CN104522169A - Manufacturing process of dairy product - Google Patents
Manufacturing process of dairy product Download PDFInfo
- Publication number
- CN104522169A CN104522169A CN201510004742.6A CN201510004742A CN104522169A CN 104522169 A CN104522169 A CN 104522169A CN 201510004742 A CN201510004742 A CN 201510004742A CN 104522169 A CN104522169 A CN 104522169A
- Authority
- CN
- China
- Prior art keywords
- dairy products
- quick
- manufacture craft
- dry
- frozen
- 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
Abstract
The invention belongs to the field of diary product processing and particularly relates to a manufacturing process of a dairy product. The manufacturing process comprises the following steps that (1) raw materials are selected and prepared, wherein fresh milk or sour milk meeting the sanitary standard is selected, fresh fruits are selected, smashed and frozen and dried through vacuum, and the milk and the dried fruit are evenly mixed; (2) quick-freezing is conducted, wherein the evenly-mixed mixed material obtained in the step (1) is put in a mould to conduct quick-freezing; (3) drying is conducted, wherein the mixed material obtained after quick-freezing is conducted in the step (2) is dried, the dairy product is obtained, and a finished product is obtained after cooling is conducted. Compared with a traditional process, the loss of the product nutrition in manufacturing process is little, the dairy product is crisp in taste, the nutrition is more balanced, and quality is more stable; the production period is greatly shortened, and the content of harmful microbe in the product is low.
Description
Technical field
The invention belongs to dairy product processing field, be specifically related to a kind of manufacture craft of dairy products.
Background technology
Milk is dry is mongolian traditional characteristics dairy products, and with a long history, unique flavor, is of high nutritive value, and is convenient to storage, is one of conventional food of liking of the Mongols people.But because traditional handicraft makes milk dry excessive cycle, quality is unstable, the problems such as microbial safety is not up to standard bring obstacle to the dry commercialization popularization of milk and suitability for industrialized production.
At present, the milk sheet that market is sold, is generally with skimmed milk power and half skimmed milk power for major ingredient, then adds other auxiliary materials such as upper sucrose glucose, make mixed powder, then through the sheet dairy products of tablet press machine compacting.This milk sheet must add enough auxiliary materials, otherwise major ingredient easily adheres on the drift of tablet press machine, thus causes the de-material of compressing tablet not smooth, and hardness is not up to standard.But after adding auxiliary material, the pure aroma taste of milk is then affected, and the interpolation of other auxiliary materials such as sucrose glucose, cause goods sugar content high, add the intake of sugar, harm is existed to health.Secondly, adopt the milk sheet that tablet press machine suppresses, mouthfeel is loosened, fineless and smooth.
Summary of the invention
For the deficiencies in the prior art, the object of this invention is to provide a kind of manufacture craft of dairy products, shorten the production cycle, reduce harmful microorganism content in dairy products, and balanced nutritious, improve the standardization level of product.
The manufacture craft of dairy products of the present invention, comprises the following steps:
(1) selection of raw material and preparation: choose the fresh milk or yoghurt that meet sanitary standard; Choose fresh fruit, pulverize, vacuum freeze drying; Milk is mixed with dried fruit;
(2) quick-frozen: the compound mixed that step (1) obtains is put into mould quick-frozen;
(3) dry: the compound after the quick-frozen obtain step (2) is dry, obtains dairy products, finished product of lowering the temperature to obtain.
Wherein,
Vacuum freeze drying in step (1), vacuum is 0.01-0.1MPa, and drying time is 20-24h, and condenser temperature is-40 DEG C ~-30 DEG C.
Vacuum freeze drying in step (1), drying time is preferably 22h, and condenser temperature is preferably-35 DEG C.
In step (1), the mass ratio of milk and fruit is 3 ~ 5:1 ~ 3.
Fruit is preferably: one or more in mango, pineapple, strawberry, blueberry, yellow peach or banana.
Putting into mould quick freezing temperature in step (2) is-40 DEG C ~-30 DEG C, and the quick-frozen time is 5-8h.
Put into mould quick freezing temperature in step (2) and be preferably-35 DEG C, the quick-frozen time is preferably 6h.
