.
3) ultra high pressure treatment: immune globulin white water solution is beaten after being chilled to 10 DEG C ± 5 DEG C, be filled in aluminium foil composite material pocket; The aluminium foil composite material pocket that immune globulin white water solution is housed is placed in extra-high tension unit, and keep 2 minutes under the pressure of 300MPa, temperature is 1 DEG C, does not change pressure between hold period, obtains immunoglobulin (Ig) sterile liquid.
After testing, obtained immunoglobulin (Ig) sterile liquid reaches commercial sterility levels, and marked change does not occur immunoglobulin (Ig) vigor.
the preparation of embodiment 4 active peptide sterile liquid.
1) dissolving of powder raw material: (mass ratio of active peptide and pure water is 1:5 to call in pure water in material tank; Open batch mixer, pure water is circulated between batch mixer and material tank, water temperature is risen to 45 DEG C simultaneously; Under the condition of opening stirring, active peptide is dropped in batch mixer lentamente; Feed intake after terminating, Keep agitation 30 ~ 40 minutes; Leave standstill after 30 minutes, foam is eliminated substantially, obtains active peptide lysate.
2) centrifugal clarification: active peptide lysate is carried out centrifugal clarification process by centrifugal separator, centrifuging temperature is 25 ± 5 DEG C, and centrifugal acceleration is 6000g, gets centrifugal rear supernatant and obtains the active peptide aqueous solution.
3) ultra high pressure treatment: the active peptide aqueous solution is beaten after being chilled to 10 DEG C ± 5 DEG C, be filled in aluminium foil composite material pocket; The aluminium foil composite material pocket that the active peptide aqueous solution is housed is placed in extra-high tension unit, is first forced into 300Mpa and keeps 10 minutes, temperature is 35 DEG C; Be forced into 300MPa again and keep 2 minutes, temperature is 65 DEG C, needs by earth pressure release to normal pressure between twice pressurization, obtains active peptide sterile liquid.
After testing, obtained active peptide sterile liquid reaches commercial sterility levels.
the preparation of embodiment 5 milk basic protein sterile liquid.
1) dissolving of powder raw material: call in pure water (quality of pure water is 10 times of milk basic protein quality to be dissolved) in material tank; Open batch mixer, pure water is circulated between batch mixer and material tank, water temperature is risen to 25 DEG C simultaneously; Under the condition of opening stirring, milk basic protein is dropped in batch mixer lentamente; Feed intake after terminating, Keep agitation 30 to 40 minutes; Leave standstill after 30 minutes, foam is eliminated substantially, obtains milk basic protein lysate.
2) centrifugal clarification: milk basic protein lysate is carried out centrifugal clarification process by centrifugal separator, centrifuging temperature is 25 ± 5 DEG C, and centrifugal acceleration is 10000g, gets centrifugal rear supernatant and obtains the milk basic protein aqueous solution.
3) ultra high pressure treatment: after the milk basic protein aqueous solution is chilled to 10 DEG C ± 5 DEG C, be filled in aluminium foil composite material pocket; The aluminium foil composite material pocket that the milk basic protein aqueous solution is housed is placed in extra-high tension unit, is forced into 400MPa and keeps 5 minutes, temperature is 25 DEG C.Alternation pressurizes, and first time keeps 15 minutes to 1000Mpa, and temperature is 25 DEG C; Second time is forced into 1000Mpa and keeps 10 minutes, and temperature is 25 DEG C; Third time is forced into 1000Mpa and keeps 10 minutes, and temperature is 25 DEG C; Be forced into 1000Mpa 4th time and keep 20 minutes, temperature is 25 DEG C; Be forced into 1000Mpa 5th time and keep 20 minutes, temperature is 25 DEG C; Be forced into 1000Mpa 6th time, keep 5 minutes, temperature 25 DEG C; Often need by earth pressure release to normal pressure between adjacent twice pressurization, obtain milk basic protein sterile liquid.
After testing, obtained milk basic protein sterile liquid reaches commercial sterility levels, and marked change does not occur for the content of milk basic protein and vigor.
product content of microorganisms detects
Content of microorganisms in the sterile liquid product obtained in sampling and measuring embodiment 1 to 5, respectively to ask for 5 samples, use that GB4789.2 detects total plate count, GB/T4789.3 detects coliform, GB/T4789.15 detects yeast, mould, NY/T1331 detect aerobic gemma and thermophilic aerobic gemma; Testing result is as shown in table 1 below:
Table 1
| Total plate count | Coliform | Yeast, mould | Aerobic gemma | Thermophilic aerobic gemma | |
| Embodiment 1 | ＜1 | ＜1 | ＜1 | ＜2 | ＜2 |
| Embodiment 2 | ＜1 | ＜1 | ＜1 | ＜2 | ＜2 |
| Embodiment 3 | ＜1 | ＜1 | ＜1 | ＜2 | ＜2 |
| Embodiment 4 | ＜1 | ＜1 | ＜1 | ＜2 | ＜2 |
| Embodiment 5 | ＜1 | ＜1 | ＜1 | ＜2 | ＜2 |
the detection of product function content and activity.
