CN1061516C - 生产具有良好耐贮性食用奶的方法 - Google Patents

生产具有良好耐贮性食用奶的方法 Download PDF

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CN1061516C
CN1061516C CN95197912A CN95197912A CN1061516C CN 1061516 C CN1061516 C CN 1061516C CN 95197912 A CN95197912 A CN 95197912A CN 95197912 A CN95197912 A CN 95197912A CN 1061516 C CN1061516 C CN 1061516C
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milk
rare cream
stream
temperature process
defatted milk
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CN1190330A (zh
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P·H·拉尔森
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Tetra Laval Holdings and Finance SA
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    • 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 THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • 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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • 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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • 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 THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/20—Treatment using membranes, including sterile filtration
    • A23C2210/208—Removal of bacteria by membrane filtration; Sterile filtration of milk products

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Edible Oils And Fats (AREA)

Abstract

一种连续生产具有不同脂肪含量食用奶的方法，包括对脱脂奶的物流进行微量过滤。从微量过滤器中获得保留物流和渗透物流。将脱脂奶的渗透物流加热处理，然后和所需量的高温处理稀奶油的部分物流混合。由此，获得具有良好耐贮性的食用奶。

Description

生产具有良好耐贮性食用奶的方法
本发明涉及一种用于生产具有良好耐贮性食用奶的方法，
为了保证交付给消费者的牛奶中不含病原微生物，在包装之前将牛奶加热处理。这种热处理可以通过结合不同的时间／温度来完成。本领域中通常的标准方法是低温巴氏杀菌、高温巴氏杀菌和超温巴氏杀菌。根据不同国家的规定，巴氏杀菌的方法也不同。例如这些不同方法可以是所说的低温巴氏杀菌，即将牛奶加热至63-65℃并且在该温度下保持30分钟，或者加热至72-75℃且保持12-40秒。高温巴氏杀菌处理包括在10-20秒期间加热至80-100℃，而超温巴氏杀菌为110-125℃下0．5-4秒。
热处理越强烈，杀死病原和其它牛奶中存在的微生物就越完全。热处理越剧烈，对牛奶化学组成、蛋白质、酶和维生素的影响就越明显，可知这种影响是对味道的破坏。
包装奶的货架期自然也和巴氏杀菌步骤后的处理有关。在包装前的处理步骤中防止重新染菌对获得良好耐贮性是相当重要的。
为了使获得的奶制品具有良好的耐贮性和良好的味道，人们要保持这些所需之间的平衡，以得到具有尽可能好的细菌学品质的产品，该产品同时不受到必须的热处理的负面影响。
SE451791描述了一种获得具有延长货架期奶制品的方法。根据该专利，将牛奶通过离心分离分成稀奶油和脱脂奶部分。将脱脂奶部分引入微量过滤器，并且将其分成细菌含量低的渗透液和脂肪含量比微量过滤器中的渗透液高的浓缩物。将稀奶油部分和浓缩物杀菌，并且按所需比例和渗透液重新混合，之后让混合物进行最终的热处理。根据该专利获得的牛奶细菌少，可以用于如生产奶酪或作为食用奶出售，奶的货架期有所延长
本发明目前提出一种连续生产具有良好耐贮性食用奶的方法，其中没有任一部分的奶流受到多于一次的热处理。在许多国家，法规禁止多于一次的热处理。根据本发明的方法，让脱脂奶流通过微量过滤器，从中得到保留物流和渗透物流。将所得渗透物流进行热处理，然后按所需的量与部分高温处理稀奶油制品重新混合，这样可得到具有长货架期的食用奶。
在本专利申请中，使用了稀奶油制品的说法。大约二十年前，市场上主要有两种不同类型的稀奶油，即脂肪含量为35-40％的经搅打起泡沫的稀奶油和脂肪含量为12-15％的稀奶油。当将全脂奶在离心分离器中分离时，获得脂肪含量约为40％的稀奶油部分和脂肪含量约为0．05％的脱脂奶部分。随着今天不同类型的脂肪含量为6％-60％的稀奶油的供给，稀奶油不再是个确定的词语，本专利申请中使用稀奶油制品这一表达以覆盖脂肪含量的不同变化。
高温处理通常指在2-10秒间加热至110℃以上的温度。
脱脂奶的微量过滤可以和脱脂直接相连来完成，脱脂即在离心分离器中从脱脂奶中分离稀奶油。这时使用了离开离心分离器中的一部分稀奶油流。该稀奶油具有～40％的脂肪含量。
然而，还可以使用杀菌后和经过微量过滤的脱脂奶混合的脂肪含量较低的稀奶油制品，以使食用奶达到所需的脂肪含量。这种稀奶油制品可以从脱脂、离心分离过程中所得的稀奶油得到，具体是或者和分离直接相连，或者在以后步骤中，将脱脂奶混合进稀奶油中。
如果需要，稀奶油制品可以在高温处理之前和部分脱脂奶或微量过滤脱脂奶混合，其中部分脱脂奶取自热处理步骤前的微量过滤脱脂奶的主流。
可以将脱脂奶的渗透物流在50-72℃的温度下进行热处理最多15秒。当牛奶组成需要受到最小影响时，这种温度和时间不确定结合的处理是有价值的。接着这个低温处理的可以是在后面一些步骤中对牛奶的巴氏杀菌。
优选使脱脂奶的渗透物流接受任何合适的巴氏杀菌过程。所说的巴氏杀菌包括将渗透物流加热至70-85℃2-30秒，或者高温巴氏杀菌，即加热至85-140℃1-10秒。根据如不同国家的规定，或者根据热处理的目的即得到货架期尽可能长的牛奶，或味道和货架期两者都良好的牛奶，来选择巴氏杀菌的所需程度。初始全脂奶的质量自然也影响到巴氏杀菌程度的选择。
根据本发明，可以将部分微量过滤脱脂奶和稀奶油制品的混合物适当地通过均质器，以便获得所需量的细分脂肪球。
均质过程中，所说稀奶油制品和脱脂奶的混合物的脂肪含量适宜低于25％，优选低于18％。
如果需要，可以将微量过滤器中的保留物流和稀奶油制品的部分流混合，并且随之一起进行高温处理。保留物流还可以用一些其它方法处理。
本发明的方法将参考附图作进一步描述，附图表示巴氏杀菌食用奶生产方法的一实施例的流程图。如图所示，在离心分离前加热全脂奶。合适的温度可以是55℃。将全脂奶分成脂肪含量～40％的稀奶油流和脂肪含量～0．05％的脱脂奶流。如果需要，可以将一部分脱脂奶即刻返回至稀奶油中，以便得到较低脂肪含量的稀奶油制品。将所得脱脂奶引入带有膜的微量过滤器，并且分成细菌少的渗透物流和细菌多的保留物流，其中膜的孔径为0．05-2．0μ，适当为1．4μ。从离心分离器中取出一部分稀奶油流，对其进行120℃的高温处理，处理2秒钟。如果需要，将得自微量过滤器的保留物流在高温处理前和稀奶油流混合。根据该实施例，每100升全脂奶中形成4．5升保留物流。或者，可以从渗透物流中分离出一部分微量过滤脱脂奶流，并且在高温处理前将其和稀奶油混合。将细菌少的渗透物流巴氏杀菌，如在72℃下保持15秒的时间。将一部分经过巴氏杀菌的渗透物流重新和高温处理的稀奶油制品混合，并且引入均质器。和稀奶油制品混合的经过巴氏杀菌、微量过滤的脱脂奶的量可以是0-35升(按初始量100升计算)。稀奶油-脱脂奶混合物均质之后，将所说的混合物重新和经过巴氏杀菌的脱脂奶渗透物流混合。将牛奶冷却之后包装。
根据本发明方法获得的牛奶因为没有任何一部分受到多于一次的热处理而具有良好的味道。与仅经过巴氏杀菌的牛奶相比，细菌含量低于100倍以上，这意味着货架期得到显著延长。
1  全脂奶
2  预加热
3  分离
4  脱脂奶
5  稀奶油
6  微量过滤
7  渗透液
8  保留液
9  巴氏杀菌
10 高温处理
11 均质
12 冷却
13 储藏／包装