Dry in step (3), vacuum degree control, at 0.05-0.06MPa, is divided into 6 stages:
First stage 85 ~ 90 DEG C of drying 5 ~ 7h;
Second stage 75 ~ 80 DEG C of drying 1 ~ 3h;
Phase III 65 ~ 70 DEG C of drying 1 ~ 2h;
Fourth stage 55 ~ 60 DEG C of drying 1 ~ 4h;
Five-stage 45 ~ 50 DEG C of drying 8 ~ 9h;
6th stage 40 ~ 45 DEG C drying 1 ~ 2h.
The baking temperature in 6 stages and drying time are preferably:
First stage 90 DEG C of dry 6h;
Second stage 80 DEG C of dry 2h;
Phase III 70 DEG C of dry 2h;
Fourth stage 60 DEG C of dry 3h;
Five-stage 50 DEG C of dry 9h;
6th stage 45 DEG C dry 2h.
Cooling is in step (3): putting into temperature is 15 ~ 20 DEG C, relative humidity be 35% ~ 45% room deliver from godown.
Compared with prior art, the present invention has following beneficial effect:
(1) the present invention is compared with traditional handicraft, and adopt vacuum freeze drying and Technique of Speed Freezing, product nutrition leak is few, crispy in taste, and it is more balanced to add fruit nutrition, and quality is more stable, and the shelf-life is longer;
(2) substantially reduce the production cycle, reduce the harmful microorganism content of product: E. CoIi content < 3/g; Total number of bacteria content < 10000/g, coliform is negative, lower than state food relevant safety standard, improves traditional milk and does production standard degree, is convenient to batch production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
(1) selection of raw material:
A, choose the fresh milk meeting sanitary standard;
B, choose fruit, selected fruit is mango and pineapple, and fruit is diced, and carries out freeze drying 20h in dryness storehouse, and the vacuum of dryness storehouse is 0.05MPa, and condenser temperature is-30 DEG C; Wherein, mango and pineapple mass ratio are 1:1;
C, fresh milk to be mixed with the mass ratio of fruit by 3:1.
(2) quick-frozen: the compound that step (1) obtains is put into the mould coordinated with aluminium dish, and aluminium dish is put into quick freezing repository carry out quick-frozen, the time is 5h, and temperature is-30 DEG C.
(3) dry: the compound after the quick-frozen obtain step (2) is at dryness storehouse inner drying, and the vacuum of dryness storehouse is 0.05MPa, point six stages carry out drying:
First stage is dry 5h at 85 DEG C;
Second stage is dry 3h at 75 DEG C;
Phase III is dry 2h at 65 DEG C;
Fourth stage is dry 4h at 55 DEG C;
Five-stage is dry 8h at 45 DEG C;
6th stage dry 2h at 40 DEG C, obtains dairy products.
(4) deliver from godown: it is 15 DEG C that the dairy products that step (3) obtains are put into temperature, relative humidity be 35% room deliver from godown, get product.
(5) sorted and packaged: to be broken and containing impurity finished product by intact finished product packing, and stores after choosing below 20 DEG C.
The harmful microorganism content of the finished product that embodiment 1 prepares is tested: E. CoIi content < 3/g; Total number of bacteria content < 10000/g, coliform is negative.
Embodiment 2
(1) selection of raw material:
A, choose the yoghurt meeting sanitary standard;
B, choose fruit, described fruit is: mango, pineapple, strawberry, blueberry, Huang Tao and banana, dices, in dryness storehouse, carry out freeze drying 24h, and the vacuum of dryness storehouse is at 0.01MPa, and condenser temperature is-40 DEG C; Wherein, the mass ratio of mango, pineapple, strawberry, blueberry, Huang Tao and banana is 1:1:1:1:1:1;
C, yoghurt to be mixed with the mass ratio of fruit by 5:3.
(2) quick-frozen: the compound that step (1) obtains is put into the mould coordinated with aluminium dish, and aluminium dish is put into quick freezing repository carry out quick-frozen, the time is 7h, and temperature is-40 DEG C.
(3) dry: the compound after the quick-frozen obtain step (2) is at dryness storehouse inner drying, and the vacuum of dryness storehouse is 0.06MPa, point six stages carry out drying:
First stage is dry 7h at 90 DEG C;
Second stage is dry 3h at 80 DEG C;
Phase III is dry 2h at 70 DEG C;
Fourth stage is dry 1h at 60 DEG C;
Five-stage is dry 9h at 50 DEG C;
6th stage dry 2h at 45 DEG C, obtains dairy products.
