CN104642538B - A kind of production technology of low cholesterol milk - Google Patents
A kind of production technology of low cholesterol milk Download PDFInfo
- Publication number
- CN104642538B CN104642538B CN201510109050.8A CN201510109050A CN104642538B CN 104642538 B CN104642538 B CN 104642538B CN 201510109050 A CN201510109050 A CN 201510109050A CN 104642538 B CN104642538 B CN 104642538B
- Authority
- CN
- China
- Prior art keywords
- milk
- cream
- beta
- dilute
- cholesterol
- 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.)
- Active
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses the production technology of low cholesterol milk, it includes step：M1, by homogeneous or inhomogeneous dilute cream, be well mixed at 40~45 DEG C with beta cyclodextrin；Beta cyclodextrin consumption is 8~15%, and percentage is the mass percent that beta cyclodextrin accounts for dilute cream and beta cyclodextrin total amount；M2, mix with 40~45 DEG C of water, carry out cream separation into cream-milk separator, obtain removing the dilute cream after cholesterol；Wherein, the quality of water accounts for the 70~90% of water and dilute cream gross mass, fat content >=50% of gained dilute cream, and the rotating speed of cream-milk separator is 7000~9000rpm；M3, dilute cream obtained by step M2 mix with fat-free milk, be warming up to 60~75 DEG C, homogeneous, sterilization is cooled down, filling.The production technology of low cholesterol milk of the present invention, the research for having been limited to laboratory is converted to factory's industrialization, enables no cholesterol milk industrialization production.
Description
The application is Application No. 201310743060.8, and the applying date is on December 27th, 2013, entitled " low courage
The divisional application of sterol milk and its production technology " patent application.
Technical field
The present invention relates to a kind of production technology of low cholesterol milk.
Background technology
Cholesterol is to threaten one of principal element of modern's health, the concern with people to health, and everybody starts weight
Depending on the composition intake in diet.In recent years, being continuously increased with dairy products consumption figure, the cholesterol of breast and dairy products is taken the photograph
Enter, paid close attention to by people, therefore, Many researchers attempt to produce the milk for not removing fat but not containing cholesterol.
In all removing cholesterol methods, beta-schardinger dextrin method no matter from the compliance of raw material, or integrated artistic and
It is related in the edibility of raw material, is all best suitable for for dairy products, therefore as the focus of research.However, all
Relevant report, is only limitted to the achievement of laboratory stage.In laboratory, beta-schardinger dextrin, which is added in milk, includes cholesterol, afterwards
The milk is dispensed into concentrator bowl, by the one or many centrifugal treatings of supercentrifuge, the β-ring for including cholesterol pasted
Essence is removed.It is continuous, quick by equipment and in actual production, milk is in flow regime, therefore continuous production can not
Realize in lab scale in batches, the scheme of the multiple centrifugal treating of batch (-type), how to realize cholesterol in the dairy factory of existing equipment
Removing, so as to produce no cholesterol milk, the key as technology.
The content of the invention
The technical problem to be solved in the present invention be in order to solve in the prior art only have laboratory stage, small-sized low courage
Sterol preparation method, the defect that the technique of low cholesterol milk is largely produced without serialization can be continuously a large amount of there is provided one kind
The low cholesterol milk for producing the technique of low cholesterol milk and its preparing.
Present invention applicant is at the initial stage of research, according to the low cholesterol milk preparation side of existing conventional laboratory stage
Method is applied among large-scale production technology, but production line has many restrictions, it is impossible to use the conditional parameter of laboratory stage, production
Efficiency is low, and energy consumption is huge, and removing cholesterol rate is also very low, and the requirement of low cholesterol milk can not be met at all.By a large amount of
Actual tests on production line and to technologic adjustment and preferably, finally show that following proposal solves above mentioned problem.
