CN109430411A - A kind of Pasteur's fresh milk and preparation method thereof containing fat deposit - Google Patents
A kind of Pasteur's fresh milk and preparation method thereof containing fat deposit Download PDFInfo
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- CN109430411A CN109430411A CN201811593512.8A CN201811593512A CN109430411A CN 109430411 A CN109430411 A CN 109430411A CN 201811593512 A CN201811593512 A CN 201811593512A CN 109430411 A CN109430411 A CN 109430411A
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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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
- A23C1/00—Concentration, evaporation or drying
- A23C1/01—Drying in thin layers
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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
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Abstract
A kind of preparation method of Pasteur's fresh milk containing fat deposit disclosed by the invention includes the following steps: to obtain defatted milk and dilute cream after bacterial remover degerming, then to the milk progress centrifugal treating after degerming after (1) heats raw milk；(2) defatted milk is standardized, then the defatted milk sterilization treatment after standardization is placed in aseptic tank and is stored；Dilute cream sterilization treatment, which is placed in another aseptic tank, simultaneously stores for future use；(3) defatted milk after step (2) sterilization processing and dilute cream are filling after mixing in line dynamic mixer, obtain finished product.The advantages of invention, is, not only can guarantee that the fat of every bottle product is consistent with albumen index in commercial process, but also available Pasteur's fresh milk containing fat deposit, while can more preferably protrude the flavor of milk, mouthfeel is more preferable.
Description
Technical field
The present invention relates to milk processing technique field, specially a kind of Pasteur's fresh milk containing fat deposit and its preparation side
Method.
Background technique
About containing the fat of 3-4% in milk.Since density fatty in milk is relatively small, and fatty ball particle is straight
Diameter is larger.Therefore, the phenomenon that milk is easy to appear fat floating during standing.Milk industrialized production early stage due to
Biggish fat globule can not be broken into the lesser fat globule of partial size, so in shelf life on liquid level by the limitation of process equipment
It will appear one layer of fat deposit.It is existing research shows that it is fatty be influence milk taste and flavor an important factor for.The dense rouge of first
Fat layer can bring great satisfaction to people.
However, especially homogenization is increased in milk production process with industrialized production, so that fat is uniformly
It is distributed in milk, but consumer can not recapture opening bottle and can drink the feeling of dense milk layer.
Summary of the invention
It does not use homogenization in order to solve to process in the prior art during fresh milk and causes fat deposit blocked up, influence ox
Milk quality uses homogenization again less than fat deposit, the problem for making mouthfeel bad, and the present invention provides one kind to contain fat
Pasteur's fresh milk and preparation method thereof of layer, the purpose of realization is that both can guarantee every bottle product in commercial process
Fat is consistent with albumen index, and available Pasteur's fresh milk containing fat deposit, while can also protrude milk flavor, mouth
Sense is more preferable.
To achieve the goals above, technical solution provided by the invention is, provided by the invention a kind of containing fat deposit
The preparation method of Pasteur's fresh milk, includes the following steps:
(1) after raw milk being heated to 50 DEG C -60 DEG C after bacterial remover degerming, then the milk after degerming is centrifuged
Processing obtains defatted milk and dilute cream；
(2) defatted milk is standardized, then by the defatted milk after standardization under the conditions of 75 DEG C -85 DEG C
Sterilization treatment 15s, which is placed in aseptic tank, to be stored；Dilute cream sterilization treatment 15s under the conditions of 110 DEG C -120 DEG C is placed on simultaneously
It is stored for future use in another aseptic tank；
(3) defatted milk and the dilute cream fat according to needed for final products and protein after step (2) sterilization processing
Content requirement in line dynamic mixer mix after be cooled to 4-6 DEG C it is filling, obtain finished product.
The present invention, skimmed milk and dilute cream are by that can ensure the fat and albumen of every bottle of fresh milk after line dynamic mixes
Matter index is consistent, therefore solves raw milk due to leading to fat floating every bottle product when causing final filling without homogeneous
There may be inconsistent situations for fat content.After the present invention separately sterilizes skimmed milk and dilute cream, fat is used as cow's milk wind
One of important sources of taste, dilute cream are more advantageous to after high temperature sterilization and increase the aromatic mouthfeel of fat.Meanwhile the present invention
It has also been found that obtained fresh milk is compared without the milk that homogeneous obtains than before by step of the present invention (1)-(3) cooperation,
This method is solved in the past well since without homogeneous, milk is in canned preceding just generation fat floating, so as to cause subsequent
There is this drawback of larger fluctuation in fat and protein content in every bottle of milk after canned.
