CN105558043B - High-calcium milk and preparation method thereof - Google Patents
High-calcium milk and preparation method thereof Download PDFInfo
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- CN105558043B CN105558043B CN201510947341.4A CN201510947341A CN105558043B CN 105558043 B CN105558043 B CN 105558043B CN 201510947341 A CN201510947341 A CN 201510947341A CN 105558043 B CN105558043 B CN 105558043B
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Abstract
The invention discloses high-calcium milk and a preparation method thereof. The raw materials comprise the following components: 98.95-99.36% of raw milk, 0.46-0.58% of ionic calcium-containing compound, 0.08-0.12% of emulsifying salt and 0.13-0.35% of stabilizer; the method comprises (1) dissolving ionic calcium-containing compound and emulsifying salt in drinking water to obtain mixed solution A; (2) mixing the raw milk with a stabilizer, and cooling to obtain a mixed solution B; (3) evaporating water from the mixed solution B to obtain a mixed solution C; (4) homogenizing the mixed solution C, carrying out UHT sterilization, cooling to 25-30 ℃, slowly adding the mixed solution A, stirring, and cooling to 2-6 ℃ to obtain a mixed solution D; (5): and filling the mixed solution D, and performing ultrahigh pressure treatment. The ionic calcium source for the high-calcium milk has strong stability, the calcium content reaches 155-170 mg/100mL, no protein scaling is generated in the production process to block pipelines, continuous production can be realized, and the marketization prospect is good.
Description
Technical Field
The invention relates to high-calcium milk and a preparation method thereof.
Background
Calcium is one of the important minerals in the human body and is involved in the whole life process. Generally, calcium comprises 1.5% to 2% of our body weight, 99% of which is present in bones and teeth, and the remainder is distributed in blood and soft tissue cells. From the age of 20 years, the human body loses 30-50 mg of calcium every day, and as a result, the total amount of bone calcium of the human body is lost at the rate of 1% per year. Many diseases can be caused when the human body is lack. Calcium can be used for preventing osteoporosis and osteomalacia, and preventing hypertension and tumor.
The fourth national nutrition and health status survey result (2002) published in 2005 shows that the daily calcium intake of Chinese residents is less than 391mg, which is far lower than the daily 800mg recommended by the Chinese academy of nutrition, so that the Chinese people need to supplement calcium urgently. The dairy product is a natural food source for human body to ingest calcium, and each 100g of common milk contains about 100mg of element calcium. Compared with common milk, the calcium-enriched high-calcium milk not only retains all nutrients required by a human body, but also provides more calcium beneficial to the human body.
At present, the national standard stipulates the source of compounds for calcium fortification in food, wherein soluble ionic calcium-containing compounds are cheaper in price and higher in calcium content than biological calcium sources and organic calcium sources, do not precipitate in milk, do not increase the burden of liver and kidney of human body, and are easy to absorb. However, the introduction of the ionic calcium source can destroy the stability of milk protein, so that calcium caseinate is generated, the product is flocculated, the larger the addition amount is, the more the flocculated amount is, the protein scaling phenomenon can occur on the wall of a container or the inner wall of a heating pipeline after the product is subjected to heat treatment, the pipeline can not be produced due to blockage in serious conditions, the cleaning of production equipment is difficult, and the loss is large. Therefore, the ionic calcium source dairy product with high calcium content is stably produced, and has great significance for the popularization of high-calcium dairy products.
Disclosure of Invention
The invention aims to solve the technical problems that in the prior art, an ionic high-calcium milk product is easy to generate protein flocculation and scaling, the calcium content is not high (generally 120mg/100 mL-150 mg/100mL), and the product stability is poor, and provides high-calcium milk and a preparation method thereof.