(4) deliver from godown: temperature put into by the dairy products that just step (3) obtains is 20 DEG C, relative humidity be 45% room deliver from godown, get product.
(5) sorted and packaged: to be broken and containing impurity finished product by intact finished product packing, and stores after choosing below 20 DEG C.
The harmful microorganism content of the finished product that embodiment 2 prepares is tested: E. CoIi content < 3/g; Total number of bacteria content < 10000/g, coliform is negative.
Embodiment 3
(1) selection of raw material:
A, choose the fresh milk meeting sanitary standard;
B, choose fruit, selected fruit is: strawberry, blueberry and Huang Tao, dices, and carries out freeze drying 22h in dryness storehouse, and the vacuum of dryness storehouse is at 0.09MPa, and condenser temperature is-35 DEG C; Wherein, the mass ratio of strawberry, blueberry and Huang Tao is 1:1:1;
C, fresh milk to be mixed with the mass ratio of fruit by 4:2.
(2) quick-frozen: the compound that step (1) obtains is put into the mould coordinated with aluminium dish, and aluminium dish is put into quick freezing repository carry out quick-frozen, the time is 6h, and its temperature is-35 DEG C.
(3) dry:: the compound after the quick-frozen obtain step (2) is at dryness storehouse inner drying, and the vacuum of dryness storehouse is 0.055Mpa, and point six stages carry out drying:
First stage is dry 6h at 90 DEG C;
Second stage is dry 2h at 80 DEG C;
Phase III is dry 2h at 70 DEG C;
Fourth stage is dry 3h at 60 DEG C;
Five-stage is dry 9h at 50 DEG C;
6th stage dry 2h at 45 DEG C, obtains dairy products.
(4) deliver from godown: temperature put into by the dairy products that just step (3) obtains is 20 DEG C, relative humidity be 35% room deliver from godown, get product.
(5) sorted and packaged: to be broken and containing impurity finished product by intact finished product packing, and stores after choosing below 20 DEG C.
The harmful microorganism content of the finished product that embodiment 3 prepares is tested: E. CoIi content < 3/g; Total number of bacteria content < 10000/g, coliform is negative.
Claims (9)
1. a manufacture craft for dairy products, is characterized in that: comprise the following steps:
(1) selection of raw material and preparation: choose the fresh milk or yoghurt that meet sanitary standard; Choose fresh fruit, pulverize, vacuum freeze drying; Milk is mixed with dried fruit;
(2) quick-frozen: the compound mixed that step (1) obtains is put into mould quick-frozen;
(3) dry: the compound after the quick-frozen obtain step (2) is dry, obtains dairy products, finished product of lowering the temperature to obtain.
2. the manufacture craft of dairy products according to claim 1, is characterized in that: vacuum freeze drying in step (1), vacuum is 0.01-0.1MPa, and drying time is 20-24h, and condenser temperature is-40 DEG C ~-30 DEG C.
3. the manufacture craft of dairy products according to claim 2, is characterized in that: vacuum freeze drying in step (1), drying time is 22h, and condenser temperature is-35 DEG C.
4. the manufacture craft of dairy products according to claim 1, is characterized in that: in step (1), the mass ratio of milk and fruit is 3 ~ 5:1 ~ 3.
5. the manufacture craft of dairy products according to claim 1, is characterized in that: putting into mould quick freezing temperature in step (2) is-40 DEG C ~-30 DEG C, and the quick-frozen time is 5-8h.
6. the manufacture craft of dairy products according to claim 5, is characterized in that: put into mould quick freezing temperature in step (2) and be-35 DEG C, and the quick-frozen time is 6h.
