CN108935665A - milk and preparation method thereof - Google Patents
milk and preparation method thereof Download PDFInfo
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- CN108935665A CN108935665A CN201810835208.3A CN201810835208A CN108935665A CN 108935665 A CN108935665 A CN 108935665A CN 201810835208 A CN201810835208 A CN 201810835208A CN 108935665 A CN108935665 A CN 108935665A
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- milk
- cow
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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
- A23C7/00—Other dairy technology
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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
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
Abstract
The invention discloses milk and the method for preparing milk.Wherein, the method for preparing milk includes: that raw milk is carried out bacteria removing, the cow's milk after obtaining degerming；Cow's milk after degerming is subjected to pasteurize processing, the cow's milk after obtaining pasteurize；Cow's milk after degerming is standardized, the cow's milk after being standardized；Cow's milk after standardization is subjected to concentration, the cow's milk after being concentrated；Cow's milk after concentration is subjected to the sterilization of steam immersion, the cow's milk after being sterilized, the sterilization of steam immersion is carried out 0.09-2 seconds under 151-157 degrees celsius；Cow's milk after sterilization is subjected to flash distillation process, obtains milk.It is sterilized by steam immersion, increases the temperature of sterilization to 151-157 degrees Celsius, and shorten sterilizing time to 0.009 second to 2 seconds, milk nutritive loss is smaller, and albuminous degeneration rate is lower, and taste is fresher, moreover, the shelf-life of milk significantly extends relative to pasteurization.
Description
Technical field
The present invention relates to field of food, more particularly to milk and the method for preparing milk.
Background technique
Current country liquid milk market is mainly based on two class products.One kind is the UHT milk stored under normal temperature condition, is guaranteed the quality
Phase is generally 6 months.Another kind of is the pasteurize milk stored under cryogenic conditions, and the shelf-life is generally 7 days.Two class milk, respectively
There are pros and cons, UHT milk extends the shelf life of milk, but milk, after 137 DEG C of sterilizings in 4 seconds, taste can generate centainly
Variation, nutrition has certain loss；And the process for sterilizing sterilization of pasteurised milk is not thorough, and kills the gemma in the product that do not go out, product
Shelf-life can only be within cryo-conservation 15 days, and generally 7 days in the market.
Nutrition loss is few as a result, and the milk of long shelf-life requires study.
Summary of the invention
The present invention is directed at least solve one of the technical problems existing in the prior art.For this purpose, one object of the present invention
It is to propose a kind of method for preparing milk, nutrition loss is few, long shelf-life, and the milk-like taste and fresh milk being prepared
It is close.
It should be noted that the present invention is the following work based on inventor and completes:
Existing UHT milk generallys use the technique that 137 DEG C to 142 DEG C of UHT tubular type are kept for 4 to 6 seconds and is sterilized, and sterilizes
Time is long, inventors have found that sterilizing by steam immersion, increases the temperature of sterilization to 151-157 degrees Celsius, and shorten sterilization
Time, milk nutritive loss was smaller to 0.009 second to 2 seconds, and albuminous degeneration rate is lower, and taste is fresher.Also, inventor should
The sterilizing of steam immersion be combined with each other with bacteria removing and concentration, and obtained milk protein denaturation rate is low, and protein content is high,
Mouthfeel and pasteurized milk are close, taste fresh, aromatic, but relative to pasteurization milk, the shelf-life of milk is significant
Extend, under room temperature, the shelf-life was up to 3-5 months.
Thus, according to an aspect of the present invention, the present invention provides a kind of methods for preparing milk.It is according to the present invention
Embodiment, this method comprises: raw milk is carried out bacteria removing, to obtain the cow's milk after degerming；By the ox after the degerming
Cream carries out pasteurize processing, to obtain the cow's milk after pasteurize；Cow's milk after the pasteurize is standardized
Processing, so as to the cow's milk after being standardized；Cow's milk after the standardization is subjected to concentration, after being concentrated
Cow's milk；Cow's milk after the concentration is subjected to the sterilization of steam immersion, so as to the cow's milk after being sterilized, the steam immersion
Sterilization is carried out 0.09-2 seconds under 151-157 degrees celsius；And the cow's milk after the sterilization is subjected to flash distillation process, with
Just the milk is obtained.
It is surprisingly found by the inventors that remove most of aerobic heat resistant spores in raw milk first with bacteria removing, then with bar
Family name's sterilization processing tentatively sterilizes cow's milk, using standardization, reduces the fat content of cow's milk, the ox after avoiding concentration
Fat content is excessively high in cream, and then general concentration improves Protein Content in Milk, obtains the ox of high protein and low fat
Cream finally substitutes traditional tubular type UHT sterilization method with the sterilizing of steam immersion, and increases the temperature of sterilization to 151-157
Degree Celsius, and shorten sterilizing time to 0.009 second to 2 seconds, significantly reduce furosine level in product, reality according to the present invention
Example is applied, furosine level is significantly reduced up to 60% or more, and in sterilization process, milk nutritive loss is smaller, and albuminous degeneration rate is more
Low, taste is fresher, moreover, relative to pasteurization, the shelf-life of milk significantly extends, relative to existing high-temperature sterilization
Milk, nutrition retain more comprehensively, and mouthfeel is fresher, aromatic, has both pasteurize milk nutrition height in good taste and high-temperature sterilization ox
The advantages of milk long shelf-life.
In addition, the method according to the above embodiment of the present invention for preparing milk can also have following additional technology special
Sign:
According to an embodiment of the invention, the bacteria removing is carried out using degerming seperator.Life is effectively removed as a result,
Bacterium in cow's milk.
According to an embodiment of the invention, the protein content of the cow's milk after the concentration is 3.7-6.0 mass %, fat content
For 1.0-5.0 mass %.Milk is full of nutrition as a result, in good taste.
According to an embodiment of the invention, the concentration is carried out using film filtration enrichment.
