CN110810508A - By using CO2Method for prolonging milk preservation time by micro-nano bubbles - Google Patents
By using CO2Method for prolonging milk preservation time by micro-nano bubbles Download PDFInfo
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- CN110810508A CN110810508A CN201911143517.5A CN201911143517A CN110810508A CN 110810508 A CN110810508 A CN 110810508A CN 201911143517 A CN201911143517 A CN 201911143517A CN 110810508 A CN110810508 A CN 110810508A
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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
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
- A23C3/085—Inorganic compounds, e.g. lactoperoxidase - H2O2 systems
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
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Abstract
By using CO2A method for prolonging milk preservation time by micro-nano bubbles belongs to the technical field of milk preservation. The method comprises the following steps: acceptance of raw milk: the raw milk is checked and accepted by three aspects of sensory inspection, physical and chemical indexes and microbial inspection; mechanically filtering the milk: filtering the milk by using milk filter paper under the pressure condition of 50 kPa; mixing milk with CO2Mixing, introducing into micro-nano bubble device to form milk-CO2A micro-nano bubble mixing system; the milk-CO obtained in the third step2The micro-nano bubble mixing system is stored in a milk storage tank which is cleaned, disinfected and sterilized in advance. The invention utilizes the advantages of small bubble size, high solubility, high adsorption rate, slow rising speed in milk and CO of micro-nano bubbles2The bacteriostatic action of the milk solves the problems of microbial pollution and the like in the transportation process from a pasture to a processing plant in the traditional milk processing processThe method has the effect of prolonging the freshness date of the milk better.
Description
Technical Field
The invention belongs to the technical field of milk preservation, and particularly relates to a method for utilizing CO2A method for prolonging the freshness keeping time of milk by micro-nano bubbles.
Background
With the increasing economic level of the national people in China, the income and living standard of people are continuously increased, and people have higher pursuit on healthy diet. On the basis of eating the full beverage, people pursue healthy beverages with nutrition, health, convenience and various tastes. Milk is one of the oldest natural beverages and is known as white blood. The milk is rich in nutrients such as protein, fat, vitamins and minerals. The milk protein contains amino acids necessary for human body; milk fat is mostly short-chain and medium-chain fatty acid, and is easily absorbed by human body; the mineral substances such as potassium, phosphorus, calcium and the like are reasonable in proportion and easy to absorb by human bodies.
The milk sold in the market at present mainly comprises the following two types: sterilized fresh milk and sterilized milk. The sterilized fresh milk is a liquid milk product prepared by pasteurization (63 ℃, 30min or 75-90 ℃, 15-16 s), and needs to be refrigerated for storage; sterilizing milk: the ultrahigh-temperature milk is prepared by high-temperature instantaneous sterilization (120-140 ℃ for 1-2 s), and can be stored for 30-40 days at normal temperature. The traditional sterilized milk is a liquid milk product prepared by high-temperature sterilization for a long time, and can be stored at normal temperature for more than 6 months.
In recent years, CO charging has been demonstrated2The shelf life of milk and dairy products can be prolonged by combining gas with an aseptic packaging technology. Study of CO in Dairy products by Joseph Hotchkiss et al, university of Kenell2And (4) antimicrobial effect. Straight barWith addition of CO2Gas-combined high density packages can extend the shelf life of fresh dairy products like cheddar cheese, liquid milk, buttermilk ice cream and sour cream. From CO2The basic research on the raw milk shows that the CO is in view of the overall inhibition effect2Has better bacteriostasis effect on G (-) bacteria than G (+); some of the extracellular enzymes produced by psychrophiles can cause proteolysis of proteins and fat in milk, and the dissolution of CO in milk2Can delay the time of proteolysis and lipolysis, prolong the growth period of bacteria and inhibit the growth of psychrophile in milk to a certain extent. Therefore, CO is vigorously developed2The research, development and utilization of resources in the dairy industry are very important, and the method has positive significance for improving the quality of dairy products and the economic benefits of enterprises.
