CN104642538A - Production technology for low-cholesterol milk - Google Patents
Production technology for low-cholesterol milk Download PDFInfo
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Abstract
The invention discloses a production technology for low-cholesterol milk. The production technology comprises the following steps: M1, uniformly mixing homogenized or non-homogenized watery cream with beta-cyclodextrin under the temperature of 40-45 DEG C, wherein 8-15 percent of beta-cyclodextrin is used, and the percentage of the beta-cyclodextrin is the mass percentage of the beta-cyclodextrin in the total amount of the watery cream and the beta-cyclodextrin; M2, mixing water under the temperature of 40-45 DEG C to obtain a substance, and putting the substance into a cream separation machine for cream separation to obtain watery cream subjected to cholesterol removal, wherein the mass of the water accounts for 70-90 percent of the total mass of the water and the watery cream, the fat content of the watery cream is greater than or equal to 50 percent, and the rotating speed of the cream separation machine is 7,000-9,000rpm; and M3, mixing the watery cream obtained in the step M2 with fat-free milk, heating to 60-75 DEG C, performing homogenization, performing sterilization, cooling and canning. According to the production technology for the low-cholesterol milk, the research limited to a lab all the time is converted into factory industrialization, so that the cholesterol-free milk can be industrially produced.
Description
The application is application number is 201310743060.8, and the applying date is on December 27th, 2013, and denomination of invention is the divisional application of " low cholesterol milk and production technology thereof " patent application.
Technical field
The present invention relates to a kind of production technology of low cholesterol milk.
Background technology
Cholesterol is one of principal element threatening modern's health, and along with people are to the concern of health, everybody starts the composition paid attention in diet and takes in.In recent years, along with the continuous increase of dairy products consumption figure, breast and the cholesterol of dairy products are taken in, are paid close attention to by people, and therefore, Many researchers is attempted to produce and do not removed fat but the milk not containing cholesterol.
In all removing cholesterol methods, beta-schardinger dextrin-method is no matter from the compliance of raw material, or integrated artistic and relate in raw-material edibility, is all best suited for for dairy products, therefore becomes the focus of research.But all relevant reports, are only limitted to the achievement of laboratory stage.In laboratory, beta-schardinger dextrin-joins inclusion cholesterol in milk, is divided by this milk afterwards and is filled in concentrator bowl, by supercentrifuge one or many centrifugal treating, is removed by the beta-schardinger dextrin-of inclusion cholesterol.And in actual production, milk is in flow regime, continuously, equipment is passed through fast, therefore continuous prodution cannot to realize in lab scale in batches, the scheme of batch (-type) repeatedly centrifugal treating, removing of cholesterol how is realized in the dairy factory of existing equipment, thus produce without cholesterol milk, become the key of technology.
Summary of the invention
The technical problem to be solved in the present invention only has laboratory stage to solve in prior art, small-sized low cholesterol preparation method, and do not have serialization to produce the defect of the technique of low cholesterol milk in a large number, a kind of technique can producing low cholesterol milk continuously in a large number and the low cholesterol milk prepared thereof are provided.
Present invention applicant is at the research initial stage, be applied in the middle of large-scale production technology according to the low cholesterol milk preparation method of the laboratory stage of existing routine, but production line has many restrictions, the conditional parameter of laboratory stage cannot be used, production efficiency is low, energy consumption is huge, and removing cholesterol rate is also very low, cannot meet the requirement of low cholesterol milk at all.Actual tests on a large amount of production line and to technologic adjustment and preferably, finally show that following proposal solves the problems referred to above.
The production technology of a kind of low cholesterol milk provided by the invention, comprises the steps:
(1) by homogeneous or inhomogeneous raw material milk, mix with beta-schardinger dextrin-under 40 DEG C ~ 55 DEG C temperature conditions and carry out inclusion reaction; Beta-schardinger dextrin-consumption is 0.6% ~ 0.8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount;
(2) be cooled to 2 ~ 8 DEG C, leave standstill 2 ~ 6h;
(3), deslagging centrifugal by milk clarifier; The rotating speed of described milk clarifier is 8000 ~ 10000rpm;
(4) 60 ~ 75 DEG C are warming up to again, homogeneous, sterilization, cooling, filling.
