CN112841301A - Preparation method of sterilized cow milk capable of reducing alpha-dicarbonyl compounds - Google Patents

Abstract

The invention discloses a preparation method of sterilized cow milk for reducing a-dicarbonyl compounds. The method uses qualified fresh raw milk as raw milk and comprises the following steps: 1) degreasing treatment: after raw material milk is cleaned, centrifuging for 10-2min at 15 ℃ and 3000-; 2) canning: filling the raw milk pretreated in the step (1) into a sterile food-grade PET bottle; 3) ultra-high pressure sterilization: and (3) placing the canned milk in the step (2) into an ultrahigh pressure device, and treating for 15-25min under 500-600MPa to obtain the sterilized milk with the reduced a-dicarbonyl compounds. The method can effectively reduce and control the alpha-dicarbonyl compounds including glyoxal, methylglyoxal, butanedione and 3-deoxyglucurone generated in the traditional hot processing liquid milk, reduce the nutrient loss and improve the quality safety of the liquid milk.

Description

Preparation method of sterilized cow milk capable of reducing alpha-dicarbonyl compounds

Technical Field

The invention relates to a preparation method of sterilized cow milk for reducing a-dicarbonyl compounds, belonging to the field of liquid dairy product processing.

Background

Cow milk is rich in nutritional values, such as protein, sugar, fat, a large amount of minerals, vitamins and the like, and the nutritional substances are easily absorbed by human bodies and bring beneficial effects to human health. In order to ensure the edible safety and the product quality, the fresh milk needs to be subjected to proper heat treatment before entering the market, so as to kill pathogenic microorganisms and prolong the shelf life as much as possible. Currently, pasteurization, ultra pasteurization (ESL), ultra high temperature flash pasteurization (UHT), and the like are widely used in commercial milk and dairy products, and common commercially available liquid milk includes pasteurized milk, ESL milk, and UHT milk.

Milk is rich in milk protein and lactose, and Maillard reaction is accompanied when heat treatment kills pathogenic bacteria and microorganisms causing milk spoilage. Glyoxal (Glyoxal, GO), methylglyol (Methlglyox, MGO), Butanedione (2, 3-butandione, 2, 3-BD) and 3-Deoxyglucosone (3-DG) belong to the α -Dicarbonyl compounds (a-DCCs) commonly found in food, which have chemically and biologically active structures and are important intermediate products of maillard reaction, can be formed during thermal processing of food, are important precursors of color and aroma in food, but α -Dicarbonyl compounds cause loss of nutrition of food and generate toxic and harmful substances. It is now agreed that α -dicarbonyl compounds can easily modify proteins, cause denaturation of proteins, eventually react to form advanced glycation end products (AGEs), and further induce cell damage, creating some potential toxicity. Similar to the mechanism of protein glycosylation reactions, α -dicarbonyl compounds also readily react with DNA to form a DNA-end glycation end product. In addition, the α -dicarbonyl compound may also react with phospholipids to form end products. In addition to glycosylation activity, α -dicarbonyl compounds are cytotoxic, capable of modulating cellular signal transduction, and are involved in the development and progression of many chronic diseases. The results of the studies show that the accumulation of α -dicarbonyl compounds in the body accelerates the oxidative stress of tissues and leads to the development of certain chronic diseases such as diabetes, uremia and alzheimer's disease.

The ultrahigh pressure technology is a novel cold sterilization technology, can effectively kill microorganisms, and keeps the nutritional ingredients in milk while ensuring the biological safety. At present, the sterilization agent has been successfully used for sterilizing products such as aquatic products, meat products, fruit juice and the like, and only a small amount of products are adopted in Australia in the processing of dairy products. At present, the combination of low-temperature pretreatment and static ultrahigh-pressure sterilization technology is not applied to dairy product processing.

Disclosure of Invention

The invention aims to provide a processing method of sterilized milk for reducing generation of a-dicarbonyl compounds. Provides a new method for ensuring the quality safety of the dairy product, in particular to the control of the content of the alpha-dicarbonyl compound in the dairy product.

The invention solves the technical problem by adopting the following technical scheme

A preparation method of sterilized cow milk for reducing a-dicarbonyl compounds comprises the following steps:

1) degreasing treatment: centrifuging the raw material milk at 15 ℃ and 4000g for 5-15min after the milk is cleaned, and removing upper-layer fat to obtain low-fat milk;

2) canning: filling the raw milk pretreated in the step (1) into a sterile food-grade PET bottle;

3) ultra-high pressure sterilization: putting the canned cow milk in the step (2) into an ultrahigh pressure device, wherein the working medium is as follows: water, working medium temperature: treating at 3-6 deg.C under 500-600MPa for 15-25min to obtain sterilized milk with reduced a-dicarbonyl compounds.

Preferably, the raw milk in the step 1) is fresh raw milk qualified by inspection.

Preferably, the preparation method of the sterilized cow milk with reduced a-dicarbonyl compounds comprises the following steps:

1) degreasing treatment: cleaning raw milk, centrifuging at 15 deg.C and 3000g for 5-15min, and removing upper layer fat to obtain low fat milk;

2) canning: filling the raw milk pretreated in the step (1) into a sterile food-grade PET bottle;

3) ultra-high pressure sterilization: putting the canned cow milk in the step (2) into an ultrahigh pressure device, wherein the working medium is as follows: water, working medium temperature: treating at 3-6 deg.C under 500-600MPa for 15-25min to obtain sterilized milk with reduced a-dicarbonyl compounds.

