CN105941619A

CN105941619A - Method for killing bacteria in liquid milk by using ozone

Info

Publication number: CN105941619A
Application number: CN201610249968.7A
Authority: CN
Inventors: 郭俭
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-04-14
Filing date: 2016-04-14
Publication date: 2016-09-21

Abstract

The invention provides a method for killing bacteria in liquid milk by using ozone. On the basis of the characteristics of ozone, the amount of dissolved air in liquid milk, the amount of fat in the liquid milk, homogenization purposes and technological parameters of a variety of production equipment, degreased fat is subjected to homogenization separately, and then uniform mixing is carried out after homogenization so as to form whole milk; so the heating amount of the liquid milk and the operation time of a 90-KW homogenizer are reduced, which enables the purpose of energy conservation to be achieved. The liquid milk undergoes degassing at first, then excess ozone is dissolved in the liquid milk via an ozone mixer, sterilization is carried out, and then degassing is carried out so as to remove excess ozone and oxygen produced by bonding of oxygen atoms; and such a cold sterilization manner overcomes the problems of instable quality and damage of nutritional components of conventional heat sterilization, saves heating heat for pasteurizing and superhigh temperature sterilization, reduces power consumption of a sterilization booster pump, large refrigeration equipment and milk-storage and heat-preservation tanks, is capable of removing odor and peculiar smell, brightening the milk and improving product quality and achieves the purposes of energy conservation and emission reduction.

Description

A kind of liquid milk utilizes the method for ozone sterilization

Present disclosure is dairy industry, utilizes ozone in the production process by raw material milk to sterilized milk and milk powder The method behavior of sterilization.

The current domestic dairy industry production technology of background technology is:

Process names	Temperature	Time
			Sterilize at the beginning of Pasteur	63-65	15S
The long-time pasteurize of low temperature	63	30min
			Pasteurize between high temperature, short time	72-75	15-20S
Ultra high temperature sterilization (UHTS)	135-140	Several seconds

The most 7. need the energy and equipment steam, electric energy, water source plate type heat exchanger pipe heat exchanger, pasteurization machine, surpass High temperature sterilize machine

4. the insulation container for storing milk needing the energy and the high-power refrigeration machine of equipment, band blender required within the shortest time Milk is cooled down, and keeps 4 DEG C, consume a large amount of electric energy.

The pasteurize impact on milk composition

One, the impact on microorganism:

Pasteurize can kill the antibacterial of the overwhelming majority in milk, but is not sterilizing.Spore in antibacterial and milk In thermoduric bacteria be difficult to killed by pasteurize.Therefore must be stored under 4 DEG C of environment and not before pasteurize milk packaging Can exceed that 24 hours.

Two, the impact on nutrition:

The pasteurize impact on milk nutrition, lactalbumin degeneration is about 3%-5%, and vitamin loss is as follows:

Vitamin

A

B1

B6

B9

B12

C

D

Loss %

The most notable

10

1～5

3～5

1～10

5～20

The most notable

Three, the impact on enzyme:

In pasteurization processes, some endogenous enzymes in Ruzhong are destroyed, and the destruction of lipase and protease can be significantly Reduce fat and the decomposition of protein, but the temperature capacity being derived from the lipase of antibacterial and protease is the highest, pasteurize It can not be made to inactivate.

Pasteurize is ultrapasteurized pre-sterilizing, there is now dispute for pre-sterilized understanding, has expert to think Carry out ultra high temperature sterilization (UHTS) after pasteurize again and the nutrition of milk will be caused major injury, kill so some manufacturing enterprise changes voluntarily Bacterium temperature sterilizing time causes unstable product quality the most up to standard.Dairy industry is brought by existing process for sterilizing as known from the above Disposable apparatus to invest big operating cost high, quality is unstable, and nutrition runs off, and is not suitable for the energy-saving and emission-reduction in our epoch Efficiently initiative spirit, is badly in need of reform.

Summary of the invention is in order to overcome pasteurize and ultra high temperature sterilization (UHTS) in existing dairy industry, and disposable apparatus investment is big, Operating cost is high, unstable product quality nutrient loss.The invention provides a kind of liquid milk and use the side of ozone sterilization Method.

The technical solution adopted in the present invention is:

Ozone is a kind of strong oxidizer, and sterilization process belongs to biochemical oxidation reaction.

