CN105123937A - Processing method improving flavor of liquid milk product - Google Patents
Processing method improving flavor of liquid milk product Download PDFInfo
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- CN105123937A CN105123937A CN201510626855.XA CN201510626855A CN105123937A CN 105123937 A CN105123937 A CN 105123937A CN 201510626855 A CN201510626855 A CN 201510626855A CN 105123937 A CN105123937 A CN 105123937A
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Abstract
The invention provides a processing method improving the taste of the milk. According to the method, on the basis of a degassing technology, a flavor substance extraction and back-addition technology is adopted, so that the taste and flavor of the milk product are remarkably improved. The processing method comprises the following steps: first heating raw milk to a given predetermined temperature, fogging the heated milk in a degassing barrel, and extracting the gas in the degassing barrel; cooling the extracted gas, adding condensed water into the original product, so that the flavor and taste of the product are improved.
Description
Technical field
The present invention relates to a kind of processing method improving liquid dairy product local flavor, through milk prepared by the processing method that local flavor reclaims and anti-adding technique prepares dairy product.
Background technology
Cow's milk contains abundant calcareous, protein and vitamin, and being the drink be of high nutritive value, is the best source of calcium in conventional food.Many nutritionists emphasize the importance of many drink milks.And the milk intake of China resident is far away from the advanced country such as American-European-Japanese.People do not like the reason taken fresh milk be taste not good, cause diarrhoea and uncomfortablely to drink.If research cow's milk local flavor can be improved in making, the wish that our people applies milk should be improved, and then increase the intake of people's milk.
Become product through the acceptance of lactogenesis, storage, homogeneous, sterilization and aseptic packaging in traditional mode of production cow's milk process, this production process cannot avoid cow's milk to contact with air, therefore its dissolved oxygen amount is caused to rise gradually, especially when sterilization, high temperature more can make the sulfur-containing amino acid in oxygen and cow's milk react, produce bad flavor, cause the local flavor of product to decline.In order to avoid such reaction, domestic corporation have employed Degassing Technology, decrease the dissolving of oxygen, improve product dry matter content, but the fragrance matter in milk can be volatilized away, make the flavor substance of milk decline, mouthfeel declines simultaneously, the present invention can solve current Problems existing, allows milk is better to be drunk.
Summary of the invention
1. prepared a method for long shelf-life cow's milk by degassing section recovery technology, its shelf-life can reach more than 3 months.
2, Degassing Technology according to claim 1, wherein degassing conditions is 60-90 DEG C, vacuum pressure is 0.08-0.12Mpa.Through degassed material through condensing plant condensation, and collect condensed water and again add in product.
3, processing method according to claim 1 and 2, wherein said milk is through the pre-heat treatment, and preheat temperature is 55-80 DEG C, and through homogeneous, homogenization pressure is 150-250bar.Wherein milk can be passed through the pasteurize process of 85 DEG C of 15s after homogeneous, its objective is to activate Bacillus, is convenient to thoroughly kill when UHT sterilization.Wherein homogeneous, degassed and pasteurize operation can adjust according to requiring on the spot, and homogeneous, degassedly can to exchange.
4, the milk according to claim 1-3 again through 137 DEG C+2 DEG C, 4-6s sterilization.Certain fine setting can being carried out for different equipment to parameter, being adjusted to 142 DEG C+2 DEG C as adopted VTIS sterilization machine and sterilization temperature.
5, can select homogeneous or heterogeneity before sterilization of milk according to claim 4, also can select degassed, degassed needs increase condensate water recovery device.Some production, in order to adjust the dry matter content of product further or more effectively control fat floating in the shelf-life of product, can increase operation that is degassed and homogeneous in UHT sterili-sation unit.
6, the milk according to claim 1-5 pours in aseptic packaging through sterile filling.The present invention is directed the technique of the product of long shelf-life.Due in the pasteurized milk of short guarantee period, generally can not adopt degassed operation, so there is no the recovery technology of necessary increase flavor substance.If there is the technique of deoxidation in pasteurized milk, the present invention is applicable equally.
Detailed description of the invention
First aspect of the present invention is:
1, carry out degassed by Degassing Technology to product, and then reach the reduction of product dissolved oxygen amount.
