CN105558043A - High-calcium milk and production method thereof - Google Patents
High-calcium milk and production method thereof Download PDFInfo
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- CN105558043A CN105558043A CN201510947341.4A CN201510947341A CN105558043A CN 105558043 A CN105558043 A CN 105558043A CN 201510947341 A CN201510947341 A CN 201510947341A CN 105558043 A CN105558043 A CN 105558043A
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- 239000011575 calcium Substances 0.000 title claims abstract description 108
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 108
- 235000013336 milk Nutrition 0.000 title claims abstract description 56
- 239000008267 milk Substances 0.000 title claims abstract description 56
- 210000004080 milk Anatomy 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 103
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 239000003651 drinking water Substances 0.000 claims abstract description 29
- 235000020188 drinking water Nutrition 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 150000001875 compounds Chemical class 0.000 claims abstract description 28
- 238000011049 filling Methods 0.000 claims abstract description 28
- 239000003381 stabilizer Substances 0.000 claims abstract description 27
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 238000001704 evaporation Methods 0.000 claims abstract description 10
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 229960005069 calcium Drugs 0.000 claims description 99
- 238000004945 emulsification Methods 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 29
- 238000002360 preparation method Methods 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 25
- 238000004806 packaging method and process Methods 0.000 claims description 22
- 241000206575 Chondrus crispus Species 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 18
- 239000007921 spray Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 11
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 11
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 11
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 10
- MKJXYGKVIBWPFZ-CEOVSRFSSA-L calcium;(2s)-2-hydroxypropanoate Chemical group [Ca+2].C[C@H](O)C([O-])=O.C[C@H](O)C([O-])=O MKJXYGKVIBWPFZ-CEOVSRFSSA-L 0.000 claims description 10
- 229920002148 Gellan gum Polymers 0.000 claims description 9
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical group [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 9
- 230000008020 evaporation Effects 0.000 claims description 9
- 239000000216 gellan gum Substances 0.000 claims description 9
- 235000010492 gellan gum Nutrition 0.000 claims description 9
- 239000001488 sodium phosphate Substances 0.000 claims description 9
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 9
- 239000013638 trimer Substances 0.000 claims description 9
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 9
- 239000011552 falling film Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 235000008939 whole milk Nutrition 0.000 claims description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 6
- 239000001527 calcium lactate Substances 0.000 claims description 6
- 229960002401 calcium lactate Drugs 0.000 claims description 6
- 235000011086 calcium lactate Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000003925 fat Substances 0.000 claims description 4
- 235000020121 low-fat milk Nutrition 0.000 claims description 4
- 239000000376 reactant Substances 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 3
- 238000010348 incorporation Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 150000002500 ions Chemical class 0.000 claims description 2
- 239000001508 potassium citrate Substances 0.000 claims description 2
- 229960002635 potassium citrate Drugs 0.000 claims description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 2
- 235000011082 potassium citrates Nutrition 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 230000001804 emulsifying effect Effects 0.000 abstract 2
- 238000010924 continuous production Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 15
- 238000004090 dissolution Methods 0.000 description 7
- 239000012467 final product Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000010792 warming Methods 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 6
- 238000005189 flocculation Methods 0.000 description 5
- 230000016615 flocculation Effects 0.000 description 5
- 230000003203 everyday effect Effects 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 230000007850 degeneration Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 101001086210 Homo sapiens Osteocalcin Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 108010033929 calcium caseinate Proteins 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 102000055149 human BGLAP Human genes 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000005368 osteomalacia Diseases 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses high-calcium milk and a production method thereof. The high-calcium milk is produced from the following raw material ingredients: 98.95-99.36% of raw milk, 0.46-0.58% of ionic type calcium-containing compound, 0.08-0.12% of emulsifying salt and 0.13-0.35% of a stabilizing agent. The production method of the high-calcium milk comprises the following steps: (1) dissolving an ionic type calcium-containing compound and emulsifying salt into drinking water, so as to obtain mixed liquor A; (2) mixing raw milk with a stabilizing agent, and cooling, so as to obtain mixed liquor B; (3) evaporating moisture of the mixed liquor B to obtain mixed liquor C; (4) homogenizing the mixed liquor C, carrying out UHT (ultra high temperature) sterilization, cooling to 25-30 DEG C, then slowly adding the mixed liquor A, stirring, and cooling to 2-6 DEG C, so as to obtain mixed liquor D; and (5) filling the mixed liquor D, and carrying out ultrahigh pressure treatment. The high-calcium milk disclosed by the invention adopts an ionic type calcium source and has strong stability, calcium content reaches 155-170mg/100mL, no protein scales and a pipeline is not blocked during production, continuous production can be realized, and marketization prospect is good.
