CN113016876A - Process for improving ultrahigh pressure sterilization effect and fresh milk - Google Patents
Process for improving ultrahigh pressure sterilization effect and fresh milk Download PDFInfo
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- CN113016876A CN113016876A CN201911350102.5A CN201911350102A CN113016876A CN 113016876 A CN113016876 A CN 113016876A CN 201911350102 A CN201911350102 A CN 201911350102A CN 113016876 A CN113016876 A CN 113016876A
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- 238000000034 method Methods 0.000 title claims abstract description 40
- 230000000694 effects Effects 0.000 title claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 85
- 239000000022 bacteriostatic agent Substances 0.000 claims abstract description 44
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- 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 abstract description 5
- 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 abstract description 5
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- 108010014251 Muramidase Proteins 0.000 claims description 7
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 7
- 229960000274 lysozyme Drugs 0.000 claims description 7
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- 241000196324 Embryophyta Species 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 4
- 235000017803 cinnamon Nutrition 0.000 claims description 4
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- 239000002253 acid Substances 0.000 claims description 3
- 230000000813 microbial effect Effects 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- NWCHELUCVWSRRS-SECBINFHSA-N (2r)-2-hydroxy-2-phenylpropanoic acid Chemical compound OC(=O)[C@@](O)(C)C1=CC=CC=C1 NWCHELUCVWSRRS-SECBINFHSA-N 0.000 claims description 2
- 229920001661 Chitosan Polymers 0.000 claims description 2
- 108010039918 Polylysine Proteins 0.000 claims description 2
- 241000241413 Propolis Species 0.000 claims description 2
- 241000510091 Quadrula quadrula Species 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 229940045110 chitosan Drugs 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims description 2
- 229960004705 kojic acid Drugs 0.000 claims description 2
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims description 2
- 229940069949 propolis Drugs 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 abstract description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000011229 interlayer Substances 0.000 description 6
- 102000010445 Lactoferrin Human genes 0.000 description 4
- 108010063045 Lactoferrin Proteins 0.000 description 4
- 102000008192 Lactoglobulins Human genes 0.000 description 4
- 239000013543 active substance Substances 0.000 description 4
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- 235000019634 flavors Nutrition 0.000 description 4
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 4
- 229940078795 lactoferrin Drugs 0.000 description 4
- 235000021242 lactoferrin Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
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- 238000001816 cooling Methods 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 102000002260 Alkaline Phosphatase Human genes 0.000 description 1
- 108020004774 Alkaline Phosphatase Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- -1 and 3321.7mg/L Chemical compound 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
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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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a process for improving ultrahigh pressure sterilization effect and fresh milk. Firstly, adding a bacteriostatic agent into a substance to be sterilized to obtain a first mixture; and performing ultrahigh pressure sterilization treatment on the first mixture for at least three times, wherein the ultrahigh pressure sterilization treatment sequentially comprises primary sterilization treatment and advanced sterilization treatment, and the sterilization pressure of the primary sterilization treatment is lower than that of the advanced sterilization treatment. By utilizing the cooperation of the bacteriostatic agent and at least three times of ultrahigh pressure sterilization treatment, the sterilization pressure of the primary sterilization treatment is limited to be lower than that of the advanced sterilization treatment, microorganisms, particularly spores with high pressure resistance, can be killed thoroughly by boosting pressure for many times, active ingredients such as furosine, beta-lactoglobulin and IgG are reserved to the greatest extent, and the shelf life is prolonged.
Description
Technical Field
The invention belongs to the technical field of ultrahigh pressure sterilization, and particularly relates to a process for improving ultrahigh pressure sterilization effect and fresh milk.
Background
The cold sterilization technology is a new technology, and the low sterilization temperature is beneficial to keeping the physiological activity of functional ingredients of the food and also beneficial to keeping the color, the fragrance, the taste and the nutritional ingredients of the food. With the continuous development of scientific technology, physical preservation and biological preservation are the main development directions of food preservation, and the preservation technologies can play the roles of sterilization and bacteriostasis without adding external foreign matters or heating, can also preserve the original rich nutritional ingredients of food, and keep the freshness and good flavor of the food.