Second aspect of the present invention is:
2, carry out partially recycled to the material of degassed removal, and recover materials is quantitatively added.
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.
If no special instructions, the weight portion in this description is for the milk powder product that 100 weight portions finally obtain, and percentage (%) is all weight percentage.
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 this description, when relating to preparation modulation milk, term " raw material " refers to that the material that will add in system, raw material comprise the material that will be added in any step (before such as sterilizing, after sterilizing) of producing at modulation milk in system.
method of the present invention
Improve a processing method for liquid dairy product local flavor, through milk prepared by the processing method that local flavor reclaims and anti-adding technique prepares dairy product.The step that described method comprises raw milk degasification technique, local flavor reclaims and adds.
According to method of the present invention, the preparation of breast mainly comprises milk inspection, adjusts milk, preheating, homogeneous, pasteurize, sterilizing, the step such as filling.
Mixed material above-mentioned steps obtained is preheated to 50-70 DEG C, then carries out homogeneous.The object of homogeneous is the various uniform component distribution making interpolation, to increase the stability of material.In the method for the invention, double-stage homogenization can be taked.The pressure of one-level homogeneous is 10-25Mpa, preferred 15-20Mpa.The homogeneous pressure of secondary is 6-10Mpa, preferred 4-5Mpa.
Degassed: vacuum 0.08-0.12Mpa, temperature is 50-90 DEG C, carries out segmentation recovery by condensation to degassed material, better according to the volatility of bad gas thing in milk, regulate the temperature of condensed water, condensed water is added in degassed milk according to the ratio of aurochs milk.Also can improve the ratio of interpolation, make portioned product local flavor better.
Pasteurize is carried out after homogeneous.The object of pasteurize is the activity of killing Ruzhong microorganism and destroying lipase.General employing high temperature method, or ultra high temperature short time sterilization method.In the method for the invention, the sterilization conditions of employing is: temperature is 75-95 DEG C, is preferably 80-90 DEG C; Duration is 10-30 second, preferred 15-20 second.In one embodiment of the invention, sterilization 15 seconds at the temperature of 85 ~ 90 ° of C.
Next, carry out sterilizing (UHT sterilization) to material, at 95-150 DEG C of temperature, sterilization 4 seconds to 15 minutes, is cooled to less than 25 DEG C by this modulation milk.
As can be understood by persons skilled in the art, in actual production, as long as qualified stable product can be obtained, can also adjust or increase and decrease some steps wherein.Such as, in order to reduce energy consumption, cost-saving, can pasteurize be cancelled, adopt membrane filtration or degerming seperator; Can optionally adjust homogeneous, pasteurize.
Only however impact in 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.
The present invention, by reasonably adding degassed and outgassing species backfilling process and relevant parameter control, improves mouthfeel and the local flavor of dairy product.
Described the present invention by embodiment hereinafter, but be understandable that, the scope that these instantiations will not limit the present invention in any way.
Embodiment
In following embodiment, method therefor is conventional method if no special instructions, and described degree is mass percentage if no special instructions.
Embodiment 1, the pure cow's milk utilizing degassed and part backfill technology to produce
Raw material standard:
Milk: protein >=2.95% fat >=3.0% non-fat solid >=8.5%
The preparation method of pure cow's milk comprises the following steps:
1) plain chocolate be up to the standards is called in workshop by milk container to carry out producing (in 1 ton):
2) preheating: cow's milk is preheated to 65 DEG C by heat-exchangers of the plate type;
3) homogeneous: by step 2) through mixed material homogeneous under 20MPa of preheating, wherein one-level homogenization pressure is 16MPa, and double-stage homogenization pressure is 4MPa;
4) degassed: vacuum 0.08-0.12Mpa, the index of the former milk of basis of time carries out suitable adjustment.
5) the quantitative interpolation of condensate: the volatility according to bad gas thing in milk is better, regulates the temperature of condensed water, the condensed water proportion of installation is added in degassed milk.