Wherein, described raw material milk is the raw material milk described in the routine of this area, refers to the natural mammal gland secretion forced down from healthy ox body Normal breast; Preferably, described raw material milk refers to the raw material milk after standardization.Described is standardized as this area common process; General in order to ensure the protein of each batch of product, fatty index stable and consistent, in the scope that alimentary codex allows, these indexs are adjusted, by additionally adding or removing a certain material, or the content range that concentrated or diluted milk makes mentioned component be in specify in standard.
Wherein, described beta-schardinger dextrin-belongs to food additives, is acted on the product of starch by glucosyltransferase, is a kind of white crystalline powder, is linked into loop configuration by 7 α-(Isosorbide-5-Nitrae) glycosidic bond; Beta-schardinger dextrin-has that outer shroud is hydrophilic, hydrophobic and have the three-dimensional chirality cavity of certain size in ring, its circulus and cavity can the different compounds of envelope; Beta-schardinger dextrin-has good heat endurance, no hygroscopicity, can crystallization well in alcohol and the aqueous solution, and the water solubility of 25 DEG C is 1.85g/100mL.
Wherein, described milk clarifier is that the rotating speed of this area routine can reach >=the milk clarifier of 8000rpm.Described milk clarifier is the centrifugal force utilizing the rotary drum of High Rotation Speed to produce, and impurity larger for cow's milk Midst density is thrown to the perisporium of bowl, and deposits on perisporium, thus reaches the object of clean breast.
Preferably, the raw material milk described in step (1) and beta-schardinger dextrin-use the method stirred to mix; Wherein, the speed of described stirring is preferably 100 ~ 250rpm, and the time of stirring is preferably 20 ~ 60min, is more preferably 20 ~ 30min.
Wherein, described homogeneous carries out under the processing condition of this area routine, and preferably, the temperature of described homogeneous is 60 ~ 75 DEG C, and the pressure of described homogeneous is 18 ~ 25MPa.
Wherein, the sterilization described in step (4), cooling, filling this area common process, process and the process conditions of being are this area routine.
Present invention also offers the production technology of another kind of low cholesterol milk, comprise the steps:
S1, by homogeneous or inhomogeneous raw material milk, under 40 DEG C ~ 55 DEG C temperature conditions, to mix with beta-schardinger dextrin-; Beta-schardinger dextrin-consumption is 0.6% ~ 0.8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount;
S2, enter cream-milk separator, centrifugation, the rare cream after obtaining removing cholesterol; The rotating speed of described cream-milk separator is 7000 ~ 9000rpm; Wherein, described remove cholesterol after the fat content >=50wt% of rare cream;
S3, the rare cream in step S2 to be mixed with fat-free milk, be warming up to 60 ~ 75 DEG C, homogeneous, sterilization, cooling, filling.
Wherein, described raw material milk, beta-schardinger dextrin-all as previously mentioned.
Wherein, described cream-milk separator is the cream-milk separator of this area routine, is generally milk to be separated into butterfat (or rare cream) and skimmed milk.Butterfat is separated by centrifugal force by cream-milk separator from milk, and degreasing rate reaches about 99%.Its main working parts is separating bowl, is made up of, the card of each separate sheet has projection, keep uniform spacing between separate sheet one group of separate sheet.During operation, separating bowl rotates with certain speed, and milk enters from center tube, and under centrifugal action, skimmed milk is thrown toward separating bowl surrounding, moves upward along alms bowl lid inwall, discharges from skimmed milk tap.Butterfat or rare cream then float up to center tube outer wall gradually along separate sheet surface, discharge from butterfat tap.Butterfat tap is provided with adjustment screw, in order to regulate the fat content of rare cream.
Preferably, the raw material milk described in step S1 and beta-schardinger dextrin-use the method stirred to mix; Wherein, the speed of described stirring is preferably 100 ~ 250rpm, and the time of described stirring is preferably 20 ~ 60min, and the time of described stirring is more preferably 20 ~ 30min.
Wherein, preferably, after being cooled to 2 ~ 8 DEG C, leaving standstill 2 ~ 6h, described cream-milk separator is entered after step S1.
Wherein, preferably, described remove cholesterol after the fat content >=65wt% of rare cream.