Further, the fat content of the defatted milk obtained after by milk centrifugal treating in the step (1)≤
0.3%, it by the fat content of the dilute cream obtained after milk centrifugal treating is 40% in the step (1).
Further, partially skimmed milk is dropped before being standardized to defatted milk in the step (2)
Film concentration, to adjust the fat content in final products, after falling film concentration processing, then by the degreasing of defatted milk and concentration
Milk is standardized, then is stored after carrying out sterilization process steps described in step (2).In order to be further ensured that
The fat of final every bottle of dairy product is consistent with Protein Index, increases the step of carrying out falling film concentration to partially skimmed milk.Increase
The falling liquid film processing added adjusting finished product fat and protein content, such as needed for finished product protein content it is more, then choose
More defatted milks carries out falling film concentration processing, to obtain the more finished product of protein content.
Further, the temperature of the falling film concentration is 50-60 DEG C.The pressure of the falling film concentration is 0.08Mpa.
Further, the defatted milk in the step (3) after step (2) sterilization processing and dilute cream enter online dynamic
Bottle placer surge tank is initially charged with before mixer.The effect of the surge tank added industrially is to guarantee the continuous metaplasia of product
It produces, the difference between matching unit production capacity, is further ensured that in every bottle product that Oil content and Protein content is consistent with this.
Further, the fill operations in the step (3) are ultra-clean filling process or sterile filling.Using ultra-clean
The finished product that filling or sterile filling further ensure that is sterile.
Further, in the step (3) by defatted milk and dilute cream after being mixed in line dynamic mixer again through nothing
Bacterium homogenization carries out filling again after sterile homogenization.The pressure of the sterile homogenization is≤100bar.The nothing
The temperature of bacterium homogenization is 60 DEG C.In order to further control fat floating degree and ascent rate, sterile homogenizing step is added,
Specifically preferred homogenization pressure a thin layer of fat deposit and fat can be formed in milk finished product ullage
The too thick discomfort caused visually, in mouthfeel of layer.
Further, in defatted milk and dilute cream after line dynamic mixer is uniformly mixed to obtain milk, through it is sterile
Directly filling after being stirred again after matter processing, the speed of the stirring is 100-200rpm/min.The whipping step added with
And the specific preferred mixing speed of institute, further ensure the every bottle of fat of finished product and Protein Index obtained through the present invention
It is consistent.
The fresh milk prepared through the above method is also included in this patent scope of the claimed by the present invention.
By adopting the above technical scheme, have beneficial effect includes: that skimmed milk and dilute cream are mixed by online dynamic to the present invention
It can ensure that the fat of every bottle of fresh milk is consistent with Protein Index after conjunction, therefore solve raw milk due to without homogeneous
Leading to fat floating, there may be inconsistent situations for every bottle product fat content when causing final filling.The present invention is by skimmed milk
After separately sterilizing with dilute cream, important sources one of of the fat as cow's milk flavor, dilute cream is after high temperature sterilization, more favorably
In the aromatic mouthfeel of increase fat.
Detailed description of the invention
Fat floating situation during Fig. 1 embodiment one to five and one to two sample of comparative example are stood.
One milk sample fat partial size branch schematic diagram of Fig. 2 comparative example.
Two milk sample fat partial size distribution schematic diagram of Fig. 3 comparative example.
Two milk sample fat partial size distribution schematic diagram of Fig. 4 embodiment.
Three milk sample fat partial size distribution schematic diagram of Fig. 5 embodiment.
Fig. 6 example IV milk sample fat partial size distribution schematic diagram.
Five milk sample fat granule diameter distribution schematic diagram of Fig. 7 embodiment.
Specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.Actual conditions are not specified in the following example
Experimental method, according to conventional methods and conditions, or according to commercially illustrate defined method carry out.