A kind of production technology for low cholesterol milk that the present invention is provided, comprises the steps：
(1) by homogeneous or inhomogeneous raw material milk, be well mixed under 40 DEG C~55 DEG C temperature conditionss with beta-schardinger dextrin into
Row inclusion reaction；Beta-schardinger dextrin consumption is 0.6%~0.8%, and percentage is that beta-schardinger dextrin accounts for raw material milk and beta-schardinger dextrin total amount
Mass percent；
(2) 2~8 DEG C are cooled to, 2~6h is stood；
(3) centrifuged by milk clarifier, deslagging；The rotating speed of described milk clarifier is 8000~10000rpm；
(4) 60~75 DEG C are warming up to again, homogeneous is sterilized, cooling is filling.
Wherein, described raw material milk is the raw material milk described in the routine of this area, refers to force down from healthy ox body Normal breast
Natural mammal gland secretion；It is preferred that described raw material milk refers to the raw material milk after standardization.Described is standardized as
This area common process；Typically for the protein for ensureing each batch of product, fatty index stable and consistent, allow in alimentary codex
In the range of these indexs are adjusted, can be by additionally adding or remove a certain material, or concentration or diluted milk make
Mentioned component is in content range specified in standard.
Wherein, described beta-schardinger dextrin belongs to food additives, and the product of starch is acted on by glucosyltransferase, is
A kind of white crystalline powder, structure is circularized by 7 α-(Isosorbide-5-Nitrae) glycosidic bond links；Beta-schardinger dextrin has that an outer shroud is hydrophilic, ring
The chiral cavity of solid that is interior hydrophobic and having certain size, its cyclic structure and cavity can be with the different compounds of envelope；β-ring paste
Essence has preferable heat endurance, and no hygroscopicity can well be crystallized in alcohol and the aqueous solution, and 25 DEG C of water solubility is 1.85g/
100mL。
Wherein, described milk clarifier is that the conventional rotating speed in this area can reach >=8000rpm milk clarifier.Described net breast
Machine is the centrifugal force produced using the rotary drum of rotation at a high speed, and the larger impurity of cow's milk Midst density is thrown to the week of bowl
Wall, and deposited on perisporium, so as to reach the purpose of net breast.
It is preferred that the raw material milk described in step (1) is well mixed with beta-schardinger dextrin using the method for stirring；Wherein, institute
The speed for the stirring stated is preferably 100~250rpm, and the time of stirring is preferably 20~60min, more preferably for 20~
30min。
Wherein, described homogeneous is carried out under the conventional processing condition in this area, it is preferred that the temperature of described homogeneous
For 60~75 DEG C, the pressure of described homogeneous is 18~25MPa.
Wherein, described in step (4) sterilization, cooling, it is filling be this area common process, process and technique bar
Part is that this area is conventional.
Present invention also offers the production technology of another low cholesterol milk, comprise the steps：
S1, by homogeneous or inhomogeneous raw material milk, under 40 DEG C~55 DEG C temperature conditionss, be well mixed with beta-schardinger dextrin；
Beta-schardinger dextrin consumption is 0.6%~0.8%, and percentage is the quality percentage that beta-schardinger dextrin accounts for raw material milk and beta-schardinger dextrin total amount
Than；
S2, into cream-milk separator, centrifuge, obtain removing the dilute cream after cholesterol；Described cream separation
The rotating speed of machine is 7000~9000rpm；Wherein, fat content >=50wt% of the dilute cream after described removing cholesterol；
S3, the dilute cream in step S2 mixed with fat-free milk, is warming up to 60~75 DEG C, homogeneous is sterilized, cooling,
It is filling.
Wherein, described raw material milk, beta-schardinger dextrin is as previously described.
Wherein, described cream-milk separator is the conventional cream-milk separator in this area, is usually that milk is separated into butterfat
(or dilute cream) and skimmed milk.Cream-milk separator separates from milk butterfat by centrifugal force, and degreasing rate is left up to 99%
It is right.Its main working parts is separating bowl, is made up of one group of separate sheet, there is projection in the card of each separate sheet, separate sheet it
Between keep uniform spacing.During operation, separating bowl is rotated with certain speed, and milk enters from center tube, in centrifugation masterpiece
Under, skimmed milk is thrown toward separating bowl surrounding, is moved upwards along alms bowl lid inwall, from the discharge of skimmed milk tap.Butterfat or dilute milk
It is oily then gradually float up to center tube outer wall along separate sheet surface, from the discharge of butterfat tap.Butterfat tap is provided with regulation
Screw, the fat content to adjust dilute cream.