Description
Technical field
The present invention relates to a kind of high calcium milk and preparation method thereof.
Background technology
Calcium is one of mineral matter important in human body, participates in the process of whole life.Usually, calcium accounts for 1.5% ~ 2% of our body weight, and wherein 99% is present in bone and tooth, and all the other are then distributed in blood and soft tissue cells.Human body was from 20 years old, and it is calcareous to lose 30 ~ 50mg every day, result cause human osteocalcin total amount with annual 1% speed lose.Human body can cause various diseases when lacking.Calcium energy prevention of osteoporosis disease and osteomalacia, can also preventing hypertension and tumour etc.
The 4th National Nutrient announced for 2005 and investigation of health conditions result (2002) show, the calcium intake of Chinese residents every day is per capita less than 391mg, well below Chinese Soclety of Nutrition recommend every day 800mg intake per capita, replenish the calcium so Chinese need badly.Dairy products are that human body takes in calcareous natural food source, containing element calcium about 100mg in every 100g ordinary milk.Compared with ordinary milk, the high calcium milk after calcium strengthening, not only remains whole nutrition of needed by human body, additionally provides and be more beneficial to the calcareous of human body.
At present, define the compound source for Calcium In Food strengthening in national standard, wherein the ionic calcium containing compound of solubility compares BIOLOGICAL CALCIUM source and organic calcium source, low price calcium content is high, can not precipitate in milk, human liver kidney burden can not be increased, be easy to absorb.But the introducing in ionic calcium source can destroy the stability of milk protein, generate calcium caseinate, product is made to occur flocculation, addition is larger, the amount of flocculation is more, and product after heat treatment can occur albumen scale formation at chamber wall or heating pipeline inwall, occurs that blocking pipeline cannot be produced time serious, production equipment cleaning difficulty, loss is large.Therefore the ionic calcium source dairy products of steady production high calcium content, universal significant for high calcium dairy products.
Summary of the invention
Technical problem to be solved by this invention easily occurs protein flocculation and fouling to overcome ionic high dairy of the prior art, calcium content not high (generally at 120mg/100mL ~ 150mg/100mL), the defect of product stability difference, provide a kind of high calcium milk and preparation method thereof, the high calcium milk that the present invention obtains adopts ionic calcium source, stability is strong, calcium content reaches 155mg/100mL ~ 170mg/100mL, the present invention obtain preparation method to also solve in the ionic calcium source high calcium milk production process of high calcium content albumen fouling and clogging pipeline cannot quantity-produced problem, marketization prospect is good.
The present inventor has paid plenty of time and painstaking effort for this reason, solves above-mentioned technical problem eventually through following technical scheme:
The invention provides a kind of preparation method of high calcium milk, the raw material of described high calcium milk comprises following compositions: raw milk 98.95% ~ 99.36%, ionic calcium containing compound 0.46% ~ 0.58%, emulsification salt 0.08% ~ 0.12%, stabilizing agent 0.13% ~ 0.35%, described percentage is the mass percent that each raw material accounts for the raw material total amount of high calcium milk; Described emulsification salt is mass ratio is (the 2:1) ~ citrate of (3:1) and the mixture of sodium phosphate trimer, or citrate; Described stabilizing agent to be mass ratio be (the 10:1) ~ microcrystalline cellulose of (15:1) and the mixture of carragheen or mass ratio are (the 6:1) ~ gellan gum of (12:1) and the mixture of carragheen;
The preparation method of described high calcium milk comprises the steps:
(1) ionic calcium containing compound and emulsification salt are dissolved in drinking water, obtain mixed liquor A;
(2) raw milk mixed with stabilizing agent, cooling, obtains mixed liquid B;
(3) mixed liquid B evaporation water is got mixed liquor C, the quality of described moisture is the consumption of drinking water in step (1);
(4) by mixed liquor C homogeneous, UHT sterilization, slowly adds mixed liquor A after being cooled to 25 ~ 30 DEG C, stirs, is cooled to 2 ~ 6 DEG C, obtains mixed liquor D;
(5) mixed liquor D is filling, ultra high pressure treatment; The residual volume of the air of described filling rear individual packaging is≤1%, and described percentage is the percent by volume that the residual volume of air accounts for packaging.
