CN110946179A - Liquid dairy product and production method thereof - Google Patents
Liquid dairy product and production method thereof Download PDFInfo
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- CN110946179A CN110946179A CN201811457641.4A CN201811457641A CN110946179A CN 110946179 A CN110946179 A CN 110946179A CN 201811457641 A CN201811457641 A CN 201811457641A CN 110946179 A CN110946179 A CN 110946179A
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 5
- YQHPCDPFXQXCMV-VIFPVBQESA-N (2s)-2-amino-6-[[2-(furan-2-yl)-2-oxoethyl]amino]hexanoic acid Chemical compound OC(=O)[C@@H](N)CCCCNCC(=O)C1=CC=CO1 YQHPCDPFXQXCMV-VIFPVBQESA-N 0.000 claims description 3
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- ZOEGQXCAXOUFHN-UHFFFAOYSA-N Furosin Natural products OC1C2OC(=O)C(C=3C4C5(O)O)=CC(O)=C(O)C=3OC5(O)C(=O)C=C4C(=O)OC1C(CO)OC2OC(=O)C1=CC(O)=C(O)C(O)=C1 ZOEGQXCAXOUFHN-UHFFFAOYSA-N 0.000 claims description 3
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Images
Classifications
-
- 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
-
- 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
- A23C1/14—Concentration, evaporation or drying combined with other treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a liquid dairy product and a production method thereof, wherein the method comprises the steps of a, degreasing raw milk to obtain degreased emulsion and dilute cream, b, carrying out heat treatment on the obtained dilute cream for 1-10s at the temperature of 110-.
Description
Technical Field
The invention relates to the technical field of dairy processing, in particular to a liquid dairy product and a production method thereof.
Background
In the liquid dairy product, pasteurized milk is processed by adopting a low-temperature pasteurization method (generally, the raw milk is kept at 62-65 ℃ for 30 minutes or is subjected to heat preservation at 75-90 ℃ for 15-16 seconds for sterilization) to obtain the pasteurized milk, which can reach the safe drinking standard and can furthest retain the nutrition and the fragrance of the raw and fresh milk. However, dairy products are very easily contaminated with microorganisms, and pasteurized milk has a short shelf life and can usually only be stored for 7 days at 4-10 ℃ in refrigerated conditions.
However, repeated and prolonged heating to high temperatures can cause a loss of nutritional value of milk ingredients, such as an increase in the inactivation rate of β -lactoglobulin in milk, and can also cause undesirable changes in the flavor and mouthfeel of liquid milk, degradation or loss of fresh flavors in milk, and even bitter or unpleasant processed flavors in the milk, such as cooked (stale) flavors, etc.
Ultra High Temperature (UHT) processing is a commonly used sterilization process in the processing of existing long-shelf-life liquid dairy products, wherein liquid milk is heated to a temperature exceeding 135 ℃ for about 4-10 seconds, then rapidly cooled and aseptically packaged, the obtained liquid dairy product can be stored without refrigeration below 10 ℃, and the shelf life can reach 1-6 months. UHT may involve heating and cooling the milk using a conventional heat exchanger (indirect UHT) or cooling the milk directly after mixing with steam to remove condensed steam (direct UHT). Compared with the traditional high-temperature long-time heating, the UHT treated liquid milk can reduce the denaturation of whey protein and has small nutrient loss. However, even so, the flavour of UHT liquid milk products is difficult to compare with the umami flavour of pasteurized milk, its aged flavour is significant, and off-flavour, especially rancid or oxidized flavour, easily occurs during storage, which are important factors limiting the acceptability of UHT liquid milk.
Therefore, the sterilization process of the dairy products needs to be further researched to effectively sterilize the dairy products, particularly liquid dairy products, and simultaneously retain natural nutrients and fresh and fragrant flavor substances in the products as much as possible.
Disclosure of Invention
An object of the present invention is to provide an improved method for producing a liquid dairy product, which can effectively sterilize the liquid dairy product while retaining natural nutrients and/or fresh and fragrant flavors in the product as much as possible.
Another object of the invention is to provide a liquid dairy product produced according to said method.