It is preferred that the raw material milk described in step S1 is well mixed with beta-schardinger dextrin using the method for stirring；Wherein, it is described
The speed of stirring be preferably 100~250rpm, the time of described stirring is preferably 20~60min, described stirring
Time more preferably be 20~30min.
Wherein, it is preferred that entering described cream-milk separator after being cooled to 2~8 DEG C, standing 2~6h after step S1.
Wherein, it is preferred that fat content >=65wt% of the dilute cream after described removing cholesterol.
Wherein, the fat-free milk described in step S3 refers to that raw material milk obtains fat-free milk, institute after being separated through cream
The fat content ＜ 0.2wt% for the fat-free milk stated.
Wherein, it is preferred that dilute cream is standardized after being mixed with fat-free milk in step S3, then heat up.
Described is standardized as this area common process；General protein in order to ensure each batch of product, fatty index are steady
It is fixed consistent, and in the range of national product standard regulation, these indexs are adjusted in the range of alimentary codex permission, can
Realized by additionally adding or removing a certain material.
Described homogeneous is carried out under the conventional processing condition in this area, it is preferred that the temperature of described homogeneous is 60
~75 DEG C, the pressure of described homogeneous is 18~25MPa.
Wherein, described in step S3 sterilization, cooling, it is filling be this area common process, process and technique bar
Part is that this area is conventional.
Present invention also offers the production technology of the third low cholesterol milk, comprise the steps：
M1, by homogeneous or inhomogeneous dilute cream, under 40 DEG C~45 DEG C temperature conditionss, be well mixed with beta-schardinger dextrin；
Beta-schardinger dextrin consumption is 8%~15%, and percentage is the mass percent that beta-schardinger dextrin accounts for dilute cream and beta-schardinger dextrin total amount；
M2, mix with 40 DEG C~45 DEG C of water, into cream-milk separator, carry out cream separation, obtain removing cholesterol it
Dilute cream afterwards；The quality of described water accounts for the 70~90% of water and dilute cream gross mass；Wherein, described removing cholesterol it
Fat content >=50wt% of dilute cream afterwards；The rotating speed of described cream-milk separator is 7000~9000rpm；
M3, the dilute cream after the removing cholesterol obtained in step M2 mixed with fat-free milk, it is warming up to 60~
75 DEG C, homogeneous is sterilized, and cooling is filling.
Wherein, described beta-schardinger dextrin is as previously described.
It is preferred that the dilute cream described in step M1 is well mixed with beta-schardinger dextrin using the method for stirring；Wherein, it is described
The speed of stirring be preferably 100~250rpm, the time of described stirring is preferably 20~60min, described stirring
Time more preferably be 20~30min.
Wherein, the dilute cream described in step M1 is the conventional dilute cream in this area, is isolated when usually producing defatted milk
Dilute cream.The fat content of described dilute cream is preferably 35~42wt%；The homogenization pressure of described dilute cream is preferable
Ground is 2~3MPa.
Wherein, it is preferred that entering described cream-milk separator after being cooled to 2~8 DEG C, standing 2~6h after step M1.
Wherein, described cream-milk separator is as previously described；It is preferred that the fat of the dilute cream after described removing cholesterol
Fat content >=65%.
Wherein, it is preferred that dilute cream is standardized after being mixed with fat-free milk in step M3, then heat up.
Wherein, in step M3 fat-free milk, standardization, homogeneous, sterilization, cooling, it is filling as previously described.
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 used is mass percent.
On the basis of common sense in the field is met, above-mentioned each optimum condition can be combined, and produce each preferable reality of the present invention
Example.
Agents useful for same and raw material of the present invention are commercially available.