In the present invention, described drinking water is for meeting the water of GB5749-2006 " standards for drinking water quality ".
In the present invention, described raw milk is the natural mammal gland secretion forced down from healthy ox body Normal breast of this area routine, can be the whole milk that is separated without fat or through fats portion or the lowfat milk be all separated or skim milk.
In the present invention, described citrate is that this area is conventional, is preferably natrium citricum and/or potassium citrate.When described emulsification salt is the mixture of citrate and sodium phosphate trimer, described citrate and the mass ratio of sodium phosphate trimer can be 5:2.
In the present invention, when described stabilizing agent is the mixture of microcrystalline cellulose and carragheen, the mass ratio of described microcrystalline cellulose and described carragheen is as 12:1 or 13:1.When described stabilizing agent is the mixture of gellan gum and carragheen, the mass ratio of described gellan gum and described carragheen is as 9:1.
In the present invention, described ionic calcium containing compound be this area routine solvable, take ionic calcium as the compound in calcium source, be preferably the calcium lactate being allowed for modulation breast of regulation in GB GB14880 " food enrichment use standard ", described calcium lactate is preferably L-calcium lactate.
The mode of operation of the dissolving described in step (1) is the dissolving mode of operation of this area routine, is preferably mode one: be dissolved in the drinking water after heating by ionic calcium containing compound and emulsification salt, then cool to obtain reactant liquor; Or mode two: ionic calcium containing compound and emulsification salt are placed in drinking water, heating for dissolving, then cool to obtain reactant liquor.Mode one and the heating described in mode two are preferably 70 DEG C ~ 80 DEG C, such as 75 DEG C; Described cooling means and condition are conventional method and the condition of this area, can adopt the method that cold type is excessively cold.Described chilling temperature is preferably 25 DEG C ~ 30 DEG C, such as 27 DEG C or 28 DEG C.The time of described dissolving is preferably 10 minutes ~ 15 minutes, such as 12 minutes.Especially emulsification salt and ionic calcium containing compound are dissolved completely in the water of higher temperature in the present invention, the anion in the calcium ion in ionic calcium containing compound and emulsification salt is combined in advance, prevent the casein in calcium ion and milk from combining and produce flocculation.
In step (2), the mode of described mixing is that being uniformly mixed of this area routine makes raw material mix, and described mixing temperature is preferably 70 DEG C ~ 80 DEG C, such as 75 DEG C.Described incorporation time is preferably 10 minutes ~ 15 minutes, such as 12 minutes; Described cooling means and condition are conventional method and the condition of this area, can adopt the method that cold type is excessively cold.Described chilling temperature is preferably 50 DEG C ~ 55 DEG C, such as 52 DEG C or 53 DEG C.
In step (3), described transpiring moisture be operating as this area routine, be preferably flash concentration and/or falling film concentration.The quality of described transpiring moisture is the consumption for the drinking water of dissolved ions type calcium containing compound and emulsification salt in step (1).
In step (4), described homogeneous is that this area is conventional, and the temperature of described homogeneous is preferably 70 DEG C ~ 75 DEG C, such as 72 DEG C; The pressure of described homogeneous is preferably 18Mpa ~ 22Mpa, such as 20MPa.
In step (4), the method that described ultra high temperature sterilization (UHT sterilization) is this area routine and condition can be board-like ultra high temperature sterilization, tubular type ultra high temperature sterilization or immersion ultra high temperature short time sterilization.The temperature of described ultra high temperature sterilization is preferably 130 DEG C ~ 140 DEG C, such as 135 DEG C or 137 DEG C.The time of described ultra high temperature sterilization is preferably 2 seconds ~ 4 seconds, such as 3 seconds.
In step (4), described cooling means and condition are conventional method and the condition of this area, can adopt the method that cold type is excessively cold.
In step (4), the described mode slowly added is that this area is conventional, preferably for spray adds.The speed that described spray adds is preferably 5m/s ~ 7m/s, such as 6m/s.
In step (4), the time of described stirring is preferably 5 minutes ~ 15 minutes, such as 10 minutes or 12 minutes.
In step (4), the temperature of described stirring is preferably 4 DEG C or 5 DEG C.