7. the manufacture craft of dairy products according to claim 1, is characterized in that: dry in step (3), vacuum degree control, at 0.05-0.06MPa, is divided into 6 stages:
8. the manufacture craft of dairy products according to claim 7, is characterized in that: in step (3), and drying is divided into 6 stages:
9. the manufacture craft of dairy products according to claim 1, is characterized in that: cooling is in step (3): putting into temperature is 15 ~ 20 DEG C, relative humidity be 35% ~ 45% room deliver from godown.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510004742.6A CN104522169A (en) | 2015-01-06 | 2015-01-06 | Manufacturing process of dairy product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510004742.6A CN104522169A (en) | 2015-01-06 | 2015-01-06 | Manufacturing process of dairy product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522169A true CN104522169A (en) | 2015-04-22 |
Family
ID=52837947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510004742.6A Pending CN104522169A (en) | 2015-01-06 | 2015-01-06 | Manufacturing process of dairy product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522169A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894091A (en) * | 2011-10-24 | 2013-01-30 | 北京美味珍科技有限公司 | Freeze-drying and fresh-keeping preparation method of milk products for babies |
| CN103109930A (en) * | 2013-02-18 | 2013-05-22 | 上海交通大学 | Fruity probiotic yogurt slice containing antifreeze sericin peptide and method for preparing same |
| CN103250784A (en) * | 2013-05-17 | 2013-08-21 | 甘肃农业大学 | Method for preparing Tibetan spiritual mushroom yoghurt powder |
| CN103931766A (en) * | 2013-11-21 | 2014-07-23 | 福建欧瑞园食品有限公司 | Vacuum freeze drying fruit and vegetable powder sour milk and preparation method thereof |
-
2015
- 2015-01-06 CN CN201510004742.6A patent/CN104522169A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894091A (en) * | 2011-10-24 | 2013-01-30 | 北京美味珍科技有限公司 | Freeze-drying and fresh-keeping preparation method of milk products for babies |
| CN103109930A (en) * | 2013-02-18 | 2013-05-22 | 上海交通大学 | Fruity probiotic yogurt slice containing antifreeze sericin peptide and method for preparing same |
| CN103250784A (en) * | 2013-05-17 | 2013-08-21 | 甘肃农业大学 | Method for preparing Tibetan spiritual mushroom yoghurt powder |
| CN103931766A (en) * | 2013-11-21 | 2014-07-23 | 福建欧瑞园食品有限公司 | Vacuum freeze drying fruit and vegetable powder sour milk and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 胡长利等: "酸奶粉的生产及应用研究进展", 《中国乳品工业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103931766B (en) | A kind of vacuum freeze drying fruit vegetable powder Yoghourt and preparation method thereof | |
| CN101933617B (en) | Puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products | |
| CN101869133B (en) | Method for preparing peach crisps by microwave vacuum drying | |
| CN110074185A (en) | Phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product and its processing method | |
| CN103005400A (en) | Preparation method of seasoned ready-to-eat lentinus edodes | |
| CN103734580A (en) | Production technology of sweet potato vermicelli | |
| CN107279243A (en) | A kind of preparation method of Cranberry cookies | |
| CN102422873A (en) | Fig freeze-dried product and its processing method | |
| KR101092482B1 (en) | Raw rice wine with fruit and recipe of the same | |
| CN101213993A (en) | Freeze drying milk soybean curd and preparation thereof | |
| CN102090567A (en) | Quick-frozen steamed bread with bread flavor and making method thereof | |
| CN104247790B (en) | Processing method of red tea raw materials for drink | |
| CN103919046B (en) | The preparation method of pineapple rice crust | |
| CN103932056B (en) | The preparation method of apple aroma crispy rice | |
| CN103947932B (en) | The preparation method of Kiwi berry rice crust | |
| CN104522169A (en) | Manufacturing process of dairy product | |
| CN105713814A (en) | Method for preparing apple vinegar powder | |
| CN103907829B (en) | The preparation method of honey peach rice crust | |
| CN103989084A (en) | Preparation method of strawberry fruit-flavored rice crust | |
| CN104256405A (en) | Microwave vacuum puffing production method for mung bean short bread | |
| CN103989086B (en) | The preparation method of grape flavor jam sandwich crispy rice | |
| CN103947953B (en) | The preparation method of mango rice crust | |
| CN103960591B (en) | The preparation method of watermelon taste jam sandwich crispy rice | |
| CN103932057B (en) | The preparation method of blue or green jujube rice crust | |
| CN109007550A (en) | A kind of production technology of potato food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20151229 Address after: The southern section of the 276034 Shandong Province Hedong District of Linyi city Zhengyang Road (Yu nine village Jiuqu Street Office No. 0139 building 7, room 101) Applicant after: SHANDONG SEARSPORT FOOD CO., LTD. Address before: 276034 Hedong District, Shandong, Linyi province government resident Applicant before: SHANDONG SEARSPORT FOOD CO., LTD. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |