CN110876411A - Application method of ultrasonic homogenization process in liquid milk product - Google Patents
Application method of ultrasonic homogenization process in liquid milk product Download PDFInfo
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- CN110876411A CN110876411A CN201811036750.9A CN201811036750A CN110876411A CN 110876411 A CN110876411 A CN 110876411A CN 201811036750 A CN201811036750 A CN 201811036750A CN 110876411 A CN110876411 A CN 110876411A
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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
Abstract
The invention relates to an application method of an ultrasonic homogenization process in a liquid milk product. The invention relates to a liquid milk preparation method, which comprises the steps of carrying out ultrasonic homogenization treatment on raw milk before sterilization treatment, wherein the homogenization temperature is 50-75 ℃, the homogenization power is 2-20kw, and continuously carrying out the ultrasonic homogenization treatment until 90% of average particle size value is detected to be below 1.3 mu m. The invention also relates to the liquid milk prepared by said method. The preparation method of the invention can be suitable for the production of various products, such as pure milk, beverage, modified milk, fermented milk, soymilk and other liquid milk products with long and short quality guarantee period, meets the requirements of different consumers in the market, can ensure the product quality and taste, saves the production cost and brings great economic benefit.
Description
Technical Field
The invention relates to a liquid milk preparation method. In particular, the invention relates to the application of an ultrasonic homogenization process in the preparation of liquid milk products.
Background
At present, 30/180bar homogenizer homogenization technology is commonly adopted in standardization steps in the domestic liquid milk industry, and the homogenization technology is designed to make fat globules of raw milk small and avoid the fat floating problem in the storage process of pasteurized milk; the homogenizing process of 30/180bar homogenizer is commonly adopted in the thick material step, and the homogenizing process is designed to mix various small materials, milk (and) or ingredient water in the thick material uniformly and make the fat balls smaller.
The two steps of the standardized homogenization step and the concentrated material homogenization step are two essential key steps in the processing process of the liquid milk product. The homogenizing process of the 30/180bar homogenizer is adopted in the two steps, so that the purchasing cost of the homogenizer is high, the maintenance cost and the replacement cost of spare parts of the homogenizer are high, the production cost is high, the profit of products is reduced, and the profitability of enterprises is influenced.
Compared with the prior art, the ultrasonic homogenizing device is simple and low in purchasing cost. The purchase price of one ultrasonic homogenizing device is about 1-3 ten thousand yuan, the purchase cost is lower than that of about 200 ten thousand yuan of a 200bar homogenizer, the service life of the ultrasonic homogenizing device is long, the maintenance and spare part replacement cost is very low (the maintenance and spare part replacement cost of one ultrasonic device is about 2000 yuan per year), and the maintenance and spare part replacement cost is lower than that of about 11.98 yuan per year of the 200bar homogenizer.
Therefore, the ultrasonic homogenizing process is introduced to replace a standardized homogenizing process and a concentrated material homogenizing process, and the ultrasonic homogenizing process has positive effects on improving the profitability of enterprises and enhancing the core competitiveness of the enterprises.
Disclosure of Invention
One of the purposes of the invention is to provide an application method of an ultrasonic homogenization process in a liquid milk product, which not only solves the problems that the liquid milk product produced by the prior art has high production cost, but also solves the problems that the ultrasonic equipment generally regarded in the industry at present has poor homogenization effect and cannot replace a homogenizer for homogenization.
According to the Stokes law, the smaller the particle size of fat globules, the slower the fat floats up, and the less the possibility of fat floating up and agglomerating. The inventor finds out a point through research, which can not only meet the homogenization effect of the original homogenizer, but also replace the current standardized homogenizer and concentrated material homogenizer by using ultrasonic homogenization equipment. Therefore, the present invention finds a point that can satisfy both of these factors.