In step (5), described filling method and condition are method and the condition of this area routine.Filling temperature is preferably 2 DEG C ~ 6 DEG C, filling ability be preferably 5400 bags/hour.The residual volume of the air of described filling rear individual packaging is preferably 0.6% ~ 1.0%, such as 0.7% or 0.8%, and described percentage is the percent by volume that the residual volume of air accounts for packaging.
In step (5), described ultra high pressure treatment is carried out in the extra-high tension unit of routine; The pressure of described super-pressure is preferably 450Mpa ~ 500Mpa, such as 475Mpa or 480Mpa; The temperature of described super-pressure is preferably 50 DEG C ~ 55 DEG C, such as 52 DEG C; The processing time of described super-pressure is preferably 5 minutes ~ 10 minutes, such as 7 minutes.
The high calcium milk that the preparation method that present invention also offers described high calcium milk obtains.
Without prejudice to the field on the basis of common sense, 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 a kind of stability strong, calcium content reaches the high calcium milk in the ionic calcium source of 155mg/100mL ~ 170mg/100mL and preparation method thereof.Preparation method of the present invention to solve in the ionic calcium source high calcium milk production process of high calcium content albumen fouling and clogging pipeline cannot quantity-produced problem, and market-oriented prospect is good.
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:
Milk (comprising whole milk, lowfat milk and skim milk) originates from or purchased from He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd.;
Ionic calcium containing compound (calcium lactate and L-calcium lactate) is purchased from Shanghai Li Cheng nutrition product Science and Technology Co., Ltd.;
Emulsification salt natrium citricum and sodium phosphate trimer are purchased from Shanghai Jie Cong trade Co., Ltd;
Microcrystalline cellulose is purchased from Fu Manshi (Shanghai) commerce and trade Co., Ltd;
Carragheen is purchased from upper Haikang generation industry and trade Co., Ltd;
Gellan gum is purchased from upper Haikang generation industry and trade Co., Ltd;
Other material and facilities do not illustrated all are obtained by conventional commercial approach.
Embodiment 1
1, composition of raw materials (see table 1):
The composition of raw materials of table 1 embodiment 1
Preparation process:
(1) by ionic calcium containing compound, emulsification salt mixed dissolution in drinking water (solution temperature 70 DEG C), insulated and stirred was cooled to 25 DEG C after 10 minutes, obtained mixed liquor A;
(2) milk is warming up to 70 DEG C to mix with stabilizing agent, insulated and stirred was cooled to 50 DEG C after 10 minutes, obtained mixed liquid B;
(3) mixed liquid B is got mixed liquor C by flash method evaporation water, the quality of described moisture is the consumption of drinking water in step (1);
(4) mixed liquor C homogeneous (70 DEG C, 18MPa), UHT sterilization (130 DEG C, 2 seconds), cooling (25 DEG C) sprays afterwards and adds (speed is 5m/s) mixed liquor A, stirs 5 minutes, is cooled to 2 DEG C and obtains mixed liquor D;
(5) carry out super-pressure (450MPa, 50 DEG C) process 5 minutes after mixed liquor D filling (residual volume of the air of filling rear individual packaging is 0.6%, and described percentage is the percent by volume that the residual volume of air accounts for packaging), to obtain final product.
The calcium content of high calcium milk reaches 155mg/100mL.
Embodiment 2
1, composition of raw materials (see table 2):
The composition of raw materials of table 2 embodiment 2
| Raw material | Addition (%) |
| Skim milk | 98.95 |
| L-calcium lactate | 0.58 |
| Emulsification salt (natrium citricum: sodium phosphate trimer=3:1) | 0.12 |
| Stabilizing agent (microcrystalline cellulose: carragheen=10:1) | 0.35 |
Preparation process:
(1) by ionic calcium containing compound, emulsification salt mixed dissolution in drinking water (solution temperature 80 DEG C), insulated and stirred was cooled to 30 DEG C after 15 minutes, obtained mixed liquor A;
(2) milk is warming up to 80 DEG C to mix with stabilizing agent, insulated and stirred was cooled to 55 DEG C after 15 minutes, obtained mixed liquid B;
(3) mixed liquid B is got mixed liquor C by falling film concentration method evaporation water, the quality of described moisture is the consumption of drinking water in step (1);
(4) mixed liquor C homogeneous (75 DEG C, 22MPa), UHT sterilization (140 DEG C, 4 seconds), cooling (30 DEG C) sprays afterwards and adds (speed is 5m/s) mixed liquor A, stirs 10 minutes, be cooled to 6 DEG C, obtain mixed liquor D;
(5) filling (residual volume of the air of filling rear individual packaging is 1.0% to mixed liquor D, described percentage is the percent by volume that the residual volume of air accounts for packaging) after carry out super-pressure (500MPa, 55 DEG C) process 10 minutes, to obtain final product.