Embodiment one: (1) after raw milk being heated to 50 DEG C after bacterial remover degerming, then milk is carried out to after degerming
Centrifugal treating obtains defatted milk A and dilute cream B.
More preferably, dilute cream B fat content is 40%.What is obtained after by milk centrifugal treating in the step (1) is de-
The fat content 0.3% of rouge milk.
(2) defatted milk is standardized, then the defatted milk after standardization sterilizes under the conditions of 75 DEG C
Processing 15s, which is placed in aseptic tank, to be stored；Dilute cream sterilization treatment 15s under the conditions of 110 DEG C is placed on another aseptic tank simultaneously
In store for future use；
(3) defatted milk after step (2) sterilization processing and dilute cream are in the fat according to needed for final products and albumen
Matter content requirement is cooled to 4 DEG C after mixing in line dynamic mixer, filling, obtains finished product.
Fresh milk indices percentage composition obtained is as follows:
| Project | Every 100mL |
| Protein | 3.5g |
| Fat | 3.8g |
| Carbohydrate | 5.2g |
| Non-fat solid | >=8.3% |
Embodiment two: the preparation method of Pasteur's fresh milk provided by the invention containing fat deposit includes the following steps:
(1) bactofugation after raw milk being heated to 55 DEG C carries out centrifugal treating to cow's milk after degerming, obtains defatted milk A and dilute cream
B。
More preferably, dilute cream B fat content is 40%.What is obtained after by milk centrifugal treating in the step (1) is de-
The fat content 0.2% of rouge milk.
(2) defatted milk is standardized, then the defatted milk after standardization sterilizes under the conditions of 85 DEG C
Processing 15s, which is placed in aseptic tank, to be stored；Dilute cream sterilization treatment 15s under the conditions of 120 DEG C is placed on another aseptic tank simultaneously
In store for future use；
In the step (2) before being standardized to defatted milk, partially skimmed milk is carried out at falling film concentration
Reason after falling film concentration processing, then defatted milk and the defatted milk of concentration is marked to adjust the fat content in final products
Quasi-ization processing, then stored after carrying out sterilization process steps described in step (2).
The temperature of the falling film concentration is 50 DEG C, and the pressure of the falling film concentration is 0.08Mpa.
(3) defatted milk and the dilute cream fat according to needed for final products and protein after step (2) sterilization processing
Content requirement in line dynamic mixer mix after, be cooled to 6 DEG C it is filling, obtain finished product.
Defatted milk and dilute cream in the step (3) after step (2) sterilization processing enter online dynamic mixer it
Before be initially charged with bottle placer surge tank.
In the step (3) by defatted milk and dilute cream after being mixed in line dynamic mixer again through sterile homogeneous at
Reason, carries out filling again after sterile homogenization.
The pressure of the sterile homogenization is 50bar/10bar, and the temperature of the sterile homogenization is 60 DEG C.
In defatted milk and dilute cream after line dynamic mixer is uniformly mixed to obtain milk, after sterile homogenization again
Directly filling after being stirred, the speed of the stirring is 100rpm/min.
Fresh milk indices percentage composition obtained is as follows:
| Project | Every 100mL |
| Protein | 3.5g |
| Fat | 3.8g |
| Carbohydrate | 5.2g |
| Non-fat solid | >=8.3% |
Embodiment three: the preparation method of Pasteur's fresh milk provided by the invention containing fat deposit includes the following steps:
(1) bactofugation after raw milk being heated to 60 DEG C carries out centrifugal treating to cow's milk after degerming, obtains defatted milk A and dilute cream
B。
More preferably, dilute cream B fat content is 40%.What is obtained after by milk centrifugal treating in the step (1) is de-
The fat content 0.1% of rouge milk.
(2) defatted milk is standardized, then the defatted milk after standardization sterilizes under the conditions of 80 DEG C
Processing 15s, which is placed in aseptic tank, to be stored；Dilute cream sterilization treatment 15s under the conditions of 115 DEG C is placed on another aseptic tank simultaneously
In store for future use；
In the step (2) before being standardized to defatted milk, partially skimmed milk is carried out at falling film concentration
Reason after falling film concentration processing, then defatted milk and the defatted milk of concentration is marked to adjust the fat content in final products
Quasi-ization processing, then stored after carrying out sterilization process steps described in step (2).