In some embodiments, the present invention provides a method for preparing liquid milk, the method comprising subjecting raw milk to ultrasonic homogenization treatment at a homogenization temperature of 50-75 ℃ and a homogenization power of 2-20kw, before sterilization treatment, and continuing the ultrasonic homogenization treatment until 90% of the average particle size value is detected to be below 1.3 μm. In some embodiments, the frequency of the ultrasonic homogenization process is 10-40KHz, including, for example, 10KHz, 11KHz, 12KHz, 13KHz, 14KHz, 15KHz, 16KHz, 17KHz, 18KHz, 19KHz, 20KHz, 21KHz, 22KHz, 23KHz, 24KHz, 25KHz, 26KHz, 27KHz, 28KHz, 29KHz, 30KHz, 31KHz, 32KHz, 33KHz, 34KHz, 35KHz, 36KHz, 37KHz, 38KHz, 39KHz, 40KHz, or any frequency between 10-40KHz, such as 20-40KHz, 23-37KHz, 27-37KHz, and the like. In some embodiments, the homogenization temperature of the ultrasonic homogenization treatment may be 50-75 ℃, such as 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃ or any temperature in between, such as 50-65 ℃. In some embodiments, the homogenization power of the ultrasonic homogenization treatment may be 2-20kw, such as 2kw, 3kw, 4kw, 5kw, 6kw, 7kw, 8kw, 9kw, 10kw, 11kw, 12kw, 13kw, 14kw, 15kw, 16kw, 17kw, 18kw, 19kw, 20kw or any power in between, such as 3-10kw, 4-8kw, 5-7kw, etc. In some embodiments, the sonication homogenization treatment is continued until a 90% mean particle size value below 1.3 μm is detected, e.g., a 90% mean particle size value of 1.3 μm, 1.2 μm, 1.1 μm, or any range therebetween. In some embodiments, the uniformity of the observed tissue state can be monitored in real time, and the ultrasonic homogenization treatment is continued until the tissue state is uniform and dispersed. And (3) carrying out stabilization production immediately after homogenizing treatment by ultrasonic waves to reach a required particle size and/or tissue state. It has been found that it is important to perform the ultrasonic homogenization treatment continuously at a suitable temperature and a suitable power until a 90% average particle size value below 1.3 μm is detected in place of the conventional homogenizer treatment. In some embodiments, it has been found that by such ultrasonic homogenization treatment of the present invention, excellent products can be obtained that are not significantly different from conventional homogenizer treatment in terms of mouthfeel, flavor, fat bloom thickness, tissue state, and the like. In some embodiments, it has been found that the ultrasonic homogenization treatment is continued at the temperature and power according to the present invention until 90% of the average particle size value is detected to be below 1.3 μm, so that the ultrasonic homogenization treatment can sufficiently ensure that the fat does not float up and cake seriously within the shelf life (for example, 6 months, 9 months, 12 months or longer), and simultaneously ensure the taste of the product, save the production cost and bring great economic benefits.
In some embodiments, the ultrasonic homogenization step of the methods of the present invention is performed by a plurality of ultrasonic devices in series. In some embodiments, the number of the plurality of ultrasonic devices connected in series is not particularly limited, and may be selected according to the specific flow rate, power, and size of the particle size value of the material liquid after ultrasonic homogenization, so as to meet the requirement of industrial production. In some embodiments, the number of multiple ultrasound devices in series can be 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, or more.
