CN111134178A - Liquid milk with long shelf life and preparation method thereof - Google Patents
Liquid milk with long shelf life and preparation method thereof Download PDFInfo
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- CN111134178A CN111134178A CN201911394638.7A CN201911394638A CN111134178A CN 111134178 A CN111134178 A CN 111134178A CN 201911394638 A CN201911394638 A CN 201911394638A CN 111134178 A CN111134178 A CN 111134178A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
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- 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
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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Abstract
The invention provides a method for preparing a long-shelf-life dairy product, which has a low content of a late carbonylation end product compared with the prior art. Specifically, the method comprises the steps of firstly carrying out sterilization separation treatment on fresh raw milk to obtain a sterilization product, further carrying out homogenization treatment on the sterilization product, and carrying out ultrahigh pressure treatment on the homogenization product to obtain the long-shelf-life dairy product. The liquid milk prepared by the invention overcomes the problem that the content of the milk seeds in the terminal product of the late carbonylation is higher during high-temperature sterilization. The liquid milk has good taste, good flavor, low risk of microbial contamination, simple preparation method, easy operation, and no damage to nutritional ingredients.
Description
Technical Field
The invention relates to the technical field of dairy processing, in particular to liquid milk with a long shelf life and a preparation method thereof.
Background
The Maillard reaction refers to a series of complex reactions among reducing sugar, protein and amino acid, can endow food with sensory characteristics in the aspects of color, aroma and taste, but can also generate products with some potential safety hazards, such as late-stage carbonylation end products (AGEs) damage cells and tissues through different mechanisms, intracellular protein glycosylation causes cell function damage, the intracellular protein glycosylation is combined with cell receptors to activate signal transduction cascade, further gene expression is changed, the cascade is accumulated in extracellular matrix, vascular compliance is reduced, accumulation of structural proteins in eye tissues can induce irreversible structural proteins, visual impairment is caused, and the like.
Disclosure of Invention
The invention aims to solve the technical problem of providing a liquid dairy product with low content of a terminal product of late carbonylation and a preparation method thereof. The liquid milk overcomes the problem of high content of milk seeds in the final product of the late stage carbonylation during high temperature sterilization. The liquid milk has good taste and flavor, and low risk of microbial contamination. The preparation method of the liquid milk is simple and easy to operate, and does not destroy nutritional ingredients.
In order to achieve the purpose, the invention adopts the following technical scheme:
a long shelf-life liquid milk, said liquid milk having a low content of α -dicarbonyl compounds and a long shelf life as compared to pasteurization.
The preparation method of the liquid milk comprises the following steps:
(1) sterilizing and separating fresh raw milk to obtain a sterilized product;
(2) homogenizing the sterilized product to obtain a homogenized product;
(3) and carrying out ultrahigh pressure treatment on the homogenized product to obtain the dairy product.
In step (1), the fresh raw milk is normal milk without any ingredient change extruded from the udder of a healthy dairy animal meeting the national requirements. The total number of colonies in the fresh raw milk is not higher than 8 x 105CFU/mL, number of psychrophiles not higher than 105CFU/mL。
The degerming separation treatment is carried out by adopting a self-cleaning airtight type centrifugal degerming machine, so that the efficiency of the degerming separation treatment can be obviously improved.
The sterilization separation treatment conditions are preferably 4000-6000rpm, the time is 1-2min, and harmful microorganisms in the raw milk can be primarily separated and removed.
The homogenization treatment in the step (2) is preferably carried out under the pressure of 15-20MPa and at the temperature of 50-60 ℃ for 5-10 min.
The ultrahigh pressure sterilization treatment in the step (3) is preferably 400-600MPa, the time is 5-30min, and the temperature is 4-20 ℃ or 50-65 ℃.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
In a preferred embodiment, the preparation method of the liquid milk of the present invention comprises the steps of (1), (2) and (3).
Compared with the prior art, the invention has the beneficial effects that:
the invention provides α -dicarbonyl compound-containing liquid milk with a long shelf life, which can completely inactivate pathogenic microorganisms in raw milk under the condition of ensuring less loss of nutritional ingredients in the raw milk by systematically optimizing the combination of pressure and temperature of static ultrahigh pressure.