The temperature of the falling film concentration is 60 DEG C, and the pressure of the falling film concentration is 0.08Mpa.
(3) defatted milk and the dilute cream fat according to needed for final products and protein after step (2) sterilization processing
Content requirement in line dynamic mixer mix after, be cooled to 5 DEG C it is filling, obtain finished product.
Defatted milk and dilute cream in the step (3) after step (2) sterilization processing enter online dynamic mixer it
Before be initially charged with bottle placer surge tank.
In the step (3) by defatted milk and dilute cream after being mixed in line dynamic mixer again through sterile homogeneous at
Reason, carries out filling again after sterile homogenization.
The pressure of the sterile homogenization is 100/15bar, and the temperature of the sterile homogenization is 60 DEG C.
In defatted milk and dilute cream after line dynamic mixer is uniformly mixed to obtain milk, after sterile homogenization again
Directly filling after being stirred, the speed of the stirring is 200rpm/min.
Fresh milk indices percentage composition obtained is as follows:
| Project | Every 100mL |
| Protein | 3.5g |
| Fat | 3.8g |
| Carbohydrate | 5.2g |
| Non-fat solid | >=8.3% |
Example IV: the preparation method of Pasteur's fresh milk provided by the invention containing fat deposit includes the following steps:
(1) bactofugation after raw milk being heated to 58 DEG C carries out centrifugal treating to cow's milk after degerming, obtains defatted milk A and dilute cream
B。
More preferably, dilute cream B fat content is 40%.What is obtained after by milk centrifugal treating in the step (1) is de-
The fat content 0.3% of rouge milk.
(2) defatted milk is standardized, then the defatted milk after standardization sterilizes under the conditions of 85 DEG C
Processing 15s, which is placed in aseptic tank, to be stored；Dilute cream sterilization treatment 15s under the conditions of 112 DEG C is placed on another aseptic tank simultaneously
In store for future use；
In the step (2) before being standardized to defatted milk, partially skimmed milk is carried out at falling film concentration
Reason after falling film concentration processing, then defatted milk and the defatted milk of concentration is marked to adjust the fat content in final products
Quasi-ization processing, then stored after carrying out sterilization process steps described in step (2).
The temperature of the falling film concentration is 55 DEG C, and the pressure of the falling film concentration is 0.08Mpa.
(3) defatted milk after step (2) sterilization processing and dilute cream are cooled to after mixing in line dynamic mixer
5 DEG C filling, obtains finished product.
Defatted milk and dilute cream in the step (3) after step (2) sterilization processing enter online dynamic mixer it
Before be initially charged with bottle placer surge tank.
By defatted milk and dilute cream, the Oil content and Protein content according to needed for final products is required in the step (3)
Again through sterile homogenization after being mixed in line dynamic mixer, carried out again after sterile homogenization filling.
The pressure of the sterile homogenization is 100/15bar, and the temperature of the sterile homogenization is 60 DEG C.
In defatted milk and dilute cream after line dynamic mixer is uniformly mixed to obtain milk, after sterile homogenization again
Directly filling after being stirred, the speed of the stirring is 150rpm/min.
Fresh milk indices percentage composition obtained is as follows:
| Project | Every 100mL |
| Protein | 3.6g |
| Fat | 4.0g |
| Carbohydrate | 5.5g |
| Non-fat solid | >=8.5% |
Embodiment five: the preparation method of Pasteur's fresh milk provided by the invention containing fat deposit includes the following steps:
(1) bactofugation after raw milk being heated to 52 DEG C carries out centrifugal treating to cow's milk after degerming, obtains defatted milk A and dilute cream
B。
More preferably, dilute cream B fat content is 40%.What is obtained after by milk centrifugal treating in the step (1) is de-
The fat content 0.3% of rouge milk.
(2) defatted milk is standardized, then the defatted milk after standardization sterilizes under the conditions of 77 DEG C
Processing 15s, which is placed in aseptic tank, to be stored；Dilute cream sterilization treatment 15s under the conditions of 118 DEG C is placed on another aseptic tank simultaneously
In store for future use；
In the step (2) before being standardized to defatted milk, partially skimmed milk is carried out at falling film concentration
Reason after falling film concentration processing, then defatted milk and the defatted milk of concentration is marked to adjust the fat content in final products
Quasi-ization processing, then stored after carrying out sterilization process steps described in step (2).