The positive effect of the present invention is：The invention provides uninterruptedly passed for factory's continuous production, milk
In the case of defeated, the technique that removing has included the beta-schardinger dextrin of cholesterol from milk；Realized using dairy factory existing equipment small
The conversion of trial work skill；The research for having been limited to laboratory is converted to factory's industrialization, production process energy consumption is low, production efficiency
Height, enables no cholesterol milk industrialization production, listing.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification is selected.
In following embodiments, raw materials used source is：
Beta-schardinger dextrin：Wacker chemicals (China) Co., Ltd；
Raw material milk, dilute cream：The factory of Shanghai Bright Dairy ＆ Food Co., Ltd.'s dairy products two.
In following embodiments：
The detection method of cholesterol level is according to GB/T 22220-2008《The measure high-efficient liquid phase color of Food Cholesterol
Spectrometry》, minimum detectability is 2.6mg/100g.
Total sugar content-lactose content in beta-schardinger dextrin residual quantity=milk
Total sugar content is using alkaline cupric tartrate titration measuring in milk, and lactose content is according to GB5413.5-2010《Food
Lactose, the measure of sucrose in the safe national standard infant food of product and dairy products》.
The embodiment 1 of technique one
Processing step is as follows：
1st, raw material milk is warming up to 40 DEG C, adds 0.8% beta-schardinger dextrin, and percentage is that beta-schardinger dextrin accounts for raw material milk and β-ring
The mass percent of dextrin total amount；At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 60min；
2nd, 2 DEG C are cooled to, 6h is stood；
3rd, into milk clarifier, milk clarifier rotating speed 10000rpm；
4th, 60 DEG C are warming up to, homogeneous (18MPa), pasteurize (85 DEG C, 15s) is cooled to 6 DEG C.
The finished product cholesterol is not detected (according to GB/T 22220-2008《The measure efficient liquid phase of Food Cholesterol
Chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin residual quantity is 0.24%.
The embodiment 2 of technique one
Processing step is as follows：
1st, raw material milk is warming up to after 65 DEG C of homogeneous, is cooled to 55 DEG C, adds 0.6% beta-schardinger dextrin, and percentage is β-ring
Dextrin accounts for the mass percent of raw material milk and beta-schardinger dextrin total amount；At 55 DEG C, insulated and stirred, mixing speed is 100rpm, is stirred
The time is mixed for 20min；
2nd, 8 DEG C are cooled to, 2h is stood；
3rd, into milk clarifier, milk clarifier rotating speed 8000rpm；
4th, 75 DEG C are warming up to, homogeneous (25MPa), pasteurize (75 DEG C, 15s) is cooled to 4 DEG C.
The finished product cholesterol is not detected (according to GB/T 22220-2008《The measure efficient liquid phase of Food Cholesterol
Chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin residual quantity is 0.24%.
The comparative example 1 of technique one
Processing step is as follows：
1st, raw material milk is warming up to 40 DEG C, adds 0.8% beta-schardinger dextrin, and percentage is that beta-schardinger dextrin accounts for raw material milk and β-ring
The mass percent of dextrin total amount；At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 60min；
2nd, 2 DEG C are cooled to, 6h is stood；
3rd, into milk clarifier, milk clarifier rotating speed 6000rpm；
4th, 60 DEG C are warming up to, homogeneous (18MPa), pasteurize (85 DEG C, 15s) is cooled to 6 DEG C.
Finished product cholesterol detection value 9.5mg/100g is (according to GB/T 22220-2008《The survey of Food Cholesterol
Determine high performance liquid chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin residual quantity 0.6%.
The comparative example 2 of technique one
Processing step is as follows：
1st, raw material milk is warming up to 40 DEG C, adds 0.8% beta-schardinger dextrin, and percentage is that beta-schardinger dextrin accounts for raw material milk and β-ring
The mass percent of dextrin total amount；At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 60min；
2nd, 2 DEG C are cooled to, 6h is stood；
3rd, into milk clarifier, milk clarifier rotating speed 12000rpm；
4th, 60 DEG C are warming up to, homogeneous (18MPa), pasteurize (85 DEG C, 15s) is cooled to 6 DEG C.