Claims (5)

1．用于生产具有延长货架期的食用奶的方法，包括如下步骤：将全脂奶分离成稀奶油部分和脱脂奶部分，将所说脱脂奶部分的物流通过微量过滤器，从中获得保留物流和渗透物流，出于杀菌目的在高温下处理所说的稀奶油流，并且将所说的高温处理稀奶油流和所说的渗透物流重新混合，制成所说的食用奶，其特征在于将所说的渗透物流在和高温处理稀奶油流重新混合之前进行巴氏杀菌，由此分离的稀奶油以及所说的渗透物流受到不超过一次的热处理，即分别受到高温处理和巴氏杀菌处理。
2．根据权利要求1的方法，其特征在于将高温处理前的稀奶油制品和部分仍未经过热处理的微量过滤脱脂奶混合。
3．根据权利要求1或2的方法，其特征在于将稀奶油制品和脱脂奶的混合物均质。
4．根据权利要求3的方法，其特征在于均质过程中稀奶油-脱脂奶混合物的脂肪含量低于18％。
5．根据权利要求1或2的方法，其特征在于将得自微量过滤器的保留物流和部分稀奶油制品流混合并且随之一起进行高温处理。
CN95197912A 1995-05-17 1995-07-17 生产具有良好耐贮性食用奶的方法 Expired - Lifetime CN1061516C (zh)

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SE95018222 1995-05-17
SE9501822A SE506683C2 (sv) 1995-05-17 1995-05-17 Sätt vid framställning av konsumtionsmjölk med lång hållbarhet

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EP0828429B1 (en) 2002-10-16
DE69528605T2 (de) 2003-02-27
CA2221164A1 (en) 1996-11-21
ES2186728T3 (es) 2003-05-16
PT828429E (pt) 2003-03-31
AU701569B2 (en) 1999-02-04
CN1190330A (zh) 1998-08-12
HU224133B1 (hu) 2005-05-30
UA52601C2 (uk) 2003-01-15
JP3667343B2 (ja) 2005-07-06
AU3401295A (en) 1996-11-29
SE9501822L (sv) 1996-11-18
EP0828429A1 (en) 1998-03-18
DK0828429T3 (da) 2002-11-18
BR9510588A (pt) 1999-07-06
WO1996036238A1 (en) 1996-11-21
LV11978B (en) 1998-07-20
RU2143814C1 (ru) 2000-01-10
EE03300B1 (et) 2000-12-15
JPH11505121A (ja) 1999-05-18
SE9501822D0 (sv) 1995-05-17
FI974246A0 (fi) 1997-11-14
SI9520155A (sl) 1998-06-30
KR19990014800A (ko) 1999-02-25
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ATE226020T1 (de) 2002-11-15
NZ292283A (en) 1999-11-29
CZ363297A3 (cs) 1998-03-18
FI974246A (fi) 1997-11-14
LV11978A (lv) 1998-03-20
US5935632A (en) 1999-08-10
CZ291739B6 (cs) 2003-05-14
HUT77912A (hu) 1998-10-28
MX9708723A (es) 1997-12-31
LT4376B (lt) 1998-08-25
KR100384657B1 (ko) 2003-08-14
LT97181A (en) 1998-03-25
FI119904B (fi) 2009-05-15
DE69528605D1 (de) 2002-11-21

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