CN109430406A - It is a kind of can long-time preservation high-quality milk and preparation method thereof - Google Patents
It is a kind of can long-time preservation high-quality milk and preparation method thereof Download PDFInfo
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- CN109430406A CN109430406A CN201811602234.8A CN201811602234A CN109430406A CN 109430406 A CN109430406 A CN 109430406A CN 201811602234 A CN201811602234 A CN 201811602234A CN 109430406 A CN109430406 A CN 109430406A
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- milk
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Classifications
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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
- 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
- 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 it is a kind of can long-time preservation high-quality milk and preparation method thereof, after the preparation method is the following steps are included: (1) preheat raw milk, centrifugal degreasing obtains dilute cream and skimmed milk；It (2) will be cooling after the sterilization of gained dilute cream；(3) through second level microfiltration membranes cascade filtration after gained skimmed milk being preheated；(4) gained bactericidal liquid is mixed with filtered fluid, homogeneous, after cooling it is filling to get.Method of the invention uses the cold process for sterilizing of twin-stage microfiltration membranes, traditional thermal sterilization method is substituted completely, high temperature heat injury caused by product is avoided, remains active constituent and flavor in milk to the maximum extent, there is no cause the residual corpse of microorganism to remain in milk system due to thermal sterilization；Product produced by the present invention can retentive activity substance to greatest extent, ensure that the freshness of the milk during shelf life, shelf-life longest can reach 21 days, taken into account quality and shelf-life.
Description
Technical field
The present invention relates to the technical fields of dairy products processing, and in particular to it is a kind of can long-time preservation high-quality milk and
Preparation method.
Background technique
Milk enjoys good reputations such as " white blood " since high nutritive value is referred to as " close to perfect food ".Milk exists
The heat injury as caused by sterilization inevitably leads to the loss of nutriment in process, even sterilization temperature is opposite
Lower Pasteur's fresh milk, still has more active material to be destroyed.In addition, limitation shorter using the high temperature method shelf-life
The possibility of transport for a long time, and super pasteurize or UHT bactericidal assay greatly destroy nutrient substance, and be easy to produce steaming
Taste is boiled, the quality of milk is affected.Therefore, the dairy product of domestic market also cannot be considered in terms of taste, nutrition and shelf-life.
Summary of the invention
In order to solve the above technical problems, the present invention provides it is a kind of can long-time preservation high-quality milk and its preparation
Method.Product produced by the present invention can retentive activity substance to greatest extent, ensure that the freshness of the milk during shelf life, it is simultaneous
Quality and shelf-life are cared for.
Specifically, on the one hand, provide it is a kind of can long-time preservation high-quality milk preparation method, the preparation method
The following steps are included:
(1) after preheating raw milk, centrifugal degreasing obtains dilute cream and skimmed milk；
(2) cooling after 10-15s sterilization by gained dilute cream through 115-120 DEG C, obtain bactericidal liquid；
(3) gained skimmed milk is preheated to 45-55 DEG C, after second level microfiltration membranes cascade filtration, obtains filtered fluid；
(4) bactericidal liquid of step (2) is mixed with the filtered fluid of (3), homogeneous, after cooling it is filling to get.
Further, in step (1), the raw milk is one of rich milk, recombined milk or a variety of.
Further, in step (1), raw milk is preheated to 50-55 DEG C.
Further, in step (3), the material of the microfiltration membranes is ceramic membrane, and crossing film temperature is 45-50 DEG C, film pressure
For 4-6bar, level-one membrane aperture is 0.8-1.0 μm, and second level membrane aperture is 0.2-0.5 μm.
Further, in step (4), through dynamic mixer on-line mixing, mixed temperature is 45-55 DEG C
Further, in step (4), the pressure of homogeneous is 15-25MPa, and temperature is 60-65 DEG C.
Second aspect, the present invention also provides it is described can long-time preservation high-quality milk preparation method made from
Can long-time preservation high-quality milk.