Finished product cholesterol detection value 6.0mg/100g is (according to GB/T 22220-2008《The survey of Food Cholesterol
Determine high performance liquid chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin residual quantity 0.4%.
The embodiment 1 of technique two
Processing step is as follows：
1st, raw material milk is warming up to 40 DEG C, adds 0.8% beta-schardinger dextrin, and percentage is that beta-schardinger dextrin accounts for raw material milk and β-ring
The mass percent of dextrin total amount；At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 50min；
2nd, into cream-milk separator, the dilute cream of isolated fat content 50%；Cream-milk separator rotating speed is
9000rpm；
3rd, by the dilute cream in step 2 and fat-free (fatty 0.1wt%) milk on-line mixing so that finished product fat contains
Measure as 3.3%；
4th, 65 DEG C are warming up to, homogeneous (20MPa), pasteurize (85 DEG C, 15s) is cooled to 4 DEG C.
The finished product cholesterol is not detected (according to GB/T 22220-2008《The measure efficient liquid phase of Food Cholesterol
Chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin content 0.05%.
The embodiment 2 of technique two
Processing step is as follows：
1st, raw material milk is warming up to after 65 DEG C of homogeneous, is cooled to 55 DEG C, adds 0.6% beta-schardinger dextrin, and percentage is β-ring
Dextrin accounts for the mass percent of raw material milk and beta-schardinger dextrin total amount；At 55 DEG C, insulated and stirred, mixing speed is 100rpm, is stirred
The time is mixed for 20min；
2nd, 8 DEG C are cooled to, is stood after 2h, into cream-milk separator, the dilute cream of isolated fat content 65%；Cream
Seperator rotating speed is 7000rpm；
3rd, by the dilute cream in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing so that finished product fat
Content is 3.3%；
4th, 65 DEG C are warming up to, homogeneous (20MPa), pasteurize (85 DEG C, 15s) is cooled to 4 DEG C.
The finished product cholesterol is not detected (according to GB/T 22220-2008《The measure efficient liquid phase of Food Cholesterol
Chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin content 0.03%.
The comparative example 1 of technique two
Processing step is as follows：
1st, raw material milk is warming up to 40 DEG C, adds 1% beta-schardinger dextrin, and percentage is that beta-schardinger dextrin accounts for raw material milk and β-ring paste
The mass percent of smart total amount；At 40 DEG C, insulated and stirred, mixing speed is 250rpm, and mixing time is 50min；
2nd, into cream-milk separator, the dilute cream of isolated fat content 30%；Cream-milk separator rotating speed is
9000rpm；
3rd, by the dilute cream in step 2 and fat-free (fatty 0.1wt%) milk on-line mixing so that finished product fat contains
Measure as 3.3%；
4th, 65 DEG C are warming up to, homogeneous (20MPa), pasteurize (85 DEG C, 15s) is cooled to 4 DEG C.
Finished product cholesterol detection value 9.9mg/100g is (according to GB/T 22220-2008《The survey of Food Cholesterol
Determine high performance liquid chromatography》, minimum detectability is 2.6mg/100g), the whole milk cholesterol of common fats content 3.3% contains
Measure about 13~15mg/100g；
Beta-schardinger dextrin content 0.45%.
The comparative example 2 of technique two
Processing step is as follows：
1st, raw material milk is warming up to after 65 DEG C of homogeneous, is cooled to 55 DEG C, adds 0.6% beta-schardinger dextrin, and percentage is β-ring
Dextrin accounts for the mass percent of raw material milk and beta-schardinger dextrin total amount；At 55 DEG C, insulated and stirred, mixing speed is 100rpm, is stirred
The time is mixed for 20min；
2nd, 8 DEG C are cooled to, is stood after 2h, into cream-milk separator, the dilute cream of isolated fat content 50%；Cream
Seperator rotating speed is 7000rpm；
3rd, by the dilute cream in step 2 and low fat (fatty 0.5wt%) milk on-line mixing so that finished product fat contains
Measure as 3.3%；
4th, 65 DEG C are warming up to, homogeneous (20MPa), pasteurize (85 DEG C, 15s) is cooled to 4 DEG C.