One common sterilization mode in cold sterilization is ultra-high pressure sterilization, which is to destroy microbial cell membranes under the action of high pressure, inhibit enzyme activity, promote intracellular DNA denaturation and the like to realize the lethal effect of pressure on microbes. The ultrahigh pressure sterilization has uniform and rapid sterilization effect, has no limitation on the size and shape of food, and has great superiority compared with heat treatment.
However, the ultra-high pressure sterilization also has its limitations, for example, when the sterilization pressure of the ultra-high pressure sterilization exceeds a certain range, protein denaturation is caused, but when the sterilization pressure is low, spores with strong high pressure resistance are not killed, and the spores are promoted to germinate. Therefore, how to maximally preserve the active substances and flavor of the food and improve the ultrahigh pressure sterilization effect is a technical problem to be solved in the field.
Disclosure of Invention
Therefore, the invention aims to improve the ultrahigh pressure sterilization effect while maximally preserving the active substances and the flavor of the food, thereby providing a process for improving the ultrahigh pressure sterilization effect and fresh milk.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the process for improving the ultrahigh pressure sterilization effect comprises the following steps:
adding a bacteriostatic agent into a substance to be sterilized to obtain a first mixture;
and carrying out ultrahigh pressure sterilization treatment on the first mixture for at least three times, wherein the ultrahigh pressure sterilization treatment sequentially comprises primary sterilization treatment and advanced sterilization treatment, and the sterilization pressure of the primary sterilization treatment is lower than that of the advanced sterilization treatment.
Further, the substance to be sterilized is at least one of raw milk, fruit and vegetable juice or fruit and vegetable blocks;
the bacteriostatic agent is at least one of plant source bacteriostatic agent, animal source bacteriostatic agent or microorganism source bacteriostatic agent.
Further, the substance to be sterilized is raw milk; preferably, the raw milk is raw cow's milk.
The plant source bacteriostatic agent is at least one of cinnamon essential oil, maple leaf essential oil or clove essential oil;
the animal-derived bacteriostatic agent is at least one of chitosan, lysozyme or propolis;
the microbial source bacteriostatic agent is at least one of kojic acid, phenyllactic acid or epsilon-polylysine.
Further, the concentration of the bacteriostatic agent in the first mixture is 0.5mg/ml-5.5 mg/ml;
and carrying out three times of ultrahigh pressure sterilization treatment on the first mixture, wherein the three times of ultrahigh pressure sterilization treatment sequentially comprise first ultrahigh pressure sterilization treatment, second ultrahigh pressure sterilization treatment and third ultrahigh pressure sterilization treatment.
Further, the first ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture at the temperature of 4-65 ℃ and the pressure of 300MPa for 3-10min, and then carrying out ultra-high pressure sterilization at the temperature of 4-65 ℃ and the pressure of 450MPa for 10-25 min;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 3-10min at the temperature of 4-65 ℃ and at the pressure of 250MPa for 120-;
the third ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture subjected to the second ultra-high pressure sterilization treatment for 5-10min at the temperature of 4-65 ℃ and 200MPa for 100-.
Preferably, the first ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture at the temperature of 55-60 ℃ and the pressure of 200MPa for 3-5min, and then carrying out ultra-high pressure sterilization at the temperature of 55-60 ℃ and the pressure of 400MPa for 350-15 min;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 3-5min at the temperature of 20-30 ℃ and at the pressure of 220MPa for 200-;
the third ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture subjected to the second ultra-high pressure sterilization treatment for 5-8min at the temperature of 20-30 ℃ and at the pressure of 180MPa for 130-.
Further, before the ultra-high pressure sterilization treatment, the method further comprises the step of homogenizing, ultraviolet sterilizing or pasteurizing the first mixture in sequence.
