CN106172752A - The processing technique of buffalo milk - Google Patents
The processing technique of buffalo milk Download PDFInfo
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- CN106172752A CN106172752A CN201610519618.8A CN201610519618A CN106172752A CN 106172752 A CN106172752 A CN 106172752A CN 201610519618 A CN201610519618 A CN 201610519618A CN 106172752 A CN106172752 A CN 106172752A
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- Prior art keywords
- buffalo milk
- milk
- buffalo
- fat
- processing technique
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses the processing technique of a kind of buffalo milk, comprise the following steps: 1) raw material raw milk's bactofugation；2) buffalo milk standardization；3) buffalo milk homogenizing；4) buffalo milk is cooled to 10～5 DEG C, then heats to 25～55 DEG C；5) buffalo milk sterilizing.The mean diameter of the buffalo milk Oil globule that the present invention prepares is less than 1 μm, significantly delays the appearance of the wild effects such as fat floating, extends shelf life.
Description
Technical field
The present invention relates to milk technical field, be specifically related to the processing technique of a kind of buffalo milk.
Background technology
In dairy processing industry, homogenizing is mainly used in preventing or delaying the fat floating of milk product to separate, specifically by thing
Material is under high pressure effect, and the flow velocity with 100～250m/s, through the slit more small than Oil globule diameter, thus produces strong
Shear action, cavitation and turbulent flow, make Oil globule be extruded elongation, become waveform, be finally fractured into spherula.
In homogenizing process, Oil globule originally crushes, and absorbs broken fat globule membrane and forms new Oil globule, but Oil globule is beaten
After broken, before new fat globule membrane is formed, many Oil globules all can not get protection, it is easy to mutually collides, recombines
To together, form bulky grain, cause fat floating.Buffalo milk is of high nutritive value, and is described as the king in Ruzhong.The fat of buffalo milk contains
Amount up to 9.15%, Oil globule diameter between 0.5～20 μm, the Oil globule particle diameter of 82.63% between 2.2～11.48 μm,
Mean diameter is 6.84 μm, mean diameter 3～4 μm of the Oil globule of the most general milk, therefore, buffalo milk processing and
Storage is easier to the wild effects such as fat floating occur compared with general milk.
Summary of the invention
The technical problem to be solved in the present invention is to provide the processing technique of a kind of buffalo milk, and this technique can effectively reduce fat
The particle diameter of fat ball, prevents fat floating, increases the shelf life of buffalo milk.
The technical scheme that the present invention provides is the processing technique of a kind of buffalo milk, comprises the following steps:
1) raw material raw milk bactofugation；
2) buffalo milk standardization；
3) buffalo milk homogenizing；
4) buffalo milk is cooled to-10～-5 DEG C, then heats to 25～55 DEG C；
5) buffalo milk sterilizing.
Step 1) in, raw material raw milk refers to the natural mammal gland secretion forced down from healthy Babalus bubalis L. Normal breast, Qi Zhonghan
There are the cellular material such as higher microorganism and epithelial cell, merely through cooling, may be through filtering.Filter and be usually
200 mesh filter screens.Use
The rotating speed using bactofugation is 4500～5000rpm, processes 20～25 tons of raw material raw milks per hour.Industry metaplasia
Generally select bactofugeur to complete during product, the most every 10～30 minutes deslagginves once, deslagging 30～40kg milk/time.From
Bactofugation can go out the microorganism of more than 90% in raw material raw milk.
Step 2) in, buffalo milk standardization includes the standardization of protein, fat and non-fat solid, can be by additionally adding
Add or remove a certain material, or concentration or dilution water milk make mentioned component be in industry standard the content model of regulation
Enclose.Fat after standardization is 1.4:1～1.2 with the ratio of protein wt, is so to ensure that Oil globule has enough eggs
It is coated with in vain, to protect Oil globule, prevents Oil globule from assembling and floating.Ratio with the fat after standardization with protein wt
It is optimum for 1.4:1.
Step 3) in, the particle diameter of buffalo milk Oil globule can be substantially reduced by buffalo milk homogenizing, to prevent fat floating, extends
Shelf life.Described homogenization pressure is 150～250MPa, homogenizing temperature is 50～55 DEG C.Due to buffalo milk Oil globule diameter relatively
Greatly, therefore use higher pressure to ensure homogenizing effect.