1, by the content of lactoferrin in the lactoferrin aqueous solution in efficient liquid-phase chromatography method detection embodiment 1 and lactoferrin sterile liquid, get 6 samples respectively, testing result is as shown in table 2 below:
Table 2
| Sample sequence number | 1 | 2 | 3 | 4 | 5 | 6 | On average |
| The content (g/100g) of lactoferrin in lactoferrin sterile liquid | 9.2 | 9.5 | 9.6 | 8.9 | 9.3 | 9.4 | 9.32 |
| The content (g/100g) of lactoferrin in the lactoferrin aqueous solution | 9.3 | 9.6 | 9.7 | 9.1 | 9.4 | 9.6 | 9.45 |
2, detect the antibacterial activity of the lactoferrin aqueous solution and lactoferrin sterile liquid in embodiment 1, get 6 samples respectively, antibacterial activity is by measuring the minimal inhibitory concentration of E.coli, and testing result is as shown in table 3 below:
Table 3
| Sample sequence number | 1 | 2 | 3 | 4 | 5 | 6 | On average |
| Lactoferrin sterile liquid (mg/mL) | 2.0 | 2.0 | 1.75 | 2.25 | 2.0 | 2.25 | 2.04 |
| The lactoferrin aqueous solution (mg/mL) | 1.75 | 2.0 | 2.0 | 1.75 | 2.0 | 2.25 | 1.96 |
3, detect the vigor of lactase in the lactase aqueous solution in embodiment 2 and lactase sterile liquid, get 6 samples respectively, testing result is as shown in table 4 below:
Table 4
| Sample sequence number | 1 | 2 | 3 | 4 | 5 | 6 | On average |
| Lactase sterile liquid (NLU) | 1900 | 1970 | 1960 | 1950 | 1890 | 1791 | 1910 |
| The lactase aqueous solution (NLU) | 2010 | 2100 | 2008 | 2120 | 2100 | 2012 | 2058 |
4, detect the content of immunoglobulin (Ig) in immune globulin white water solution in embodiment 3 and immunoglobulin (Ig) sterile liquid, get 6 samples respectively, testing result is as shown in table 5 below:
Table 5
| Sample sequence number | 1 | 2 | 3 | 4 | 5 | 6 | On average |
| Immunoglobulin (Ig) sterile liquid (mg/mL) | 40 | 42 | 40 | 38 | 43 | 37 | 40 |
| Immune globulin white water solution (mg/mL) | 40 | 45 | 42 | 45 | 42 | 45 | 43.2 |
5, detect the content of active peptide in the active peptide aqueous solution in embodiment 4 and active peptide sterile liquid, get 6 samples, testing result is as shown in table 6 below:
Table 6
| Sample sequence number | 1 | 2 | 3 | 4 | 5 | 6 | On average |
| Active peptide sterile liquid (g/10g) | 1.48 | 1.38 | 1.32 | 1.35 | 1.33 | 1.48 | 1.39 |
| The active peptide aqueous solution (g/10g) | 1.36 | 1.49 | 1.43 | 1.34 | 1.41 | 1.50 | 1.42 |
6, detect the content of milk basic protein in the milk basic protein aqueous solution in embodiment 5 and milk basic protein sterile liquid, get 6 samples, testing result is as shown in table 7 below:
Table 7
| Sample sequence number | 1 | 2 | 3 | 4 | 5 | 6 | On average |
| Milk basic protein sterile liquid (g/100g) | 8.2 | 8.5 | 8.6 | 7.9 | 8.3 | 8.4 | 8.32 |
| The milk basic protein aqueous solution (g/100g) | 8.3 | 8.6 | 8.7 | 8.1 | 8.4 | 8.6 | 8.45 |
Can be learnt by the above results, the sterile liquid utilizing preparation method of the present invention to produce all reaches the level of commercial sterilization, before and after ultra high pressure treatment, in liquid there is not obvious change in the content of active ingredient simultaneously, can securely and effectively be applied in dairy products.
The sterile liquid that embodiment 1-5 is obtained adds in aseptic milk, can obtain the dairy products with the long shelf-life at low cost, and lactase, lactoferrin, immunoglobulin (Ig), active peptide or milk basic protein does not wherein lose activity.