Further, the homogeneous pressure is 150-250bar, and the temperature is 30-65 ℃.
Further, the ultraviolet sterilization is carried out at the temperature of 25-35 ℃, the ultraviolet irradiation dose is 500J/L-2000J/L, and the passing thickness of the feed liquid is 0.3mm-8 mm.
Further, the pasteurization temperature is 75-89 ℃, and the time is 10-20 s.
In addition, the invention also provides fresh milk, wherein the content of the furosine in the fresh milk is not less than 4.2mg/100g, and the content of the beta-lactoglobulin is not less than 1900mg/L, IgG and is not less than 80000 mu g/L.
Preferably, the fresh milk contains 4.2-4.6mg/100g of furfuryl acid, 99-125.8mg/L of lactoferrin and 3000-3321.7mg/L, IgG of 500000-548000 mu g/L of beta-lactoglobulin.
Further, the fresh milk is prepared by adopting the process.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the process for improving the ultrahigh pressure sterilization effect, the bacteriostatic agent is added into the substance to be sterilized to obtain a first mixture; and performing ultrahigh pressure sterilization treatment on the first mixture for at least three times, wherein the ultrahigh pressure sterilization treatment sequentially comprises primary sterilization treatment and advanced sterilization treatment, and the sterilization pressure of the primary sterilization treatment is lower than that of the advanced sterilization treatment. By utilizing the matching of the bacteriostatic agent and at least three times of ultrahigh pressure sterilization treatment and limiting the sterilization pressure of the primary sterilization treatment to be lower than that of the advanced sterilization treatment, microorganisms, particularly spores with high pressure resistance, can be killed thoroughly by boosting for many times, active ingredients such as furosine, lactoferrin, beta-lactoglobulin, IgG and the like are kept to the greatest extent, and the shelf life is prolonged.
(2) According to the process for improving the ultrahigh-pressure sterilization effect, the parameter control of the ultrahigh-pressure sterilization treatment is optimized, so that microorganisms can be thoroughly killed while active ingredients such as furosine, lactoferrin, beta-lactoglobulin and IgG are further reserved; meanwhile, the ultrahigh pressure sterilization treatment is combined with other cold and hot sterilization modes, compared with the independent use of an ultrahigh pressure sterilization process, the product sterilized by adopting the combined process has high retention of active substances, greatly improved quality and greatly improved sterilization effect, so that the quality guarantee period of the fresh milk is prolonged to more than 20-35 days from the common 7 days, and the semi-cold removal transportation becomes possible.
(3) According to the process for improving the ultrahigh-pressure sterilization effect, the product sterilization process adopts the ultrahigh-pressure sterilization process with three times of intermittent different pressures and times at a fixed temperature, compared with the existing heat processing processes such as pasteurization and the like, the retention amount of active substances can reach more than 90%, and the flavor and the taste of the fresh milk subjected to ultrahigh-pressure sterilization treatment are almost the same as those of the original milk.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The ultraviolet sterilization device is adopted during ultraviolet sterilization, and comprises an ultraviolet lamp tube, a quartz sleeve sleeved outside the ultraviolet lamp tube and a stainless steel tube sleeved outside the quartz sleeve;
a flow channel for the circulation of the feed liquid is formed in a gap between the inner wall of the stainless steel pipe and the quartz sleeve, and the thickness of an interlayer in the gap between the inner wall of the stainless steel pipe and the quartz sleeve is 0.3-8 mm, preferably 0.3-3 mm, so that the passing thickness of the feed liquid is 0.3-8 mm.