According to an embodiment of the invention, the protein content of the cow's milk after the concentration is greater than 4.5 mass %, using ultrafiltration membrane
Method (UF) carries out the concentration；The protein content of cow's milk after the concentration is not higher than 4.5 mass %, and use is reverse osmosis
(RO) embrane method carries out the concentration.Entire concentration process is without Overheating Treatment as a result, it is not easy to it is nonnutritive to generate brown stain
Loss and oxidation reaction, the close former milk of milk-like taste or Pasteur's fresh milk.
According to an embodiment of the invention, the ultrafiltrationmembrane process is carried out using 100000 molecular weight ultrafiltration membranes are intercepted.By
This, the protein such as casein in Evamilk improve the protein content of milk.
According to an embodiment of the invention, the pressure of the flash distillation process is -0.07--0.08bar, outlet mass temperatures are
68-75 degrees Celsius.Thereby, it is possible to obtain the milk of high protein, low fat, nutritive value with higher, and stability compared with
By force, flavor taste is splendid.
On this basis, the present invention provides a kind of milk.According to an embodiment of the invention, the milk is to utilize aforementioned side
Method preparation.Thereby, it is possible to obtain the milk of high protein, low fat, nutritive value with higher, and stability it is relatively strong,
Flavor taste is splendid.
According to an embodiment of the invention, the protein content of the milk is 3.7-6.0 mass %, fat content 1.0-
5.0 mass %.The albumen of milk and natural calcium content of the milk are high as a result,.
According to an embodiment of the invention, the shelf-life of the milk is 3-5 months.Milk in good taste, shelf-life as a result,
It is long.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Detailed description of the invention
Above-mentioned and/or additional aspect of the invention and advantage will become from the description of the embodiment in conjunction with the following figures
Obviously and it is readily appreciated that, in which:
Fig. 1 shows the flow diagram of the method according to an embodiment of the invention for preparing milk.
Specific embodiment
The embodiment of the present invention is described below in detail, examples of the embodiments are shown in the accompanying drawings, wherein from beginning to end
Same or similar label indicates same or similar element or element with the same or similar functions.Below with reference to attached
The embodiment of figure description is exemplary, and for explaining only the invention, and is not considered as limiting the invention.
The method for preparing milk
According to an aspect of the present invention, the present invention provides a kind of methods for preparing milk.It is surprisingly found by the inventors that
Most of aerobic heat resistant spores in raw milk are removed first with bacteria removing, then cow's milk is tentatively killed with pasteurize processing
Bacterium reduces the fat content of cow's milk using standardization, and fat content is excessively high in the cow's milk after avoiding concentration, then passes through
Concentration significantly improves Protein Content in Milk, obtains the cow's milk of high protein and low fat, is finally gone out with steam immersion
Bacterium substitutes traditional tubular type UHT sterilization method, and increases the temperature of sterilization to 151-157 degrees Celsius, and shorten sterilizing time
To 0.009 second to 2 seconds, it is substantially reduced furosine level in product, in sterilization process, milk nutritive loss is smaller, albumen
Denaturation rate is lower, and taste is fresher, moreover, the shelf-life of milk significantly extends, relative to existing relative to pasteurization
High-temperature sterilization milk, nutrition retain more comprehensively, and mouthfeel is fresher, aromatic, and it is high and high to have both the nutrition in good taste of pasteurize milk
The advantages of warm pasteurized milk long shelf-life.Below with reference to Fig. 1, according to an embodiment of the invention, to this prepare the method for milk into
Row illustrates, specific as follows:
S100 bacteria removing
According to an embodiment of the invention, raw milk is subjected to bacteria removing, the cow's milk after obtaining degerming.In raw milk also
The high temperature such as aerobic heat resistant spores are not easy the bacterium killed, by bacteria removing, first remove thermoduric bacteria, then carry out high temperature sterilization,
Be conducive to thoroughly kill the bacterium in removal raw milk, extend the shelf-life of milk.
According to an embodiment of the invention, the bacteria removing is carried out using degerming seperator.Raw ox is effectively removed as a result,
Bacterium in cream.A part of microorganism in milk, especially thermoduric bacteria can be first removed using degerming seperator, according to this hair
Bright some embodiments, degerming seperator can remove in raw milk 85%~95% aerobic heat resistant spores, make in former milk
Microorganism is reduced, and has not only been able to maintain the freshness of milk, but also can improve subsequent germicidal efficiency, extends shelf life.
According to some embodiments of the present invention, this method further comprises: before pasteurize processing, by the ox after degerming
Cream carries out ungrease treatment, the cow's milk after obtaining degreasing.Fat content in cow's milk is excessively high, influences mouthfeel, and do not meet health
The needs of diet remove the partial fat in cow's milk by ungrease treatment, and fat content is suitable for, milk it is in good taste, meet strong
The theory of health diet.
S200 pasteurize
According to an embodiment of the invention, the cow's milk after degerming is subjected to pasteurize processing, the ox after obtaining pasteurize
Cream.By pasteurize, i.e. microorganism in kill cow's milk, the quality of cow's milk is not damaged.
According to an embodiment of the invention, pasteurize is kept for 15 seconds under the conditions of 83-89 DEG C.Bactericidal effect as a result,
It is good, also, the nutritive loss of milk is few.
S300 standardization
According to an embodiment of the invention, the cow's milk after pasteurize is standardized, the ox after being standardized
Cream.As a result, by standardization, low-fat content, physical and chemical index qualification cow's milk is obtained, is prevented at subsequent concentration
Reason, especially by film concentration, the fat content of the cow's milk after obtained concentration is excessively high, thus, standardization is existing
Effect avoids the excessively high mouthfeel for influencing dairy product of fat content, and meets the needs of low fat healthy diet.
S400 concentration
According to an embodiment of the invention, the cow's milk after standardization is subjected to concentration, the cow's milk after being concentrated.By
This improves the protein content in milk by film concentration.