In above-mentioned technical proposal, method of the invention uses the cold process for sterilizing of twin-stage microfiltration membranes, substitutes traditional heat completely and kills
Bacterium method avoids high temperature heat injury caused by product, remains active constituent and flavor in milk to the maximum extent, does not deposit
The case where causing the residual corpse of microorganism to remain in milk system due to thermal sterilization；Product produced by the present invention can be protected to greatest extent
Active material is stayed, ensure that the freshness of the milk during shelf life, shelf-life longest can reach 21 days, taken into account quality and guarantor
The matter phase.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated:
In a specific embodiment, provide it is a kind of can long-time preservation high-quality milk preparation method,
The preparation method the following steps are included:
(1) after preheating raw milk, centrifugal degreasing obtains dilute cream and skimmed milk；
(2) cooling after 10-15s sterilization by gained dilute cream through 115-120 DEG C, obtain bactericidal liquid；
(3) gained skimmed milk is preheated to 45-55 DEG C, after second level microfiltration membranes cascade filtration, obtains filtered fluid；
(4) bactericidal liquid of step (2) is mixed with the filtered fluid of (3), homogeneous, after cooling it is filling to get.
The present invention is by respectively sterilizing after raw milk centrifugal degreasing dilute cream and skimmed milk, using twin-stage microfiltration membranes
Cold process for sterilizing substitutes traditional thermal sterilization method completely, avoids high temperature heat injury caused by product, retain to the maximum extent
Active constituent and flavor in milk.
In step (1) of the present invention, the raw milk is one of rich milk, recombined milk or a variety of.The raw milk
Source is preferably one or more of cow's milk and/or sheep cream；The revolving speed of the centrifugal degreasing is this field conventional rotating speed；It will
Raw milk is preheated to 50-55 DEG C.
In step (2) of the present invention, the dilute cream sterilization temperature is preferably 118-120 DEG C, and preferable sterilizing time is 13-
15s。
In step (3) of the present invention, the microfiltration membranes preferred materials are ceramic membrane, and preferable form membrane is wound membrane or sheet frame film；
Preferably crossing film temperature is 45-50 DEG C, and optimum temperature is 50 DEG C.Film pressure is preferably 4-6bar, most preferably 5-6bar；Level-one fenestra
Diameter is 0.8-1.0 μm, and preferably 0.8 μm, second level membrane aperture is 0.2-0.5 μm, preferably 0.5 μm.The microfiltration membranes can filter
Remove the microorganism miscellaneous bacteria in raw milk.
In step (4) of the present invention, through dynamic mixer on-line mixing, mixed temperature is 45-55 DEG C, preferably 53-55
DEG C, most preferably 55 DEG C.
In step (4) of the present invention, the pressure of homogeneous is 15-25MPa, and temperature is 60-65 DEG C.The homogenization pressure is preferably
18-22MPa, most preferably 20MPa.
Second aspect, the present invention also provides it is described can long-time preservation high-quality milk preparation method made from can
The high-quality milk of long-time preservation.Dairy product produced by the present invention can retentive activity substance to greatest extent, ensure that in goods
The freshness of milk during the frame phase, shelf-life longest can reach 21 days, take into account quality and shelf-life.
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the implementation
Among example range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to commodity
Specification selection.
The raw material of following embodiments does not illustrate such as, is obtained by commercially available purchase.
Embodiment 1
It is a kind of can long-time preservation high-quality milk preparation method the following steps are included:
(1) rich milk is preheated to 50 DEG C, centrifugal degreasing obtains dilute cream and skimmed milk；
(2) gained dilute cream is cooled to 50 DEG C after 15s sterilization, obtains bactericidal liquid through 115 DEG C；
(3) skimmed milk is preheated 50 DEG C, the mistake under 5bar pressure through 0.8 μm of microfiltration ceramic membrane and 0.5 μm of microfiltration ceramic membrane
Filter, obtains filtered fluid；
(4) by the filtered fluid of the bactericidal liquid of step (2) and step (3) in 50 DEG C through dynamic mixer on-line mixing, warp
15MPa, 60 DEG C of homogeneous, be cooled to 6 DEG C it is filling.