Example 1
The embodiment provides a process for improving an ultrahigh pressure sterilization effect, which comprises the following steps:
(1) adding bacteriostatic agent into 1000kg of raw milk after milk is cleaned by a milk cleaning machine to obtain a first mixture, wherein the final concentration of the bacteriostatic agent in the first mixture is 1.5 mg/ml; the bacteriostatic agent is lysozyme;
(2) homogenizing the first mixture at 30 deg.C under 180 bar;
(3) carrying out ultraviolet sterilization on the homogenized first mixture, wherein the thickness of an interlayer between a quartz sleeve outside an ultraviolet lamp tube and the wall of a stainless steel tube is 1mm, the temperature of milk feed liquid is 30 ℃, and the ultraviolet irradiation dose is 1000J/L;
(4) aseptic filling is carried out on the first mixture after ultraviolet sterilization, and three times of ultrahigh pressure sterilization treatment are carried out on the filled cow milk, which sequentially comprises a first time of ultrahigh pressure sterilization treatment, a second time of ultrahigh pressure sterilization treatment and a third time of ultrahigh pressure sterilization treatment;
the first ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture for 5min at the temperature of 50 ℃ under 150MPa, carrying out ultra-high pressure sterilization for 10-25min at the temperature of 50 ℃ under 380MPa, and immediately relieving pressure;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 8min at 200MPa and 25 ℃, performing ultrahigh pressure sterilization for 3min at 420MPa and 25 ℃, and immediately relieving pressure;
and the third ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the second ultrahigh pressure sterilization treatment for 5min at the temperature of 25 ℃ under 180MPa, performing ultrahigh pressure sterilization for 15min at the temperature of 25 ℃ under 400MPa, and relieving pressure to obtain the fresh milk.
In tests, the fresh milk in the embodiment has uniform tissue state, no water separation and no layering phenomenon, and no escherichia coli, staphylococcus aureus, salmonella, mould and yeast are detected in the fresh milk.
Example 2
The embodiment provides a process for improving an ultrahigh pressure sterilization effect, which comprises the following steps:
(1) adding bacteriostatic agent into 1000kg of raw milk after milk is cleaned by a milk cleaning machine to obtain a first mixture, wherein the final concentration of the bacteriostatic agent in the first mixture is 1.5 mg/ml; the bacteriostatic agent is lysozyme;
(2) homogenizing the first mixture at 30 deg.C under 180 bar;
(3) carrying out ultraviolet sterilization on the homogenized first mixture, wherein the thickness of an interlayer between a quartz sleeve outside an ultraviolet lamp tube and the wall of a stainless steel tube is 2mm, the temperature of milk feed liquid is 35 ℃, and the ultraviolet irradiation dose is 1200J/L;
(4) aseptic filling is carried out on the first mixture after ultraviolet sterilization, and three times of ultrahigh pressure sterilization treatment are carried out on the filled cow milk, which sequentially comprises a first time of ultrahigh pressure sterilization treatment, a second time of ultrahigh pressure sterilization treatment and a third time of ultrahigh pressure sterilization treatment;
the first ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture for 5min at the temperature of 50 ℃ under 200MPa, carrying out ultra-high pressure sterilization for 12min at the temperature of 50 ℃ under 380MPa, and immediately relieving pressure;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 5min at 200MPa and 25 ℃, performing ultrahigh pressure sterilization for 4min at 420MPa and 25 ℃, and immediately relieving pressure;
the third ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture subjected to the second ultra-high pressure sterilization treatment for 5min at the temperature of 25 ℃ under the pressure of 150MPa, then carrying out ultra-high pressure sterilization for 15min at the temperature of 25 ℃ under the pressure of 400MPa, and carrying out pressure relief to obtain fresh milk;
in tests, the fresh milk in the embodiment has uniform tissue state, no water separation and no layering phenomenon, and no escherichia coli, staphylococcus aureus, salmonella, mould and yeast are detected in the fresh milk.