According to an embodiment of the invention, the concentration is carried out using film filtration enrichment.As a result, compared to existing
Technique mostly uses the thermal concentration technique of single-action, economic benefits and social benefits or multiple-effect, and film concentration is without heat treatment, it is not easy to which generating brown stain does not have
Nutritive loss and oxidation reaction, the close former milk of milk-like taste or Pasteur's fresh milk.
On this basis, inventor is according to different protein contents, chooses different film thickening filtration methods, such as using
Ultrafiltration membrane is concentrated by ultrafiltrationmembrane process, and ultrafiltration is that is, under pressure a kind of pressurization membrane separation technique makes in milk
Water and small molecule solute by ultrafiltration membrane, and macro-molecular protein is prevented one side of film to be stayed in, to make macromolecular from penetrating
Protein is concentrated.Milk concentration process without phase-change, to constituent in milk without any adverse effect, and concentration
It can be carried out in normal temperature state, the processing suitable for this heat-sensitive substance of milk, it is entirely avoided high temperature is to milk active matter
Matter destroys this drawback, the bioactive substance and nutritional ingredient being effectively retained in raw material system.Reverse osmosis concentration and normal
Process of osmosis on the contrary, applying pressure to the feed liquid of film side, when pressure is more than its osmotic pressure, solvent can be against natural infiltration
Make inverse osmosis in saturating direction.It is reverse osmosis also carry out at low temperature, without phase-change, have preferably save milk flavor and nutrition at
Divide, reduce energy consumption and simple operation and other advantages.Inventor is for properties such as the component contents of cow's milk, to ultrafiltrationmembrane process concentration and instead
Osmosis concentration has made intensive studies, different for the protein content of required cow's milk, using different method for concentration, according to this
The protein content of the embodiment of invention, the cow's milk after concentration is greater than 4.5 mass %, carries out film concentration using ultrafiltrationmembrane process,
UF ultrafiltration can efficiently retain the casein in milk, and lactose, inorganic salts, minerals and a part of water can penetrate UF membrane
It goes out, in the Evamilk being retained down in this way, only improves casein content, and the content of lactose, inorganic salts, minerals is
It is basically unchanged, obtained Evamilk has the fresh milk taste of fresh dense alcohol.And RO is reverse osmosis water in milk can only be gone
Except a part, other materials are all retained, so when milk is concentrated to albumen greater than 4.5 mass %, lactose therein,
Inorganic salts, minerals content can also increase accordingly, obtained Evamilk saline taste is too heavy, deviate fresh milk mouthfeel.It is concentrated as a result,
The protein content of cow's milk afterwards is greater than 4.5 mass %, carries out film concentration using ultrafiltrationmembrane process, the concentrated effect of albumen is more
It is good, it is concentrated relative to RO, the mouthfeel and taste of the milk after concentration are more preferably；And the protein content of the cow's milk after being concentrated is not higher than
4.5 mass % carry out film concentration, while the demand for reaching protein content, Ke Yigeng using reverse osmosis (RO) embrane method
The complete lactose retained in milk, inorganic salts, minerals, the nutrition of the dairy product made is more comprehensively.
According to some embodiments of the present invention, ultrafiltrationmembrane process is carried out using 100000 molecular weight ultrafiltration membranes are intercepted.By
This, effectively retains casein and nutriment in milk, improves the protein content of milk.
According to an embodiment of the invention, the protein content of the cow's milk after concentration is 3.7-6.0 mass %, fat content is
1.0-5.0 mass %.The protein content of milk is high as a result, and fat content is low, milk it is full of nutrition, it is in good taste, and meet strong
The theory of health diet.
S500 instantaneous sterilization
According to an embodiment of the invention, the cow's milk after concentration is subjected to the sterilization of steam immersion, the cow's milk after being sterilized.
According to an embodiment of the invention, the steam immersion sterilization be carried out 0.09-2 seconds under 151-157 degrees celsius, for example,
Sterilization temperature can be the arbitrary temp in 151,152,153,154,155,156 and 157 degrees Celsius, and sterilizing time can basis
Sterilizing time is adjusted, and can be any time in 0.009-2 seconds, for example, 0.01,0.12,0.5,0.8,1.0,1.2,
1.9 and 2 seconds.The sterilization temperature of existing frequently-used steam indirect heating tubular type UHT is 135~142 DEG C, is kept for 4~6 seconds, sterilization
Time is long, albumen mutability and gelatinization.Inventor by groping sterilization conditions, sterilized using steam immersion by discovery,
And sterilization temperature is improved, reach 151-157 degrees Celsius, under this ultra-high temperature condition, shortening sterilizing time, can to 0.09-2 seconds
So that the furosine level after sterilization reduces by 60% to 80%, since excessively high furosine level will lead to the mouthfeel of product not
Good, furosine level declines, in good taste, the closer former milk of taste of milk, and activated protein and nutriment obtain more in milk
Comprehensive to retain, relative to pasteurization, the shelf-life of milk significantly extended, up to 3-5 months.
According to an embodiment of the invention, inventor pass through by above-mentioned steam immersion sterilization, degerming separating treatment and film it is dense
Contracting technology be combined with each other, and 85%~95% aerobic heat resistant spores in raw milk is removed with degerming separating treatment, with film filtering and concentrating
33%~100% Protein Content in Milk of skill upgrading, meanwhile, with the substitution tubular type UHT sterilizing of steam immersion sterilization mode
Mode makes furosine level in product reduce by 60% or more, obtains taste close to former milk, the high-end milk of high protein high nutrition produces
Product.
S600 flash distillation process
According to an embodiment of the invention, the cow's milk after sterilization is carried out flash distillation process, milk is obtained.It effectively removes as a result,
Moisture is removed, and reduces the condensed water that steam immersion sterilization process is brought into, with concentrated milk, improves component content, meanwhile, also
It will assign milk pleasant milk fragrance.