In some embodiments, the method further comprises ultrasonic homogenization followed by pasteurization (e.g., 75 ± 5 ℃/15s or 85 ± 5 ℃/15s), optionally further comprising a concentrate ultrasonic homogenization step. In some embodiments, the concentrate ultrasonic homogenization process homogenizes the raw materials in the concentrate and beats the fat globules smaller. In some embodiments, the ultrasonic homogenization of the concentrate is performed at a homogenization temperature of 30-85 ℃ and a homogenization power of 2-20kw, and the ultrasonic homogenization is continued until 90% of the mean particle size is detected to be below 1.0 μm. In some embodiments, the homogenization temperature of the ultrasonic homogenization treatment of the concentrate can be 30-85 ℃, such as 30 ℃, 35 ℃, 40 ℃, 45 ℃, 50 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃, or any temperature in between, such as 50-65 ℃. In some embodiments, the homogenizing power of the ultrasonic homogenizing treatment of the concentrate may be 2-20kw, such as 2kw, 3kw, 4kw, 5kw, 6kw, 7kw, 8kw, 9kw, 10kw, 11kw, 12kw, 13kw, 14kw, 15kw, 16kw, 17kw, 18kw, 19kw, 20kw or any power therebetween, such as 3-10kw, 4-8kw, 5-7kw, etc. In some embodiments, the ultrasonic homogenization of the concentrate is continued until a 90% average particle size value below 1.0 μm is detected, e.g., a 90% average particle size value of 0.9 μm, 0.8 μm, 0.7 μm, 0.6 μm or any range therebetween. In some embodiments, the uniformity of the observed tissue state can be monitored in real time, and the ultrasonic homogenization treatment is continued until the tissue state is uniform and dispersed. In some embodiments, it has been found that continuing the ultrasonic homogenization of the concentrate at the appropriate temperature and power until a 90% average particle size value below 1.0 μm is detected is important for ultrasonic homogenization in place of the conventional homogenizer treatment. In some embodiments, it has been found that by such ultrasonic homogenization of concentrates according to the present invention, superior products can be obtained with no significant differences from conventional homogenizer processing in terms of mouthfeel, flavor, fat bloom thickness, texture state, and the like. In some embodiments, it has been found that the ultrasonic homogenization of the concentrate at the temperature and power according to the present invention is continued until 90% of the average particle size value is detected to be below 1.0 μm, which can sufficiently ensure that the fat does not float and cake seriously during the shelf life (e.g., 6 months, 9 months, 12 months or longer) of the product, and at the same time, ensure the taste of the product, save the production cost, and bring great economic benefits.
In some embodiments, the method further comprises ultra high temperature sterilization treatment after pasteurization treatment, such as 137-. In some embodiments, wherein the ultra-high temperature sterilization treatment comprises a homogenizer homogenization step. In some embodiments, the homogenization temperature in the homogenizer is 50-75 deg.C, and the homogenization pressure is 50/250bar, and the homogenization temperature and the homogenization pressure can be adjusted according to different products.
In some embodiments, the present invention provides liquid milk prepared by the methods described herein.
In some embodiments, the liquid milk comprises long and short shelf life liquid milk.
In some embodiments, the liquid milk includes pure cow's milk, cow's milk beverages, recombined milk, fermented milk, and soy milk.
In some embodiments, the liquid milk is shelf stable at ambient temperature for 6 months, 9 months, 12 months, or longer.
In some embodiments, the ultrasonic homogenization treatment of the present invention replaces the homogenizer homogenization step in the conventional method, for example, the conventional method may include raw milk filtration, cooling, standardization (homogenization using homogenizer, high equipment purchase cost, high equipment maintenance and replacement cost), pasteurization, cooling, material melting (homogenization using homogenizer, high equipment purchase cost, high equipment maintenance and replacement cost), volume fixing, ultra-high temperature sterilization, filling, packaging, and shipping steps, while the ultrasonic homogenization treatment of the present invention replaces the homogenizer homogenization step in the conventional method. In some embodiments, the method of the present invention comprises the steps of raw milk filtration, cooling, standardization (ultrasonic homogenization, low equipment purchase cost, low equipment maintenance and replacement cost), pasteurization, cooling, material melting (ultrasonic homogenization, low equipment purchase cost, low equipment maintenance and replacement cost), volume fixing, ultra-high temperature sterilization, filling, packaging, and leaving factory.
In some embodiments, the ultrasonic homogenization treatment of the present invention replaces the homogenizer homogenization step in conventional methods, for example, which can be described as follows:
raw milk inspection → milk collection → filtration → cooling → storage → standardization (homogenization by a homogenizer, high equipment purchase cost, high equipment maintenance and replacement cost of spare parts) → pasteurization → cooling → storage → material melting → (homogenization by a homogenizer, high equipment purchase cost, high equipment maintenance and replacement cost of spare parts) → constant volume → ultra-high temperature sterilization → filling → packaging → delivery.
In contrast, the novel preparation process of the present invention can be described as follows:
raw milk inspection → milk collection → filtration → cooling → storage → standardization (using ultrasonic wave for homogenization, low equipment purchase cost, low equipment maintenance and replacement cost of spare parts) → pasteurization → cooling → storage → material melting → (using ultrasonic wave for homogenization, low equipment purchase cost, low equipment maintenance and replacement cost of spare parts) → constant volume → ultra high temperature sterilization → filling → packaging → delivery.