The calcium content of high calcium milk reaches 170mg/100mL.
Embodiment 3
1, composition of raw materials (see table 3):
The composition of raw materials of table 3 embodiment 3
| Raw material | Addition (%) |
| Lowfat milk | 99.10 |
| L-calcium lactate | 0.46 |
| Emulsification salt (natrium citricum: sodium phosphate trimer=5:2) | 0.12 |
| Stabilizing agent (microcrystalline cellulose: carragheen=15:1) | 0.35 |
Preparation process:
(1) by ionic calcium containing compound, emulsification salt mixed dissolution in drinking water (solution temperature 70 DEG C), insulated and stirred was cooled to 30 DEG C after 15 minutes, obtained mixed liquor A;
(2) milk is warming up to 70 DEG C to mix with stabilizing agent, insulated and stirred was cooled to 55 DEG C after 15 minutes, obtained mixed liquid B;
(3) mixed liquid B is got mixed liquor C by falling film concentration method evaporation water, the quality of described moisture is the consumption of drinking water in step (1);
(4) mixed liquor C homogeneous (70 DEG C, 22MPa), UHT sterilization (130 DEG C, 4 seconds), cooling (25 DEG C) sprays afterwards and adds (speed is 7m/s) mixed liquor A, stirs 15 minutes, be cooled to 4 DEG C, obtain mixed liquor D;
(5) filling (residual volume of the air of filling rear individual packaging is 0.8% to mixed liquor D, described percentage is the percent by volume that the residual volume of air accounts for packaging) after carry out super-pressure (450MPa, 55 DEG C) process 15 minutes, to obtain final product.
The calcium content of high calcium milk reaches 155mg/100mL.
Embodiment 4
1, composition of raw materials (see table 4):
The composition of raw materials of table 4 embodiment 4
| Raw material | Addition (%) |
| Whole milk | 98.99 |
| L-calcium lactate | 0.58 |
| Emulsification salt (natrium citricum) | 0.08 |
| Stabilizing agent (microcrystalline cellulose: carragheen=13:1) | 0.35 |
Preparation process:
(1) by ionic calcium containing compound, emulsification salt mixed dissolution in drinking water (solution temperature 80 DEG C), insulated and stirred was cooled to 25 DEG C after 10 minutes, obtained mixed liquor A;
(2) milk is warming up to 80 DEG C to mix with stabilizing agent, insulated and stirred was cooled to 50 DEG C after 10 minutes, obtained mixed liquid B;
(3) mixed liquid B is got mixed liquor C by falling film concentration method evaporation water, the quality of described moisture is the consumption of drinking water in step (1);
(4) mixed liquor C homogeneous (75 DEG C, 18MPa), UHT sterilization (140 DEG C, 2 seconds), cooling (30 DEG C) sprays afterwards and adds (speed is 7m/s) mixed liquor A, stirs 10 minutes, be cooled to 3 DEG C, obtain mixed liquor D;
(5) carry out super-pressure (500Mpa, 50 DEG C) process 5 minutes after mixed liquor D filling (residual volume of the air of filling rear individual packaging is 0.7%, and described percentage is the percent by volume that the residual volume of air accounts for packaging), to obtain final product.
The calcium content of high calcium milk reaches 170mg/100mL.
Embodiment 5
1, composition of raw materials (see table 5):
The composition of raw materials of table 5 embodiment 5
| Raw material | Addition (%) |
| Whole milk | 99.25 |
| L-calcium lactate | 0.5 |
| Emulsification salt (natrium citricum) | 0.10 |
| Stabilizing agent (gellan gum: carragheen=12:1) | 0.15 |
Preparation process:
(1) by ionic calcium containing compound, emulsification salt mixed dissolution in drinking water (solution temperature 75 DEG C), insulated and stirred was cooled to 27 DEG C after 12 minutes, obtained mixed liquor A;
(2) milk is warming up to 75 DEG C to mix with stabilizing agent, insulated and stirred was cooled to 52 DEG C after 12 minutes, obtained mixed liquid B;
(3) mixed liquid B is got mixed liquor C by falling film concentration method evaporation water, the quality of described moisture is the consumption of drinking water in step (1);
(4) mixed liquor C homogeneous (72 DEG C, 20MPa), UHT sterilization (135 DEG C, 3 seconds), cooling (27 DEG C) sprays afterwards and adds (speed is 6m/s) mixed liquor A, stirs 12 minutes, is cooled to 5 DEG C and obtains mixed liquor D;
(5) carry out super-pressure (475Mpa, 52 DEG C) process 7 minutes after mixed liquor D filling (residual volume of the air of filling rear individual packaging is 0.7%, and described percentage is the percent by volume that the residual volume of air accounts for packaging), to obtain final product.