Example 3
The embodiment provides a process for improving an ultrahigh pressure sterilization effect, which comprises the following steps:
(1) adding bacteriostatic agent into 1000kg of raw milk after milk is cleaned by a milk cleaning machine to obtain a first mixture, wherein the final concentration of the bacteriostatic agent in the first mixture is 3 mg/ml; the bacteriostatic agent is lysozyme;
(2) homogenizing the first mixture at 55 deg.C and 220 bar;
(3) pasteurizing the homogenized first mixture at 75 deg.C for 15s, and cooling to 25 deg.C;
(4) aseptic filling is carried out on the cooled first mixture, and three times of ultrahigh pressure sterilization treatment are carried out on the filled cow milk, which sequentially comprises a first time of ultrahigh pressure sterilization treatment, a second time of ultrahigh pressure sterilization treatment and a third time of ultrahigh pressure sterilization treatment;
the first ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture for 5min at the temperature of 50 ℃ under 150MPa, carrying out ultra-high pressure sterilization for 15min at the temperature of 50 ℃ under 380MPa, and immediately relieving pressure;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 8min at 200MPa and 25 ℃, performing ultrahigh pressure sterilization for 5min at 420MPa and 25 ℃, and immediately relieving pressure;
the third ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture subjected to the second ultra-high pressure sterilization treatment for 5min at the temperature of 25 ℃ under 180MPa, then carrying out ultra-high pressure sterilization for 15min at the temperature of 25 ℃ under 400MPa, and carrying out pressure relief to obtain fresh milk;
in tests, the fresh milk in the embodiment has uniform tissue state, no water separation and no layering phenomenon, and no escherichia coli, staphylococcus aureus, salmonella, mould and yeast are detected in the fresh milk.
Example 4
The embodiment provides a process for improving an ultrahigh pressure sterilization effect, which comprises the following steps:
(1) adding bacteriostatic agent into 1000kg of raw milk after milk is cleaned by a milk cleaning machine to obtain a first mixture, wherein the final concentration of the bacteriostatic agent in the first mixture is 1.2 mg/ml; the bacteriostatic agent is lysozyme;
(2) homogenizing the first mixture at 30 deg.C under 180 bar;
(3) carrying out ultraviolet sterilization on the homogenized first mixture, wherein the thickness of an interlayer between a quartz sleeve outside an ultraviolet lamp tube and the wall of a stainless steel tube is 1.5mm, the temperature of milk feed liquid is 30 ℃, and the ultraviolet irradiation dose is 1300J/L;
(4) aseptic filling is carried out on the first mixture after ultraviolet sterilization, and three times of ultrahigh pressure sterilization treatment are carried out on the filled cow milk, which sequentially comprises a first time of ultrahigh pressure sterilization treatment, a second time of ultrahigh pressure sterilization treatment and a third time of ultrahigh pressure sterilization treatment;
the first ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture for 5min at the temperature of 50 ℃ under 180MPa, carrying out ultra-high pressure sterilization for 15min at the temperature of 50 ℃ under 380MPa, and immediately relieving pressure;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 5min at 200MPa and 25 ℃, performing ultrahigh pressure sterilization for 5min at 400MPa and 25 ℃, and immediately relieving pressure;
the third ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture subjected to the second ultra-high pressure sterilization treatment for 6min at the temperature of 25 ℃ under the pressure of 150MPa, then carrying out ultra-high pressure sterilization for 12min at the temperature of 25 ℃ under the pressure of 400MPa, and carrying out pressure relief to obtain fresh milk;
in tests, the fresh milk in the embodiment has uniform tissue state, no water separation and no layering phenomenon, and no escherichia coli, staphylococcus aureus, salmonella, mould and yeast are detected in the fresh milk.