In one aspect, the present invention provides a method for producing a liquid dairy product, the method comprising the steps of:
a. carrying out degreasing treatment on the raw milk to obtain degreased emulsion and cream;
b. b, carrying out heat treatment on the cream obtained in the step a by utilizing indirect UHT equipment;
b, carrying out heat treatment on the degreased emulsion obtained in the step a by using direct UHT equipment, and concentrating the degreased emulsion subjected to direct UHT treatment by using a falling film concentration system;
c. and mixing the heat-treated cream with the degreasing emulsion subjected to falling film concentration, homogenizing the mixed material by using an aseptic homogenizer, and filling to obtain the liquid dairy product.
The invention also provides a method for reducing or preventing β -lactoglobulin denaturation in the production process of the full-fat or high-fat liquid dairy product with long shelf life, which comprises the following steps:
a. carrying out degreasing treatment on the raw milk to obtain degreased emulsion and cream;
b. b, carrying out heat treatment on the cream obtained in the step a by utilizing indirect UHT equipment;
b, carrying out heat treatment on the degreased emulsion obtained in the step a by using direct UHT equipment, and concentrating the degreased emulsion subjected to direct UHT treatment by using a falling film concentration system to reduce or prevent β -lactoglobulin in the degreased emulsion from being denatured;
c. and mixing the heat-treated cream with the degreasing emulsion subjected to falling film concentration according to the requirements of the full-fat or high-fat liquid dairy product, homogenizing the mixed material by using an aseptic homogenizer, and filling to obtain the full-fat or high-fat liquid dairy product with long shelf life.
The invention also provides a method for improving the fresh and fragrant flavor of the full-fat or high-fat liquid dairy product with long shelf life, which comprises the following steps:
a. carrying out degreasing treatment on the raw milk to obtain degreased emulsion and cream;
b. b, carrying out heat treatment on the cream obtained in the step a by utilizing indirect UHT equipment;
b, carrying out heat treatment on the degreased emulsion obtained in the step a by using direct UHT equipment, and concentrating the degreased emulsion subjected to direct UHT treatment by using a falling film concentration system to reduce or prevent β -lactoglobulin in the degreased emulsion from being denatured;
c. and mixing the heat-treated cream with the degreasing emulsion subjected to falling film concentration according to the requirements of the full-fat or high-fat liquid dairy product, homogenizing the mixed material by using an aseptic homogenizer, and filling to obtain the full-fat or high-fat liquid dairy product with long shelf life.
According to a specific embodiment of the present invention, in each of the above methods of the present invention, the raw milk in step a is raw milk, and may also be a reconstituted product made by reconstituting milk components such as milk powder, condensed milk, whey protein, and the like.
According to a specific embodiment of the present invention, in each of the above methods of the present invention, the fat content of the skim emulsion in the step a is controlled to be less than 0.2%, and the fat content of the cream is controlled to be 30-40%.
According to a particular embodiment of the invention, in each of the above processes of the invention, the indirect UHT device in step b is a plate or tube indirect UHT device. Preferably, the heat treatment condition for the dilute butter in the step b is 110-150 ℃ for 1-10 s. More preferably, the heat treatment of the cream in step b is 137 deg.C, 4s sterilization heat treatment or 120 deg.C, 125 deg.C, 2-6s sterilization treatment. In the invention, the plate-type or tube-type indirect UHT equipment is used for carrying out the heat treatment on the cream part, so that microorganisms in the cream can be greatly killed, and the aim of prolonging the shelf life of products and even achieving commercial sterility is fulfilled. In addition, because the tube-type or plate-type heat exchanger is indirect heat exchange, the temperature rising and reducing process of the product is longer than that of direct UHT (immersion type or direct injection type, such as Infusion or Infusion Plus or Purelac of SPX company), and the heating process is more beneficial to releasing aromatic substances in milk fat, so that the aim of improving the mouthfeel of the final product can be achieved.
According to the specific embodiment of the invention, in the above methods of the invention, the conditions for heat treatment of the defatted emulsion obtained in step a by using a direct UHT device in step b are that 157 ℃ is less than 0.2s at 155-.