The temperature of the falling film concentration is 52 DEG C, and the pressure of the falling film concentration is 0.08Mpa.
(3) defatted milk and the dilute cream fat according to needed for final products and protein after step (2) sterilization processing
Content requirement in line dynamic mixer mix after, be cooled to 5 DEG C it is filling, obtain finished product.
Defatted milk and dilute cream in the step (3) after step (2) sterilization processing enter online dynamic mixer it
Before be initially charged with bottle placer surge tank.
In the step (3) by defatted milk and dilute cream after being mixed in line dynamic mixer again through sterile homogeneous at
Reason, carries out filling again after sterile homogenization.
The pressure of the sterile homogenization is 100/15bar, and the temperature of the sterile homogenization is 60 DEG C.
In defatted milk and dilute cream after line dynamic mixer is uniformly mixed to obtain milk, after sterile homogenization again
Directly filling after being stirred, the speed of the stirring is 120rpm/min.
Fresh milk indices percentage composition obtained is as follows:
| Project | Every 100mL |
| Protein | 3.5g |
| Fat | 3.8g |
| Carbohydrate | 5.2g |
| Non-fat solid | >=8.3% |
Comparative example 1
The present invention provides a kind of preparation method of Pasteur's fresh milk containing fat deposit, includes the following steps (1) by raw ox
Bactofugation after cream is heated to 50 DEG C.
(2) milk for obtaining step (1) carries out falling film concentration, obtains concentrated milk.The falling film concentration temperature is 55 DEG C,
Vacuum degree is 0.08MPa.
(3) it according to final products index request, is standardized with concentrated milk and non-concentrated milk.
(4) milk after the step (3) standardization is sterilized, sterilization temperature is 75 DEG C, time 15s.
(5) milk obtained to step (4) cools down, and carries out canned when being cooled to 5 DEG C, obtains finished product.
(6) more preferably, it is stirred before canned, mixing speed 100rpm/min.
To in the canned obtained milk of one different time sections of comparative example fat and protein content detect, testing result
It is as follows:
| Project | Milk sample when standardization | Canned milk sample early period | Canned mid-term milk sample | Canned later period milk sample |
| Protein (%) | 3.04 | 3.02 | 3.03 | 3.03 |
| Fatty (%) | 3.5 | 3.68 | 3.31 | 3.46 |
It is can be found that by upper table and Pasteur's fresh milk containing fat deposit is produced since fat cannot be fine using prior art
Control fat floating situation so as to cause in different canned every bottle of the stage Sino-German fat contents, there are larger fluctuations.And it uses real
The fresh milk protein and fat content difference that method described in example one to embodiment five is prepared and little is applied, by a large amount of
Experimental verification shows that the milk sample protein of different batches and fatty total difference degree are below 0.6%.
Comparative example two
The present invention provides a kind of preparation method of Pasteur's fresh milk containing fat deposit, includes the following steps (1) by raw ox
Cream is heated to 55 DEG C of progress bactofugations.
(2) milk that step (1) obtains is carried out falling film concentration by step as needed, obtains concentrated milk.
The falling film concentration temperature is 55 DEG C, vacuum degree 0.08MPa.
(3) it according to final products index needs, is standardized with concentrated milk and non-concentrated milk.
(4) milk after step (3) standardization is preheated to 60 DEG C, then homogeneous, homogenization pressure 180bar/20bar.
Milk after homogeneous is placed in temporary cylinder and stores.
(5) milk obtained through step (4) homogeneous is sterilized under the conditions of 85 DEG C, sterilizing time 15s.
(6) milk obtained through step (5) is cooled to 4-6 DEG C and carries out filling obtaining finished product.
Fresh milk indices percentage composition obtained is as follows:
| Project | Every 100mL |
| Protein | 3.5g |
| Fat | 3.8g |
| Carbohydrate | 5.2g |
| Non-fat solid | >=8.3% |
Sensory evaluation is carried out to implementation column 1-5 and comparative example 1-2 milk sample, sensory evaluation uses blank marking
System, respectively from the color of product, see Table 1 for details for sensory evaluation detailed rules and regulations.