Example 5
The embodiment provides a process for improving an ultrahigh pressure sterilization effect, which comprises the following steps:
(1) adding bacteriostatic agent into 1000kg of raw milk after milk is cleaned by a milk cleaning machine to obtain a first mixture, wherein the final concentration of the bacteriostatic agent in the first mixture is 3.5 mg/ml; the bacteriostatic agent is lysozyme;
(2) homogenizing the first mixture at 55 deg.C and 180 bar;
(3) pasteurizing the homogenized first mixture at 75 deg.C for 15s, and cooling to 25 deg.C;
(4) aseptic filling is carried out on the cooled first mixture, and three times of ultrahigh pressure sterilization treatment are carried out on the filled cow milk, which sequentially comprises a first time of ultrahigh pressure sterilization treatment, a second time of ultrahigh pressure sterilization treatment and a third time of ultrahigh pressure sterilization treatment;
the first ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture for 5min at the temperature of 50 ℃ under 150MPa, carrying out ultra-high pressure sterilization for 15min at the temperature of 50 ℃ under 380MPa, and immediately relieving pressure;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 5min at 200MPa and 25 ℃, performing ultrahigh pressure sterilization for 5min at 400MPa and 25 ℃, and immediately relieving pressure;
the third ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture subjected to the second ultra-high pressure sterilization treatment for 5min at the temperature of 25 ℃ under 180MPa, then carrying out ultra-high pressure sterilization for 15min at the temperature of 25 ℃ under 400MPa, and carrying out pressure relief to obtain fresh milk;
in tests, the fresh milk in the embodiment has uniform tissue state, no water separation and no layering phenomenon, and no escherichia coli, staphylococcus aureus, salmonella, mould and yeast are detected in the fresh milk.
Example 6
The embodiment provides a process for improving an ultrahigh pressure sterilization effect, which comprises the following steps:
(1) adding bacteriostatic agent into 1000kg of raw milk after milk is cleaned by a milk cleaning machine to obtain a first mixture, wherein the final concentration of the bacteriostatic agent in the first mixture is 5.5 mg/ml; the bacteriostatic agent is cinnamon essential oil;
(2) homogenizing the first mixture at 30 deg.C and 250 bar;
(3) carrying out ultraviolet sterilization on the homogenized first mixture, wherein the thickness of an interlayer between a quartz sleeve outside an ultraviolet lamp tube and the wall of a stainless steel tube is 8mm, the temperature of milk feed liquid is 35 ℃, and the ultraviolet irradiation dose is 2000J/L;
(4) aseptic filling is carried out on the first mixture after ultraviolet sterilization, and three times of ultrahigh pressure sterilization treatment are carried out on the filled cow milk, which sequentially comprises a first time of ultrahigh pressure sterilization treatment, a second time of ultrahigh pressure sterilization treatment and a third time of ultrahigh pressure sterilization treatment;
the first ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture for 3min at 100MPa and 65 ℃, carrying out ultra-high pressure sterilization for 10min at 450MPa and 65 ℃, and immediately relieving pressure;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 10min at 250MPa and 4 ℃, performing ultrahigh pressure sterilization for 1min at 600MPa and 4 ℃, and immediately relieving pressure;
and the third ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the second ultrahigh pressure sterilization treatment for 10min at 100MPa and 65 ℃, performing ultrahigh pressure sterilization for 10min at 450MPa and 65 ℃, and relieving pressure to obtain the fresh milk.
In tests, the fresh milk in the embodiment has uniform tissue state, no water separation and no layering phenomenon, and no escherichia coli, staphylococcus aureus, salmonella, mould and yeast are detected in the fresh milk.