Finished product cholesterol 4.45mg/100g is (according to GB/T 22220-2008《The measure of Food Cholesterol is efficient
Liquid chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin content 0.05%.
The embodiment 1 of technique three
Processing step is as follows：
1st, the dilute cream of fat content 35% is heated to 40 DEG C, adds 8% beta-schardinger dextrin, and percentage accounts for for beta-schardinger dextrin
Raw material milk and the mass percent of beta-schardinger dextrin total amount；At 40 DEG C, insulated and stirred, mixing speed is 250rpm, mixing time
For 30min；
2nd, the water of 40 DEG C of addition, dilute cream：Water=3:7, into cream-milk separator, isolate dilute milk of fat content 60%
Oil；Cream-milk separator rotating speed is 7000rpm；
3rd, by the dilute cream in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing so that finished product fat
Content is 3.3%；
4th, 65 DEG C are warming up to, homogeneous (20MPa), pasteurize (85 DEG C, 15s) is cooled to 4 DEG C.
The finished product cholesterol is not detected (according to GB/T 22220-2008《The measure efficient liquid phase of Food Cholesterol
Chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin content 0.02%.
The embodiment 2 of technique three
Processing step is as follows：
1st, the dilute cream of fat content 42% is heated to 65 DEG C of homogeneous (2MPa), is cooled to 45 DEG C, adds 15% β-ring
Dextrin, 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 is stirred
Speed is mixed for 230rpm, mixing time is 20min；
2nd, the water of 45 DEG C of addition, dilute cream：Water=1:9, it is cooled to 2 DEG C, stands after 6h into cream-milk separator, isolates
The dilute cream of fat content 60%；Cream-milk separator rotating speed is 9000rpm；
3rd, by the dilute cream in step 2 and fat-free (fatty 0.1wt%) milk on-line mixing so that finished product fat contains
Measure as 3.3%；
4th, 65 DEG C are warming up to, homogeneous (20MPa), pasteurize (85 DEG C, 15s) is cooled to 4 DEG C.
The finished product cholesterol is not detected (according to GB/T 22220-2008《The measure efficient liquid phase of Food Cholesterol
Chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin content 0.04%.
The comparative example 1 of technique three
Processing step is as follows：
1st, the dilute cream of fat content 35% is heated to 40 DEG C, adds 8% beta-schardinger dextrin, and percentage accounts for for beta-schardinger dextrin
Raw material milk and the mass percent of beta-schardinger dextrin total amount；At 40 DEG C, insulated and stirred, mixing speed is 250rpm, mixing time
For 30min；
2nd, the water of 40 DEG C of addition, dilute cream：Water=3:7, into cream-milk separator, isolate dilute milk of fat content 30%
Oil；Cream-milk separator rotating speed is 7000rpm；
3rd, by the dilute cream obtained after the separation in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing, make
It is 3.3% to obtain finished product fat content；
4th, 65 DEG C are warming up to, homogeneous (20MPa), pasteurize (85 DEG C, 15s) is cooled to 4 DEG C.
Finished product cholesterol detection value 6.3mg/100g is (according to GB/T 22220-2008《The survey of Food Cholesterol
Determine high performance liquid chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin content 0.35%.
The comparative example 2 of technique three
Processing step is as follows：
1st, the dilute cream of fat content 35% is heated to 40 DEG C, adds 8% beta-schardinger dextrin, and percentage accounts for for beta-schardinger dextrin
Raw material milk and the mass percent of beta-schardinger dextrin total amount；At 40 DEG C, insulated and stirred, mixing speed is 250rpm, mixing time
For 30min；
2nd, the mixture of step 1 is directly entered cream-milk separator, isolates the dilute cream of fat content 60%；Cream is separated
Machine rotating speed is 7000rpm；
3rd, by the dilute cream obtained after the separation in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing, make
It is 3.3% to obtain finished product fat content；
4th, 65 DEG C are warming up to, homogeneous (20MPa), pasteurize (85 DEG C, 15s) is cooled to 4 DEG C.