Micro-nano bubbles generally refer to bubbles with a diameter of 50 μm, wherein micro-bubbles with a diameter of > 1 μm are called micro-bubbles, and ultra-micro-bubbles with a diameter of < 1 μm and > 1nm are called nano-bubbles. It has attracted attention to have properties different from those of ordinary bubbles. As early as 1970, Bowonder et al have studied the technology of making bubbles in porous disks; in 1979, Takahashi et al developed a study on the technique of pressure dissolved gas to separate out bubbles; in 1991, Ketkar et al developed a research on an electrolytic bubble precipitation technology, so that micro-nano bubble generation methods, such as a shearing method, a pressurized dissolution method, an electrolytic method, etc., were enriched and developed.
At present, micro-nano bubbles have been widely paid attention to and researched, and the micro-nano bubble generating device has great advantages compared with the traditional bubble generating device in the aspects of bubble forming concentration, size uniformity, device energy consumption and the like, so that the micro-nano bubble generating device has good application prospects in the aspects of food, chemical industry, environment, medicine and the like.
The current common milk processing technical route is as follows: acceptance of raw milk → filtration → storage tank → standardization → homogenization → sterilization → cooling → aseptic canning → packaging of finished product. The method only needs simple filtration treatment after the raw milk is accepted, a large amount of chemical reagents such as preservatives and the like cannot be added into the milk to inhibit the microbial growth of the milk, and the problems of certain transportation distance, incapability of timely processing and the like exist from a pasture to a milk processing factory, which can cause the rapid increase of the microbial number in the milk.
Disclosure of Invention
The invention aims to solve the problem that the milk has short shelf life in the transportation process and before processing of milk raw materials at present, and provides a method for utilizing CO2A method for prolonging the freshness keeping time of milk by micro-nano bubbles directly uses milk as a liquid carrier and CO2The gas is primarily mixed, and then the mixed solution is introduced into the micro-nano bubble pump head to form the mixture containing CO2Micro-nano bubble milk is stored in a pre-cleaned and sterilized milk storage tank by using CO2Inhibit the growth of microorganisms in the milk, thereby achieving the purpose of prolonging the freshness date of the milk.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
by using CO2The method for prolonging the milk preservation time by using the micro-nano bubbles comprises the following steps:
the method comprises the following steps: acceptance of raw milk: the raw milk is checked and accepted by three aspects of sensory inspection, physical and chemical indexes and microbial inspection;
step two: mechanically filtering the milk: filtering the milk by using milk filter paper under the pressure condition of 50 kPa;
step three: mixing milk with CO2Mixing, introducing into micro-nano bubble device to form milk-CO2A micro-nano bubble mixing system;
step four: the milk-CO obtained in the third step2The micro-nano bubble mixing system is stored in a milk storage tank which is cleaned, disinfected and sterilized in advance.
Compared with the prior art, the invention has the beneficial effects that: the fresh milk is treated by raw material acceptance, filtration and the like, redundant impurities are removed, and the fresh milk is mixed with CO2Introducing the micro-nano bubble generating device after mixing, storing the micro-nano bubble generating device in a closed milk storage tank, and utilizing the small size, large solubility, high adsorption rate and the high content of micro-nano bubbles in milkSlow rate of rise and CO2The bacteriostatic action of (2) solves the problems of microbial pollution and the like in the transportation process from a pasture to a processing plant in the traditional milk processing process, and has the effect of better prolonging the milk preservation period.
Drawings
Fig. 1 is a schematic diagram of a flow of generating micro-nano bubbles of milk-CO 2.
Detailed Description
The technical solution of the present invention is further described below with reference to the accompanying drawings, but not limited thereto, and any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention shall be covered by the protection scope of the present invention.
The invention utilizes CO2The method of combining the micro-nano bubble device with the bacteriostasis function of the composite material enables a large amount of CO to be generated2The gas forms micro-nano state and is dissolved in milk, so that the fresh-keeping period of raw milk in the time period before the collection of raw materials and the sterilization of the milk can be prolonged, and CO dissolved in the milk can be dissolved in the milk2Can be released into the air before sterilization, and can not damage the milk.