Flash distillation process condition significantly affects the ingredient and flavor taste of milk.According to an embodiment of the invention, flash distillation process
Pressure be -0.07--0.08bar, outlet mass temperatures be 68-75 degrees Celsius, for example, according to practical condition, at flash distillation
The pressure of reason can be -0.07, -0.072, -0.075, -0.078, -0.079 or -0.08bar, and outlet mass temperatures are
68,69,70,71,72,73,74 and 75 degrees Celsius of arbitrary temp value.Moisture can be removed effectively, with this condition with dense
Contracting raw milk improves component content.Meanwhile also it will assign milk pleasant milk fragrance.If temperature is excessively high or overlong time, will make
Lead to product brown stain at furosine level increase, protein denaturation, Maillard reaction in nutrient component damages, product, thus shadow
Ring stability, the mouthfeel of product.It can obtain the milk of high protein, low fat according to the method for the embodiment of the present invention as a result, and
Milk nutritive value with higher, stability is strong, flavor taste is splendid, and mouthfeel is close to fresh milk.
According to an embodiment of the invention, this method further comprises: the cow's milk after flash distillation being carried out sterile homogenization, is obtained
Milk after to homogeneous.By homogenization, fat globule big in cow's milk is made to be broken into small fat globule, obtains particle ultra tiny
Change, to be effectively prevented fat floating, vitamin, protein etc. is made uniformly to be attached to fat surface, improves the nutrition of cream
Value, and keep mouthfeel finer and smoother.
According to an embodiment of the invention, the pressure of the homogenization is 200-240bar, temperature is not less than 65 degrees Celsius.
If homogenizing temperature is excessively high, the nutritional ingredient in raw milk will be destroyed, protein and calcium content are lower in the milk made；If
Phenomena such as stability of matter hypertonia, obtained milk is lower, is easy to appear layering, whey precipitation；If homogenizing temperature is too low
Or pressure is too small, is unable to fully play homogenizing effect.When the pressure of homogenization is 200-240bar, temperature is to take the photograph not less than 65
When family name spends, vitamin and protein etc. are uniformly attached to fat surface, and the nutritive value of milk is high, and mouthfeel is finer and smoother aromatic.
It should be noted that the method for preparing milk of the embodiment of the present invention may further include some conventional productions
The technological operation of milk does not do considered critical for example, obtained milk is carried out cooling, sterile filling etc. herein, as long as protecting
Card destroys nutritional ingredient, stability and the flavor taste of milk smaller as far as possible.
Milk
On this basis, the present invention provides a kind of milk.According to an embodiment of the invention, the milk is to utilize aforementioned side
Method preparation.Thereby, it is possible to obtain the milk of high protein, low fat, nutritive value with higher, and stability it is relatively strong,
Flavor taste is splendid.
According to an embodiment of the invention, the protein content of the milk is 3.7-6.0%, fat content 1.0-5.0%.Hair
Bright people discovery, since fat content is low, causes mouthfeel thin if fat is too small with the mass ratio of protein, and stability compared with
It is low, and if fat is excessive with the mass ratio of protein, it will lead to that fat content is excessively high, cause the consequence of product fat floating.
When the protein content of milk is 3.7-6.0%, and fat content is 1.0-5.0%, the mass ratio of fat and protein is suitable, no
Only the protein content of milk is high, and fat content is low, meets the needs of health of people diet, and milk keeps good mouthfeel.
According to an embodiment of the invention, the shelf-life of milk is 3-5 months.It is sterilized by steam immersion and is separated with degerming
Processing removes 85%~95% aerobic heat resistant spores in raw milk with degerming separating treatment, then with steam immersion sterilization mode
Tubular type UHT sterilization method is substituted, the microorganism in cow's milk and thermostable enzyme are killed, the milk after enabling sterilization is preferably kept wherein
Nutritional ingredient, and can long term storage at room temperature, the shelf-life was up to 3-5 months.
Below with reference to specific embodiment, the present invention will be described, it should be noted that these embodiments are only explanation
Property, and be not considered as limiting the invention.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Particular technique or item are not specified in embodiment
Part, it described technology or conditions or is carried out according to the literature in the art according to product description.Agents useful for same or instrument
Production firm person is not specified in device, and being can be with conventional products that are commercially available.
Embodiment 1
Milk is prepared using the method for the embodiment of the present invention, specific as follows:
1, raw material:
Raw milk: 1000 kilograms.
2, preparation method:
(1) 1000 kilograms of fresh raw milks are removed a part of microorganism, obtains the ox of degerming by degerming seperator
Cream；
(2) cow's milk of degerming is centrifuged machine centrifugation, centrifuge pressure is 3.0bar, removes a part fat, obtains
To the cow's milk of degreasing；
(3) by the cow's milk of degreasing by 65 DEG C of preheatings, 200bar homogeneous is cooled to then by 83 DEG C of 15S pasteurizes
45 DEG C, the cow's milk after obtaining pasteurize；
(4) cow's milk after pasteurize is standardized, makes butterfat content 0.8%, protein content 3.0%；
(5) milk after standardization is concentrated by RO film, obtains fat content 1.0%, the concentration of protein content 3.7%
Milk, penetrating fluid separately do it and use；
(6) Evamilk is kept in Sandwich pot, opens stirring, temperature is kept for≤7 DEG C, time≤12 hour；
(7) Evamilk is subjected to the sterilization of steam immersion sterilization machine, sterilization conditions are 151 DEG C, are kept for 2 seconds, killed
Cow's milk after bacterium；
(8) cow's milk after sterilization is flashed, flashes pressure inside the tank -0.07bar, 68.5 DEG C of outlet mass temperatures, obtains
Cow's milk after to flash distillation；
(9) cow's milk after flash distillation is subjected to sterile homogeneous, pressure 210bar, the cow's milk after obtaining homogeneous；
(10) cow's milk after homogeneous is cooled to 12 DEG C；
(11) by cooling cow's milk sterile filling, dairy product is obtained.
The milk that the method for the present embodiment obtains is under the conditions of storage at normal temperature after 4 months, and product special flavour is fresh, color light
Bright, clean taste, product stability is preferable, and structural state is uniform, is not layered or precipitates.The embodiment of the present invention is utilized as a result,
Method preparation milk, nutritive value with higher, and stability is compared with strong, flavor taste is splendid can be under normal temperature conditions
Long-term preservation.