Wherein, the fat-free milk described in step S3 refers to that raw material milk obtains fat-free milk, the fat content < 0.2wt% of described fat-free milk after cream is separated.
Wherein, preferably, in step S3, rare cream mixes laggard column criterion with fat-free milk, then heats up.
Described is standardized as this area common process; General in order to ensure the protein of each batch of product, fatty index stable and consistent, and in national product standard prescribed limit, these indexs are adjusted, by additionally adding or removing a certain material to realize in the scope that alimentary codex allows.
Described homogeneous carries out under the processing condition of this area routine, and preferably, the temperature of described homogeneous is 60 ~ 75 DEG C, and the pressure of described homogeneous is 18 ~ 25MPa.
Wherein, the sterilization described in step S3, cooling, filling this area common process, process and the process conditions of being are this area routine.
Present invention also offers the production technology of the third low cholesterol milk, comprise the steps:
M1, by homogeneous or inhomogeneous rare cream, under 40 DEG C ~ 45 DEG C temperature conditions, to mix with beta-schardinger dextrin-; Beta-schardinger dextrin-consumption is 8% ~ 15%, and percentage is the mass percent that beta-schardinger dextrin-accounts for rare cream and beta-schardinger dextrin-total amount;
M2, to mix with the water of 40 DEG C ~ 45 DEG C, enter cream-milk separator, carry out cream separation, the rare cream after obtaining removing cholesterol; The quality of described water accounts for 70 ~ 90% of water and rare cream gross mass; Wherein, described remove cholesterol after the fat content >=50wt% of rare cream; The rotating speed of described cream-milk separator is 7000 ~ 9000rpm;
M3, by obtain in step M2 remove cholesterol after rare cream mix with fat-free milk, be warming up to 60 ~ 75 DEG C, homogeneous, sterilization, cooling, filling.
Wherein, described beta-schardinger dextrin-as previously mentioned.
Preferably, the rare cream described in step M1 and beta-schardinger dextrin-use the method stirred to mix; Wherein, the speed of described stirring is preferably 100 ~ 250rpm, and the time of described stirring is preferably 20 ~ 60min, and the time of described stirring is more preferably 20 ~ 30min.
Wherein, the rare cream described in step M1 is the conventional rare cream in this area, is generally isolated rare cream when producing defatted milk.The fat content of described rare cream is preferably 35 ~ 42wt%; The homogenization pressure of described rare cream is preferably 2 ~ 3MPa.
Wherein, preferably, after being cooled to 2 ~ 8 DEG C, leaving standstill 2 ~ 6h, described cream-milk separator is entered after step M1.
Wherein, described cream-milk separator as previously mentioned; Preferably, described remove cholesterol after fat content >=65% of rare cream.
Wherein, preferably, in step M3, rare cream mixes laggard column criterion with fat-free milk, then heats up.
Wherein, the fat-free milk in step M3, standardization, homogeneous, sterilization, cooling, filling all as previously mentioned.
The present invention also provides a kind of low cholesterol milk produced by above-mentioned production technology.
In the present invention, if without specified otherwise, the percentage of use is mass percent.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: the invention provides in factory's continuous prodution, milk interrupted transmission situation, remove the technique of the beta-schardinger dextrin-of inclusion cholesterol from milk; Application dairy factory existing equipment realizes the conversion of lab scale craft; The research being always confined to laboratory is converted into factory's industrialization, and production process energy consumption is low, and production efficiency is high, enables to produce without cholesterol milk industrialization, go on the market.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
In following embodiment, raw materials used source is:
Beta-schardinger dextrin-: watt digest (China) Co., Ltd;
Raw material milk, rare cream: Shanghai Bright Dairy & Food Co., Ltd.'s dairy products two factory.
In following embodiment:
The detection method of cholesterol level is according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", and minimum detectability is 2.6mg/100g.
Total sugar content-lactose content in beta-schardinger dextrin-residual quantity=milk
In milk, total sugar content adopts alkaline cupric tartrate titration measuring, and lactose content is according to GB5413.5-2010 the mensuration of lactose, sucrose " in national food safety standard infant food and the dairy products ".