The novel preparation method of the present invention can solve the above problems and can be adapted to the production of various products such as pure milk, beverages, modified milk, fermented milk, soy milk and other liquid milk products with long and short shelf lives.
Detailed Description
One-step and standardized ultrasonic homogenizing process
1. Ultrasonic homogenization temperature: 50-75 ℃.
2. Ultrasonic homogenization time:
the homogenization time of the ultrasonic waves (the number of sets of ultrasonic devices) is adjusted according to the difference of the flow rate of the ultrasonic devices and the difference of the homogenization power of the ultrasonic devices. Particularly, the number of groups of ultrasonic equipment is designed according to the size of the particle size value of the material liquid after ultrasonic homogenization so as to meet the requirement of industrial production.
3. Ultrasonic homogeneous power: 2-20kw (adjusted according to the homogenization effect of the ultrasonic device).
Second, ultrasonic homogenizing process for concentrated material
1. Ultrasonic homogenization temperature: 30-85 deg.C (specifically adjusted according to the melting temperature of different products).
2. Ultrasonic homogenization time:
the homogenization time of the ultrasonic waves (the number of sets of ultrasonic devices) is adjusted according to the difference of the flow rate of the ultrasonic devices and the difference of the homogenization power of the ultrasonic devices. Particularly, the number of groups of ultrasonic equipment is designed according to the size of the particle size value of the material liquid after ultrasonic homogenization so as to meet the requirement of industrial production.
3. Ultrasonic homogeneous power: 2-20kw (adjusted according to the homogenization effect of the ultrasonic device).
Exemplary embodiments
1. Milk recovery: the milk receiving temperature is 1-8 ℃.
2. And (3) filtering: single or double filters of 60-80 mesh are used.
3. And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing.
4. And (3) standardization: the raw milk is standardized by concentration and separation techniques.
Ultrasonic homogenization: homogenizing temperature: 50-75 ℃, homogenizing power: 2-20kw (specifically, adjusting according to the homogenization effect of ultrasonic equipment; sampling after ultrasonic homogenization, detecting with a particle size analyzer, if the average particle size value is less than 1.3 μm and less than 90%, adjusting the power of ultrasonic equipment, and performing stable production after the particle size value is less than 1.3 μm).
5. Pasteurization: 75 + -5 deg.C/15 s or 85 + -5 deg.C/15 s is required.
6. And (4) cooling and storing: cooling pasteurized milk to 1-8 deg.C for storage.
7. Material melting: the material melting temperature and time are adjusted according to different items (whether material melting is performed or not can be selected according to different items, for example, material melting is not required for pure milk series products, and material melting is required for preparing milk series products).
8. Ultrasonic homogenization: homogenizing temperature: 30-85 ℃ (specifically adjusted according to the melting temperature of different items), homogenizing power: 2-20kw (specifically, adjusting according to the homogenization effect of ultrasonic equipment, sampling after ultrasonic homogenization, detecting with a particle size analyzer, if the average particle size value is less than 90% and is less than 1.0 μm, adjusting the power of the ultrasonic equipment, performing stable production when the particle size value is less than 1.0 μm, and for particularly viscous materials, the uniformity of the tissue state is observed by a flat dish, and the tissue state is uniform and dispersed).
9. And (3) volume fixing: and cooling the homogenized feed liquid to 1-8 ℃ (the storage temperature of the feed liquid can be adjusted according to different items), pumping the feed liquid into a dosing tank, uniformly mixing the feed liquid with the rest feed liquid to obtain a semi-finished product with constant volume, wherein the storage temperature of the semi-finished product is 1-8 ℃ (the temperature can be adjusted according to different items), and the next procedure can be carried out after the semi-finished product is qualified to be tested.
10. Ultra high temperature sterilization
10.1 vacuum degassing: the vacuum degree is-35 to-80 kpa.
10.2 homogenizing by a homogenizer: the homogenization temperature is 70-75 deg.C, and the homogenization pressure is 50/250bar (adjusted according to different homogenization temperatures and homogenization pressures of the product).
10.3 UHT: 137-.
10.4, cooling: cooling the ultra-high temperature sterilized semi-finished product to less than or equal to 30 deg.C (adjustable according to different cooling temperature of semi-finished product, the cooling temperature of semi-finished product is approximately equal to the infusion temperature of product).
10.5 other technical parameters refer to technical parameters provided by the equipment vendor.
11. Filling: the concrete steps and parameters are shown in the operating instruction of the filling machine.
12. Packaging: sticking a pipe, boxing and spraying a code.
13. And (5) leaving factory: after each index of the finished product is detected to be qualified, the product can be put on the market.
Eighth, example
The technical features and characteristics of the present invention will be described in detail by the following specific examples, which are not intended to limit the scope of the present invention.
The specific embodiment is as follows: new process
The preparation method of the invention is used for producing the full cream pure milk with long shelf life, and the embodiment is as follows:
1. milk recovery: the milk receiving temperature is 1-8 ℃.
2. And (3) filtering: single or double filters of 60-80 mesh are used.
3. And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing.
4. And (3) standardization: the raw milk is standardized by concentration and separation techniques.
Ultrasonic homogenizer (commercially available common homogenizer, ultrasonic frequency: 10-40 KHz): homogenizing temperature: 50-65 ℃, homogenizing power: 6kw, homogeneous frequency: 20KHz (sampling after ultrasonic homogenization, detecting by using a particle size analyzer, adjusting the power of ultrasonic equipment if the average particle size value is less than 1.3 mu m and the average particle size value is less than 90 percent, and performing stable production after the particle size value reaches less than 1.3 mu m, wherein the flow of 20 tons is that the ultrasonic equipment is connected in series with 6 groups, the power of each group is 6kw, and the maximum power of each group is 20 kw).
5. Pasteurization: 75 + -5 deg.C/15 s or 85 + -5 deg.C/15 s is required.
6. And (4) cooling and storing: cooling pasteurized milk to 1-8 deg.C for storage.
7. Ultra high temperature sterilization
7.1 vacuum degassing: the vacuum degree is-35 to-80 kpa.
7.2 homogenizing by a homogenizer: the homogenization temperature is 70-75 deg.C, and the homogenization pressure is 50/250 bar.
7.3UHT：137-139℃/4s。
7.4, cooling: cooling the semi-finished product after ultra-high temperature sterilization to be less than or equal to 30 ℃.
7.5 other technical parameters refer to technical parameters provided by the equipment vendor.
8. Filling: the concrete steps and parameters are shown in the operating instruction of the filling machine.
9. Packaging: sticking a pipe, boxing and spraying a code.
10. And (5) leaving factory: after each index of the finished product is detected to be qualified, the product can be put on the market.
11. Shelf life: sealing at normal temperature for 6-12 months.
And (3) old process comparison:
1. milk recovery: the milk receiving temperature is 1-8 ℃.
2. And (3) filtering: single or double filters of 60-80 mesh are used.
3. And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing.
4. And (3) standardization: the raw milk is standardized by concentration and separation techniques.
Homogenizing by a homogenizer: homogenizing temperature: 50-65 ℃, homogenization pressure: 30/180bar or 180 bar.
5. Pasteurization: 75 + -5 deg.C/15 s or 85 + -5 deg.C/15 s is required.
6. And (4) cooling and storing: cooling pasteurized milk to 1-8 deg.C for storage.
7. Ultra high temperature sterilization
7.1 vacuum degassing: the vacuum degree is-35 to-80 kpa.
7.2 homogenizing by a homogenizer: the homogenization temperature is 70-75 deg.C, and the homogenization pressure is 50/250 bar.
7.3UHT：137-139℃/4s。
7.4, cooling: cooling the semi-finished product after ultra-high temperature sterilization to be less than or equal to 30 ℃.
7.5 other technical parameters refer to technical parameters provided by the equipment vendor.
8. Filling: the concrete steps and parameters are shown in the operating instruction of the filling machine.
9. Packaging: sticking a pipe, boxing and spraying a code.
10. And (5) leaving factory: after each index of the finished product is detected to be qualified, the product can be put on the market.