Embodiment 2
Milk is prepared using the method for the embodiment of the present invention, specific as follows:
1, raw material:
Raw milk: 1000 kilograms；
2, preparation method:
(1) 1000 kilograms of fresh raw milks are removed a part of microorganism, obtains the ox of degerming by degerming seperator
Cream；
(2) cow's milk of degerming is centrifuged machine centrifugation, centrifuge pressure is 3.0bar, removes a part fat, obtains
To the cow's milk of degreasing；
(3) by the cow's milk of degreasing by 70 DEG C of preheatings, 210bar homogeneous is cooled to then by 85 DEG C of 15S pasteurizes
50 DEG C, the cow's milk after obtaining pasteurize；
(4) cow's milk after pasteurize is standardized, makes butterfat content 1.5%, protein content 3.0%；
(5) milk after standardization is concentrated by RO, obtains fat content 2.0%, the concentration ox of protein content 4.5%
Milk, penetrating fluid separately do it and use；
(6) Evamilk is kept in Sandwich pot, opens stirring, temperature is kept for≤7 DEG C, time≤12 hour；
(7) Evamilk is subjected to the sterilization of steam immersion sterilization machine, sterilization conditions are 152 DEG C, keep 1S, sterilized
Cow's milk afterwards；
(8) cow's milk after sterilization is flashed, flashes pressure inside the tank -0.075bar, 70 DEG C of outlet mass temperatures, obtains
Cow's milk after flash distillation；
(9) cow's milk after flash distillation is subjected to sterile homogeneous, pressure 220bar, the cow's milk after obtaining homogeneous；
(10) cow's milk after homogeneous is cooled to 15 DEG C；
(11) by cooling cow's milk sterile filling, dairy product is obtained.
The milk that the method for the present embodiment obtains under the conditions of storage at normal temperature after 4 months, product structural state uniformly, flavor
Strong, taste fresh, and product stability is preferable, is not layered and precipitates.The method system of the embodiment of the present invention is utilized as a result,
Standby milk, nutritive value with higher, and stability, can long-term preservations under normal temperature conditions compared with strong, flavor taste is splendid.
Embodiment 3
Milk is prepared using the method for the embodiment of the present invention, specific as follows:
1, raw material:
Raw milk: 1000 kilograms；
2, preparation method:
(1) 1000 kilograms of fresh raw milks are removed a part of microorganism, obtains the ox of degerming by degerming seperator
Cream；
(2) cow's milk of degerming is centrifuged machine centrifugation, centrifuge pressure is 3.5bar, removes a part fat, obtains
To the cow's milk of degreasing；
(3) by the cow's milk of degreasing by 74 DEG C of preheatings, 230bar homogeneous is cooled to then by 87 DEG C of 15S pasteurizes
55 DEG C, the cow's milk after obtaining pasteurize；
(4) cow's milk after pasteurize is standardized, makes butterfat content 3.0%, protein content 3.0%；
(5) milk after standardization is concentrated by RO film, obtains fat content 4.5%, the concentration of protein content 4.5%
Milk, penetrating fluid separately do it and use；
(6) Evamilk is kept in Sandwich pot, opens stirring, temperature is kept for≤7 DEG C, time≤12 hour；
(7) Evamilk is subjected to the sterilization of steam immersion sterilization machine, sterilization conditions are 154 DEG C, keep 0.25, killed
Cow's milk after bacterium；
(8) cow's milk after sterilization is flashed, flashes pressure inside the tank -0.07bar, 70 DEG C of outlet mass temperatures, obtains
Cow's milk after flash distillation；
(9) cow's milk after flash distillation is subjected to sterile homogeneous, pressure 230bar, the cow's milk after obtaining homogeneous；
(10) cow's milk after homogeneous is cooled to 20 DEG C；
(11) by cooling cow's milk sterile filling, dairy product is obtained.
The dairy product of the present embodiment under the conditions of storage at normal temperature after 4 months, product structural state is uniform, it is with rich flavor,
Bright in color, mouthfeel are fresh, and final products stability is preferable, without being obviously layered and precipitating.The embodiment of the present invention is utilized as a result,
Method preparation milk, nutritive value with higher, and stability is compared with strong, flavor taste is splendid can be under normal temperature conditions
Long-term preservation.
Embodiment 4
1, raw material:
Raw milk: 1000 kilograms；
2, preparation method:
(1) 1000 kilograms of fresh milks are removed a part of microorganism, obtains the cow's milk of degerming by degerming seperator；
(2) cow's milk of degerming is centrifuged machine centrifugation, centrifuge pressure is 3.8bar, removes a part fat, obtains
To the cow's milk of degreasing；
(3) by the cow's milk of degreasing by 77 DEG C of preheatings, 240bar homogeneous is cooled to then by 85 DEG C of 15S pasteurizes
57 DEG C, the cow's milk after obtaining pasteurize；
(4) cow's milk after pasteurize is standardized, makes butterfat content 2.4%, protein content 3.0%；
(5) milk after standardization is concentrated by ultrafiltration UF film, obtains fat content 4.0%, protein content 5.0%
Evamilk, whey liquid separately do it and use；
(6) Evamilk is kept in Sandwich pot, opens stirring, temperature is kept for≤7 DEG C, time≤12 hour；
(7) Evamilk is subjected to the sterilization of steam immersion sterilization machine, sterilization conditions are 157 DEG C, are kept for 0.116 second, obtained
Cow's milk after to sterilization；
(8) cow's milk after sterilization is flashed, flashes pressure inside the tank -0.076bar, 71.5 DEG C of outlet mass temperatures, obtains
Cow's milk after to flash distillation；
(9) cow's milk after flash distillation is subjected to sterile homogeneous, pressure 240bar, the cow's milk after obtaining homogeneous；
(10) cow's milk after homogeneous is cooled to 25 DEG C；
(11) by cooling cow's milk sterile filling, dairy product is obtained.