The inventor of the present invention pays much time and heart blood for this purpose, and finally solves the technical problems by the following technical scheme:
the invention provides a preparation method of high-calcium milk, which comprises the following raw materials: 98.95-99.36 percent of raw milk, 0.46-0.58 percent of ionic calcium-containing compound, 0.08-0.12 percent of emulsifying salt and 0.13-0.35 percent of stabilizer, wherein the percentage is the mass percentage of each raw material in the total amount of the raw materials of the high-calcium milk; the emulsifying salt is a mixture of citrate and sodium tripolyphosphate in a mass ratio of (2:1) - (3:1), or citrate; the stabilizer is a mixture of microcrystalline cellulose and carrageenan in a mass ratio of (10:1) - (15:1) or a mixture of gellan gum and carrageenan in a mass ratio of (6:1) - (12: 1);
the preparation method of the high-calcium milk comprises the following steps:
(1) dissolving ionic calcium-containing compound and emulsifying salt in drinking water to obtain mixed solution A;
(2) mixing the raw milk with a stabilizer, and cooling to obtain a mixed solution B;
(3) evaporating water from the mixed solution B to obtain a mixed solution C, wherein the mass of the water is the consumption of the drinking water in the step (1);
(4) homogenizing the mixed solution C, carrying out UHT sterilization, cooling to 25-30 ℃, slowly adding the mixed solution A, stirring, and cooling to 2-6 ℃ to obtain a mixed solution D;
(5) filling the mixed solution D, and performing ultrahigh pressure treatment; the residual amount of the air of the single package after filling is less than or equal to 1 percent, and the percentage is the volume percentage of the residual amount of the air in the package.
In the invention, the drinking water is water in accordance with GB5749-2006 sanitary Standard for Drinking Water.
In the invention, the raw milk is natural mammary secretion which is extruded from normal breasts of healthy cattle and is conventional in the field, and can be full-fat milk without fat separation or low-fat milk or skim milk with partial or total fat separation.
In the present invention, the citrate is conventional in the art, and preferably sodium citrate and/or potassium citrate. When the emulsifying salt is a mixture of citrate and sodium tripolyphosphate, the mass ratio of the citrate to the sodium tripolyphosphate can be 5: 2.
In the invention, when the stabilizer is a mixture of microcrystalline cellulose and carrageenan, the mass ratio of the microcrystalline cellulose to the carrageenan is, for example, 12:1 or 13: 1. When the stabilizer is a mixture of gellan gum and carrageenan, the mass ratio of the gellan gum to the carrageenan is, for example, 9: 1.
In the present invention, the ionic calcium-containing compound is a soluble compound that is conventional in the art and uses ionic calcium as a calcium source, preferably calcium lactate as specified in the national standard GB14880 "dietary supplement usage standard" that allows for the preparation of milk, preferably calcium lactate L-lactate.
The dissolving operation mode of the step (1) is a conventional dissolving operation mode in the field, and preferably a mode I: dissolving ionic calcium-containing compound and emulsifying salt in heated drinking water, and cooling to obtain reaction solution; or the second mode: putting the ionic calcium-containing compound and the emulsified salt into drinking water, heating and dissolving, and cooling to obtain a reaction solution. The heating described in the first and second modes is preferably 70 ℃ to 80 ℃, for example 75 ℃; the cooling method and conditions are conventional in the art, and a cold row subcooling method can be used. The cooling temperature is preferably from 25 ℃ to 30 ℃, for example 27 ℃ or 28 ℃. The dissolution time is preferably 10 minutes to 15 minutes, for example 12 minutes. In the invention, the emulsifying salt and the ionic calcium-containing compound are completely dissolved in water at a higher temperature, so that calcium ions in the ionic calcium-containing compound and anions in the emulsifying salt are combined in advance, and the flocculation caused by the combination of the calcium ions and casein in milk is prevented.
In the step (2), the mixing is performed by stirring and mixing the raw materials to be uniformly mixed, which is conventional in the art, and the mixing temperature is preferably 70 ℃ to 80 ℃, for example, 75 ℃. The mixing time is preferably 10 minutes to 15 minutes, for example 12 minutes; the cooling method and conditions are conventional in the art, and a cold row subcooling method can be used. The cooling temperature is preferably 50 ℃ to 55 ℃, for example 52 ℃ or 53 ℃.
In step (3), the operation of evaporating water is conventional in the art, preferably flash concentration and/or falling film concentration. The quality of the evaporated water is the consumption of the drinking water used for dissolving the ionic calcium-containing compound and the emulsifying salt in the step (1).