Embodiment 2
It is a kind of can long-time preservation high-quality milk preparation method the following steps are included:
(1) rich milk is preheated to 50 DEG C, centrifugal degreasing obtains dilute cream and skimmed milk；
(2) gained dilute cream is cooled to 45 DEG C after 13s sterilization, obtains bactericidal liquid through 118 DEG C；
(3) skimmed milk is preheated 45 DEG C, the mistake under 4bar pressure through 1.0 μm of microfiltration ceramic membranes and 0.2 μm of microfiltration ceramic membrane
Filter, obtains filtered fluid；
(4) by the filtered fluid of the bactericidal liquid of step (2) and step (3) in 45 DEG C through dynamic mixer on-line mixing, warp
20MPa, 60 DEG C of homogeneous, be cooled to 8 DEG C it is filling.
Embodiment 3
It is a kind of can long-time preservation high-quality milk preparation method the following steps are included:
(1) recombined milk is preheated to 55 DEG C, centrifugal degreasing obtains dilute cream and skimmed milk；
(2) gained dilute cream is cooled to 55 DEG C after 10s sterilization, obtains bactericidal liquid through 120 DEG C；
(3) skimmed milk is preheated 55 DEG C, the mistake under 6bar pressure through 0.9 μm of microfiltration ceramic membrane and 0.4 μm of microfiltration ceramic membrane
Filter, obtains filtered fluid；
(4) by the filtered fluid of the bactericidal liquid of step (2) and step (3) in 55 DEG C through dynamic mixer on-line mixing, warp
22MPa, 65 DEG C of homogeneous, be cooled to 6 DEG C it is filling.
Embodiment 4
It is a kind of can long-time preservation high-quality milk preparation method the following steps are included:
(1) recombined milk is preheated to 53 DEG C, centrifugal degreasing obtains dilute cream and skimmed milk；
(2) by gained dilute cream through 115 DEG C, be cooled to after 10s sterilization 53 DEG C it is spare；
(3) skimmed milk is preheated 53 DEG C, the mistake under 4bar pressure through 1.0 μm of microfiltration ceramic membranes and 0.5 μm of microfiltration ceramic membrane
Filter, obtains filtered fluid；
(4) by the filtered fluid of the bactericidal liquid of step (2) and step (3) in 53 DEG C through dynamic mixer on-line mixing, warp
18MPa, 65 DEG C of homogeneous, be cooled to 8 DEG C it is filling.
Embodiment 5
It is a kind of can long-time preservation high-quality milk preparation method the following steps are included:
(1) rich milk is preheated to 50 DEG C, centrifugal degreasing obtains dilute cream and skimmed milk；
(2) gained dilute cream is cooled to 50 DEG C after 15s sterilization, obtains bactericidal liquid through 120 DEG C；
(3) skimmed milk is preheated 50 DEG C, the mistake under 4bar pressure through 0.8 μm of microfiltration ceramic membrane and 0.2 μm of microfiltration ceramic membrane
Filter, obtains filtered fluid；
(4) by the filtered fluid of the bactericidal liquid of step (2) and step (3) in 50 DEG C through dynamic mixer on-line mixing, warp
25MPa, 60 DEG C of homogeneous, be cooled to 6 DEG C it is filling.
Embodiment 6
It is a kind of can long-time preservation high-quality milk preparation method the following steps are included:
(1) rich milk is preheated to 55 DEG C, centrifugal degreasing obtains dilute cream and skimmed milk；
(2) gained dilute cream is cooled to 55 DEG C after 15s sterilization, obtains bactericidal liquid through 115 DEG C；
(3) skimmed milk is preheated 55 DEG C, the mistake under 4bar pressure through 0.9 μm of microfiltration ceramic membrane and 0.5 μm of microfiltration ceramic membrane
Filter, obtains filtered fluid；
(4) by the filtered fluid of the bactericidal liquid of step (2) and step (3) in 55 DEG C through dynamic mixer on-line mixing, warp
19MPa, 65 DEG C of homogeneous, be cooled to 8 DEG C it is filling.
Comparative example 1
The preparation method of this comparison is same as Example 1, the difference is that film filtering is changed to thermal sterilization, sterilization temperature is
125 DEG C, 3s.
Comparative example 2
The preparation method of this comparison is same as Example 1, the difference is that film filtering is changed to thermal sterilization, sterilization temperature is
85 DEG C, 15s.
Comparative example 3
The preparation method of this comparison is same as Example 1, and difference is only being filtered with single stage membrane.