According to a particular embodiment of the invention, in each of the above processes of the invention, the falling-film concentration of the defatted emulsion in step b is carried out in order to restore the dry matter content thereof to the level prior to UHT heat treatment (water vapour is mixed into the emulsion upon direct UHT sterilisation).
According to a particular embodiment of the invention, in the above-mentioned processes of the invention, the total fat content of the mixed mass in step c is controlled to be between 2% and 6%, the mixing of the heat-treated cream with the falling-film concentrated skim emulsion can be carried out by stirring in a closed, aseptic container, for example an aseptic tank, or alternatively by mixing the skim emulsion with the cream via a connection of pipes using a dynamic in-line mixer, the mixing of the cream with the skim emulsion after falling-film concentration offers the advantage that if the cream is mixed with the skim emulsion before UHT, the cream in the falling-film process (155-.
According to a specific embodiment of the present invention, in each of the above methods of the present invention, the homogenization in step c is a primary homogenization of 200bar plus a secondary homogenization of 50bar, or a primary homogenization of 180 bar; the former can effectively avoid the phenomenon of fat floating, and is suitable for products with the shelf life of more than 3 months, and the latter homogenizing condition is suitable for products with the shelf life of less than 1 month. The filling in the invention can be ultra-clean filling or aseptic filling.
According to a specific embodiment of the present invention, the above methods of the present invention may further comprise:
and (b) carrying out ultrafiltration on the defatted emulsion obtained in the step a to improve the protein content to 4.5-8g/100g and the calcium content to 130-180mg/100g, and/or carrying out nanofiltration and lactose removal on the defatted emulsion obtained in the step a to reduce the lactose content by 15-50%, and then carrying out UHT treatment in the step b. The ultrafiltration process can improve the protein content to produce a high-protein high-calcium liquid milk product; the nanofiltration delactomy process can produce a low lactose product with reduced lactose.
In another aspect, the invention also provides a liquid dairy product produced according to the above methods of the invention.
According to the specific embodiment of the invention, the liquid dairy product can be pure milk, low-fat milk, high-protein milk product or low-lactose product, and compared with raw milk, the liquid dairy product of the invention has the denaturation rate of β -lactoglobulin of less than 25 percent, and preferably 8 to 25 percent.
According to a specific embodiment of the invention, the invention provides a full-fat or high-fat liquid dairy product with a low denaturation rate of β -lactoglobulin, wherein the denaturation rate of β -lactoglobulin is less than 50%, preferably less than 25%, more preferably 8% -25%.
According to another embodiment of the invention, the invention also provides a long-shelf-life full-fat or high-fat liquid dairy product with enhanced umami flavor. Wherein the umami flavor comprises ester flavor, frankincense, sweet taste, salty taste and/or fullness. The liquid dairy product has the fresh and fragrant flavor improvement function, and the liquid dairy product has better fresh and fragrant flavor compared with the ultra-high temperature sterilized liquid dairy product with the same shelf life.
According to the specific embodiment of the invention, the liquid dairy product has the advantages that the content of the furosine is 9-25mg/100g of protein, and the content of the lactulose is 9-20 mg/L; preferably, the content of the furosine is 9-20mg/100g of protein, and the content of the lactulose is 9-15 mg/L. Has low cooking smell.
In another aspect, the present invention also provides a production apparatus for implementing the above method, the apparatus comprising a separator, an indirect UHT sterilization device, a direct UHT sterilization device, a falling film concentration device, a mixer, a homogenizer and a filling machine, wherein:
the separator is used for carrying out degreasing treatment on raw milk to separate and obtain degreased emulsion and cream; the separator is provided with a raw milk inlet, a degreased emulsion outlet and a cream outlet;
the indirect UHT sterilization equipment is used for carrying out heat treatment on the dilute cream from the separator at the temperature of 110-150 ℃ for 1-10 s; the indirect UHT sterilization equipment is provided with a cream inlet to be sterilized and a sterilized cream outlet, wherein the cream inlet to be sterilized is connected with the cream outlet of the separator;
the direct UHT sterilization equipment is used for carrying out heat treatment on the degreased emulsion from the separator at 157 ℃ for less than 0.2s or at 129 ℃ for 135 ℃ for not more than 3 s; the direct UHT sterilization equipment is provided with a to-be-sterilized degreased emulsion inlet and a sterilized degreased emulsion outlet, wherein the to-be-sterilized degreased emulsion inlet is connected with the degreased emulsion outlet of the separator;
the falling film concentration equipment is used for concentrating the degreased emulsion subjected to direct UHT sterilization treatment; the falling film concentration equipment is provided with a material inlet and a material outlet, wherein the material inlet is connected with a sterilized degreasing emulsion outlet of direct UHT sterilization equipment;
the mixer is used for mixing the heat-treated cream with the degreasing emulsion concentrated by the falling film, and is provided with a first material inlet, a second material inlet and a mixed material outlet, wherein the first material inlet and the second material inlet are respectively connected with the material outlet of falling film concentration equipment and the sterilized cream outlet of indirect UHT (ultra high temperature) sterilization equipment;
the mixed material outlet downstream of the mixer is connected in series with a homogenizer and a filling machine in sequence.
According to a particular embodiment of the invention, the production plant according to the invention may also comprise an ultrafiltration concentration device connected in series on the line between the outlet of the skimmed emulsion of the separator and the direct UHT sterilization device. The ultrafiltration concentration device can be used for carrying out ultrafiltration on the degreased emulsion from the separator so as to increase the protein content to 4.5-8g/100g and the calcium content to 130-180mg/100 g.
According to a particular embodiment of the invention, the production plant of the invention can also comprise a nanofiltration desugarization device connected in series on a line between the skimmed emulsion outlet of the separator and the direct UHT sterilization device. The nanofiltration lactose removal equipment can be used for carrying out nanofiltration lactose removal process on the degreased emulsion from the separator so as to reduce the lactose content by 15-50%.
According to a specific embodiment of the invention, the production device of the invention can simultaneously comprise an ultrafiltration concentration device and a nanofiltration desugarization device, and the ultrafiltration concentration device and the nanofiltration desugarization device are sequentially connected in series on a pipeline between a skim emulsion outlet of a separator and a direct UHT sterilization device. In particular, the ultrafiltration concentration apparatus may be disposed upstream or downstream of the nanofiltration desugarization apparatus.
According to a specific embodiment of the present invention, in the production apparatus of the present invention, the separator is a centrifugal separator.
According to a particular embodiment of the invention, in the production plant of the invention, the indirect UHT sterilization apparatus is a tubular or plate heat exchange sterilization apparatus.
According to a specific embodiment of the invention, in the production plant of the invention, the direct UHT sterilization apparatus is a steam immersion or steam direct injection sterilization apparatus.
According to a particular embodiment of the invention, in the production plant of the invention, the falling film concentration device is a falling film concentration evaporator.
According to a specific embodiment of the present invention, in the production apparatus of the present invention, the mixer is a sterile tank with a stirrer, or an in-line mixer.
According to the specific embodiment of the present invention, the production apparatus of the present invention may further comprise necessary valves, power pumps, temporary storage tanks, etc., as required, and these may be performed according to the conventional operations in the art.
According to a specific embodiment of the present invention, the components of the apparatus, such as a separator, an indirect UHT sterilization apparatus, a direct UHT sterilization apparatus, a falling film concentration apparatus, a mixer, a homogenizer, a filler, etc., are commercially available in the production apparatus of the present invention as long as the functions described in the present invention can be achieved.
By utilizing the production device and the method, the full-fat or high-fat liquid dairy product with lower β -lactoglobulin denaturation rate can be produced, and the full-fat or high-fat liquid dairy product with long shelf life and fresh and fragrant flavor can also be produced.
In summary, the invention provides a method for producing a liquid dairy product with mouthfeel and nutrient components close to those of traditional pasteurized milk, but the shelf life of the product can be greatly prolonged even meeting the commercial aseptic requirements.
Drawings
Fig. 1 is a process flow diagram of the production method of the liquid dairy product of the invention.
Fig. 2 is a schematic structural diagram of a production apparatus according to an embodiment of the present invention.
Fig. 3 is a schematic structural diagram of a production apparatus according to another embodiment of the present invention.
FIG. 4 is a radar chart of sensory evaluations of various examples of the present invention and comparative products.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
Example 1
Please refer to the process flow of the method for producing a liquid dairy product of the present invention shown in fig. 1 and the production apparatus of the present invention shown in fig. 2.
The production device of the embodiment comprises a separator 10, an indirect UHT sterilization device 20, a direct UHT sterilization device 30, a falling film concentration device 40, a mixer 50, a homogenizer 60 and a filling machine 70, wherein:
the separator 10 is provided with a raw milk inlet, a skim emulsion outlet and a cream outlet; the downstream of the degreased emulsion outlet is connected in series with a direct UHT sterilizing device 30, a falling film concentrating device 40, a mixer 50, a homogenizer 60 and a filling machine 70 in sequence, the downstream of the dilute cream outlet of the separator 10 is connected with an indirect UHT sterilizing device 20, and the downstream of the indirect UHT sterilizing device 20 is communicated with a material inlet of the mixer 50.
The production method of the embodiment includes:
the raw milk is degreased by a separator to form degreased milk with the fat content of 0.1% and cream with the fat content of 30%.
The cream portion was UHT sterilized using plate exchange at 137 ℃ for 4 s. The skim milk fraction was sterilized at 155 ℃ for 0.11s and subjected to falling film concentration to bring the dry matter back to the pre-sterilization level.
The skim milk is subjected to falling film concentration and then mixed with UHT sterilized cream according to a certain proportion (the total fat content of the mixed product is 3.5%), and then sterile homogenization is carried out, wherein the homogenization pressure is 200/50bar, and finally sterile filling is adopted.
The product of this embodiment is characterized:
1. commercial aseptic storage at 25 deg.C for more than 1 month. The shelf life at low temperature (not more than 12 ℃) can reach more than 6 months.
2. Contains β -lactoglobulin with high activity, and compared with raw milk, the β -lactoglobulin has denaturation rate less than 25%.
3. Good mouthfeel because β -lactoglobulin denaturation reaction is very weak, so there is very little cooking smell, at the same time the aromatic substance of fat part is fully released.
Example 2
Referring to the production apparatus of the present embodiment illustrated in fig. 3, compared to the production apparatus illustrated in fig. 2, the production apparatus of the present embodiment further includes an ultrafiltration concentration device 80 connected in series to a pipeline between the defatted emulsion outlet of the separator 10 and the direct UHT sterilization device 30. The ultrafiltration concentration unit 80 can be used to ultrafilter the skim emulsion from the separator to increase its protein content.
The production method of the embodiment includes:
the raw milk is degreased by a separator to form degreased milk with the fat content of 0.06 percent and cream with the fat content of 30 percent.
The cream portion was UHT sterilized using plate exchange at 137 ℃ for 4 s. The skim milk fraction is first ultrafiltered to increase protein content to 6.5-7.0% and calcium content to 150mg/100g, sterilized at 155 deg.C for 0.11s, and subjected to falling film concentration to recover dry matter to pre-sterilization level.
Ultrafiltering and concentrating skimmed milk, mixing with UHT sterilized cream at a certain ratio (total fat content of mixed product is 4.5%), performing aseptic homogenization at a homogenization pressure of 200/50bar, and aseptic filling.
The product of this embodiment is characterized:
1. commercial aseptic storage at 25 deg.C for more than 1 month. The shelf life at low temperature (not more than 12 ℃) can reach more than 6 months.
2. The product of the embodiment is a high-protein and high-calcium product without external addition, the protein content of the final product is 6 percent, and the calcium content is 160mg/100 g.
3. The milk is rich in β -lactoglobulin, the denaturation rate is less than 25% compared with the original milk, and the total activity β -lactoglobulin content is improved by more than 50% compared with the original milk.
4. Good mouthfeel because β -lactoglobulin denaturation reaction is very weak, so there is very little cooking smell, at the same time the aromatic substance of fat part is fully released.
Example 3
The raw milk is degreased by a separator to form degreased milk with the fat content of 0.2 percent and cream with the fat content of 30 percent.
The cream portion was subjected to indirect UHT sterilization using tubular plate exchange at 125 ℃ for 4 s. The skim milk fraction was sterilized by direct UHT at 135 deg.C for 3s, and subjected to falling film concentration to recover the dry matter to a pre-sterilization level.
The skim milk is subjected to falling film concentration and then mixed with UHT sterilized cream according to a certain proportion (the total fat content of the mixed product is 3.5 percent), and then is homogenized at a homogenizing pressure of 180bar for one-stage homogenization, and finally sterile filling is adopted.
The product of this embodiment is characterized:
1. the shelf life can reach 21 days at low temperature (not more than 12 ℃).
2. The end product is rich in β -lactoglobulin, compared with the original milk, the β -lactoglobulin denaturation rate of the end product is less than 50 percent (the lactoglobulin denaturation rate in the end product is the lactoglobulin denaturation rate in skim milk plus the lactoglobulin denaturation rate in cream).
3. Good taste, especially rich ketone aromatic substances, and strong final product flavor.
Comparative example
Sterilizing raw milk with fat content of 3.5% at 155 deg.C for 0.11s, performing aseptic homogenization at 200/50bar, and aseptic packaging.
The product characteristics of this comparative example:
1. commercial aseptic storage at 25 deg.C for more than 1 month. The shelf life at low temperature (not more than 12 ℃) can reach more than 6 months.
2. Compared with the original milk, the β -lactoglobulin denaturation rate is more than 40%.
3. Has a light taste and slightly insufficient frankincense flavor.
Comparative data for testing of examples and comparative examples
The table one records the heat load (boil off flavor) index component content of samples prepared in different process routes in each example of the invention and comparative example.
Table one: content of Heat load (boil off flavor) marker ingredient for samples prepared by different processing routes
Note: the standard deviation of the experiment was obtained for the data of three parallel experiments.
The experimental results of example 1 and comparative example show that the β -lactoglobulin denaturation rate (18.5%) of the sample prepared according to the process route of example 1 is much lower than that (46.8%) of the sample prepared according to the process route of comparative example,
because the ultrafiltration concentration technology is used in the example 2 to increase the protein content in the milk, the content of the active β -lactoglobulin phase in the final product reaches 5300mg/L, and is increased by more than 50 percent compared with the β -lactoglobulin phase content of the examples 1, 3 and comparative example.
Table two reports the sensory evaluation ranking results for samples prepared in different process routes in the examples of the invention and the comparative examples.
Table two: sensory evaluation sequencing result of samples prepared by different process routes
Preference ranking example 1> example 3> comparative example.
Table three reports the sensory evaluation results of samples prepared by different process routes in each example of the present invention and comparative example.
Table three: sensory evaluation results of samples prepared by different process routes
Note: p <0.05 was significant difference and the reference sample for sensory evaluation was the sample prepared according to the process of example 3.
Figure 4 is a radar plot for sensory evaluation based on the data from the three experiments. As can be seen from fig. 4, at the 5% significance level, there was a significant difference between the sensory attributes (flavored milk flavor, sweetness, saltiness, texture uniformity, odor ester flavor) of each sample and the reference. Wherein:
example 1: the samples were compared to the reference with no significant difference between the attributes and the reference.
Example 2: the samples were compared to the reference with no significant difference between the attributes and the reference.
Example 3: there were no significant differences between the sensory attributes of the samples and the reference.
Comparative example: compared with a reference, the milk flavor, the cream flavor, the sweet flavor, the salty flavor and the ester flavor are low, and the rest sensory attributes have no significant difference from the reference.
And (4) conclusion: the samples prepared by examples 1, 2, 3 are superior in flavor performance to the comparative examples.
Claims (10)
1. A method for producing a liquid dairy product, the method comprising the steps of:
a. carrying out degreasing treatment on the raw milk to obtain degreased emulsion and cream;
b. b, carrying out heat treatment on the cream obtained in the step a by utilizing indirect UHT equipment;
b, carrying out heat treatment on the degreased emulsion obtained in the step a by using direct UHT equipment, and concentrating the degreased emulsion subjected to direct UHT treatment by using a falling film concentration system;
c. and mixing the heat-treated cream with the degreasing emulsion subjected to falling film concentration, homogenizing the mixed material by using an aseptic homogenizer, and filling to obtain the liquid dairy product.
2. A method for reducing or preventing denaturation of β -lactoglobulin in a long shelf life full-fat or high-fat liquid dairy product manufacturing process, the method comprising:
a. carrying out degreasing treatment on the raw milk to obtain degreased emulsion and cream;
b. b, carrying out heat treatment on the cream obtained in the step a by utilizing indirect UHT equipment;
b, carrying out heat treatment on the degreased emulsion obtained in the step a by using direct UHT equipment, and concentrating the degreased emulsion subjected to direct UHT treatment by using a falling film concentration system to reduce or prevent β -lactoglobulin in the degreased emulsion from being denatured;
c. and mixing the heat-treated cream with the degreasing emulsion subjected to falling film concentration according to the requirements of the full-fat or high-fat liquid dairy product, homogenizing the mixed material by using an aseptic homogenizer, and filling to obtain the full-fat or high-fat liquid dairy product with long shelf life.
3. The method according to claim 1 or 2, wherein the raw milk in step a is raw milk.
4. Method according to claim 1 or 2, wherein the fat content of the skim emulsion in step a is controlled to be less than 0.2% and the fat content of the cream is controlled to be 30-40%.
5. The process according to claim 1 or 2, wherein said indirect UHT device in step b is a plate or tube indirect UHT device; preferably, the heat treatment condition for the cream in the step b is sterilization heat treatment at the temperature of 110-150 ℃ for 1-10s, more preferably at the temperature of 137 ℃ for 4s or sterilization heat treatment at the temperature of 120-125 ℃ for 2-6 s; and/or
The conditions for carrying out the heat treatment on the degreased emulsion obtained in the step a by using a direct UHT device in the step b are that the 157 ℃ of 155-157 ℃ is shorter than 0.2s, or the 145 ℃ of 129-145 ℃ is not more than 3 s.
6. Process according to claim 1 or 2 or 5, wherein the falling film concentration of the skim emulsion in step b is such that the dry matter content is restored to the level before UHT heat treatment.
7. The method of claim 1, wherein the total fat content of the mixed material in step c is controlled to be 2% -6%;
preferably, the homogenization in step c is a one-stage homogenization of 200bar plus a two-stage homogenization of 50bar, or a one-stage homogenization of 180 bar; the filling is ultra-clean filling or aseptic filling.
8. The method of claim 1 or 2, further comprising:
and (b) carrying out ultrafiltration on the defatted emulsion obtained in the step a to improve the protein content to 4.5-8g/100g and the calcium content to 130-180mg/100g, and/or carrying out nanofiltration and lactose removal on the defatted emulsion obtained in the step a to reduce the lactose content by 15-50%, and then carrying out UHT treatment in the step b.
9. A liquid dairy product produced according to the method of any one of claims 1 to 8.
10. The liquid dairy product according to claim 9, wherein the β -lactoglobulin denaturation rate is less than 50%, preferably 8-25%;
more preferably, in the liquid dairy product, the content of the furosine is 9-25mg/100g of protein, and the content of the lactulose is 9-20 mg/L.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110881520A (en) * | 2018-09-07 | 2020-03-17 | 内蒙古伊利实业集团股份有限公司 | Liquid milk and preparation method thereof |
| CN112931620A (en) * | 2021-04-02 | 2021-06-11 | 元气森林(北京)食品科技集团有限公司 | Device system and method for preparing dairy product |
| CN113545393A (en) * | 2020-04-23 | 2021-10-26 | 内蒙古伊利实业集团股份有限公司 | Method for reducing scaling of sterilization machine, liquid dairy product and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110881520A (en) * | 2018-09-07 | 2020-03-17 | 内蒙古伊利实业集团股份有限公司 | Liquid milk and preparation method thereof |
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| 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 |
| CN115486479A (en) * | 2022-09-13 | 2022-12-20 | 克拉玛依绿成农业开发有限责任公司 | Milk homogenizing treatment method and treatment equipment |
| CN115590070A (en) * | 2022-10-25 | 2023-01-13 | 光明乳业股份有限公司（Cn） | High-protein high-fat high-calcium concentrated thick cow milk and preparation method thereof |
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