11. Shelf life: sealing at normal temperature for 6-12 months.
Taste test of the product:
2 finished product samples with various physical and chemical indexes close to those of the finished product samples prepared by the new process and the old process are taken for carrying out taste test. Performing an experiment in a form of selecting two from three, wherein an old process sample is marked as 1# and 2#, a new process sample is marked as an experiment sample as 3#, and the experiment samples are according to the specifications of 1#, 2# and 3 #; 2#, 3#, 1 #; 3#, 1#, 2 #; the circulation sequence of 1#, 2#, 3#. … is used for tasting the tastes of 120 people (60 people for 25-35 years old men and women), two people with the same taste and flavor are selected from three samples, and the tasting results show that 25 of 120 people taste correctly, 95 people taste wrongly, and more than half of the people taste correctly according to the tasting rule, so that the taste difference can be judged, and finally, the products made by the new and old process have no obvious difference in taste and flavor, and can be produced in batches.
Product stability testing experiment:
respectively filling products made by the new and old processes into 250ml glass bottles for stability test experiments, standing the products of the new and old processes at normal temperature (about 20-30 ℃) and under the condition of oven acceleration of 40-45 ℃, observing the fat floating conditions (1 month, 2 months, 4 months, 6 months, 9 months, 12 months when the products are placed off line under normal temperature observation, 1 month, 2 months, 3 months and 4 months when the products are placed off line under oven acceleration observation), observing whether fat blocks exist or not, and observing whether the tissue state is layered or not, flocculating and bleeding to examine the stability of the products, wherein the thickness of the fat layer on the surface of the feed liquid is measured by a vernier with the precision of 0.01mm under the standing state.
Ultrasonic homogenization and homogenizer homogenization comparison experiments of full-fat, low-fat and defatted pure milk series products are respectively carried out, and the results show that no obvious difference exists.
The specific experimental results are as follows:
and (4) observing results at normal temperature:
accelerated observation at 40-45 ℃ results:
the specific embodiment is as follows: new process
The preparation method of the invention is used for producing the grain milk with long shelf life, and the embodiment is as follows:
1. milk recovery: the milk receiving temperature is 1-8 ℃.
2. And (3) filtering: single or double filters of 60-80 mesh are used.
3. And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing.
4. And (3) standardization: the raw milk is standardized by concentration and separation techniques.
Ultrasonic homogenizer (commercially available common homogenizer, ultrasonic frequency: 10-40 KHz): homogenizing temperature: 50-65 ℃, homogenizing power: 6kw, homogeneous frequency: 20KHz (sampling after ultrasonic homogenization, detecting by using a particle size analyzer, adjusting the power of ultrasonic equipment if the average particle size value is less than 1.3 mu m and less than 90 percent of the average particle size value is less than 1.3 mu m, stably producing after the particle size value reaches 1.3 mu m, connecting 6 groups of ultrasonic equipment in series at the flow rate of 20 tons, wherein the power of each group is 6kw, and the maximum power of each group of equipment is 20 kw).
5. Pasteurization: 75 + -5 deg.C/15 s or 85 + -5 deg.C/15 s is required.
6. And (4) cooling and storing: cooling pasteurized milk to 1-8 deg.C for storage.
7. Material melting: heating pasteurized milk accounting for 20% of the total amount of the ingredients to 70-75 ℃, slowly adding the small ingredients into a material melting tank, keeping the material melting temperature at 70-75 ℃, and melting for 15-20 minutes.
8. Ultrasonic homogenization: homogenizing temperature: 70-75 ℃, homogenizing power: 10kw (sampling after ultrasonic homogenization, observing the uniformity of the tissue state by using a plate, performing stable production after the tissue state is uniform and dispersed; 10 tons of flow, 10 groups of ultrasonic equipment are connected in series, the power of each group is 10kw, and the maximum power of each group of equipment is 20 kw).
9. And (3) volume fixing: cooling the homogenized feed liquid to 1-8 deg.C, adding into a material mixing tank, mixing with the rest feed liquid to obtain semi-finished product with constant volume, storing at 1-8 deg.C, and allowing the semi-finished product to enter the next process after being qualified.