Effect example 1
The milk sample of preparation is subjected to microorganism detection, reference standard GB 4789.2, GB 4789.3,4789.15, GB
4789.4, GB 4789.10.It the results are shown in Table 1 at 21 days 4 DEG C.
Table 1
| Total plate count | Escherichia coli | Mould | Yeast | Salmonella | Staphylococcus aureus | |
| Embodiment 1 | < 1 | < 1 | < 1 | < 1 | ND | ND |
| Embodiment 2 | < 1 | < 1 | < 1 | < 1 | ND | ND |
| Embodiment 3 | < 1 | < 1 | < 1 | < 1 | ND | ND |
| Embodiment 4 | < 1 | < 1 | < 1 | < 1 | ND | ND |
| Embodiment 5 | < 1 | < 1 | < 1 | < 1 | ND | ND |
| Embodiment 6 | < 1 | < 1 | < 1 | < 1 | ND | ND |
| Comparative example 1 | < 1 | < 1 | < 1 | < 1 | ND | ND |
| Comparative example 2 | 4×107 | < 1 | < 1 | < 1 | ND | ND |
| Comparative example 3 | 2×106 | < 1 | < 1 | < 1 | ND | ND |
Note: ND expression is not detected, and each index item unit is CFU/mL
As shown in the result of table 1, each embodiment and comparative example 1 does not occur obvious microbial reproduction during the shelf-life, adopts
3 microorganism of the comparative example growth for considering degerming with the comparative example 2 and single stage membrane of pasteurize is obvious, has been more than national limit standard.
Effect example 2
The content to lactoferrin, beta lactoglobulin in each embodiment and comparative example is measured, and is scored freshness.
It the results are shown in Table 2, freshness full marks are 5 points.
Table 2
| Lactoferrin mg/100mL | Beta lactoglobulin mg/100mL | Freshness | |
| Embodiment 1 | 15.38 | 476 | 4.8 |
| Embodiment 2 | 14.22 | 507 | 4.9 |
| Embodiment 3 | 13.98 | 410 | 4.6 |
| Embodiment 4 | 13.46 | 402 | 4.6 |
| Embodiment 5 | 14.94 | 462 | 4.7 |
| Embodiment 6 | 13.07 | 398 | 4.8 |
| Comparative example 1 | ND (is not measured) | 158 | 3.1 |
| Comparative example 2 | 4.02 | 320 | 4.8 |
| Comparative example 3 | 13.32 | 403 | 4.0 |
As shown in the result of table 2, find out from embodiment, lactoferrin is at least higher by 30% than pasteurization milk, and conventional super
Pasteurised milk can not almost measure lactoferrin content；Beta lactoglobulin is at least higher by 25% than common pasteurization milk, is conventional super
1.5 times of pasteurised milk or more, and freshness is approximate with pasteurization milk.
Finally, it should be noted that the above various embodiments is only to help to understand technical solution of the present invention and core concept,
Rather than its limitations；Although present invention has been described in detail with reference to the aforementioned embodiments, the ordinary skill people of this field
Member it is understood that it is still possible to modify the technical solutions described in the foregoing embodiments, or to part of or
Person's all technical features are equivalently replaced, and these modify or replace the protection scope for also falling into the claims in the present invention
It is interior.
Claims (7)
1. one kind can long-time preservation high-quality milk preparation method, which is characterized in that the preparation method includes following step
It is rapid:
(1) after preheating raw milk, centrifugal degreasing obtains dilute cream and skimmed milk；
(2) cooling after 10-15s sterilization by gained dilute cream through 115-120 DEG C, obtain bactericidal liquid；
(3) gained skimmed milk is preheated to 45-55 DEG C, after second level microfiltration membranes cascade filtration, obtains filtered fluid；
(4) bactericidal liquid of step (2) is mixed with the filtered fluid of (3), homogeneous, after cooling it is filling to get.
2. it is according to claim 1 can long-time preservation high-quality milk preparation method, which is characterized in that step
(1) in, the raw milk is one of rich milk, recombined milk or a variety of.