In step (4), the homogenization is conventional in the art, and the temperature of the homogenization is preferably 70-75 ℃, for example 72 ℃; the homogenization pressure is preferably 18Mpa to 22Mpa, for example 20 Mpa.
In the step (4), the ultra-high temperature sterilization (UHT sterilization) is a method and conditions which are conventional in the art, and may be plate type ultra-high temperature sterilization, tube type ultra-high temperature sterilization or immersion type ultra-high temperature instantaneous sterilization. The temperature of the ultra-high temperature sterilization is preferably 130 ℃ to 140 ℃, for example 135 ℃ or 137 ℃. The time for the ultra-high temperature sterilization is preferably 2 seconds to 4 seconds, for example, 3 seconds.
In step (4), the cooling method and conditions are conventional in the art, and a method of cold discharge and supercooling can be adopted.
In step (4), the slow addition is conventional in the art, and preferably is a spray addition. The speed of the shower addition is preferably from 5m/s to 7m/s, for example 6 m/s.
In step (4), the stirring time is preferably 5 minutes to 15 minutes, for example, 10 minutes or 12 minutes.
In the step (4), the stirring temperature is preferably 4 ℃ or 5 ℃.
In the step (5), the filling method and conditions are all conventional in the art. The filling temperature is preferably 2 ℃ to 6 ℃, and the filling capacity is preferably 5400 bags/hour. The residual amount of air in the filled individual package is preferably 0.6% to 1.0%, for example 0.7% or 0.8%, said percentage being the percentage of the residual amount of air in the volume of the package.
In the step (5), the ultrahigh pressure treatment is carried out in a conventional ultrahigh pressure device; the pressure of the ultrahigh pressure is preferably 450Mpa to 500Mpa, such as 475Mpa or 480 Mpa; the temperature of the ultra-high pressure is preferably 50 ℃ to 55 ℃, for example 52 ℃; the treatment time at the ultrahigh pressure is preferably 5 minutes to 10 minutes, for example 7 minutes.
The invention also provides the high-calcium milk prepared by the preparation method of the high-calcium milk.
The above preferred conditions can be arbitrarily combined to obtain preferred embodiments of the present invention without departing from the common general knowledge in the art.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows: the invention provides high-calcium milk with an ionic calcium source, which has strong stability and calcium content of 155mg/100 mL-170 mg/100mL, and a preparation method thereof. The preparation method solves the problem that the pipeline can not be continuously produced due to protein scaling blockage in the production process of the ionic calcium source high-calcium milk with high calcium content, and has good marketization prospect.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples:
milk (including whole milk, low fat milk, and skim milk) is produced or purchased from Holstein, Inc., Youmi Dairy GmbH;
ionic calcium-containing compounds (calcium lactate and L-calcium lactate) were purchased from shanghai jutsu technologies incorporated into nutritional products;
emulsifying salts sodium citrate and sodium tripolyphosphate were purchased from shanghai smart trade ltd;
microcrystalline cellulose is available from Fumanshi (Shanghai) commercial Co., Ltd;
carrageenan was purchased from Shanghai Kangshi Kongmao, Inc.;
gellan gum is purchased from Shanghai Kangshi Industrial and trade, LLC;
other materials and equipment not specifically described are available through conventional commercial routes.
Example 1
1. Raw material formula (see table 1):
table 1 raw material recipe of example 1
The preparation method comprises the following steps:
(1) mixing ionic calcium-containing compound and emulsifying salt, dissolving in drinking water (dissolving temperature 70 deg.C), stirring for 10 min, and cooling to 25 deg.C to obtain mixed solution A;
(2) heating milk to 70 ℃, mixing the milk with the stabilizer, keeping the temperature, stirring for 10 minutes, and cooling to 50 ℃ to obtain a mixed solution B;
(3) evaporating water from the mixed solution B by a flash evaporation method to obtain mixed solution C, wherein the water quality is the consumption of the drinking water in the step (1);
(4) homogenizing the mixed solution C (70 deg.C, 18MPa), UHT sterilizing (130 deg.C, 2 s), cooling (25 deg.C), spray-adding (5 m/s) the mixed solution A, stirring for 5 min, and cooling to 2 deg.C to obtain mixed solution D;
(5) and filling the mixed solution D (the residual amount of the air in a single package after filling is 0.6%, and the percentage is the percentage of the residual amount of the air in the volume of the package), and then carrying out ultrahigh pressure (450MPa,50 ℃) treatment for 5 minutes to obtain the product.