10. Ultra high temperature sterilization
10.1 vacuum degassing: the vacuum degree is-35 to-80 kpa.
10.2 homogenizing by a homogenizer: the homogenization temperature is 70-75 deg.C, and the homogenization pressure is 50/250 bar.
10.3UHT：137-139℃/4s。
10.4, cooling: cooling the semi-finished product after ultra-high temperature sterilization to be less than or equal to 30 ℃.
10.5 other technical parameters refer to technical parameters provided by the equipment vendor.
11. Filling: the concrete steps and parameters are shown in the operating instruction of the filling machine.
12. Packaging: sticking a pipe, boxing and spraying a code.
13. And (5) leaving factory: after each index of the finished product is detected to be qualified, the product can be put on the market.
And (3) old process comparison:
1. milk recovery: the milk receiving temperature is 1-8 ℃.
2. And (3) filtering: single or double filters of 60-80 mesh are used.
3. And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing.
4. And (3) standardization: the raw milk is standardized by concentration and separation techniques.
Homogenizing by a homogenizer: homogenizing temperature: 50-65 ℃, homogenization pressure: 30/180bar or 180 bar.
5. Pasteurization: 75 + -5 deg.C/15 s or 85 + -5 deg.C/15 s is required.
6. And (4) cooling and storing: cooling pasteurized milk to 1-8 deg.C for storage.
7. Material melting: heating pasteurized milk accounting for 20% of the total amount of the ingredients to 70-75 ℃, slowly adding the small ingredients into a material melting tank, keeping the material melting temperature at 70-75 ℃, and melting for 15-20 minutes.
8. Homogenizing by a homogenizer: homogenizing temperature: 70-75 ℃, homogenization pressure: 30/180bar or 180 bar.
9. And (3) volume fixing: cooling the homogenized feed liquid to 1-8 deg.C, adding into a material mixing tank, mixing with the rest feed liquid to obtain semi-finished product with constant volume, storing at 1-8 deg.C, and allowing the semi-finished product to enter the next process after being qualified.
10. Ultra high temperature sterilization
10.1 vacuum degassing: the vacuum degree is-35 to-80 kpa.
10.2 homogenizing by a homogenizer: the homogenization temperature is 70-75 deg.C, and the homogenization pressure is 50/250 bar.
10.3UHT：137-139℃/4s。
10.4, cooling: cooling the semi-finished product after ultra-high temperature sterilization to be less than or equal to 30 ℃.
10.5 other technical parameters refer to technical parameters provided by the equipment vendor.
11. Filling: the concrete steps and parameters are shown in the operating instruction of the filling machine.
12. Packaging: sticking a pipe, boxing and spraying a code.
13. And (5) leaving factory: after each index of the finished product is detected to be qualified, the product can be put on the market.
Taste test of the product:
2 finished product samples with various physical and chemical indexes close to those of the finished product samples prepared by the new process and the old process are taken for carrying out taste test. Performing an experiment in a form of selecting two from three, wherein an old process sample is marked as 1# and 2#, a new process sample is marked as an experiment sample as 3#, and the experiment samples are according to the specifications of 1#, 2# and 3 #; 2#, 3#, 1 #; 3#, 1#, 2 #; the circulation sequence of 1#, 2#, 3#, … is to taste 120 people (60 people for 25-35 years old male and female), two with the same taste and flavor are selected from three samples, the taste results show that 35 of 120 people taste correctly, 85 people taste wrongly, more than half of the people taste correctly according to the taste rules, and the taste difference can be judged, so that the product made by the new and old technology has no obvious difference in taste and flavor, and can be produced in batch.
Product stability testing experiment:
respectively filling products made by the new and old processes into 250mL glass bottles for stability test experiments, standing the products of the new and old processes at normal temperature (about 20-30 ℃) and under the condition of oven acceleration of 40-45 ℃, observing the fat floating conditions (1 month, 2 months, 4 months, 6 months, 9 months, 12 months when the products are placed off line under normal temperature observation, 1 month, 2 months, 3 months and 4 months when the products are placed off line under oven acceleration observation), observing whether fat blocks exist or not, and observing whether the tissue state is layered or not, flocculating and bleeding to examine the stability of the products, wherein the thickness of the fat layer on the surface of the feed liquid is measured by a vernier with the precision of 0.01mm under the standing state.