Technique one embodiment 1
Processing step is as follows:
1, raw material milk is warming up to 40 DEG C, adds the beta-schardinger dextrin-of 0.8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 60min;
2, be cooled to 2 DEG C, leave standstill 6h;
3, milk clarifier is entered, milk clarifier rotating speed 10000rpm;
4, be warming up to 60 DEG C, homogeneous (18MPa), pasteurize (85 DEG C, 15s), is cooled to 6 DEG C.
This finished product cholesterol does not detect (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), and beta-schardinger dextrin-residual quantity is 0.24%.
Technique one embodiment 2
Processing step is as follows:
1, after raw material milk is warming up to 65 DEG C of homogeneous, be cooled to 55 DEG C, add the beta-schardinger dextrin-of 0.6%, percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 55 DEG C, insulated and stirred, mixing speed is 100rpm, and mixing time is 20min;
2, be cooled to 8 DEG C, leave standstill 2h;
3, milk clarifier is entered, milk clarifier rotating speed 8000rpm;
4, be warming up to 75 DEG C, homogeneous (25MPa), pasteurize (75 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol does not detect (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), and beta-schardinger dextrin-residual quantity is 0.24%.
Technique one comparative example 1
Processing step is as follows:
1, raw material milk is warming up to 40 DEG C, adds the beta-schardinger dextrin-of 0.8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 60min;
2, be cooled to 2 DEG C, leave standstill 6h;
3, milk clarifier is entered, milk clarifier rotating speed 6000rpm;
4, be warming up to 60 DEG C, homogeneous (18MPa), pasteurize (85 DEG C, 15s), is cooled to 6 DEG C.
This finished product cholesterol detects value 9.5mg/100g (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-residual quantity 0.6%.
Technique one comparative example 2
Processing step is as follows:
1, raw material milk is warming up to 40 DEG C, adds the beta-schardinger dextrin-of 0.8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 60min;
2, be cooled to 2 DEG C, leave standstill 6h;
3, milk clarifier is entered, milk clarifier rotating speed 12000rpm;
4, be warming up to 60 DEG C, homogeneous (18MPa), pasteurize (85 DEG C, 15s), is cooled to 6 DEG C.
This finished product cholesterol detects value 6.0mg/100g (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-residual quantity 0.4%.
Technique two embodiment 1
Processing step is as follows:
1, raw material milk is warming up to 40 DEG C, adds the beta-schardinger dextrin-of 0.8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 50min;
2, enter cream-milk separator, be separated the rare cream obtaining fat content 50%; Cream-milk separator rotating speed is 9000rpm;
3, by the rare cream in step 2 and fat-free (fatty 0.1wt%) milk on-line mixing, finished product fat content is made to be 3.3%;
4, be warming up to 65 DEG C, homogeneous (20MPa), pasteurize (85 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol does not detect (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-content 0.05%.
Technique two embodiment 2
Processing step is as follows:
1, after raw material milk is warming up to 65 DEG C of homogeneous, be cooled to 55 DEG C, add the beta-schardinger dextrin-of 0.6%, percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 55 DEG C, insulated and stirred, mixing speed is 100rpm, and mixing time is 20min;
2, be cooled to 8 DEG C, after leaving standstill 2h, enter cream-milk separator, be separated the rare cream obtaining fat content 65%; Cream-milk separator rotating speed is 7000rpm;
3, by the rare cream in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing, finished product fat content is made to be 3.3%;
4, be warming up to 65 DEG C, homogeneous (20MPa), pasteurize (85 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol does not detect (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-content 0.03%.
Technique two comparative example 1
Processing step is as follows:
1, raw material milk is warming up to 40 DEG C, adds the beta-schardinger dextrin-of 1%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 50min;
2, enter cream-milk separator, be separated the rare cream obtaining fat content 30%; Cream-milk separator rotating speed is 9000rpm;
3, by the rare cream in step 2 and fat-free (fatty 0.1wt%) milk on-line mixing, finished product fat content is made to be 3.3%;
4, be warming up to 65 DEG C, homogeneous (20MPa), pasteurize (85 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol detects value 9.9mg/100g (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), the whole milk cholesterol level about 13 ~ 15mg/100g of common fats content 3.3%;
Beta-schardinger dextrin-content 0.45%.