The calcium content of high calcium milk reaches 160mg/100mL.
Embodiment 6
1, composition of raw materials (see table 6):
The composition of raw materials of table 6 embodiment 6
| Raw material | Addition (%) |
| Whole milk | 99.15 |
| L-calcium lactate | 0.5 |
| Emulsification salt (natrium citricum) | 0.10 |
| Stabilizing agent (microcrystalline cellulose: carragheen=12:1) | 0.25 |
Preparation process:
(1) by ionic calcium containing compound, emulsification salt mixed dissolution in drinking water (solution temperature 75 DEG C), insulated and stirred was cooled to 28 DEG C after 12 minutes, obtained mixed liquor A;
(2) milk is warming up to 75 DEG C to mix with stabilizing agent, insulated and stirred was cooled to 53 DEG C after 12 minutes, obtained mixed liquid B;
(3) mixed liquid B is got mixed liquor C by falling film concentration method evaporation water, the quality of described moisture is the consumption of drinking water in step (1);
(4) mixed liquor C homogeneous (72 DEG C, 20MPa), UHT sterilization (137 DEG C, 4 seconds), cooling (28 DEG C) sprays afterwards and adds (speed is 6m/s) mixed liquor A, stirs 12 minutes, is cooled to 4 DEG C and obtains mixed liquor D;
(5) filling (residual volume of the air of filling rear individual packaging is 0.7% to mixed liquor D, described percentage is the percent by volume that the residual volume of air accounts for packaging) after carry out super-pressure (480Mpa, 55 DEG C) process 10 minutes, to obtain final product.
The calcium content of high calcium milk reaches 160mg/100mL.
Embodiment 7
1, composition of raw materials (see table 7):
The composition of raw materials of table 7 embodiment 7
| Raw material | Addition (%) |
| Whole milk | 99.27 |
| L-calcium lactate | 0.5 |
| Emulsification salt (natrium citricum) | 0.10 |
| Stabilizing agent (gellan gum: carragheen=9:1) | 0.13 |
Preparation process:
(1) by ionic calcium containing compound, emulsification salt mixed dissolution in drinking water (solution temperature 75 DEG C), insulated and stirred was cooled to 28 DEG C after 12 minutes, obtained mixed liquor A;
(2) milk is warming up to 75 DEG C to mix with stabilizing agent, insulated and stirred was cooled to 53 DEG C after 12 minutes, obtained mixed liquid B;
(3) mixed liquid B is got mixed liquor C by falling film concentration method evaporation water, the quality of described moisture is the consumption of drinking water in step (1);
(4) mixed liquor C homogeneous (72 DEG C, 20MPa), UHT sterilization (137 DEG C, 4 seconds), cooling (28 DEG C) sprays afterwards and adds (speed is 6m/s) mixed liquor A, stirs 12 minutes, and cooling (4 DEG C) obtains mixed liquor D;
(5) filling (residual volume of the air of filling rear individual packaging is 0.7% to mixed liquor D, described percentage is the percent by volume that the residual volume of air accounts for packaging) after carry out super-pressure (480Mpa, 55 DEG C) process 10 minutes, to obtain final product.
The calcium content of high calcium milk reaches 160mg/100mL.
Effect example
The high calcium milk obtained embodiment 1-6 carries out calcium content test (GB5413.21-2010 the mensuration of calcium, iron, zinc, sodium, potassium, magnesium, copper and manganese " in national food safety standard-infant food and the dairy products "), measurement result shows, the calcium content of high calcium milk of the present invention reaches 155mg/100mL ~ 170mg/100mL, be greater than the requirement for high calcium milk in GB GB28050-2011, every 100mL milk can meet 18.75% ~ 21.25% of human body calcium every day demand.Product in whole production process without the phenomenon of albumen flocculation, wall built-up and coking and blocking pipeline.Finished product without precipitation, smoother taste.