In this article, " schematically " expression " serves as example, example or explanation ", any embodiment being described to " schematically " in this article should be interpreted as a kind of preferred or have more the technical scheme of advantage.
In this article, the restriction in the mathematics of " equal ", " identical " etc. non-critical and/or geometry meaning, also comprise it will be appreciated by those skilled in the art that and produce or error that use etc. allows.Except as otherwise noted, number range herein not only comprises the gamut in two end points, also comprises the some subranges be contained in wherein.
Be to be understood that, although this description describes according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
A series of detailed description listed is above only illustrating for possible embodiments of the present invention; they are also not used to limit the scope of the invention; allly do not depart from the skill of the present invention equivalent embodiments done of spirit or change; as the combination of feature, segmentation or repetition, all should be included within protection scope of the present invention.
Claims (8)
1.
use superhigh pressure technique to prepare the method for sterile liquid, it is characterized in that,
Comprise and ultra high pressure treatment is carried out to the aqueous solution containing active ingredient; Described ultra high pressure treatment comprises pressurizes to the aqueous solution alternation containing active ingredient;
The number of times of described alternation pressurization is 0-5 time, moulding pressure is 300-1000MPa, the duration that always pressurizes be 2-80 minute and temperature is 0-80 DEG C;
Described active ingredient comprises lactase, lactoferrin, immunoglobulin (Ig), milk basic protein or active peptide.
2. the method using superhigh pressure technique to prepare sterile liquid as claimed in claim 1, wherein, before described alternation pressurization, be first forced into 200-400Mpa keep 1-30 minute, temperature is 25-45 DEG C.
3. the method using superhigh pressure technique to prepare sterile liquid as claimed in claim 1, wherein, the number of alternations of described alternation pressurization is 0-2 time, and moulding pressure is 500-600MPa, and total pressurization duration is 10-30 minute, and temperature is 10-50 DEG C.
4. the method using superhigh pressure technique to prepare sterile liquid as claimed in claim 1, wherein, the described aqueous solution containing active ingredient is dissolved in water via described active ingredient and is prepared from, and the mass ratio of described active ingredient and water is 1:5 to 1:20.
5. the method using superhigh pressure technique to prepare sterile liquid as claimed in claim 4, wherein, water temperature during described dissolving is 25 DEG C to 45 DEG C.
6. the method using superhigh pressure technique to prepare sterile liquid as claimed in claim 4, wherein, described active ingredient is lactoferrin or immunoglobulin (Ig), and the mass ratio of described active ingredient and water is 1:5 to 1:10.
7. the method using superhigh pressure technique to prepare sterile liquid as claimed in claim 4, wherein, the described aqueous solution containing active ingredient of preparation also comprises the liquid centrifugal separator centrifugal treating will obtained after described dissolving, and centrifuging temperature is 25 ± 5 DEG C, and centrifugal acceleration is greater than 3000g.
8. dairy products, is characterized in that, in described dairy products preparation process, with the addition of sterile liquid as claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310400745.2A CN104413528A (en) | 2013-09-06 | 2013-09-06 | Method for preparing sterile liquid by virtue of ultra-high pressure technique and milk product prepared by virtue of method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310400745.2A CN104413528A (en) | 2013-09-06 | 2013-09-06 | Method for preparing sterile liquid by virtue of ultra-high pressure technique and milk product prepared by virtue of method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413528A true CN104413528A (en) | 2015-03-18 |
Family
ID=52964459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310400745.2A Pending CN104413528A (en) | 2013-09-06 | 2013-09-06 | Method for preparing sterile liquid by virtue of ultra-high pressure technique and milk product prepared by virtue of method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104413528A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211294A (en) * | 2015-10-15 | 2016-01-06 | 上海交通大学 | A kind of method utilizing high static pressure to reduce casein sensitization in cow's milk |
| CN105360294A (en) * | 2015-11-23 | 2016-03-02 | 东阿阿胶股份有限公司 | Donkey milk having long shelf life and low-temperature production method thereof |
| CN105494628A (en) * | 2015-12-30 | 2016-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing low-lactose milk with immunity enhancing function by adopting ultra-high pressure technology |