Technique two comparative example 2
Processing step is as follows:
1, after raw material milk is warming up to 65 DEG C of homogeneous, be cooled to 55 DEG C, add the beta-schardinger dextrin-of 0.6%, percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 55 DEG C, insulated and stirred, mixing speed is 100rpm, and mixing time is 20min;
2, be cooled to 8 DEG C, after leaving standstill 2h, enter cream-milk separator, be separated the rare cream obtaining fat content 50%; Cream-milk separator rotating speed is 7000rpm;
3, by the rare cream in step 2 and low fat (fatty 0.5wt%) milk on-line mixing, finished product fat content is made to be 3.3%;
4, be warming up to 65 DEG C, homogeneous (20MPa), pasteurize (85 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol 4.45mg/100g (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-content 0.05%.
Technique three embodiment 1
Processing step is as follows:
1, rare cream of fat content 35% is heated to 40 DEG C, adds the beta-schardinger dextrin-of 8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 30min;
2, add the water of 40 DEG C, rare cream: water=3:7, enters cream-milk separator, isolate rare cream of fat content 60%; Cream-milk separator rotating speed is 7000rpm;
3, by the rare cream in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing, finished product fat content is made to be 3.3%;
4, be warming up to 65 DEG C, homogeneous (20MPa), pasteurize (85 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol does not detect (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-content 0.02%.
Technique three embodiment 2
Processing step is as follows:
1, rare cream of fat content 42% is heated to 65 DEG C of homogeneous (2MPa), is cooled to 45 DEG C, adds the beta-schardinger dextrin-of 15%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 45 DEG C, insulated and stirred, mixing speed is 230rpm, and mixing time is 20min;
2, add the water of 45 DEG C, rare cream: water=1:9, be cooled to 2 DEG C, leave standstill after 6h and enter cream-milk separator, isolate rare cream of fat content 60%; Cream-milk separator rotating speed is 9000rpm;
3, by the rare cream in step 2 and fat-free (fatty 0.1wt%) milk on-line mixing, finished product fat content is made to be 3.3%;
4, be warming up to 65 DEG C, homogeneous (20MPa), pasteurize (85 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol does not detect (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-content 0.04%.
Technique three comparative example 1
Processing step is as follows:
1, rare cream of fat content 35% is heated to 40 DEG C, adds the beta-schardinger dextrin-of 8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 30min;
2, add the water of 40 DEG C, rare cream: water=3:7, enters cream-milk separator, isolate rare cream of fat content 30%; Cream-milk separator rotating speed is 7000rpm;
3, by rare cream of obtaining after the separation in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing, finished product fat content is made to be 3.3%;
4, be warming up to 65 DEG C, homogeneous (20MPa), pasteurize (85 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol detects value 6.3mg/100g (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-content 0.35%.
Technique three comparative example 2
Processing step is as follows:
1, rare cream of fat content 35% is heated to 40 DEG C, adds the beta-schardinger dextrin-of 8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 30min;
2, the mixture of step 1 directly enters cream-milk separator, isolates rare cream of fat content 60%; Cream-milk separator rotating speed is 7000rpm;
3, by rare cream of obtaining after the separation in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing, finished product fat content is made to be 3.3%;
4, be warming up to 65 DEG C, homogeneous (20MPa), pasteurize (85 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol detects value 4.0mg/100g (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-content 0.23%.
Technique three comparative example 3
Processing step is as follows:
1, rare cream of fat content 35% is heated to 40 DEG C, adds the beta-schardinger dextrin-of 8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 30min;
2, add the water of 30 DEG C, rare cream: water=3:7, enters cream-milk separator, isolate rare cream of fat content 50%; Cream-milk separator rotating speed is 7000rpm;
3, by rare cream of obtaining after the separation in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing, finished product fat content is made to be 3.3%;
4, be warming up to 65 DEG C, homogeneous (20MPa), pasteurize (85 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol 2.8mg/100g (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-content 0.1%.
Owing to adding the water of 30 DEG C, fat is in partially crystallizable state at this temperature, cannot proper flow, and therefore, this temperature is separated rare cream, and loss is very large, be the 2-3 of loss amount under preference temperature doubly.