In CO2In the research on the fresh-keeping effect of the pasteurized milk, the best fresh-keeping condition of the pasteurized milk is determined by the combined action of the synergistic carbon dioxide and the temperature according to the change conditions of various microorganism, sensory and physical and chemical indexes during the shelf life. The pasteurized milk is filled with 2.03, 11.43, 28.6, 42.87 and 57.16mmol/L carbon dioxide and stored at 0, 4 and 20 ℃ respectively. After the pH value, the acidity, the microorganisms, the enzyme activity, the thermal stability and the change condition of the content of each substance in the pasteurized milk are detected and degassed every day, the result shows that the carbon dioxide is dissolved in the pasteurized milk to have better bacteriostatic action on pseudomonas (-) and the total bacteria number, and the bacteriostatic effect is more obvious along with the increase of the concentration of the carbon dioxide; has obvious inhibition effect on proteolytic enzyme and no obvious effect on fat hydrolytic enzyme, which shows that carbon dioxide has promotion effect on the fresh-keeping of milk.
The first embodiment is as follows: the present embodiment describes the utilization of CO2A method for prolonging the freshness keeping time of milk by micro-nano bubbles,the method comprises the following steps:
the method comprises the following steps: acceptance of raw milk: the raw milk is checked and accepted by three aspects of sensory inspection, physical and chemical indexes and microbial inspection; sensory test: the normal milk is milky white or yellowish, and does not contain invisible foreign matters and abnormal odor; physical and chemical indexes: GB69140-1986 states that fat is more than or equal to 3.10%, protein is more than or equal to 2.95%, and acidity is less than or equal to 1.62%; and (3) microbial detection: controlling the number of bacteria in the raw milk, and finding pathogenic bacteria, wherein the content of the bacteria is less than 250 ug/ml;
step two: mechanically filtering the milk: filtering the milk by using milk filter paper under the pressure condition of 50 kPa; mechanical filtration is a process commonly used in milk filtration, and its principle is that components (such as water, fat, protein, etc.) smaller than the pore size of the milk filter paper pass through the milk filter paper, while any components (including straw, hair, insects, etc.) larger than the pore size of the milk filter paper cannot pass through the milk filter paper and are trapped in the milk filter paper; the milk filter paper is purchased from Shanghai Tongjiang environmental protection science and technology limited and has the model of TJ;
step three: mixing milk with CO2Mixing, introducing into micro-nano bubble device to form milk-CO2A micro-nano bubble mixing system; as shown in FIG. 1, CO2Before mixing with milk, proper pressure reduction treatment is carried out to prevent CO2The milk enters the micro-nano bubble generating device under the influence of overlarge air pressure of the air inlet valve, and the CO is properly adjusted2The flow rate and the milk flow rate reach the optimal proportion (different CO are selected)2The concentrations are respectively adjusted to 2.03, 11.43, 28.6, 42.87 and 57.16mmol/L, and finally the adjustment of CO is considered to be2When the concentration of the water reaches 45mmol/L, the water reaches the optimal proportion to the milk flow rate (between 1: 200 and 350, preferably 1: 250 to 300), the water has certain inhibition effect on bacterial colonies such as pseudomonas and escherichia coli, all connecting pipelines are made of stainless steel materials, and long-time rusting is prevented; the micro-nano bubble device is purchased from Beijing Yixingdong scientific and technological development Limited liability company, and has the model of MNB5-20TH (NZ);
step four: the milk-CO obtained in the third step2Micro-nano bubble mixingThe system is stored in a milk storage tank which is cleaned, disinfected and sterilized in advance. The milk storage tank is purchased from Shang Cheng machinery Co Ltd in the city, and has the model of ZL-1.
The second embodiment is as follows: detailed description of the invention2And in the second step, the aperture of the milk filter paper is 100-250 microns.
The third concrete implementation mode: detailed description of the invention2Method for prolonging milk preservation time by micro-nano bubbles in step III, CO2CO is added before mixing with milk2And (4) carrying out decompression treatment to ensure that the milk can smoothly enter the micro-nano bubble generating device.
The fourth concrete implementation mode: detailed description of the invention2The method for prolonging the freshness keeping time of the milk by the micro-nano bubbles comprises the fourth step of keeping the preservation temperature of the milk storage tank at 0 ℃. The comparative analysis of the milk storage tank with the temperature of 0 ℃ and the normal temperature (20 ℃) shows that during the storage at 0 ℃, the carbon dioxide concentration has obvious influence on the protein content of the milk, but has no obvious influence on fat, lactose, dry matter and non-fat milk solid, and during the storage at 20 ℃, the change of the percentage content value of each substance is irregular, and CO is not seen2The concentration has a significant influence on the content of various substances in the milk. Compared with the normal temperature, the low temperature has better effect than the normal temperature.