Comparative example 1
Comparative example 1 is without UHT sterilization after step 4 homogeneous, and all the other processing steps and condition are with embodiment 6.
The product microbiological indicator that comparative example 1 produces is not up to standard, cannot realize the present invention.
Comparative example 2
Comparative example 2 carries out UHT sterilization or 85 DEG C, 15s pasteurize (replacement ultrahigh-pressure sterilization) after step 5 is filling, and all the other processing steps and condition are with embodiment 6.
Comparative example 2 is pipeline Severe blockage in sterilization process, cannot produce.
Comparative example 3
Comparative example 3 adds with the L-calcium lactate addition of embodiment 6, and other are consistent with the embodiment 1-6 of CN201310408128.7,
There is albuminous degeneration and precipitation in comparative example 3, cannot realize the present invention.
Comparative example 4
Comparative example 4 replaces stabilizing agent with the emulsifying agent of CN201310408128.7, and all the other processing steps and condition are with embodiment 6.
There is albuminous degeneration and precipitation in comparative example 4, cannot realize the present invention.
Comparative example 5
Comparative example 5 stabilizing agent used is pectin, and all the other processing steps and condition are with embodiment 6.
There is albuminous degeneration and precipitation in comparative example 5, cannot realize the present invention.
Claims (10)
1. the preparation method of a high calcium milk, it is characterized in that: the raw material of described high calcium milk comprises following compositions: raw milk 98.95% ~ 99.36%, ionic calcium containing compound 0.46% ~ 0.58%, emulsification salt 0.08% ~ 0.12%, stabilizing agent 0.13% ~ 0.35%, described percentage is the mass percent that each raw material accounts for the raw material total amount of high calcium milk; Described emulsification salt is mass ratio is (the 2:1) ~ citrate of (3:1) and the mixture of sodium phosphate trimer, or citrate; Described stabilizing agent to be mass ratio be (the 10:1) ~ microcrystalline cellulose of (15:1) and the mixture of carragheen or mass ratio are (the 6:1) ~ gellan gum of (12:1) and the mixture of carragheen;
The preparation method of described high calcium milk comprises the steps:
(1) ionic calcium containing compound and emulsification salt are dissolved in drinking water, obtain mixed liquor A;
(2) raw milk mixed with stabilizing agent, cooling, obtains mixed liquid B;
(3) mixed liquid B evaporation water is got mixed liquor C, the quality of described moisture is the consumption of drinking water in step (1);
(4) by mixed liquor C homogeneous, UHT sterilization, slowly adds mixed liquor A after being cooled to 25 ~ 30 DEG C, stirs, is cooled to 2 ~ 6 DEG C, obtains mixed liquor D;
(5) mixed liquor D is filling, ultra high pressure treatment; The residual volume of the air of described filling rear individual packaging is≤1%, and described percentage is the percent by volume that the residual volume of air accounts for packaging.
2. the preparation method of high calcium milk as claimed in claim 1, is characterized in that:
Described drinking water is for meeting the water of GB5749-2006 " standards for drinking water quality ";
And/or,
Described raw milk is the whole milk that is separated without fat or through fats portion or the lowfat milk be all separated or skim milk;
And/or,
Described citrate is natrium citricum and/or potassium citrate;
And/or,
When described stabilizing agent is the mixture of microcrystalline cellulose and carragheen, the mass ratio of described microcrystalline cellulose and described carragheen is 12:1 or 13:1;
And/or,
When described stabilizing agent is the mixture of gellan gum and carragheen, the mass ratio of described gellan gum and described carragheen is 9:1;
And/or,
Described ionic calcium containing compound is the calcium lactate being allowed for modulating breast of regulation in GB GB14880 " food enrichment use standard ".
3. the preparation method of high calcium milk as claimed in claim 2, is characterized in that:
When described emulsification salt is the mixture of citrate and sodium phosphate trimer, described citrate and the mass ratio of sodium phosphate trimer are 5:2;
And/or,
When described ionic calcium containing compound is calcium lactate, described calcium lactate is L-calcium lactate.