Drawings
FIG. 1- α -dicarbonyl Compound content in different examples
Detailed Description
The following detailed description of embodiments of the present invention will be described in conjunction with examples and the accompanying drawings of the specification, but it will be understood by those skilled in the art 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 preparation of Long shelf-life liquid milk
(1) Sterilizing and separating fresh raw milk at 6000rpm for 1min to obtain sterilized product;
(2) homogenizing the sterilized product at 20MPa, 50 deg.C for 5min to obtain homogenized product;
(3) and carrying out ultrahigh pressure treatment on the homogenized product at 600Mpa, 10min and 50 ℃ to obtain the dairy product.
Example 2 preparation of Long shelf-life liquid milk
(1) Sterilizing and separating fresh raw milk at 4000rpm for 2min to obtain sterilized product;
(2) homogenizing the sterilized product at 15MPa and 60 ℃ for 10min to obtain a homogenized product;
(3) and carrying out ultrahigh pressure treatment on the homogenized product at the temperature of 4 ℃ under the conditions of 600Mpa and 15min to obtain the dairy product.
Example 3 preparation of Long shelf-life liquid milk
(1) Sterilizing and separating fresh raw milk at 5000rpm for 1.5min to obtain sterilized product;
(2) homogenizing the sterilized product at 20MPa, 50 deg.C for 7.5min to obtain homogenized product;
(3) and carrying out ultrahigh pressure treatment on the homogenized product at 600Mpa, 20min and 20 ℃ to obtain the dairy product.
Example 4 preparation of Long shelf-life liquid milk
(1) Sterilizing and separating fresh raw milk at 5500rpm for 2min to obtain sterilized product;
(2) homogenizing the sterilized product at 18MPa and 60 ℃ for 10min to obtain a homogenized product;
(3) and carrying out ultrahigh pressure treatment on the homogenized product at 400Mpa, 20min and 65 ℃ to obtain the dairy product.
Comparative example 1 preparation of pasteurized milk
(1) Sterilizing and separating fresh raw milk at 5500rpm for 2min to obtain sterilized product;
(2) homogenizing the sterilized product at 18MPa and 60 ℃ for 10min to obtain a homogenized product;
(3) and (3) carrying out pasteurization treatment on the homogenized product at the temperature of 85 ℃ for 10min to obtain the dairy product.
Comparative example 2 preparation of ultra-high temperature sterilized milk
(1) Sterilizing and separating fresh raw milk at 5500rpm for 2min to obtain sterilized product;
(2) homogenizing the sterilized product at 18MPa and 60 ℃ for 10min to obtain a homogenized product;
(3) and (3) carrying out ultrahigh temperature sterilization treatment on the homogenized product at 135 ℃ for 4s to obtain the dairy product.
Comparative example 3 preparation of liquid milk
(1) Sterilizing and separating fresh raw milk at 5500rpm for 2min to obtain sterilized product;
(2) homogenizing the sterilized product at 18MPa and 60 ℃ for 10min to obtain a homogenized product;
(3) and (3) carrying out ultrahigh pressure sterilization treatment on the homogenized product under the conditions of 200Mpa and 20min to obtain the dairy product.
Comparative example 4 preparation of liquid milk
(1) Sterilizing and separating fresh raw milk at 5500rpm for 2min to obtain sterilized product;
(2) homogenizing the sterilized product at 18MPa and 60 ℃ for 10min to obtain a homogenized product;
(3) and (3) carrying out ultrahigh pressure sterilization treatment on the homogenized product at 600Mpa, 10min and 40 ℃ to obtain the dairy product.
The α -dicarbonyl compound measurements were performed on examples 1-4 and comparative examples 1-3 and the results are shown in FIG. 1. examples 1-4 contained α -dicarbonyl compounds at a comparable level, significantly lower than comparative example 2(UHT milk), by comparison with comparative example 1.
The results of the microbiological assay were shown in Table 1 for examples 1-4 and comparative examples 1-3. Compared with comparative example 1, the colony count in the liquid milk of examples 1-4 is greatly reduced, and the shelf life is prolonged.
TABLE 1 results of microbial detection in various examples
Sensory evaluation was performed on examples 1 to 4 and comparative examples 1 to 3 using a 10-point scale. The detailed evaluation is shown in Table 2 and the sensory results are shown in Table 3. The sensory indexes of the liquid milk of the examples 1 to 4 are not significantly different from those of the comparative examples 1 and 2.