Finished product cholesterol detection value 4.0mg/100g is (according to GB/T 22220-2008《The survey of Food Cholesterol
Determine high performance liquid chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin content 0.23%.
The comparative example 3 of technique three
Processing step is as follows：
1st, the dilute cream of fat content 35% is heated to 40 DEG C, adds 8% beta-schardinger dextrin, and percentage accounts for for beta-schardinger dextrin
Raw material milk and the mass percent of beta-schardinger dextrin total amount；At 40 DEG C, insulated and stirred, mixing speed is 250rpm, mixing time
For 30min；
2nd, the water of 30 DEG C of addition, dilute cream：Water=3:7, into cream-milk separator, isolate dilute milk of fat content 50%
Oil；Cream-milk separator rotating speed is 7000rpm；
3rd, by the dilute cream obtained after the separation in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing, make
It is 3.3% to obtain finished product fat content；
4th, 65 DEG C are warming up to, homogeneous (20MPa), pasteurize (85 DEG C, 15s) is cooled to 4 DEG C.
Finished product cholesterol 2.8mg/100g is (according to GB/T 22220-2008《The measure of Food Cholesterol is efficient
Liquid chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin content 0.1%.
Due to adding 30 DEG C of water, fat is in partially crystallizable state at this temperature, it is impossible to proper flow, therefore, this
Temperature separates dilute cream, and loss is very big, is 2-3 times of loss amount under preference temperature.
The comparative example 4 of technique three
Processing step is as follows：
1st, the dilute cream of fat content 35% is heated to 40 DEG C, adds 8% beta-schardinger dextrin, and percentage accounts for for beta-schardinger dextrin
Raw material milk and the mass percent of beta-schardinger dextrin total amount；At 40 DEG C, insulated and stirred, mixing speed is 250rpm, mixing time
For 30min；
2nd, the water of 50 DEG C of addition, dilute cream：Water=3:7, into cream-milk separator, isolate dilute milk of fat content 50%
Oil；Cream-milk separator rotating speed is 7000rpm；
3rd, by the dilute cream obtained after the separation in step 2 and fat-free (fatty 0.07wt%) milk on-line mixing, make
It is 3.3% to obtain finished product fat content；
4th, 65 DEG C are warming up to, homogeneous (20MPa), pasteurize (85 DEG C, 15s) is cooled to 4 DEG C.
Finished product cholesterol 3.75mg/100g is (according to GB/T 22220-2008《The measure of Food Cholesterol is efficient
Liquid chromatography》, minimum detectability is 2.6mg/100g), beta-schardinger dextrin content 0.25%.
Claims (8)
1. a kind of production technology of low cholesterol milk, it is characterised in that comprise the steps：
M1, by homogeneous or inhomogeneous dilute cream, under 40 DEG C~45 DEG C temperature conditionss, be well mixed with beta-schardinger dextrin；β-ring
Dextrin consumption is 8%~15%, and percentage is the mass percent that beta-schardinger dextrin accounts for dilute cream and beta-schardinger dextrin total amount；
M2, mix with 40 DEG C~45 DEG C of water, into cream-milk separator, carry out cream separation, after obtaining removing cholesterol
Dilute cream；The quality of described water accounts for the 70~90% of water and dilute cream gross mass；Wherein, after described removing cholesterol
Fat content >=50% of dilute cream；The rotating speed of described cream-milk separator is 7000~9000rpm；
M3, the dilute cream after the removing cholesterol obtained in step M2 mixed with fat-free milk, is warming up to 60~75 DEG C,
Homogeneous, is sterilized, and cooling is filling.
2. production technology as claimed in claim 1, it is characterised in that the fat content of the dilute cream described in step M1 is 35
~42wt%.
3. production technology as claimed in claim 1, it is characterised in that the pressure of the homogeneous of the dilute cream described in step M1 is
2~3MPa.