The invention has the effect that the fresh milk is processed by combining the low temperature and the ultrahigh pressure sterilization process instead of the prior heat sterilization technology, so that the a-dicarbonyl compounds generated by the traditional processing process in the liquid dairy product are obviously reduced. The invention improves the safety of the liquid dairy product to a certain extent and keeps the original nutritive value of the fresh milk to the maximum extent, thereby improving the quality of the dairy product and reducing the potential safety risk of the traditional dairy product.

Drawings

FIG. 1 is a graph comparing the content of four a-DCCs in liquid milk produced by different processing techniques

Detailed Description

The present invention will be further described with reference to the following examples.

Example 1

A method for preparing sterilized milk for reducing a-dicarbonyl compounds comprises the following steps:

1) degreasing treatment: centrifuging the raw material milk at 15 deg.C and 3500g for 18min after cleaning milk, and removing upper layer fat to obtain low fat milk with fat content of 1.5%;

2) canning: filling the raw milk pretreated in the step (1) into a sterile food-grade PET bottle;

3) ultra-high pressure sterilization: putting the canned cow milk in the step (2) into an ultrahigh pressure device, wherein the working medium is as follows: water, working medium temperature: treating at 5 deg.C and 520MPa for 12min to obtain sterilized milk with reduced a-dicarbonyl compounds.

Example 2

A method for preparing sterilized milk for reducing a-dicarbonyl compounds comprises the following steps:

1) degreasing treatment: centrifuging the raw material milk at 15 deg.C and 4000g for 5min after cleaning milk, and removing upper layer fat to obtain low fat milk;

2) canning: filling the raw milk pretreated in the step (1) into a sterile food-grade PET bottle;

3) ultra-high pressure sterilization: putting the canned cow milk in the step (2) into an ultrahigh pressure device, wherein the working medium is as follows: water, working medium temperature: treating at 6 deg.C under 500MPa for 25min to obtain sterilized milk with reduced a-dicarbonyl compounds.

Example 3

A method for preparing sterilized milk for reducing a-dicarbonyl compounds comprises the following steps:

1) degreasing treatment: after raw material milk is completely emulsified, centrifuging at 15 ℃ for 15min at 3000g, and removing upper-layer fat to obtain low-fat milk;

2) canning: filling the raw milk pretreated in the step (1) into a sterile food-grade PET bottle;

3) ultra-high pressure sterilization: putting the canned cow milk in the step (2) into an ultrahigh pressure device, wherein the working medium is as follows: water, working medium temperature: treating at 3 deg.C under 600MPa for 15min to obtain sterilized milk with reduced a-dicarbonyl compounds.

Table 1 and fig. 1 show that, in comparison with pasteurized milk, ESL milk and UHT milk, examples 1 and 2 significantly reduce the content of Glyoxal (GO), Methylglyoxal (MGO), butanedione (2, 3-BD) and 3-deoxyglucosone (3-DG) in the liquid milk while reaching standards for microbial detection. Compared with UHT milk, the liquid milk sterilized by low temperature and ultra-high pressure can reduce more than 50 percent of a-dicarbonyl compounds generated by heat processing treatment; the contents of Glyoxal (GO), Methylglyoxal (MGO) and 3-deoxyglucurone (3-DG) are also obviously lower than those of pasteurized milk and ESL milk, so that the nutritional value of fresh milk is maintained to the greatest extent, and the nutritional quality and the edible safety of the liquid milk are improved.

TABLE 1 microbiological indicator for milk sterilized by combination of Low temperature and ultra high pressure

(+) indicates detection, and (-) indicates no detection.

Claims (3)

1. A preparation method of sterilized cow milk for reducing a-dicarbonyl compounds is characterized by comprising the following steps:

1) degreasing treatment: after raw material milk is cleaned, centrifuging for 5-15min at 15 ℃ and 3000-;

2) canning: filling the raw milk pretreated in the step (1) into a sterile food-grade PET bottle;

3) ultra-high pressure sterilization: putting the canned cow milk in the step (2) into an ultrahigh pressure device, wherein the working medium is as follows: water, working medium temperature: treating at 3-6 deg.C under 500-600MPa for 15-25min to obtain sterilized milk with reduced a-dicarbonyl compounds.

2. The method for preparing sterilized cow milk with reduced a-dicarbonyl compounds in claim 1, wherein the raw milk in step 1) is qualified fresh raw cow milk.

3. The method for preparing sterilized cow milk with reduced a-dicarbonyl compounds as claimed in claim 1, wherein the method comprises the following steps: the method comprises the following steps:

1) degreasing treatment: centrifuging the raw material milk at 15 deg.C and 3500g for 18min after cleaning milk, and removing upper layer fat to obtain low fat milk with fat content of 1.5%;

2) canning: filling the raw milk pretreated in the step (1) into a sterile food-grade PET bottle;

3) ultra-high pressure sterilization: putting the canned cow milk in the step (2) into an ultrahigh pressure device, wherein the working medium is as follows: water, working medium temperature: treating at 5 deg.C and 520MPa for 12min to obtain sterilized milk with reduced a-dicarbonyl compounds.

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