The calcium content of the high-calcium milk reaches 155mg/100 mL.
Example 2
1. Raw material formula (see table 2):
table 2 raw material recipe of example 2
| Raw materials | Addition amount (%) |
| Skimmed milk | 98.95 |
| L-calcium lactate | 0.58 |
| Emulsifying salt (sodium citrate: sodium tripolyphosphate ═ 3:1) | 0.12 |
| Stabilizer (microcrystalline cellulose: carrageenan ═ 10:1) | 0.35 |
The preparation method comprises the following steps:
(1) mixing ionic calcium-containing compound and emulsifying salt, dissolving in drinking water (at 80 deg.C), stirring for 15 min, and cooling to 30 deg.C to obtain mixed solution A;
(2) heating milk to 80 ℃, mixing the milk with the stabilizer, keeping the temperature, stirring for 15 minutes, and cooling to 55 ℃ to obtain a mixed solution B;
(3) evaporating water from the mixed solution B by a falling film concentration method to obtain a mixed solution C, wherein the mass of the water is the consumption of the drinking water in the step (1);
(4) homogenizing the mixed solution C (75 deg.C, 22MPa), UHT sterilizing (140 deg.C, 4 s), cooling (30 deg.C), spray-adding (5 m/s) the mixed solution A, stirring for 10 min, and cooling to 6 deg.C to obtain mixed solution D;
(5) and filling the mixed solution D (the residual amount of the air in a single package after filling is 1.0%, and the percentage is the volume percentage of the residual amount of the air in the package), and then performing ultrahigh pressure (500MPa,55 ℃) treatment for 10 minutes to obtain the product.
The calcium content of the high-calcium milk reaches 170mg/100 mL.
Example 3
1. Raw material formula (see table 3):
table 3 raw material recipe of example 3
| Raw materials | Addition amount (%) |
| Low-fat milk | 99.10 |
| L-calcium lactate | 0.46 |
| Emulsifying salt (sodium citrate: sodium tripolyphosphate ═ 5:2) | 0.12 |
| Stabilizer (microcrystalline cellulose: carrageenan ═ 15:1) | 0.35 |
The preparation method comprises the following steps:
(1) mixing ionic calcium-containing compound and emulsifying salt, dissolving in drinking water (dissolving temperature 70 deg.C), stirring for 15 min, and cooling to 30 deg.C to obtain mixed solution A;
(2) heating milk to 70 ℃, mixing the milk with the stabilizer, keeping the temperature, stirring for 15 minutes, and cooling to 55 ℃ to obtain a mixed solution B;
(3) evaporating water from the mixed solution B by a falling film concentration method to obtain a mixed solution C, wherein the mass of the water is the consumption of the drinking water in the step (1);
(4) homogenizing the mixed solution C (70 deg.C, 22MPa), UHT sterilizing (130 deg.C, 4 s), cooling (25 deg.C), spray-adding (speed 7m/s) the mixed solution A, stirring for 15 min, and cooling to 4 deg.C to obtain mixed solution D;
(5) and filling the mixed solution D (the residual amount of the air in a single package after filling is 0.8%, and the percentage is the percentage of the residual amount of the air in the volume of the package), and then carrying out ultrahigh pressure (450MPa,55 ℃) treatment for 15 minutes to obtain the product.
The calcium content of the high-calcium milk reaches 155mg/100 mL.