TABLE 2 sensory evaluation index of long-shelf-life liquid milk
| Evaluation index | Fine rule of assessment |
| Color and luster | Is milk white or light yellow |
| Flavor (I) and flavor (II) | Has milk flavor and no foreign flavor |
| Tissue state | Is uniform and consistent liquid, has no clot, no precipitate and no normal condition, and can see foreign matters in vision. |
TABLE 3 sensory evaluation results of long shelf life liquid milk
| Numbering | Color and luster | Flavor (I) and flavor (II) | Tissue state | Total score |
| Example 1 | 9 | 8 | 8 | 25 |
| Example 2 | 8 | 8 | 8 | 24 |
| Example 3 | 8 | 8 | 8 | 24 |
| Example 4 | 9 | 7 | 8 | 24 |
| Comparative example 1 | 8 | 9 | 7 | 24 |
| Comparative example 2 | 7 | 7 | 8 | 22 |
| Comparative example 3 | 8 | 7 | 8 | 23 |
| Comparative example 4 | 7 | 7 | 8 | 22 |
Compared with the UHT milk, the α -dicarbonyl compound is greatly reduced, after the influence of α -dicarbonyl compound on human body is known, consumers can select low α -dicarbonyl compound dairy products more easily, and meanwhile, the extension of the quality guarantee period is beneficial to the expansion of the sales range of the product.
Claims (7)
1. A preparation method of liquid milk with long shelf life is characterized by comprising the following steps:
(1) sterilizing and separating fresh raw milk to obtain a sterilized product;
(2) homogenizing the sterilized product;
(3) and carrying out ultrahigh pressure treatment on the homogenized product to obtain the dairy product, wherein the ultrahigh pressure sterilization treatment pressure is 400-600MPa, and the time is 5-30 min.
2. The long shelf life of claim 1A process for producing liquid milk, wherein in the step (1), the total number of colonies in the fresh raw milk is not more than 8X 105CFU/mL, number of psychrophiles not higher than 105CFU/mL。
3. The method for producing a long-life liquid milk according to claim 1, wherein in the step (1), the sterilization separation treatment is performed by a self-cleaning airtight type centrifugal sterilizer.
4. The method for preparing liquid milk with long shelf life as claimed in claim 3, wherein in step (1), the degerming separation treatment is performed at 4000-6000rpm for 1-2 min.
5. The method for producing long-shelf-life liquid milk according to claim 1, wherein the homogenization in step (2) is performed under a pressure of 15 to 20MPa at 50 to 60 ℃ for 5 to 10 min.
6. The method for producing long-shelf-life liquid milk according to claim 1, wherein the ultra-high pressure sterilization treatment temperature in the step (3) is 4 to 20 ℃ or 50 to 65 ℃.
7. A long-shelf-life liquid milk produced by the method for producing a long-shelf-life liquid milk according to any one of claims 1 to 6.
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| CN201911394638.7A CN111134178A (en) | 2019-12-30 | 2019-12-30 | Liquid milk with long shelf life and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669734A (en) * | 2021-07-30 | 2023-02-03 | 金可澳电子商务(上海)有限公司 | Infant formula milk powder and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396045A (en) * | 2007-09-26 | 2009-04-01 | 光明乳业股份有限公司 | Production method of milk and milk produced by the method |
| CN103843886A (en) * | 2012-12-03 | 2014-06-11 | 内蒙古伊利实业集团股份有限公司 | Fermented milk product preservable at normal temperature and preparation method thereof |
| CN104938635A (en) * | 2015-06-08 | 2015-09-30 | 光明乳业股份有限公司 | Liquid milk and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396045A (en) * | 2007-09-26 | 2009-04-01 | 光明乳业股份有限公司 | Production method of milk and milk produced by the method |
| CN103843886A (en) * | 2012-12-03 | 2014-06-11 | 内蒙古伊利实业集团股份有限公司 | Fermented milk product preservable at normal temperature and preparation method thereof |
| CN104938635A (en) * | 2015-06-08 | 2015-09-30 | 光明乳业股份有限公司 | Liquid milk and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669734A (en) * | 2021-07-30 | 2023-02-03 | 金可澳电子商务(上海)有限公司 | Infant formula milk powder and preparation method thereof |
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Application publication date: 20200512 |