4. the preparation method of high calcium milk as claimed in claim 1, is characterized in that:
The mode of operation of the dissolving described in step (1) is mode one: ionic calcium containing compound and emulsification salt are dissolved in the drinking water after heating, then cool to obtain reactant liquor; Or mode two: ionic calcium containing compound and emulsification salt are placed in drinking water, heating for dissolving, then cool to obtain reactant liquor;
And/or,
In step (2), described mixing temperature is 70 DEG C ~ 80 DEG C;
And/or,
In step (2), described incorporation time is 10 minutes ~ 15 minutes;
And/or,
In step (2), described is cooled to the excessively cold method of cold type;
And/or,
In step (2), described chilling temperature is 50 DEG C ~ 55 DEG C;
And/or,
In step (3), described transpiring moisture be operating as flash concentration and/or falling film concentration;
And/or,
In step (3), the quality of described transpiring moisture is the consumption for the drinking water of dissolved ions type calcium containing compound and emulsification salt in step (1).
5. the preparation method of high calcium milk as claimed in claim 4, is characterized in that:
In mode one and mode two, described is heated to be 70 DEG C ~ 80 DEG C;
And/or,
In mode one and mode two, described is cooled to the excessively cold method of cold type;
And/or,
In mode one and mode two, described chilling temperature is 25 DEG C ~ 30 DEG C;
And/or,
In mode one and mode two, the time of described dissolving is preferably 10 minutes ~ 15 minutes;
And/or,
In step (2), described mixing temperature is 75 DEG C;
And/or,
In step (2), described incorporation time is 12 minutes;
And/or,
In step (2), described chilling temperature is 52 DEG C or 53 DEG C.
6. the preparation method of high calcium milk as claimed in claim 5, is characterized in that:
In mode one and mode two, described is heated to be 75 DEG C;
And/or,
In mode one and mode two, described chilling temperature is 27 DEG C or 28 DEG C;
And/or,
In mode one and mode two, the time of described dissolving is preferably 12 minutes.
7. the preparation method of high calcium milk as claimed in claim 1, is characterized in that:
In step (4), the temperature of described homogeneous is 70 DEG C ~ 75 DEG C;
And/or,
In step (4), the pressure of described homogeneous is 18Mpa ~ 22Mpa;
And/or,
In step (4), described UHT sterilization is board-like ultra high temperature sterilization, tubular type ultra high temperature sterilization or immersion ultra high temperature short time sterilization;
And/or,
In step (4), the temperature of described UHT sterilization is 130 DEG C ~ 140 DEG C;
And/or,
In step (4), the time of described UHT sterilization is 2 seconds ~ 4 seconds;
And/or,
In step (4), described is cooled to the excessively cold method of cold type;
And/or,
In step (4), the described mode slowly added is that spray adds;
And/or,
In step (4), the time of described stirring is 5 minutes ~ 15 minutes;
And/or,
In step (4), the temperature of described stirring is 4 DEG C or 5 DEG C;
And/or,
In step (5), described filling temperature is 2 DEG C ~ 6 DEG C,
And/or,
In step (5), described filling ability be 5400 bags/hour;
And/or,
In step (5), the residual volume of the air of described filling rear individual packaging is 0.6% ~ 1.0%;
And/or,
In step (5), the pressure of described super-pressure is 450Mpa ~ 500Mpa;
And/or,
In step (5), the temperature of described super-pressure is 50 DEG C ~ 55 DEG C;
And/or,
In step (5), the processing time of described super-pressure is 5 minutes ~ 10 minutes.
8. the preparation method of high calcium milk as claimed in claim 7, is characterized in that:
In step (4), the temperature of described homogeneous is 72 DEG C;
And/or,
In step (4), the pressure of described homogeneous is 20Mpa;
And/or,
In step (4), the temperature of described UHT sterilization is 135 DEG C or 137 DEG C;
And/or,
In step (4), the time of described UHT sterilization is 3 seconds;
And/or,
In step (4), the speed that described spray adds is 5m/s ~ 7m/s;
And/or,
In step (4), the time of described stirring is 10 minutes or 12 minutes;
And/or,
In step (5), the residual volume of the air of described filling rear individual packaging is 0.7% or 0.8%;
And/or,
In step (5), the pressure of described super-pressure is 475Mpa or 480Mpa;
And/or,
In step (5), the temperature of described super-pressure is 52 DEG C;
And/or,
In step (5), the processing time of described super-pressure is 7 minutes.
9. the preparation method of high calcium milk as claimed in claim 8, is characterized in that:
In step (4), the speed that described spray adds is 6m/s.
10. the high calcium milk that the preparation method of the high calcium milk as described in any one of claim 1 ~ 9 obtains.
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