The fifth concrete implementation mode: detailed description of the invention2The method for prolonging the milk preservation time by using the micro-nano bubbles comprises the fourth step that the milk storage tank has pressure bearing pressure, so that CO can be enabled to be contained in the milk storage tank2The gas is stored in a milk storage tank.
Claims (5)
1. By using CO2The method for prolonging the milk preservation time by using micro-nano bubbles is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: acceptance of raw milk: the raw milk is checked and accepted by three aspects of sensory inspection, physical and chemical indexes and microbial inspection;
step two: mechanically filtering the milk: filtering the milk by using milk filter paper under the pressure condition of 50 kPa;
step three: mixing milk with CO2Mixing, introducing into micro-nano bubble device to form milk-CO2A micro-nano bubble mixing system;
step four: the milk-CO obtained in the third step2The micro-nano bubble mixing system is stored in a milk storage tank which is cleaned, disinfected and sterilized in advance.
2. A method of using CO as claimed in claim 12The method for prolonging the milk preservation time by using micro-nano bubbles is characterized by comprising the following steps: in the second step, the aperture of the milk filter paper is 100-250 μm.
3. A method of using CO as claimed in claim 12The method for prolonging the milk preservation time by using micro-nano bubbles is characterized by comprising the following steps: in step three, CO2CO is added before mixing with milk2And (4) carrying out decompression treatment to ensure that the milk can smoothly enter the micro-nano bubble generating device.
4. A method of using CO as claimed in claim 12The method for prolonging the milk preservation time by using micro-nano bubbles is characterized by comprising the following steps: in the fourth step, the preservation temperature of the milk storage tank is 0 ℃.
5. A method of using CO as claimed in claim 12The method for prolonging the milk preservation time by using micro-nano bubbles is characterized by comprising the following steps: in the fourth step, the milk storage tank has pressure bearing pressure, so that CO can be enabled2The gas is stored in a milk storage tank.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669730A (en) * | 2022-10-31 | 2023-02-03 | 黑龙江辰鹰乳业有限公司 | Formula liquid milk suitable for 0-6 month babies and preparation method thereof |
Citations (5)
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|---|---|---|---|---|
| ES2143425A1 (en) * | 1998-08-05 | 2000-05-01 | Consejo Superior Investigacion | Process for preserving refrigerated raw milk with CO2 and subsequent degassing |
| JP2013017483A (en) * | 2011-06-16 | 2013-01-31 | Setsuo Shinkai | Method for producing soybean milk |
| CN105417674A (en) * | 2015-11-23 | 2016-03-23 | 天津颐品农庄电子商务有限公司 | Preparation method and application of micro-nano sparkling water |
| CN107912527A (en) * | 2017-11-03 | 2018-04-17 | 东莞市天恩奶业生态科技有限公司 | A kind of lactogenesis processing method |
| CN110393159A (en) * | 2019-08-19 | 2019-11-01 | 东北农业大学 | A kind of egg cleaning and sterilization method based on the micro-nano bubbler techniques of supersonic synergic |
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2019
- 2019-11-20 CN CN201911143517.5A patent/CN110810508A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2143425A1 (en) * | 1998-08-05 | 2000-05-01 | Consejo Superior Investigacion | Process for preserving refrigerated raw milk with CO2 and subsequent degassing |
| JP2013017483A (en) * | 2011-06-16 | 2013-01-31 | Setsuo Shinkai | Method for producing soybean milk |
| CN105417674A (en) * | 2015-11-23 | 2016-03-23 | 天津颐品农庄电子商务有限公司 | Preparation method and application of micro-nano sparkling water |
| CN107912527A (en) * | 2017-11-03 | 2018-04-17 | 东莞市天恩奶业生态科技有限公司 | A kind of lactogenesis processing method |
| CN110393159A (en) * | 2019-08-19 | 2019-11-01 | 东北农业大学 | A kind of egg cleaning and sterilization method based on the micro-nano bubbler techniques of supersonic synergic |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669730A (en) * | 2022-10-31 | 2023-02-03 | 黑龙江辰鹰乳业有限公司 | Formula liquid milk suitable for 0-6 month babies and preparation method thereof |
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Application publication date: 20200221 |