Example 4
1. Raw material formula (see table 4):
table 4 raw material recipe of example 4
| Raw materials | Addition amount (%) |
| Whole milk | 98.99 |
| L-calcium lactate | 0.58 |
| Emulsifying salt (sodium citrate) | 0.08 |
| Stabilizer (microcrystalline cellulose: carrageenan ═ 13:1) | 0.35 |
The preparation method comprises the following steps:
(1) mixing ionic calcium-containing compound and emulsifying salt, dissolving in drinking water (at 80 deg.C), stirring for 10 min, and cooling to 25 deg.C to obtain mixed solution A;
(2) heating milk to 80 ℃, mixing the milk with the stabilizer, keeping the temperature, stirring for 10 minutes, and cooling to 50 ℃ to obtain a mixed solution B;
(3) evaporating water from the mixed solution B by a falling film concentration method to obtain a mixed solution C, wherein the mass of the water is the consumption of the drinking water in the step (1);
(4) homogenizing the mixed solution C (75 deg.C, 18MPa), UHT sterilizing (140 deg.C, 2 s), cooling (30 deg.C), spray-adding (speed 7m/s) the mixed solution A, stirring for 10 min, and cooling to 3 deg.C to obtain mixed solution D;
(5) and filling the mixed solution D (the residual amount of the air of each packaged product after filling is 0.7%, and the percentage is that the residual amount of the air accounts for the volume percentage of the packaged product), and then performing ultrahigh pressure (500Mpa, 50 ℃) treatment for 5 minutes to obtain the product.
The calcium content of the high-calcium milk reaches 170mg/100 mL.
Example 5
1. Raw material formulation (see table 5):
table 5 raw material recipe for example 5
| Raw materials | Addition amount (%) |
| Whole milk | 99.25 |
| L-calcium lactate | 0.5 |
| Emulsifying salt (sodium citrate) | 0.10 |
| Stabilizer (Gellan gum: carrageenan ═ 12:1) | 0.15 |
The preparation method comprises the following steps:
(1) mixing ionic calcium-containing compound and emulsifying salt, dissolving in drinking water (dissolving temperature 75 deg.C), stirring for 12 min, and cooling to 27 deg.C to obtain mixed solution A;
(2) heating milk to 75 ℃, mixing the milk with a stabilizer, keeping the temperature, stirring for 12 minutes, and cooling to 52 ℃ to obtain a mixed solution B;
(3) evaporating water from the mixed solution B by a falling film concentration method to obtain a mixed solution C, wherein the mass of the water is the consumption of the drinking water in the step (1);
(4) homogenizing the mixed solution C (72 deg.C, 20MPa), UHT sterilizing (135 deg.C, 3 s), cooling (27 deg.C), spray-adding (speed 6m/s) the mixed solution A, stirring for 12 min, and cooling to 5 deg.C to obtain mixed solution D;
(5) and filling the mixed liquid D (the residual amount of the air in each package after filling is 0.7%, and the percentage is that the residual amount of the air accounts for the volume percentage of the package), and then carrying out ultrahigh pressure (475MPa, 52 ℃) treatment for 7 minutes to obtain the product.
The calcium content of the high-calcium milk reaches 160mg/100 mL.
Example 6
1. Raw material formulation (see table 6):
table 6 raw material recipe of example 6
| Raw materials | Addition amount (%) |
| Whole milk | 99.15 |
| L-calcium lactate | 0.5 |
| Emulsifying salt (sodium citrate) | 0.10 |
| Stabilizer (microcrystalline cellulose carrageenan ═ 12:1) | 0.25 |
The preparation method comprises the following steps:
(1) mixing ionic calcium-containing compound and emulsifying salt, dissolving in drinking water (dissolving temperature 75 deg.C), stirring for 12 min, and cooling to 28 deg.C to obtain mixed solution A;
(2) heating milk to 75 ℃, mixing the milk with a stabilizer, keeping the temperature, stirring for 12 minutes, and cooling to 53 ℃ to obtain a mixed solution B;
(3) evaporating water from the mixed solution B by a falling film concentration method to obtain a mixed solution C, wherein the mass of the water is the consumption of the drinking water in the step (1);
(4) homogenizing the mixed solution C (72 deg.C, 20MPa), UHT sterilizing (137 deg.C, 4 s), cooling (28 deg.C), spray-adding (speed 6m/s) the mixed solution A, stirring for 12 min, and cooling to 4 deg.C to obtain mixed solution D;
(5) and filling the mixed solution D (the residual amount of the air in each package after filling is 0.7%, and the percentage is that the residual amount of the air accounts for the volume percentage of the package), and then performing ultrahigh pressure (480Mpa, 55 ℃) treatment for 10 minutes to obtain the product.