Step 4) in, the buffalo milk after homogenizing is cooled to-10～-5 DEG C, then heats to 25～55 DEG C, after homogenizing
Oil globule and fat globule membrane be broken into small Oil globule, considerably increase the surface area of former Oil globule, original Oil globule
Film is coated with broken little Oil globule not, and the most substantial amounts of little Oil globule has adsorbed a large amount of casein micelles, and casein micelles
The easiest bridging together, causes floating.Now, by its quick freeze to-10～-5 DEG C, then it is brought rapidly up to 25～55
DEG C so that little Oil globule crushes further, and the bridging between casein micelles is ruptured so that little Oil globule average
Particle diameter is less than 1 μm, and little Oil globule is wrapped up completely by casein and fat globule membrane fragment, therefore, can avoid the little fat after crushing
Fat ball is assembled again.
As preferably, described buffalo milk is down to-10～-5 DEG C within 1～5min, is warming up to 25～55 within 1～5min
DEG C, the further crushing effect of the least Oil globule is best, and the bridging fracture between casein micelles is the most thorough.
Step 5) in, described sterilizing is pasteurization.
Compared with prior art, the mean diameter of the buffalo milk Oil globule that the present invention prepares is less than 1 μm, significantly delays fat
The appearance of the wild effects such as floating, extends shelf life.
Detailed description of the invention
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) raw material raw milk is through bacterial remover bactofugation, and rotating speed is 45000rpm, processes 20 tons of raw material raw milks, deslagging per hour
Amount for 30kg milk/time, 10min deslagging is once；
2) buffalo milk standardization, the physical and chemical index after standardization is fat >=3.4%, protein >=3.05%, on-fat milk
Solid >=8.2%；And ensure that fat content is 1.4:1 with the ratio of protein content.
3) buffalo milk carries out homogenizing at 150MPa, under the conditions of 50 DEG C；
4) buffalo milk is down to-10 DEG C within 1min, is warming up to 25 DEG C within 1min；
5) buffalo milk carries out pasteurization；
6) cooling, obtains buffalo milk finished product.After testing, in buffalo milk finished product the particle diameter of Oil globule between 0.3～1 μm
The accounting 10.89% of accounting 89.11%, 1～5 μm.Placing 180 days at normal temperatures, in good condition, breast analysis 1mm, without precipitation.
Embodiment 2
1) raw material raw milk is through bacterial remover bactofugation, and rotating speed is 5000rpm, processes 25 tons of raw material raw milks, deslagging per hour
Amount for 40kg milk/time, 30min deslagging is once；
2) buffalo milk standardization, the physical and chemical index after standardization is fat >=3.4%, protein >=3.05%, on-fat milk
Solid >=8.2%；And ensure that fat content is 1.4:1.2 with the ratio of protein content.
3) buffalo milk carries out homogenizing at 250MPa, under the conditions of 55 DEG C；
4) buffalo milk is down to-5 DEG C within 5min, is warming up to 55 DEG C within 5min；
5) buffalo milk carries out pasteurization；
6) cooling, obtains buffalo milk finished product.After testing, in buffalo milk finished product the particle diameter of Oil globule between 0.3～1 μm
The accounting 9.64% of accounting 90.36%, 1～5 μm.Placing 180 days at normal temperatures, in good condition, breast analysis 1mm, without precipitation.
Embodiment 3
1) raw material raw milk is through bacterial remover bactofugation, and rotating speed is 4800rpm, processes 22 tons of raw material raw milks, deslagging per hour
Amount for 35kg milk/time, 20min deslagging is once；
2) buffalo milk standardization, the physical and chemical index after standardization is fat >=3.4%, protein >=3.05%, on-fat milk
Solid >=8.2%；And ensure that fat content is 1.4:1.1 with the ratio of protein content.
3) buffalo milk carries out homogenizing at 200MPa, under the conditions of 52.5 DEG C；
4) buffalo milk is down to-8 DEG C within 3min, is warming up to 40 DEG C within 3min；
5) buffalo milk carries out pasteurization；
6) cooling, obtains buffalo milk finished product.After testing, in buffalo milk finished product the particle diameter of Oil globule between 0.3～1 μm
The accounting 8.61% of accounting 91.39%, 1～5 μm.Placing 180 days at normal temperatures, in good condition, breast analysis 1mm, without precipitation.
Embodiment 4
1) raw material raw milk is through bacterial remover bactofugation, and rotating speed is 4500rpm, processes 25 tons of raw material raw milks, deslagging per hour
Amount for 30kg milk/time, 30min deslagging is once；
2) buffalo milk standardization, the physical and chemical index after standardization is fat >=3.4%, protein >=3.05%, on-fat milk
Solid >=8.2%；And ensure that fat content is 1.4:1 with the ratio of protein content.