The present embodiment product is under the conditions of storage at normal temperature after 4 months, and product structural state is uniform, with rich flavor, color light
It is bright, mouthfeel is fresh, final products stability is preferable, without obviously be layered and precipitate.The method of the embodiment of the present invention is utilized as a result,
The milk of preparation, nutritive value with higher, and stability can protect for a long time under normal temperature conditions compared with strong, flavor taste is splendid
It deposits.
Embodiment 5
Milk is prepared using the method for the embodiment of the present invention, specific as follows:
1, raw material:
Raw milk: 1000 kilograms；
2, preparation method:
(1) 1000 kilograms of fresh raw milks are removed a part of microorganism, obtains the ox of degerming by degerming seperator
Cream；
(2) cow's milk of degerming is centrifuged machine centrifugation, centrifuge pressure is 4.0bar, removes a part fat, obtains
To the cow's milk of degreasing；
(3) by the cow's milk of degreasing by 80 DEG C of preheatings, 250bar homogeneous is cooled to then by 89 DEG C of 15S pasteurizes
55 DEG C, the cow's milk after obtaining pasteurize；
(4) cow's milk after pasteurize is standardized, makes butterfat content 2.5%, protein content 3.0%；
(5) milk after standardization is concentrated by ultrafiltration UF film, obtains fat content 5.0%, protein content 6.0%
Evamilk, whey liquid separately do it and use；
(6) Evamilk is kept in Sandwich pot, opens stirring, temperature is kept for≤7 DEG C, time≤12 hour；
(7) Evamilk is subjected to the sterilization of steam immersion sterilization machine, sterilization conditions are 157 DEG C, keep 0.009, obtain
Cow's milk after sterilization；
(8) cow's milk after sterilization is flashed, flashes pressure inside the tank -0.076bar, 73 DEG C of outlet mass temperatures, obtains
Cow's milk after flash distillation；
(9) cow's milk after flash distillation is subjected to sterile homogeneous, pressure 240bar, the cow's milk after obtaining homogeneous；
(10) cow's milk after homogeneous is cooled to 28 DEG C；
(11) by cooling cow's milk sterile filling, dairy product is obtained.
The milk that the method for the present embodiment obtains under the conditions of storage at normal temperature after 4 months, product structural state uniformly, flavor
Strong, bright in color, mouthfeel are fresh, and final products stability is preferable, without being obviously layered and precipitating.The present invention is utilized as a result,
The milk of the method preparation of embodiment, nutritive value with higher, and stability, can be in room temperature compared with strong, flavor taste is splendid
Under the conditions of long-term preservation.
Embodiment 6
1, raw material:
Raw milk: 1000 kilograms；
2, preparation method:
(1) 1000 kilograms of fresh milks are removed a part of microorganism, obtains the cow's milk of degerming by degerming seperator；
(2) cow's milk of degerming is centrifuged machine centrifugation, centrifuge pressure is 3.8bar, removes a part fat, obtains
To the cow's milk of degreasing；
(3) by the cow's milk of degreasing by 77 DEG C of preheatings, 240bar homogeneous is cooled to then by 85 DEG C of 15S pasteurizes
57 DEG C, the cow's milk after obtaining pasteurize；
(4) cow's milk after pasteurize is standardized, makes butterfat content 2.4%, protein content 3.0%；
(5) milk after standardization is concentrated by RO film, obtains fat content 4.0%, the concentration of protein content 5.0%
Milk, whey liquid separately do it and use；
(6) Evamilk is kept in Sandwich pot, opens stirring, temperature is kept for≤7 DEG C, time≤12 hour；
(7) Evamilk is subjected to the sterilization of steam immersion sterilization machine, sterilization conditions are 157 DEG C, are kept for 0.116 second, obtained
Cow's milk after to sterilization；
(8) cow's milk after sterilization is flashed, flashes pressure inside the tank -0.076bar, 75 DEG C of outlet mass temperatures, obtains
Cow's milk after flash distillation；
(9) cow's milk after flash distillation is subjected to sterile homogeneous, pressure 240bar, the cow's milk after obtaining homogeneous；
(10) cow's milk after homogeneous is cooled to 25 DEG C；
(11) by cooling cow's milk sterile filling, dairy product is obtained.
The method for preparing milk of the present embodiment is close with the method for embodiment 4, and difference is only that dense using the progress of RO film
Contracting, the milk that this method obtains is under the conditions of storage at normal temperature after 4 months, and product structural state is uniform, flavor is partially salty, color light
Bright, mouthfeel comparatively fresh, final products stability are preferable, without being obviously layered and precipitating.
When being concentrated into protein content 5.0% using RO, product lactose, salt, content of mineral substances have corresponding promotion, product
Taste is partially salty, so product albumen is made to reach 4.5% or more, the product taste obtained with UF film mode is more preferable.
Embodiment 7
Milk is prepared using the method for the embodiment of the present invention, specific as follows:
1, raw material:
Raw milk: 1000 kilograms；
2, preparation method:
(1) 1000 kilograms of fresh raw milks are removed a part of microorganism, obtains the ox of degerming by degerming seperator
Cream；
(2) cow's milk of degerming is centrifuged machine centrifugation, centrifuge pressure is 3.5bar, removes a part fat, obtains
To the cow's milk of degreasing；
(3) by the cow's milk of degreasing by 74 DEG C of preheatings, 230bar homogeneous is cooled to then by 87 DEG C of 15S pasteurizes
55 DEG C, the cow's milk after obtaining pasteurize；
(4) cow's milk after pasteurize is standardized, makes butterfat content 3.0%, protein content 3.0%；
(5) milk after standardization is concentrated by ultrafiltration membrane, obtains fat content 4.5%, protein content 4.5% it is dense
Contracting milk, penetrating fluid separately do it and use；
(6) Evamilk is kept in Sandwich pot, opens stirring, temperature is kept for≤7 DEG C, time≤12 hour；
(7) Evamilk is subjected to the sterilization of steam immersion sterilization machine, sterilization conditions are 154 DEG C, keep 0.25, killed
Cow's milk after bacterium；
(8) cow's milk after sterilization is flashed, flashes pressure inside the tank -0.07bar, 74 DEG C of outlet mass temperatures, obtains
Cow's milk after flash distillation；
(9) cow's milk after flash distillation is subjected to sterile homogeneous, pressure 230bar, the cow's milk after obtaining homogeneous；
(10) cow's milk after homogeneous is cooled to 20 DEG C；
(11) by cooling cow's milk sterile filling, dairy product is obtained.