The calcium content of the high-calcium milk reaches 160mg/100 mL.
Example 7
1. Raw material formulation (see table 7):
table 7 raw material recipe for example 7
| Raw materials | Addition amount (%) |
| Whole milk | 99.27 |
| L-calcium lactate | 0.5 |
| Emulsifying salt (sodium citrate) | 0.10 |
| Stabilizer (Gellan gum: carrageenan ═ 9:1) | 0.13 |
The preparation method comprises the following steps:
(1) mixing ionic calcium-containing compound and emulsifying salt, dissolving in drinking water (dissolving temperature 75 deg.C), stirring for 12 min, and cooling to 28 deg.C to obtain mixed solution A;
(2) heating milk to 75 ℃, mixing the milk with a stabilizer, keeping the temperature, stirring for 12 minutes, and cooling to 53 ℃ to obtain a mixed solution B;
(3) evaporating water from the mixed solution B by a falling film concentration method to obtain a mixed solution C, wherein the mass of the water is the consumption of the drinking water in the step (1);
(4) homogenizing the mixed solution C (72 deg.C, 20MPa), UHT sterilizing (137 deg.C, 4 s), cooling (28 deg.C), spray-adding (speed 6m/s) the mixed solution A, stirring for 12 min, and cooling (4 deg.C) to obtain mixed solution D;
(5) and filling the mixed solution D (the residual amount of the air in each package after filling is 0.7%, and the percentage is that the residual amount of the air accounts for the volume percentage of the package), and then performing ultrahigh pressure (480Mpa, 55 ℃) treatment for 10 minutes to obtain the product.
The calcium content of the high-calcium milk reaches 160mg/100 mL.
Effects of the embodiment
The calcium content of the high-calcium milk obtained in the examples 1-6 is tested (GB5413.21-2010 national standard for food safety-determination of calcium, iron, zinc, sodium, potassium, magnesium, copper and manganese in infant food and dairy products), and the test result shows that the calcium content of the high-calcium milk reaches 155mg/100 mL-170 mg/100mL, which is greater than the requirement of the national standard GB28050-2011 on the high-calcium milk, and each 100mL of milk can meet 18.75% -21.25% of the daily calcium demand of a human body. The product does not have the phenomena of protein flocculation, wall hanging and pipeline blockage caused by coking in the whole production process. The final product has no precipitate and has smooth taste.
Comparative example 1
Comparative example 1 no UHT sterilization was performed after homogenization in step 4, and the remaining process steps and conditions were the same as in example 6.
The microbial indicators of the product produced in comparative example 1 do not reach the standards, and the invention cannot be realized.
Comparative example 2
Comparative example 2 after filling in step 5, UHT sterilization or pasteurization at 85 c for 15s (instead of ultra high pressure sterilization) was performed, and the remaining process steps and conditions were the same as in example 6.
Comparative example 2 the pipe was seriously clogged during the sterilization process, and the production was impossible.
Comparative example 3
Comparative example 3 was added at the level of L-calcium lactate added in example 6, otherwise identical to examples 1-6 of CN201310408128.7,
comparative example 3 protein denaturation and precipitation occurred, and the present invention could not be achieved.
Comparative example 4
Comparative example 4 the stabilizer was replaced by the emulsifier of CN201310408128.7 and the process steps and conditions were the same as in example 6.
Comparative example 4 protein denaturation and precipitation occurred, and the present invention could not be achieved.
Comparative example 5
The stabilizer used in comparative example 5 was pectin and the remaining process steps and conditions were the same as in example 6.
Comparative example 5 protein denaturation and precipitation occurred, and the present invention could not be achieved.