3) buffalo milk carries out homogenizing at 250MPa, under the conditions of 50 DEG C；
4) buffalo milk is down to-10 DEG C within 5min, is warming up to 25 DEG C within 5min；
5) buffalo milk carries out pasteurization；
6) cooling, obtains buffalo milk finished product.After testing, in buffalo milk finished product the particle diameter of Oil globule between 0.3～1 μm
The accounting 10.94% of accounting 89.06%, 1～5 μm.Placing 180 days at normal temperatures, in good condition, breast analysis 1mm, without precipitation.
Reference examples 1
1) raw material raw milk is through bacterial remover bactofugation, and rotating speed is 4500rpm, processes 25 tons of raw material raw milks, deslagging per hour
Amount for 30kg milk/time, 30min deslagging is once；
2) buffalo milk standardization, the physical and chemical index after standardization is fat >=3.4%, protein >=3.05%, on-fat milk
Solid >=8.2%；And ensure that fat content is 1.4:1 with the ratio of protein content.
3) buffalo milk carries out homogenizing at 250MPa, under the conditions of 50 DEG C；
4) buffalo milk carries out pasteurization；
5) cooling, obtains buffalo milk finished product.After testing, in buffalo milk finished product the particle diameter of Oil globule between 0.3～1 μm
The accounting 7.73% of accounting 72.11%, 5～10 μm of accounting 20.16%, 1～5 μm.Placing 90 days at normal temperatures, state is good
Good, breast analysis 1mm, seldom precipitates.
Claims (7)
1. the processing technique of buffalo milk, it is characterised in that: comprise the following steps:
1) raw material raw milk bactofugation；
2) buffalo milk standardization；
3) buffalo milk homogenizing；
4) buffalo milk is cooled to-10～-5 DEG C, then heats to 25～55 DEG C；
5) buffalo milk sterilizing.
The processing technique of buffalo milk the most according to claim 1, it is characterised in that: step 1) in, described bactofugation
Rotating speed is 4500～5000rpm, processes 20～25 tons of raw material raw milks per hour.
The processing technique of buffalo milk the most according to claim 1, it is characterised in that: step 3) in, described homogenization pressure is
150～250MPa, homogenizing temperature is 50～55 DEG C.
The processing technique of buffalo milk the most according to claim 1, it is characterised in that: step 5) in, described sterilizing is Pasteur
Sterilizing.
The processing technique of buffalo milk the most according to claim 1, it is characterised in that: step 4) in, step 4) in, described water
Milk is down to-10～-5 DEG C within 1～5min, is warming up to 25～55 DEG C within 1～5min.
The processing technique of buffalo milk the most according to claim 1, it is characterised in that: step 2) in, the fat after standardization
Content is 1.4:1～1.2 with the weight ratio of protein.
The processing technique of buffalo milk the most according to claim 6, it is characterised in that: the fat after standardization and protein
Weight ratio is 1.4:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610519618.8A CN106172752A (en) | 2016-06-28 | 2016-06-28 | The processing technique of buffalo milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610519618.8A CN106172752A (en) | 2016-06-28 | 2016-06-28 | The processing technique of buffalo milk |
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| Publication Number | Publication Date |
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| CN106172752A true CN106172752A (en) | 2016-12-07 |
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| CN201610519618.8A Pending CN106172752A (en) | 2016-06-28 | 2016-06-28 | The processing technique of buffalo milk |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006037340A1 (en) * | 2004-10-08 | 2006-04-13 | Novozymes A/S | Method for increasing the bioavailability of calcium in milk |
| CN101142943A (en) * | 2007-10-23 | 2008-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Defatted milk with long quality guaranteed period and its preparation method |
| CN101396045A (en) * | 2007-09-26 | 2009-04-01 | 光明乳业股份有限公司 | Production method of milk and milk produced by the method |
-
2016
- 2016-06-28 CN CN201610519618.8A patent/CN106172752A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006037340A1 (en) * | 2004-10-08 | 2006-04-13 | Novozymes A/S | Method for increasing the bioavailability of calcium in milk |
| CN101396045A (en) * | 2007-09-26 | 2009-04-01 | 光明乳业股份有限公司 | Production method of milk and milk produced by the method |
| CN101142943A (en) * | 2007-10-23 | 2008-03-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Defatted milk with long quality guaranteed period and its preparation method |
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Application publication date: 20161207 |
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