The method for preparing milk of the present embodiment is close with the method for embodiment 3, and difference is only that be carried out using ultrafiltration membrane
Evamilk, the dairy product of the present embodiment under the conditions of storage at normal temperature after 4 months, product structural state is uniform, it is with rich flavor,
Bright in color, mouthfeel are fresh, and final products stability is preferable, without being obviously layered and precipitating.
Using UF film protein concentrate content to 4.5%, lactose, salt, content of mineral substances are not promoted in product, product mouth
Flat flavor；Using RO film protein concentrate content to 4.5%, other nutriments are all accordingly promoted in product, and nutrition is promoted
More comprehensively, and the dense alcohol of taste fresh.So product albumen is made to be equal to 4.5%, the product nutrition obtained with RO film mode is more complete
Face, taste are more preferable.
Embodiment 8
Milk is prepared using the method for the embodiment of the present invention, specific as follows:
1, raw material:
Raw milk: 1000 kilograms.
2, preparation method:
(1) 1000 kilograms of fresh raw milks are removed a part of microorganism, obtains the ox of degerming by degerming seperator
Cream；
(2) cow's milk of degerming is centrifuged machine centrifugation, centrifuge pressure is 3.0bar, removes a part fat, obtains
To the cow's milk of degreasing；
(3) by the cow's milk of degreasing by 65 DEG C of preheatings, 200bar homogeneous is cooled to then by 83 DEG C of 15S pasteurizes
45 DEG C, the cow's milk after obtaining pasteurize；
(4) cow's milk after pasteurize is standardized, makes butterfat content 1.5%, protein content 3.0%；
(5) milk after standardization is concentrated by ultrafiltration membrane, obtains fat content 2.0%, protein content 4.0% it is dense
Contracting milk, penetrating fluid separately do it and use；
(6) Evamilk is kept in Sandwich pot, opens stirring, temperature is kept for≤7 DEG C, time≤12 hour；
(7) Evamilk is subjected to the sterilization of steam immersion sterilization machine, sterilization conditions are 151 DEG C, are kept for 2 seconds, killed
Cow's milk after bacterium；
(8) cow's milk after sterilization is flashed, flashes pressure inside the tank -0.07bar, 71 DEG C of outlet mass temperatures, obtains
Cow's milk after flash distillation；
(9) cow's milk after flash distillation is subjected to sterile homogeneous, pressure 210bar, the cow's milk after obtaining homogeneous；
(10) cow's milk after homogeneous is cooled to 12 DEG C；
(11) by cooling cow's milk sterile filling, dairy product is obtained.
The method for preparing milk of the present embodiment is close with the method for embodiment 1, and difference is only that be carried out using ultrafiltration membrane
Evamilk, the milk that the method for the present embodiment obtains is under the conditions of storage at normal temperature after 4 months, and product special flavour is fresh, color light
Bright, clean taste, product stability is preferable, and structural state is uniform, is not layered or precipitates.
Using UF film protein concentrate content to 4.0%, lactose, salt, content of mineral substances all do not get a promotion in product, produce
Product light taste；Using RO film protein concentrate content to 4.0%, other nutriments are all accordingly promoted in product, nutrition
It is promoted more comprehensively, and the dense alcohol of taste fresh.So make product protein content less than 4.5%, the milk obtained with RO film mode
More comprehensively, taste is more preferable for product nutrition.
Comparative example 1
The method that this comparative example prepares milk is as follows:
1, raw material:
Raw milk: 1000 kilograms；
2, preparation method:
(1) 1000 kilograms of fresh raw milks are removed a part of microorganism, obtains the ox of degerming by degerming seperator
Cream；
(2) cow's milk of degerming is centrifuged machine centrifugation, centrifuge pressure is 2.5bar, removes a part fat, obtains
To the cow's milk of degreasing；
(3) by the cow's milk of degreasing by 60 DEG C of preheatings, 180bar homogeneous is cooled to then by 85 DEG C of 15S pasteurizes
40 DEG C, the cow's milk after obtaining pasteurize；
(4) cow's milk after pasteurize is standardized, makes butterfat content 1.25%, protein content 3.0%；
(5) milk after standardization is concentrated by ultrafiltration UF film, obtains fat content 1.5%, protein content 3.5%
Evamilk, whey liquid separately do it and use；
(6) Evamilk is kept in Sandwich pot, opens stirring, temperature is kept for≤7 DEG C, time≤12 hour；
(7) Evamilk is subjected to the sterilization of steam immersion sterilization machine, sterilization conditions are 147 DEG C, keep 0.009, obtain
Cow's milk after sterilization；
(8) cow's milk after sterilization is flashed, flashes pressure inside the tank -0.065bar, 82 DEG C of outlet mass temperatures, obtains
Cow's milk after flash distillation；
(9) cow's milk after flash distillation is subjected to sterile homogeneous, pressure 200bar, the cow's milk after obtaining homogeneous；
(10) cow's milk after homogeneous is cooled to 15 DEG C；
(11) by cooling cow's milk sterile filling, dairy product is obtained.
The method of this comparative example reduces steam immersion sterilization temperature, and product taste is thin out, and talent for swimming is too strong.It obtains
For milk under the conditions of storage at normal temperature after 3 months, there is rascal in product, and layering, smell has sour taste.