Technique three comparative example 4
Processing step is as follows:
1, rare cream of fat content 35% is heated to 40 DEG C, adds the beta-schardinger dextrin-of 8%, and percentage is the mass percent that beta-schardinger dextrin-accounts for raw material milk and beta-schardinger dextrin-total amount; At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 30min;
2, add the water of 50 DEG C, rare cream: water=3:7, enters cream-milk separator, isolate rare cream of fat content 50%; Cream-milk separator rotating speed is 7000rpm;
3, by rare cream of obtaining after the separation in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing, finished product fat content is made to be 3.3%;
4, be warming up to 65 DEG C, homogeneous (20MPa), pasteurize (85 DEG C, 15s), is cooled to 4 DEG C.
This finished product cholesterol 3.75mg/100g (according to GB/T 22220-2008 " the mensuration high performance liquid chromatography of Food Cholesterol ", minimum detectability is 2.6mg/100g), beta-schardinger dextrin-content 0.25%.
Claims (8)
1. a production technology for low cholesterol milk, is characterized in that, comprises the steps:
M1, by homogeneous or inhomogeneous rare cream, under 40 DEG C ~ 45 DEG C temperature conditions, to mix with beta-schardinger dextrin-; Beta-schardinger dextrin-consumption is 8% ~ 15%, and percentage is the mass percent that beta-schardinger dextrin-accounts for rare cream and beta-schardinger dextrin-total amount;
M2, to mix with the water of 40 DEG C ~ 45 DEG C, enter cream-milk separator, carry out cream separation, the rare cream after obtaining removing cholesterol; The quality of described water accounts for 70 ~ 90% of water and rare cream gross mass; Wherein, described remove cholesterol after fat content >=50% of rare cream; The rotating speed of described cream-milk separator is 7000 ~ 9000rpm;
M3, by obtain in step M2 remove cholesterol after rare cream mix with fat-free milk, be warming up to 60 ~ 75 DEG C, homogeneous, sterilization, cooling, filling.
2. production technology as claimed in claim 1, it is characterized in that, the fat content of the rare cream described in step M1 is 35 ~ 42wt%.
3. production technology as claimed in claim 1, it is characterized in that, the pressure of the homogeneous of the rare cream described in step M1 is 2 ~ 3MPa.
4. production technology as claimed in claim 1, is characterized in that, enters described cream-milk separator after step M1 after being cooled to 2 ~ 8 DEG C, leaving standstill 2 ~ 6h.
5. production technology as claimed in claim 1, it is characterized in that, the rare cream described in step M1 and beta-schardinger dextrin-use the method stirred to mix; Wherein, the speed of described stirring is 100 ~ 250rpm, and the time of described stirring is 20 ~ 60min.
6. production technology as claimed in claim 5, it is characterized in that, the time of described stirring is 20 ~ 30min.
7. production technology as claimed in claim 1, is characterized in that, described in step M3 remove cholesterol after the fat content >=65wt% of rare cream.
8. production technology as claimed in claim 1, it is characterized in that, the rare cream described in step M3 mixes laggard column criterion with fat-free milk, then heats up.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999017620A1 (en) * | 1997-10-06 | 1999-04-15 | Eugene Science Inc. | Process for reducing the content of cholesterol in dairy products |
| US6110517A (en) * | 1997-08-02 | 2000-08-29 | Se Jong University | Method for removing cholesterol from milk and cream |
| CN1644070A (en) * | 2005-01-25 | 2005-07-27 | 扬州大学 | Processing method for low-cholesterol thin cream and use thereof |
| CN103238667A (en) * | 2013-05-24 | 2013-08-14 | 光明乳业股份有限公司 | Low-cholesterol milk and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6110517A (en) * | 1997-08-02 | 2000-08-29 | Se Jong University | Method for removing cholesterol from milk and cream |
| WO1999017620A1 (en) * | 1997-10-06 | 1999-04-15 | Eugene Science Inc. | Process for reducing the content of cholesterol in dairy products |
| CN1644070A (en) * | 2005-01-25 | 2005-07-27 | 扬州大学 | Processing method for low-cholesterol thin cream and use thereof |
| CN103238667A (en) * | 2013-05-24 | 2013-08-14 | 光明乳业股份有限公司 | Low-cholesterol milk and preparation method thereof |
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