3. it is according to claim 1 can long-time preservation high-quality milk preparation method, which is characterized in that step
(1) in, raw milk is preheated to 50-55 DEG C.
4. it is according to claim 1 can long-time preservation high-quality milk preparation method, which is characterized in that step
(3) in, the material of the microfiltration membranes is ceramic membrane, and crossing film temperature is 45-50 DEG C, film pressure 4-6bar, and level-one membrane aperture is
0.8-1.0 μm, second level membrane aperture is 0.2-0.5 μm.
5. it is according to claim 1 can long-time preservation high-quality milk preparation method, which is characterized in that step
(4) in, through dynamic mixer on-line mixing, mixed temperature is 45-55 DEG C.
6. it is according to claim 1 can long-time preservation high-quality milk preparation method, which is characterized in that step
(4) in, the pressure of homogeneous is 15-25MPa, and temperature is 60-65 DEG C.
7. it is described in any one of claims 1-6 can long-time preservation high-quality milk preparation method made from can for a long time
The high-quality milk of preservation.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011491A (en) * | 2019-12-27 | 2020-04-17 | 光明乳业股份有限公司 | Refrigerated milk and cold sterilization method thereof |
| CN113826695A (en) * | 2020-06-24 | 2021-12-24 | 内蒙古伊利实业集团股份有限公司 | Milk product and preparation method thereof, and milk product and preparation method thereof |
| CN113826694A (en) * | 2020-06-24 | 2021-12-24 | 内蒙古伊利实业集团股份有限公司 | High-quality milk and preparation method thereof |
| CN113854356A (en) * | 2021-10-11 | 2021-12-31 | 光明乳业股份有限公司 | Active substance-rich fresh milk with long shelf life and preparation method thereof |
| CN113854355A (en) * | 2021-10-11 | 2021-12-31 | 光明乳业股份有限公司 | Liquid milk suitable for storage at room temperature and rich in active substances and preparation method thereof |
| CN113973918A (en) * | 2021-10-27 | 2022-01-28 | 山东得益乳业股份有限公司 | High-calcium fresh milk and preparation method thereof |
| CN114145344A (en) * | 2021-12-10 | 2022-03-08 | 光明乳业股份有限公司 | Liquid dairy product and preparation method thereof |
| CN115606644A (en) * | 2022-07-07 | 2023-01-17 | 奶酪博士(上海)科技有限公司 | Cheese and preparation method thereof |
| CN116897996A (en) * | 2023-07-24 | 2023-10-20 | 光明乳业股份有限公司 | Liquid dairy product and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011491A (en) * | 2019-12-27 | 2020-04-17 | 光明乳业股份有限公司 | Refrigerated milk and cold sterilization method thereof |
| CN113826695A (en) * | 2020-06-24 | 2021-12-24 | 内蒙古伊利实业集团股份有限公司 | Milk product and preparation method thereof, and milk product and preparation method thereof |
| CN113826694A (en) * | 2020-06-24 | 2021-12-24 | 内蒙古伊利实业集团股份有限公司 | High-quality milk and preparation method thereof |
| CN113854356A (en) * | 2021-10-11 | 2021-12-31 | 光明乳业股份有限公司 | Active substance-rich fresh milk with long shelf life and preparation method thereof |
| CN113854355A (en) * | 2021-10-11 | 2021-12-31 | 光明乳业股份有限公司 | Liquid milk suitable for storage at room temperature and rich in active substances and preparation method thereof |
| CN113973918A (en) * | 2021-10-27 | 2022-01-28 | 山东得益乳业股份有限公司 | High-calcium fresh milk and preparation method thereof |
| CN114145344A (en) * | 2021-12-10 | 2022-03-08 | 光明乳业股份有限公司 | Liquid dairy product and preparation method thereof |
| CN115606644A (en) * | 2022-07-07 | 2023-01-17 | 奶酪博士(上海)科技有限公司 | Cheese and preparation method thereof |
| CN116897996A (en) * | 2023-07-24 | 2023-10-20 | 光明乳业股份有限公司 | Liquid dairy product and preparation method thereof |
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