Comparative example 2
The method that this comparative example prepares milk is as follows:
1, raw material:
Raw milk: 1000 kilograms；
2, preparation method:
(1) 1000 kilograms of fresh raw milks are centrifuged machine centrifugation, centrifuge pressure is 4.5bar, removal a part
Fat obtains the cow's milk of degreasing；
(2) by the cow's milk of degreasing by 83 DEG C of preheatings, 260bar homogeneous is cooled to 65 using 90 DEG C of 15S pasteurizes
DEG C, the cow's milk after obtaining pasteurize；
(3) cow's milk after pasteurize is standardized, makes butterfat content 1.25%, protein content 3.0%；
(4) milk after standardization is concentrated by RO film, obtains fat content 5.5%, the concentration of protein content 6.5%
Milk, penetrating fluid separately do it and use；
(5) Evamilk is kept in Sandwich pot, opens stirring, temperature is kept for≤7 DEG C, time≤12 hour；
(6) Evamilk is subjected to the sterilization of steam immersion sterilization machine, sterilization conditions are 157 DEG C, keep 0.009, obtain
Cow's milk after sterilization；
(7) cow's milk after sterilization is flashed, flashes pressure inside the tank -0.065bar, 82 DEG C of outlet mass temperatures, obtains
Cow's milk after flash distillation；
(8) cow's milk after flash distillation is subjected to sterile homogeneous, pressure 200bar, the cow's milk after obtaining homogeneous；
(9) cow's milk after homogeneous is cooled to 30 DEG C；
(10) by cooling cow's milk sterile filling, dairy product is obtained.
The method of this comparative example, without degerming seperator degerming, obtained milk under the conditions of storage at normal temperature after 2 months,
There is acid packet, swollen packet phenomenon in portioned product, and product mouthfeel is partially salty and fresh milk mouthfeel difference is larger.
The evaluation and test of dairy product taste
Embodiment 1-8 in the present invention and comparative example 1 and 2 are produced into obtained dairy product and carry out frankincense taste, sweet tea respectively
Consistency in sense, salty sense, boiling taste and mouth, specific standards of grading such as the following table 1:
Table 1: perception evaluation criteria
Table 2: subjective appreciation standard
The scoring event of each dairy product is shown in Table 2, and as shown in Table 2, embodiment 1-8 produces the synthesis of resulting dairy product
Evaluation score is apparently higher than the resulting dairy product of comparative example 1 and 2, illustrates the milk flavor of the method preparation of the embodiment of the present application
It is strong, mouthfeel is fresh, taste is more preferable.And embodiment 1-5 is greater than 4.5 mass % according to the protein content of the cow's milk after concentration, adopts
Concentration is carried out with ultrafiltrationmembrane process (UF), the protein content of the cow's milk after concentration is not higher than 4.5 mass %, and use is reverse osmosis
(RO) embrane method carry out concentration, embodiment 6-8 then on the contrary, according to the cow's milk after concentration protein content be greater than 4.5 mass %,
Concentration is carried out using reverse osmosis (RO), the protein content of the cow's milk after concentration is not higher than 4.5 mass %, using ultrafiltrationmembrane process
(UF) embrane method carries out concentration, and milk score in " frankincense taste ", " sweet tea sense " and " salty sense " is declined, after illustrating concentration
The protein content of cow's milk is greater than 4.5 mass %, carries out film concentration using ultrafiltrationmembrane process (UF), the concentrated effect of albumen is more
It is good, it is concentrated relative to RO, the mouthfeel and taste of the milk after concentration are more preferably；And the protein content of the cow's milk after being concentrated is not higher than
4.5 mass % carry out film concentration using reverse osmosis (RO) embrane method, corresponding UF concentration, the mouthfeel of the milk after concentration and
Taste more preferably, can more completely retain the various nutriments in milk, the nutrition of the dairy product made is more comprehensively.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
Centainly refer to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be any
One or more embodiment or examples in can be combined in any suitable manner.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that: not
A variety of change, modification, replacement and modification can be carried out to these embodiments in the case where being detached from the principle of the present invention and objective, this
The range of invention is defined by the claims and their equivalents.
Claims (10)
1. a kind of method for preparing milk characterized by comprising
Raw milk is subjected to bacteria removing, to obtain the cow's milk after degerming；
Cow's milk after the degerming is subjected to pasteurize processing, to obtain the cow's milk after pasteurize；
Cow's milk after the pasteurize is standardized, so as to the cow's milk after being standardized；
Cow's milk after the standardization is subjected to concentration, so as to the cow's milk after being concentrated；
Cow's milk after the concentration is subjected to the sterilization of steam immersion, so as to the cow's milk after being sterilized, wherein the steam soaking
Entering formula sterilization is carried out 0.09-2 seconds under 151-157 degrees celsius；And
Cow's milk after the sterilization is subjected to flash distillation process, to obtain the milk.
2. the method according to claim 1, wherein the bacteria removing is carried out using degerming seperator.
3. the method according to claim 1, wherein the protein content of the cow's milk after the concentration is 3.7-6.0
Quality %, fat content are 1.0-5.0 mass %.
4. according to the method described in claim 3, it is characterized in that, the concentration is carried out using film filtration enrichment
's.
5. according to the method described in claim 4, it is characterized in that, the protein content of the cow's milk after the concentration is greater than 4.5 matter
% is measured, the concentration is carried out using ultrafiltrationmembrane process；The protein content of cow's milk after the concentration is not higher than 4.5 mass %,
The concentration is carried out using reverse osmosis membrane.
6. according to the method described in claim 5, it is characterized in that, the ultrafiltrationmembrane process utilizes 100000 molecular weight of interception
What ultrafiltration membrane carried out.
7. the method according to claim 1, wherein the pressure of the flash distillation process be -0.07--0.08bar,
Outlet mass temperatures are 68-75 degrees Celsius.
8. a kind of milk, which is characterized in that the milk is prepared using the described in any item methods of claim 1-7.
9. milk according to claim 8, which is characterized in that the protein content of the milk is 3.7-6.0 mass %, rouge
Fat content is 1.0-5.0 mass %.
10. milk according to claim 8, which is characterized in that the shelf-life of the milk is 3-5 months.
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