6) pasteurize: sterilization was carried out in 15 seconds to heating material at 85 DEG C;
7) cool: the material after pasteurize is cooled to 7 DEG C;
9) ultra high temperature short time sterilization: by ultra high temperature short time sterilization 4-6 second at material 137 DEG C ± 2 DEG C; Feeding temperature 2-25 DEG C
10) cool: pasteurized milk is cooled to less than 25 DEG C;
12) sterile filling;
13) store inspection: under product is placed in normal temperature, place 7d, get final product outbound after the assay was approved
After testing, the indices of the breast prepared with said method all meets national relevant regulations.
index determining:
Carried out the mensuration of relevant dissolved oxygen amount to the milk by above explained hereafter to not degassed milk, its measurement result is as shown in table 1:
Degassed and the not degassed milk oxygen dissolving value of table 1 compares
the test effect of products taste
Product is laboratory sample, carries out the taste tests of product, wherein
Test number: 350 people;
Test mode: adopt several indexs such as the local flavor of mode to product of trial test, mouthfeel, milk degree, plumpness, sugariness and nutritive value accreditation to evaluate, the mode of blank marking is adopted to carry out, wherein the full marks of plumpness and sugariness are 10 points, the full marks of other indexs are 20 points, higher for each index mark, represent that effect is better.Statistical analysis is carried out to trial test result, as shown in table 2.
Table 2 product taste index test tables of data
Above data display, no matter cow milk of the present invention is have obvious improvement in local flavor, nutritional labeling than the pure cow's milk that common process is produced, and the fancy grade in market is higher than common cow's milk.
Although describe the present invention with reference to the preferred embodiment of the present invention, but those skilled in the art will be appreciated that the amendment can carried out the present invention under the prerequisite not deviating from the purpose and scope of the invention limited by appended item book in various forms and details.
Claims (6)
1. one kind is passed through on Degassing Technology basis, counter for the flavor substance shifted to an earlier date method of adding is produced the method for dairy product.
2. Degassing Technology according to claim 1, wherein degassing conditions is 60-90 DEG C, vacuum pressure is 0.08-0.12Mpa, through degassed material through condensing plant condensation, and collects condensed water and again adds in product.
3. processing method according to claim 1 and 2, wherein said milk is through the pre-heat treatment, and preheat temperature is 55-80 DEG C, and through homogeneous, homogenization pressure is 150-250bar.
4. the milk according to claim 1-3 again through 137 DEG C+2 DEG C, 4-6s sterilization.
5. can select homogeneous or heterogeneity before sterilization of milk according to claim 4, also can select degassed, degassed needs increase condensate water recovery device.
6. the milk according to claim 1-5 pours in aseptic packaging through sterile filling.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510626855.XA CN105123937A (en) | 2015-09-28 | 2015-09-28 | Processing method improving flavor of liquid milk product |
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| CN201510626855.XA CN105123937A (en) | 2015-09-28 | 2015-09-28 | Processing method improving flavor of liquid milk product |
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| CN201510626855.XA Pending CN105123937A (en) | 2015-09-28 | 2015-09-28 | Processing method improving flavor of liquid milk product |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997021476A1 (en) * | 1995-12-11 | 1997-06-19 | Tetra Laval Holdings & Finance S.A. | A method and an apparatus for recovering and recycling aroma substances |
| JP2007300917A (en) * | 2006-04-10 | 2007-11-22 | Meiji Milk Prod Co Ltd | Control method for flavoring component, and dissipation preventing method |
| CN102907493A (en) * | 2012-10-23 | 2013-02-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid beverage capable of keeping original flavor and preparation method of liquid beverage |
-
2015
- 2015-09-28 CN CN201510626855.XA patent/CN105123937A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997021476A1 (en) * | 1995-12-11 | 1997-06-19 | Tetra Laval Holdings & Finance S.A. | A method and an apparatus for recovering and recycling aroma substances |
| JP2007300917A (en) * | 2006-04-10 | 2007-11-22 | Meiji Milk Prod Co Ltd | Control method for flavoring component, and dissipation preventing method |
| CN102907493A (en) * | 2012-10-23 | 2013-02-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid beverage capable of keeping original flavor and preparation method of liquid beverage |
Non-Patent Citations (1)
| Title |
|---|
| 陈历俊: "《液态乳加工与质量控制》", 30 April 2008 * |
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Application publication date: 20151209 |
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