| CN108135225A (en) * | 2015-09-29 | 2018-06-08 | Cbh清新有限公司 | For the high pressure processing method of dairy products |
| CN112352833A (en) * | 2020-09-29 | 2021-02-12 | 天津商业大学 | Method for preparing low-lactose milk |
| CN113016876A (en) * | 2019-12-24 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Process for improving ultrahigh pressure sterilization effect and fresh milk |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653917A (en) * | 2005-01-05 | 2005-08-17 | 天津市华泰森淼生物工程技术有限公司 | Milk sterilizing method under hypothermia and super pressure |
| CN101690515A (en) * | 2009-09-21 | 2010-04-07 | 西南交通大学 | Low-temperature ultrahigh-pressure continuous sterilization method for liquid milk |
| CN102763724A (en) * | 2012-07-17 | 2012-11-07 | 光明乳业股份有限公司 | Method for producing ultrahigh pressure sterilizing milk |
-
2013
- 2013-09-06 CN CN201310400745.2A patent/CN104413528A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653917A (en) * | 2005-01-05 | 2005-08-17 | 天津市华泰森淼生物工程技术有限公司 | Milk sterilizing method under hypothermia and super pressure |
| CN101690515A (en) * | 2009-09-21 | 2010-04-07 | 西南交通大学 | Low-temperature ultrahigh-pressure continuous sterilization method for liquid milk |
| CN102763724A (en) * | 2012-07-17 | 2012-11-07 | 光明乳业股份有限公司 | Method for producing ultrahigh pressure sterilizing milk |
Non-Patent Citations (1)
| Title |
|---|
| NIGEL LITTLE等: "超高压杀菌技术在乳品中的应用", 《中国乳业》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108135225A (en) * | 2015-09-29 | 2018-06-08 | Cbh清新有限公司 | For the high pressure processing method of dairy products |
| CN105211294A (en) * | 2015-10-15 | 2016-01-06 | 上海交通大学 | A kind of method utilizing high static pressure to reduce casein sensitization in cow's milk |
| CN105211294B (en) * | 2015-10-15 | 2019-03-22 | 上海交通大学 | A method of casein sensitization in cow's milk is reduced using high static pressure |
| CN105360294A (en) * | 2015-11-23 | 2016-03-02 | 东阿阿胶股份有限公司 | Donkey milk having long shelf life and low-temperature production method thereof |
| CN105494628A (en) * | 2015-12-30 | 2016-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing low-lactose milk with immunity enhancing function by adopting ultra-high pressure technology |
| CN113016876A (en) * | 2019-12-24 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Process for improving ultrahigh pressure sterilization effect and fresh milk |
| CN112352833A (en) * | 2020-09-29 | 2021-02-12 | 天津商业大学 | Method for preparing low-lactose milk |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104413528A (en) | Method for preparing sterile liquid by virtue of ultra-high pressure technique and milk product prepared by virtue of method | |
| Bendicho et al. | Milk processing by high intensity pulsed electric fields | |
| DK2644035T3 (en) | DRINK, comprising a fermented herb composition and method of making this | |
| Van Opstal et al. | High sucrose concentration protects E. coli against high pressure inactivation but not against high pressure sensitization to the lactoperoxidase system | |
| CN103300143A (en) | Liquid milk preparation method | |
| TW201632076A (en) | Concentration method of milk and preparation method of dairy products | |
| CN115119919B (en) | Method for killing bacillus subtilis spores by combining ultrahigh pressure with dimethyl dicarbonate | |
| EP3208332B1 (en) | Lactase solution and milk using same | |
| CN106819856A (en) | A kind of pudding and preparation method thereof | |
| US11259534B2 (en) | Deodorized goat/sheep milk, method for producing the same and goat/sheep milk products | |
| CN103096724A (en) | Fermented milk having little lactose and method for producing same | |
| TWI552678B (en) | Preparation of condensed milk | |
| CN101971996A (en) | Meat product processing method | |
| EP3482636A1 (en) | Preparation of fermented dairy products for ambient distribution | |
| Işiker et al. | Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg | |
| CN113142550B (en) | Method for controlling production of vomitoxin of bacillus cereus | |
| CN108208165A (en) | A kind of yoghourt with long shelf life for not adding stabilizer and preparation method thereof | |
| CN105558013A (en) | Yoghurt and preparation method thereof and lactic acid bacteria beverage and preparation method thereof | |
| JP2023519478A (en) | Cultured tissue packaging | |
| AU2010338115A1 (en) | Method for reducing the bacterial content of a food and/or biological medium of interest containing lipid droplets | |
| CN107142299B (en) | Screening method of sauce marinated duck neck preservative | |
| CN106591211A (en) | Low temperature acclimation of Lactobacillus reuteri, and method for preparing low temperature fermentation milk through Lactobacillus reuteri | |
| CN107333882B (en) | Leavening agent composition and application thereof | |
| WO2015183104A1 (en) | Reduced lactose milk and methods for producing same | |
| Akarca et al. | The effect of solution plasma treatment on the microbial safety and quality characteristics of albumen |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150318 |
|
| RJ01 | Rejection of invention patent application after publication |