Embodiment 1-5 and comparative example 1-2 milk sample Analyses Methods for Sensory Evaluation Results are as follows:
| Embodiment one | Embodiment two | Embodiment three | Example IV | Embodiment five | Comparative example one | Comparative example two | |
| Appearance | 2.7 | 3.0 | 4 | 3.8 | 4.0 | 2.5 | 3.9 |
| Structural state | 2.2 | 3.7 | 4.2 | 4.0 | 4.3 | 2.5 | 4.2 |
| Taste/flavor | 4.0 | 4.0 | 4.1 | 4.3 | 4.8 | 3.5 | 4.0 |
| Total score | 8.9 | 10.7 | 12.3 | 12.1 | 13.1 | 8.5 | 12.1 |
The fat floating situation of implementation column 1-5 and prior art comparative example 1-2 milk sample are compared, fat
Floating situation measuring method is as follows: the milk sample after taking 100ml to sterilize is placed in the 100ml graduated cylinder for bacterium of having gone out in advance, 4 DEG C of items
Liquid level fat deposit thickness is observed under part at regular intervals.Comparative example 1 is the fat deposit that sterile homogenized milk is not added in the prior art
Floating situation, comparative example 2 are the homogenized fat layer floating situation that the prior art utilizes more than 100bar pressure, and comparing result is as schemed
Shown in 1, as seen from Figure 1, inhomogeneous milk sample is since fat floating is serious, and consumer is to its appearance acceptance at present
Lower (1 butterfat partial size schematic diagram of comparative example is as shown in Figure 2).However after homogenization of the present invention, fat can be slowed down
Ascent rate and degree can form a thin layer of fat deposit (ox of the embodiment of the present invention one to embodiment 5 in ullage
Milk fat partial size schematic diagram is as shown in fig. 3 to 7), and it is unlikely to that fat deposit is too thick to cause visual discomfort.
To sum up result, which can analyze, obtains, embodiment one is compared with comparative example one, although embodiment one can effectively ensure that
Protein in every bottle of milk is consistent with fat content, is not in the fluctuation of milk sample index prepared by one method of comparative example
Biggish situation, but occur the very serious situation of fat floating as comparative example one during subsequent storage, it gives
Consumer causes visual discomfort.And to increase low pressure on the basis of the method for embodiment one sterile for embodiment two to five
Homogenization, is effectively controlled fat floating speed and degree, and not only ensure that has fat deposit in milk liquid level, but also is unlikely to rouge
Fat layer is too thick to cause visually discomfort.It separately sterilizes and then is mixing simultaneously because embodiment has been all made of skimmed milk and dilute cream
Mode, especially dilute cream uses high-temperature sterilization, can more highlight the fragrance of fat, therefore embodiment is compared with comparative example two
It is more aromatic, it is more advantageous on flavor.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of Pasteur's fresh milk containing fat deposit, which comprises the steps of:
(1) after raw milk being heated to 50 DEG C -60 DEG C after bacterial remover degerming, then centrifugal treating is carried out to the milk after degerming
Obtain defatted milk and dilute cream；
(2) defatted milk is standardized, then the defatted milk after standardization sterilizes under the conditions of 75 DEG C -85 DEG C
Processing 15s, which is placed in aseptic tank, to be stored；Dilute cream sterilization treatment 15s under the conditions of 110 DEG C -120 DEG C is placed on another simultaneously
It is stored for future use in aseptic tank；
(3) defatted milk and the dilute cream Oil content and Protein content according to needed for final products after step (2) sterilization processing
It is required that in line dynamic mixer mix after, be cooled to 4-6 DEG C it is filling, obtain finished product.
2. the preparation method of Pasteur's fresh milk according to claim 1 containing fat deposit, which is characterized in that the step
(1) milk is centrifuged in the step (1) by fat content≤0.3% of the defatted milk obtained after by milk centrifugal treating in
The fat content of the dilute cream obtained after processing is 40%.
3. the preparation method of Pasteur's fresh milk according to claim 1 containing fat deposit, which is characterized in that the step
(2) in front of being standardized to defatted milk, falling film concentration processing is carried out to partially skimmed milk, to adjust final production
Fat and protein content in product after falling film concentration processing, then defatted milk and the defatted milk of concentration are standardized, then
It is stored after carrying out sterilization process steps described in step (2).