And respectively carrying out ultrasonic homogenization and homogenizer homogenization comparison experiments on the high-calcium milk product, wherein the results show that no obvious difference exists.
The specific experimental results are as follows:
and (4) observing results at normal temperature:
| name (R) | New process high calcium milk | Old process high-calcium milk |
| When going off line | Normal tissue state without fat floating | Normal tissue state without fat floating |
| 1 month | Normal tissue state without fat floating | Normal tissue state without fat floating |
| 2 months old | Normal tissue state without fat floating | Normal tissue state without fat floating |
| 4 months old | Normal tissue state without fat floating | Normal tissue state without fat floating |
| 6 months old | Normal tissue state, fat floating up 1.5mm | Normal tissue state, fat floating up 1.6mm |
| 9 months old | Normal tissue state, fat floating up 2.8mm | Normal tissue state, fat floating up 3.0mm |
| 12 months old | Normal tissue state, fat floating up 3.6mm | Normal tissue state, fat floating up 3.9mm |
Accelerated observation at 40-45 ℃ results:
| name (R) | New process high calcium milk | Old process high-calcium milk |
| When going off line | Normal tissue state without fat floating | Normal tissue state without fat floating |
| 1 month | Normal tissue state without fat floating | Normal tissue state without fat floating |
| 2 months old | Normal tissue state, fat floating up 1.2mm | Normal tissue state, fat floating up 1.3mm |
| 3 months old | Normal tissue state, fat floating up 1.8mm | Normal tissue state, fat floating up 2.0mm |
| 4 months old | Normal tissue state, fat floating up 2.7mm | Normal tissue state, fat floating up 2.9mm |
From the results, after the product of the new process is stored at normal temperature for 6-12 months and accelerated at 40-45 ℃ for 4 months, the floating thickness and the tissue state of the box cover fat have no obvious difference from those of the prior process, which indicates that the new process can ensure the quality of the product.
In conclusion, the ultrasonic homogenizing process adopted by the invention can be used for preparing pure milk, beverage, modified milk, fermented milk and soybean milk products with long quality guarantee period and short quality guarantee period, can meet the requirements of different consumer groups in the market, can ensure that fat does not seriously float and agglomerate in the quality guarantee period, and can also ensure the taste of the product, thereby saving the production cost for companies and bringing great economic benefit.
Claims (10)
1. A method for preparing liquid milk comprises subjecting raw milk to ultrasonic homogenization treatment at 50-75 deg.C and homogenization power of 2-20kw before sterilization treatment, and continuing the ultrasonic homogenization treatment until 90% of average particle size value below 1.3 μm is detected.
2. The method of claim 1, wherein the step of ultrasonically homogenizing is performed by a plurality of ultrasonic devices in series.
3. The method of claim 1 or 2, wherein the method further comprises pasteurization after ultrasonic homogenization, optionally further comprising a concentrate ultrasonic homogenization step.
4. The method of claim 3, wherein the ultrasonic homogenization of the concentrate is performed at a homogenization temperature of 30-85 ℃ and a homogenization power of 2-20kw, and the ultrasonic homogenization is continued until 90% of the mean particle size value below 1.0 μm is detected.
5. The method of any one of claims 1-4, wherein the method further comprises an ultra high temperature sterilization treatment after the pasteurization treatment, wherein the ultra high temperature sterilization treatment comprises a homogenizer homogenization treatment step.
6. The method according to claim 5, wherein the homogenization temperature of the homogenizer is 50 to 75 ℃.
7. A liquid milk prepared according to the method of any one of claims 1-6.
8. The liquid milk of claim 7, wherein the liquid milk comprises long and short shelf life liquid milk.
9. The liquid milk of claim 7 or 8, wherein the liquid milk comprises pure cow's milk, cow's milk drinks, recombined milk, fermented milk, and soy milk.
10. The liquid milk of any one of claims 7-9, wherein the liquid milk is shelf stable at ambient temperature for 6 months or more.
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