Claims (10)
1. A preparation method of high-calcium milk is characterized by comprising the following steps: the raw materials of the high-calcium milk comprise the following components: 98.95-99.36% of raw material milk, 0.46-0.58% of ionic calcium-containing compound, 0.08-0.12% of emulsifying salt and 0.13-0.35% of stabilizing agent, wherein the percentage is the mass percentage of each raw material in the total amount of the raw materials of the high-calcium milk; the emulsifying salt is a mixture of citrate and sodium tripolyphosphate in a mass ratio of (2:1) - (3:1), or citrate; the stabilizer is a mixture of microcrystalline cellulose and carrageenan in a mass ratio of (10:1) - (15:1) or a mixture of gellan gum and carrageenan in a mass ratio of (6:1) - (12: 1);
the ionic calcium-containing compound is calcium lactate which is allowed to be used for preparing milk and is specified in the national standard GB14880 'food nutrition enhancer use standard';
the preparation method of the high-calcium milk comprises the following steps:
(1) dissolving ionic calcium-containing compound and emulsifying salt in drinking water to obtain mixed solution A;
(2) mixing the raw milk with a stabilizer, and cooling to obtain a mixed solution B;
(3) evaporating water from the mixed solution B to obtain a mixed solution C, wherein the mass of the water is the consumption of the drinking water in the step (1);
(4) homogenizing the mixed solution C, carrying out UHT sterilization, cooling to 25-30 ℃, slowly adding the mixed solution A, stirring, and cooling to 2-6 ℃ to obtain a mixed solution D;
(5) filling the mixed solution D, and performing ultrahigh pressure treatment; the residual amount of the air of the single package after filling is less than or equal to 1 percent, and the percentage is the volume percentage of the residual amount of the air in the package.
2. The method for preparing high-calcium milk according to claim 1, wherein:
the drinking water is water in accordance with GB5749-2006 sanitary Standard for Drinking Water;
and/or the presence of a gas in the gas,
the raw milk is full-fat milk without fat separation or low-fat milk or skim milk with partial or complete fat separation;
and/or the presence of a gas in the gas,
the citrate is sodium citrate and/or potassium citrate;
and/or the presence of a gas in the gas,
when the stabilizer is a mixture of microcrystalline cellulose and carrageenan, the mass ratio of the microcrystalline cellulose to the carrageenan is 12:1 or 13: 1;
when the stabilizer is a mixture of gellan gum and carrageenan, the mass ratio of the gellan gum to the carrageenan is 9: 1.
3. The method for preparing high-calcium milk according to claim 2, wherein:
when the emulsifying salt is a mixture of citrate and sodium tripolyphosphate, the mass ratio of the citrate to the sodium tripolyphosphate is 5: 2;
and/or the presence of a gas in the gas,
the calcium lactate is L-calcium lactate.
4. The method for preparing high-calcium milk according to claim 1, wherein:
the dissolving operation mode in the step (1) is a first mode: dissolving ionic calcium-containing compound and emulsifying salt in heated drinking water, and cooling to obtain reaction solution; or the second mode: putting the ionic calcium-containing compound and emulsified salt into drinking water, heating for dissolving, and cooling to obtain a reaction solution;
and/or the presence of a gas in the gas,
in the step (2), the mixing temperature is 70-80 ℃;
and/or the presence of a gas in the gas,
in the step (2), the mixing time is 10-15 minutes;
and/or the presence of a gas in the gas,
in the step (2), the cooling is a cold discharge and supercooling method;
and/or the presence of a gas in the gas,
in the step (2), the cooling temperature is 50-55 ℃;
and/or the presence of a gas in the gas,
in the step (3), the operation of evaporating water is flash evaporation concentration and/or falling film concentration;
and/or the presence of a gas in the gas,
in the step (3), the quality of the evaporated water is the dosage of the drinking water used for dissolving the ionic calcium-containing compound and the emulsifying salt in the step (1).