4. the preparation method of Pasteur's fresh milk according to claim 3 containing fat deposit, which is characterized in that the falling liquid film
The temperature of concentration is 50-60 DEG C, and the pressure of the falling film concentration is 0.08Mpa.
5. the preparation method of Pasteur's fresh milk according to claim 1 containing fat deposit, which is characterized in that the step
(3) it is slow that defatted milk and dilute cream in after step (2) sterilization processing are initially charged with bottle placer before entering online dynamic mixer
Rush tank.
6. the preparation method of Pasteur's fresh milk according to claim 1 containing fat deposit, which is characterized in that the step
(3) fill operations in are ultra-clean filling process or sterile filling.
7. the preparation method of Pasteur's fresh milk according to claim 1 containing fat deposit, which is characterized in that the step
(3) in by defatted milk and dilute cream after being mixed in line dynamic mixer again through sterile homogenization, through sterile homogenization
It carries out again afterwards filling.
8. the preparation method of Pasteur's fresh milk according to claim 7 containing fat deposit, which is characterized in that described sterile
The pressure of homogenization is≤100bar, and the temperature of the sterile homogenization is 60 DEG C.
9. the preparation method of Pasteur's fresh milk according to claim 7 containing fat deposit, which is characterized in that in defatted milk
With dilute cream after line dynamic mixer is uniformly mixed to obtain milk, directly filled after being stirred again after sterile homogenization
Dress, the speed of the stirring are 100-200rpm/min.
10. a kind of Pasteur's fresh milk containing fat deposit, which is characterized in that the fresh milk is by any one of claim 1-9
The preparation method is prepared.
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| CN201811593512.8A CN109430411A (en) | 2018-12-25 | 2018-12-25 | A kind of Pasteur's fresh milk and preparation method thereof containing fat deposit |
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| CN201811593512.8A CN109430411A (en) | 2018-12-25 | 2018-12-25 | A kind of Pasteur's fresh milk and preparation method thereof containing fat deposit |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140766A (en) * | 2019-06-03 | 2019-08-20 | 内蒙古田牧实业(集团)股份有限公司 | A kind of fresh milk preparation method reducing transportation cost |
| CN110999960A (en) * | 2019-12-26 | 2020-04-14 | 石家庄君乐宝乳业有限公司 | Preparation method of pure milk |
| CN111743008A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Pure Xiangba's bactericidal yak milk and preparation method thereof |
| CN111743004A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Instant whole yak milk powder and preparation method thereof |
| CN112088941A (en) * | 2019-06-17 | 2020-12-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | De-lactose dairy product and preparation method thereof |
| CN112219897A (en) * | 2020-08-31 | 2021-01-15 | 山东得益乳业股份有限公司 | Method for producing low-temperature sterilized fresh milk |
| CN114176131A (en) * | 2021-12-17 | 2022-03-15 | 光明乳业股份有限公司 | Concentrated thick milk and preparation method thereof |
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| CN108041161A (en) * | 2017-12-11 | 2018-05-18 | 新希望双喜乳业（苏州）有限公司 | A kind of preparation method of transparent packed plain chocolate |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140766A (en) * | 2019-06-03 | 2019-08-20 | 内蒙古田牧实业(集团)股份有限公司 | A kind of fresh milk preparation method reducing transportation cost |
| CN112088941A (en) * | 2019-06-17 | 2020-12-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | De-lactose dairy product and preparation method thereof |
| CN110999960A (en) * | 2019-12-26 | 2020-04-14 | 石家庄君乐宝乳业有限公司 | Preparation method of pure milk |
| CN111743008A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Pure Xiangba's bactericidal yak milk and preparation method thereof |
| CN111743004A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Instant whole yak milk powder and preparation method thereof |
| CN112219897A (en) * | 2020-08-31 | 2021-01-15 | 山东得益乳业股份有限公司 | Method for producing low-temperature sterilized fresh milk |
| CN114176131A (en) * | 2021-12-17 | 2022-03-15 | 光明乳业股份有限公司 | Concentrated thick milk and preparation method thereof |
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Application publication date: 20190308 |