4. production technology as claimed in claim 1, it is characterised in that after step M1 after being cooled to 2~8 DEG C, standing 2~6h
Into described cream-milk separator.
5. production technology as claimed in claim 1, it is characterised in that the dilute cream described in step M1 is used with beta-schardinger dextrin
The method of stirring is well mixed；Wherein, the speed of described stirring is 100~250rpm, time of described stirring for 20~
60min。
6. production technology as claimed in claim 5, it is characterised in that the time of described stirring is 20~30min.
7. production technology as claimed in claim 1, it is characterised in that dilute milk after removing cholesterol described in step M3
Fat content >=65wt% of oil.
8. production technology as claimed in claim 1, it is characterised in that the dilute cream described in step M3 is mixed with fat-free milk
It is standardized, then heats up after conjunction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510109050.8A CN104642538B (en) | 2013-12-27 | 2013-12-27 | A kind of production technology of low cholesterol milk |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510109050.8A CN104642538B (en) | 2013-12-27 | 2013-12-27 | A kind of production technology of low cholesterol milk |
| CN201310743060.8A CN103704337B (en) | 2013-12-27 | 2013-12-27 | Low-cholesterol milk and production technique thereof |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310743060.8A Division CN103704337B (en) | 2013-12-27 | 2013-12-27 | Low-cholesterol milk and production technique thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104642538A CN104642538A (en) | 2015-05-27 |
| CN104642538B true CN104642538B (en) | 2017-08-25 |
Family
ID=53234593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510109050.8A Active CN104642538B (en) | 2013-12-27 | 2013-12-27 | A kind of production technology of low cholesterol milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642538B (en) |
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 |
-
2013
- 2013-12-27 CN CN201510109050.8A patent/CN104642538B/en active Active
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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104642538A (en) | 2015-05-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102813008A (en) | Five-cereal soymilk and manufacture method | |
| CN104082423B (en) | A kind of method of simultaneously producing natural coconut oil and low fat coconut milk | |
| CN102813006A (en) | Method for making five-grain soymilk | |
| CN106071021A (en) | A kind of compound fruitcake of Fructus Mume Herba Passiflorae Caeruleae and preparation method thereof | |
| CN108606063A (en) | A kind of Greece's flavored fermented milk and preparation method thereof made using MPC liquid | |
| CN105733918A (en) | Method for preparing blood-fat-reducing vinegar powder | |
| CN105454442B (en) | UHT (ultra high temperature) cream and preparation method thereof | |
| CN109619193A (en) | A kind of vegetable protein beverage processing method | |
| CN103004982B (en) | A kind of collagen Yoghourt Production technique | |
| CN103931783A (en) | Process for producing yak whey beverage | |
| CN103907993B (en) | A kind of sweet corn health beverage and preparation method thereof | |
| CN108497094A (en) | A kind of smear type fruity buffalo's milk processed cheese and preparation method thereof | |
| CN102813007A (en) | Five-cereal soymilk | |
| CN103704337B (en) | Low-cholesterol milk and production technique thereof | |
| CN104366332B (en) | A kind of deep working method of chilli seed | |
| CN104642538B (en) | A kind of production technology of low cholesterol milk | |
| CN104146089A (en) | Tibetan yak buttered tea block and preparation method thereof | |
| CN107927183A (en) | A kind of processing technology of soy milk drinks | |
| CN109007057A (en) | A kind of non-viable type whey milk-contained drink and preparation method thereof | |
| CN107149002A (en) | Relieve the effect of alcohol honey normal-temperature yoghourt and preparation method thereof | |
| CN107647320A (en) | A kind of preparation method of lime-preserved egg preparing ingredients and lime-preserved egg | |
| CN107397172A (en) | Do not add blueberry jam of table sugar and preparation method thereof | |
| CN106418099A (en) | Water chestnut-flavor solid beverage | |
| CN101755920B (en) | Production method of milk beverage added with granulate material | |
| CN109717248A (en) | A kind of production technology of high-protein low-fat yogurt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |