CN111011513A - Sugar-free pasteurized fresh milk and preparation method thereof - Google Patents
Sugar-free pasteurized fresh milk and preparation method thereof Download PDFInfo
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- CN111011513A CN111011513A CN201911378960.0A CN201911378960A CN111011513A CN 111011513 A CN111011513 A CN 111011513A CN 201911378960 A CN201911378960 A CN 201911378960A CN 111011513 A CN111011513 A CN 111011513A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1427—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Dairy Products (AREA)
Abstract
The invention discloses a preparation method of sugar-free pasteurized fresh milk, which comprises the following steps: (1) selecting raw milk at the temperature of 2-15 ℃, and filtering the raw milk by an ultrafiltration membrane to obtain trapped fluid and penetrating fluid; (2) filtering the penetrating fluid obtained in the step (1) through a reverse osmosis membrane to obtain water; (3) and (3) mixing the trapped fluid obtained in the step (1) with the water obtained in the step (2), and homogenizing, pasteurizing, cooling, filling, warehousing and refrigerating the obtained mixed solution to obtain the sugar-free pasteurized fresh milk product. The invention has the advantages that the sugar removal rate of the prepared sugar-free fresh milk product of pasteurized milk is as high as 99 percent, the content of nutrients such as protein in the original milk is kept, no additional water is needed to be added, and no additional water is needed to be marked in the product label.
Description
Technical Field
The invention relates to the technical field of dairy product processing, in particular to sugar-free pasteurized fresh milk and a preparation method thereof.
Background
Milk is called "near perfect food" because of its high nutritional value, and enjoys the reputation of "white blood" and the like. Along with the increasing concern of consumers on nutrition and health, the attention on sugar reduction is increasingly paid, and in addition, the lactose intolerance phenomenon of partial people is easily caused by the main carbohydrate lactose in the milk. In China, about 3 hundred million people suffer from lactose intolerance, and therefore, sugar-free dairy products have a huge market. At present, the traditional sugar-reducing method hydrolyzes lactose by adding lactase or reduces the addition of sugar in the prepared milk product, but the hydrolysis products of the enzyme method are galactose and glucose, which can not completely remove the sugar in the milk.
Disclosure of Invention
In order to solve the problems, the invention aims to disclose a sugar-free pasteurized fresh milk and a preparation method thereof.
The invention is realized by the following technical scheme:
specifically, in one aspect, a method for preparing sugar-free pasteurized fresh milk is provided, which comprises the following steps:
(1) selecting raw milk at the temperature of 2-15 ℃, and filtering the raw milk by an ultrafiltration membrane to obtain trapped fluid and penetrating fluid;
(2) filtering the penetrating fluid obtained in the step (1) through a reverse osmosis membrane to obtain water;
(3) and (3) mixing the trapped fluid obtained in the step (1) with the water obtained in the step (2), and homogenizing, pasteurizing, cooling, filling, warehousing and refrigerating the obtained mixed solution to obtain the sugar-free pasteurized fresh milk product.
Through the technical scheme, the sugar removal rate of the product prepared by the invention is up to 99%, the content of nutrients such as protein in the raw milk is kept, no additional water is required to be added, and no additional water is required to be labeled in a product label.
Specifically, the raw milk in step (1) is one or more of raw milk conventional in the art, preferably whole milk and/or reduced milk, and the source of the raw milk is preferably one or more of cow milk and/or goat milk;
further, in the step (1), the temperature of the ultrafiltration membrane is 2-10 ℃, the pressure of the ultrafiltration membrane is 1-6 bar, and the pore diameter of the ultrafiltration membrane is 0.01-0.1 μm.
Specifically, the preferable film passing temperature is 2-10 ℃, and the optimal temperature is 6-8 ℃; the pore diameter of the membrane is 0.01 to 0.1 μm, preferably 0.01 to 0.05 μm.
Further, in the step (1), the concentration ratio of the raw milk by the ultrafiltration membrane filtration is 2.
Further, in the step (2), the membrane passing temperature of the reverse osmosis membrane is 2-10 ℃, and the membrane pressure is 10-20 bar.
Specifically, in the step (2), the membrane passing temperature of the reverse osmosis membrane is 2-10 ℃, and the optimal temperature is 6-8 ℃. The membrane pressure is preferably 10 to 20bar, more preferably 11 to 13 bar.
Further, in the step (3), the pasteurization temperature is 70-85 ℃, and the pasteurization time is 15 s.
Specifically, the homogenizing pressure and temperature in the step (3) are conventional homogenizing pressure and temperature in the field, and the sterilization temperature is 70-85 ℃, preferably 75-90 ℃, and most preferably 80-85 ℃. The sterilization time is 15 s.
Further, in the step (1), the membrane pressure of the ultrafiltration membrane is 2-3 bar.
In another aspect, the present invention also provides a sugar-free pasteurized fresh milk, which is directly prepared by the above-mentioned preparation method of the sugar-free pasteurized fresh milk.
Compared with the prior art, the invention has the following advantages: the sugar removal rate of the product prepared by the invention is up to 99%, the content of nutrients such as protein in the original milk is kept, no additional water is required to be added, and no additional water is required to be labeled in a product label.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The starting materials in the following examples were all commercially available unless otherwise specified.
Raw milk: guangming Dairy industries Ltd
Example 1
A preparation method of sugar-free pasteurized fresh milk comprises the following steps:
(1) selecting raw milk at 2 deg.C, and filtering with ultrafiltration membrane of 4bar and 0.1 μm to obtain retentate and penetrating fluid;
(2) filtering the penetrating fluid obtained in the step (1) at a reverse osmosis membrane with the temperature of 2 ℃ and the bar of 10bar to obtain water;
(3) and (3) mixing the trapped fluid obtained in the step (1) with the water obtained in the step (2), homogenizing the obtained mixed solution, pasteurizing, cooling to 2-6 ℃, filling, and warehousing and refrigerating to obtain the sugar-free pasteurized fresh milk product, wherein the pasteurizing temperature is 75 ℃ and the sterilizing time is 15 s.
Example 2
A preparation method of sugar-free pasteurized fresh milk comprises the following steps:
(1) selecting raw milk at 10 deg.C, and filtering with 6bar and 0.01 μm ultrafiltration membrane to obtain retentate and permeate;
(2) filtering the penetrating fluid obtained in the step (1) at a reverse osmosis membrane with the temperature of 10 ℃ and the bar of 20bar to obtain water;
(3) and (3) mixing the trapped fluid obtained in the step (1) with the water obtained in the step (2), homogenizing the obtained mixed solution, pasteurizing, cooling to 2-6 ℃, filling, and warehousing and refrigerating to obtain the sugar-free pasteurized fresh milk product, wherein the pasteurizing temperature is 90 ℃ and the sterilizing time is 15 s.
Example 3
A preparation method of sugar-free pasteurized fresh milk comprises the following steps:
(1) selecting raw milk at 6 deg.C, and filtering with ultrafiltration membrane of 1bar and 0.05 μm to obtain retentate and penetrating fluid;
(2) filtering the penetrating fluid obtained in the step (1) at 6 ℃ and 15bar reverse osmosis membrane to obtain water;
(3) and (3) mixing the trapped fluid obtained in the step (1) with the water obtained in the step (2), homogenizing the obtained mixed solution, pasteurizing, cooling to 2-6 ℃, filling, and warehousing and refrigerating to obtain the sugar-free pasteurized fresh milk product, wherein the pasteurizing temperature is 85 ℃ and the sterilizing time is 15 s.
Example 4
A preparation method of sugar-free pasteurized fresh milk comprises the following steps:
(1) selecting raw milk at 8 deg.C, and filtering with ultrafiltration membrane of 1bar and 0.08 μm to obtain trapped fluid and penetrating fluid;
(2) filtering the penetrating fluid obtained in the step (1) at 8 ℃ and 11bar of reverse osmosis membrane to obtain water;
(3) and (3) mixing the trapped fluid obtained in the step (1) with the water obtained in the step (2), homogenizing the obtained mixed solution, pasteurizing, cooling to 2-6 ℃, filling, and warehousing and refrigerating to obtain the sugar-free pasteurized fresh milk product, wherein the pasteurizing temperature is 80 ℃, and the sterilizing time is 15 s.
Example 5
A preparation method of sugar-free pasteurized fresh milk comprises the following steps:
(1) selecting raw milk at 5 deg.C, and filtering with ultrafiltration membrane of 2bar and 0.03 μm to obtain retentate and penetrating fluid;
(2) filtering the penetrating fluid obtained in the step (1) at 8 ℃ and 13bar reverse osmosis membrane to obtain water;
(3) and (3) mixing the trapped fluid obtained in the step (1) with the water obtained in the step (2), homogenizing the obtained mixed solution, pasteurizing, cooling to 2-6 ℃, filling, and warehousing and refrigerating to obtain the sugar-free pasteurized fresh milk product, wherein the pasteurizing temperature is 80 ℃, and the sterilizing time is 15 s.
Example 6
A preparation method of sugar-free pasteurized fresh milk comprises the following steps:
(1) selecting raw milk at 9 deg.C, and filtering with ultrafiltration membrane of 3bar and 0.08 μm to obtain trapped fluid and penetrating fluid;
(2) filtering the penetrating fluid obtained in the step (1) at a reverse osmosis membrane with the temperature of 4 ℃ and the pressure of 12bar to obtain water;
(3) and (3) mixing the trapped fluid obtained in the step (1) with the water obtained in the step (2), homogenizing the obtained mixed solution, pasteurizing, cooling to 2-6 ℃, filling, and warehousing and refrigerating to obtain the sugar-free pasteurized fresh milk product, wherein the pasteurizing temperature is 80 ℃, and the sterilizing time is 15 s.
Comparative example 1
This comparative example 1 was prepared in the same manner as example 1 except that the ultrafiltration was changed to the addition of lactase and no reverse osmosis membrane was used.
Comparative example 2
This comparative example 2 was prepared in the same manner as in example 2 except that a reverse osmosis membrane was not used.
Effect example 1
Sugar content test and sensory comparison were performed for each example and comparative example. The sugar content was measured using a FT120 rapid tester and the results are shown in Table 1.
TABLE 1
| Sample (I) | Sugar content (g/100g) |
| Example 1 | 0.04 |
| Example 2 | 0.05 |
| Example 3 | 0.08 |
| Example 4 | 0.05 |
| Example 5 | 0.07 |
| Example 6 | 0.03 |
| Comparative example 1 | 4.50 |
| Comparative example 2 | 4.48 |
This is shown in Table 1. The removal rate of carbohydrate is above 99%, and the total sugar is not changed because lactose is degraded into glucose and galactose although lactose is degraded by lactase, and the content of saccharide in the trapped fluid is not changed because the trapped fluid and saccharide are concentrated at the same time without passing through a reverse osmosis membrane.
Effect example 1
And (3) selecting 20 sensory evaluators to evaluate the odor, the taste, the appearance and the mouthfeel of the sample, wherein the evaluation standard is shown in a table 2, and the result is shown in a table 3.
TABLE 2
TABLE 3
| Sample (I) | Appearance of the product | Taste of the product | Smell(s) | Taste of the product |
| Example 1 | 8 | 8 | 9 | 10 |
| Example 2 | 9 | 10 | 9 | 9 |
| Example 3 | 8 | 10 | 7 | 8 |
| Example 4 | 8 | 9 | 8 | 8 |
| Example 5 | 9 | 10 | 10 | 9 |
| Example 6 | 8 | 9 | 9 | 9 |
| Comparative example 1 | 7 | 9 | 7 | 6 |
Through sensory analysis, the product prepared in the example has smooth mouthfeel and better flavor, and has moderate sweetness compared with the comparative example.
The above-described embodiments are merely illustrative of one or more embodiments of the present invention, which are described in more detail and detail, but are not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (7)
1. The preparation method of the sugar-free pasteurized fresh milk is characterized by comprising the following steps:
(1) selecting raw milk at the temperature of 2-15 ℃, and filtering the raw milk by an ultrafiltration membrane to obtain trapped fluid and penetrating fluid;
(2) filtering the penetrating fluid obtained in the step (1) through a reverse osmosis membrane to obtain water;
(3) and (3) mixing the trapped fluid obtained in the step (1) with the water obtained in the step (2), and homogenizing, pasteurizing, cooling, filling, warehousing and refrigerating the obtained mixed solution to obtain the sugar-free pasteurized fresh milk product.
2. The preparation method of sugar-free pasteurized fresh milk according to claim 1, wherein in the step (1), the temperature of the ultrafiltration membrane is 2-10 ℃, the pressure of the ultrafiltration membrane is 1-6 bar, and the pore size of the ultrafiltration membrane is 0.01-0.1 μm.
3. The method of producing sugar-free pasteurized fresh milk according to claim 1, wherein in step (1), the concentration ratio of the raw milk by ultrafiltration membrane filtration is 2.
4. The preparation method of sugar-free pasteurized fresh milk according to claim 1, wherein in step (2), the membrane passing temperature of the reverse osmosis membrane is 2-10 ℃ and the membrane pressure is 10-20 bar.
5. The method for preparing sugar-free pasteurized fresh milk according to claim 1, wherein in step (3), the pasteurization temperature is 70-85 ℃ and the pasteurization time is 15 s.
6. The method for preparing sugar-free pasteurized fresh milk according to claim 2, wherein in step (1), the membrane pressure of the ultrafiltration membrane is 2 to 3 bar.
7. A sugar-free pasteurized fresh milk, characterized in that it is directly prepared by the method for preparing sugar-free pasteurized fresh milk according to any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201911378960.0A CN111011513A (en) | 2019-12-27 | 2019-12-27 | Sugar-free pasteurized fresh milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911378960.0A CN111011513A (en) | 2019-12-27 | 2019-12-27 | Sugar-free pasteurized fresh milk and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544714A (en) * | 2020-12-08 | 2021-03-26 | 光明乳业股份有限公司 | Method for preparing carbohydrate-free milk by using raw milk and carbohydrate-free milk |
| CN115989835A (en) * | 2021-10-20 | 2023-04-21 | 内蒙古伊利实业集团股份有限公司 | Low-sugar low-salt dairy product with active protein nutrition and preparation method thereof |
| CN116058411A (en) * | 2021-11-04 | 2023-05-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and preparation method thereof |
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| CN108064948A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of overlength shelf-life plain chocolate and preparation method thereof |
| CN109418395A (en) * | 2017-09-05 | 2019-03-05 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of high protein low-lactose milk |
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2019
- 2019-12-27 CN CN201911378960.0A patent/CN111011513A/en not_active Withdrawn
Patent Citations (5)
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| US20050196508A1 (en) * | 2004-03-05 | 2005-09-08 | Joseph Wang | Lactose-removed milk product and process for the preparation thereof |
| CN101361507A (en) * | 2008-06-24 | 2009-02-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | No-lactose low fat milk and preparation method thereof |
| CN103118542A (en) * | 2010-07-23 | 2013-05-22 | 阿尔拉食品公司 | Lactose-reduced milk-related product, and a process and milk processing plant for its manufacture |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112544714A (en) * | 2020-12-08 | 2021-03-26 | 光明乳业股份有限公司 | Method for preparing carbohydrate-free milk by using raw milk and carbohydrate-free milk |
| CN115989835A (en) * | 2021-10-20 | 2023-04-21 | 内蒙古伊利实业集团股份有限公司 | Low-sugar low-salt dairy product with active protein nutrition and preparation method thereof |
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