Ozone sterilization has following three kinds of modes:

1, the enzyme needed for ozone energy oxidation Decomposition antibacterial endogenous glucose, makes bacteria inactivation dead.

2, directly with bacterial virus effect, destroy their organelle and DNA, RNA, make the metabolism of antibacterial by breaking Bad, cause bacterial death.

3, through bacterial membrane tissue, invade intracellular, act on the lipoprotein of adventitia and internal lipopolysaccharide, make antibacterial send out Raw permeability distorts and dissolves death.

Ozone sterilization is bacteriolyze level method, and thoroughly, broad-spectrum can kill bacterial propagule and spore, virus, true in sterilization Bacterium, can destroy Botulinum toxin, also has extremely strong killing action to mycete, therefore can reach the effect of sterilizing, ozone stable Property poor, quickly can divide fresh for oxygen or single oxygen atom voluntarily, and single oxygen atom can be combined into oxygen molecule voluntarily and not exist and appoint What toxic residua, ozone also has deodorization, eliminates the unusual smell, the effect brightened.

General fresh milk be just extruded after containing 5.5%～7% gas, the general gas through store, transporting, after the operation such as pumping Body burden more than 10% and also the gas dispersion that the overwhelming majority is unbound state.This proves that the molten tolerance of milk is bigger.Cattle Milk there will be one layer of flaxen fat deposit, referred to as fat floating, fat floating speed and fat in placement a period of time upper back Square being directly proportional of the fat radius of a ball.Homogenizing of milk makes the Oil globule of milk become the least exactly, and ratio relatively evenly divides Dissipate in milk Oil globule after homogenizing and diminish that will not to form the more spoken parts in traditional operas sense of cream layer color finer and smoother, appetite strengthening.

Defatting machine technical parameter specified liquid milk treating capacity 10 ton hour

Process and within 1 hour, obtain about 9.5 tons butter oils of skimmed milk about 0.5 ton

The Goat Milk fatty amount 4.45% fatty amount of milk 3.8%

Power motor 18.5KW processing conditions liquid milk room temperature

(production of Nanjing Lutao plant equipment company limited)

Homogenizer technical parameter specified liquid milk treating capacity 10 ton hour

Power of motor 90KW, it is desirable to liquid milk temperature 55 DEG C-85 DEG C

It can thus be appreciated that the most fatty after defat, the energy can be saved by homogenizer, reduce steam consumption and power consumption. (Correspondent machinery plant of Langfang in Hebei Province long production)

Ozone mixer parameter BN-CFN-12T

Liquid mixing amount 6T/h

Full admission amount 1800L/h power of motor 5.5KW

Mixing efficiency is more than 80%

(production of Beijing Beaune Zhu Tu Environmental Protection Technology Co., Ltd)

Vacuum degassing machine TQJ-10 10 ton hour power of motor 6KW

(production of Hefei calf light industry and machinery company limited)

The present invention is the characteristic according to ozone and the molten tolerance of milk and the functional characteristics of various equipment, the life jointly completed Production. art, effective effect is innovation, environment protection energy-saving efficient.

Cold sterilization milk quality protoplasm original flavor, nutrition all risk insurance stays.

Detailed description of the invention is according to the content of fat in milk, and the technical parameter of homogenizer requires and ensures that milk becomes

The quality of product, we use defatting machine by the fat-extraction of about 5% in milk out, be then heated to 55 DEG C- Oil globule is crushed by 85 DEG C by homogenizer.1, produce rich milk we by the fat liquor after homogenizing with by the milk after defat Uniformly mixing i.e. obtains rich milk.2, fat liquor can be produced butter or otherwise processed by us to produce skimmed milk.

Characteristic according to ozone and the molten vapour ability of milk, milk is carried out vacuum outgas by us, by milk volume 10% Gas discharge, know liquid mixing amount 6T/h full admission amount 1800L/h according to the parameter of ozone mixer, mixing efficiency is big In 80%, the supply of ozone is much larger than the molten tolerance of milk, and this just makes the contact that milk and ozone can be the most intimate Be sterilize more thorough.

Milk after ozone sterilization will be the fastest carry out vacuum outgas, take off the ozone not decomposed and by oxygen atom The oxygen being reassembled into.

Claims

1. liquid milk elder generation vacuum outgas, dissolves in excessive ozone by ozone mixer afterwards and sterilizes, again through vacuum outgas, row after sterilization Go out unnecessary ozone and combined the procedure of the oxygen generated by oxygen atom.