5. The method for preparing high-calcium milk according to claim 4, wherein:
in the first mode and the second mode, the heating is carried out at 70-80 ℃;
and/or the presence of a gas in the gas,
in the first and second modes, the cooling is a method of cold discharge and supercooling;
and/or the presence of a gas in the gas,
in the first mode and the second mode, the cooling temperature is 25-30 ℃;
and/or the presence of a gas in the gas,
in the first mode and the second mode, the dissolving time is 10-15 minutes;
and/or the presence of a gas in the gas,
in the step (2), the mixing temperature is 75 ℃;
and/or the presence of a gas in the gas,
in the step (2), the mixing time is 12 minutes;
and/or the presence of a gas in the gas,
in the step (2), the cooling temperature is 52 ℃ or 53 ℃.
6. The method for preparing high-calcium milk according to claim 5, wherein:
in the first mode and the second mode, the heating is 75 ℃;
and/or the presence of a gas in the gas,
in the first mode and the second mode, the cooling temperature is 27 ℃ or 28 ℃;
and/or the presence of a gas in the gas,
in the first and second modes, the dissolution time is 12 minutes.
7. The method for preparing high-calcium milk according to claim 1, wherein:
in the step (4), the homogenizing temperature is 70-75 ℃;
and/or the presence of a gas in the gas,
in the step (4), the homogeneous pressure is 18-22 Mpa;
and/or the presence of a gas in the gas,
in the step (4), the UHT sterilization is plate type ultra-high temperature sterilization, tubular ultra-high temperature sterilization or immersion type ultra-high temperature instant sterilization;
and/or the presence of a gas in the gas,
in the step (4), the temperature of UHT sterilization is 130-140 ℃;
and/or the presence of a gas in the gas,
in the step (4), the UHT sterilization time is 2-4 seconds;
and/or the presence of a gas in the gas,
in the step (4), the cooling is a cold discharge and supercooling method;
and/or the presence of a gas in the gas,
in the step (4), the slow adding mode is spraying adding;
and/or the presence of a gas in the gas,
in the step (4), the stirring time is 5-15 minutes;
and/or the presence of a gas in the gas,
in the step (4), the stirring temperature is 4 ℃ or 5 ℃;
and/or the presence of a gas in the gas,
in the step (5), the filling temperature is 2-6 ℃,
and/or the presence of a gas in the gas,
in the step (5), the filling capacity is 5400 packs/hour;
and/or the presence of a gas in the gas,
in the step (5), the residual amount of the air of the single packaged after filling is 0.6% -1.0%;
and/or the presence of a gas in the gas,
in the step (5), the ultrahigh pressure is 450-500 Mpa;
and/or the presence of a gas in the gas,
in the step (5), the ultrahigh pressure temperature is 50-55 ℃;
and/or the presence of a gas in the gas,
in the step (5), the ultrahigh pressure treatment time is 5-10 minutes.
8. The method for preparing high-calcium milk according to claim 7, wherein:
in the step (4), the homogenizing temperature is 72 ℃;
and/or the presence of a gas in the gas,
in the step (4), the homogeneous pressure is 20 Mpa;
and/or the presence of a gas in the gas,
in the step (4), the temperature of UHT sterilization is 135 ℃ or 137 ℃;
and/or the presence of a gas in the gas,
in the step (4), the UHT sterilization time is 3 seconds;
and/or the presence of a gas in the gas,
in the step (4), the spraying and adding speed is 5-7 m/s;
and/or the presence of a gas in the gas,
in the step (4), the stirring time is 10 minutes or 12 minutes;
and/or the presence of a gas in the gas,
in the step (5), the residual amount of the air of the single package after filling is 0.7 percent or 0.8 percent;
and/or the presence of a gas in the gas,
in the step (5), the ultrahigh pressure is 475Mpa or 480 Mpa;
and/or the presence of a gas in the gas,
in the step (5), the ultrahigh pressure temperature is 52 ℃;
and/or the presence of a gas in the gas,
in the step (5), the ultrahigh pressure treatment time is 7 minutes.
9. The method for preparing high-calcium milk according to claim 8, wherein:
in the step (4), the spraying and adding speed is 6 m/s.
10. The high-calcium milk produced by the method for producing high-calcium milk according to any one of claims 1 to 9.
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