Example 7
The embodiment provides a process for improving an ultrahigh pressure sterilization effect, which comprises the following steps:
(1) adding bacteriostatic agent into 1000kg of raw milk after milk is cleaned by a milk cleaning machine to obtain a first mixture, wherein the final concentration of the bacteriostatic agent in the first mixture is 0.5 mg/ml; the bacteriostatic agent is cinnamon essential oil;
(2) homogenizing the first mixture at 65 ℃ under 150 bar;
(3) performing ultraviolet sterilization on the homogenized first mixture, wherein the thickness of an interlayer between a quartz sleeve outside an ultraviolet lamp tube and the wall of a stainless steel tube is 0.3mm, the temperature of milk feed liquid is 25 ℃, and the ultraviolet irradiation dose is 500J/L;
(4) aseptic filling is carried out on the first mixture after ultraviolet sterilization, and three times of ultrahigh pressure sterilization treatment are carried out on the filled cow milk, which sequentially comprises a first time of ultrahigh pressure sterilization treatment, a second time of ultrahigh pressure sterilization treatment and a third time of ultrahigh pressure sterilization treatment;
the first ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture for 10min at the temperature of 4 ℃ under 300MPa, then carrying out ultra-high pressure sterilization for 25min at the temperature of 4 ℃ under 350MPa, and immediately relieving pressure;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 3min at 120MPa and 65 ℃, performing ultrahigh pressure sterilization for 5min at 400MPa and 65 ℃, and immediately relieving pressure;
and the third ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the second ultrahigh pressure sterilization treatment for 5min at 200MPa and 4 ℃, performing ultrahigh pressure sterilization for 30min at 350MPa and 4 ℃, and relieving pressure to obtain the fresh milk.
In tests, the fresh milk in the embodiment has uniform tissue state, no water separation and no layering phenomenon, and no escherichia coli, staphylococcus aureus, salmonella, mould and yeast are detected in the fresh milk.
Comparative example 1
The comparative example provides a process for improving the ultrahigh pressure sterilization effect, and the process is the same as the process in example 1, and has the following unique points: in the comparative example, no bacteriostatic agent was added, and the ultra-high pressure sterilization treatment was performed once at 25 ℃ under 130MPa for 20 min.
Comparative example 2
The comparative example provides a process for improving the ultrahigh pressure sterilization effect, and the process is the same as the process in example 4, and has the following unique points: the ultrahigh pressure sterilization treatment in the comparative example sequentially comprises a first ultrahigh pressure sterilization treatment, a second ultrahigh pressure sterilization treatment and a third ultrahigh pressure sterilization treatment;
the first ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture for 15min at the temperature of 50 ℃ under 380MPa, then carrying out ultra-high pressure sterilization for 5min at the temperature of 50 ℃ under 180MPa, and immediately relieving pressure;
the second ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture subjected to the first ultra-high pressure sterilization treatment for 5min at the temperature of 25 ℃ under the pressure of 400MPa, then carrying out ultra-high pressure sterilization for 5min at the temperature of 25 ℃ under the pressure of 200MPa, and immediately releasing pressure;
the third ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture subjected to the second ultra-high pressure sterilization treatment for 12min at the temperature of 400MPa and 25 ℃, carrying out ultra-high pressure sterilization for 6min at the temperature of 150MPa and 25 ℃, and carrying out pressure relief to obtain the fresh milk.
Test example 1
The fresh milk bacteria indexes obtained in each of examples 1 to 7 and comparative examples 1 to 3 were determined by using 16000cfu/g total bacteria, 7cfu/g aerobic spores and 13cfu/g mold in the selected raw milk of examples 1 to 7 and comparative examples 1 to 3, and the corresponding results are shown in the following table 1:
TABLE 1
| Index (I) | Total number of bacteria (cfu/g) | Aerobic spores (cfu/g) | Mold (cfu/g) |
| Example 1 | 10 | ＜1 | ＜1 |
| Example 2 | 11 | ＜1 | ＜1 |
| Example 3 | 4 | ＜1 | ＜1 |
| Example 4 | 12 | ＜1 | ＜1 |
| Example 5 | 5 | ＜1 | ＜1 |
| Example 6 | 26 | ＜2 | ＜2 |
| Example 7 | 34 | ＜2 | ＜2 |
| Comparative example 1 | 12000 | 6 | 7 |
| Comparative example 2 | 354 | 4 | 2 |
Test example 2
The contents of the heat-sensitive substances and the active proteins in the fresh milk prepared in each of examples 1 to 7 and comparative examples 1 to 3 were measured by selecting raw milk of examples 1 to 7 and comparative examples 1 to 3 having a content of furfuryl acid of 4.6mg/100g, positive alkaline phosphatase, 125.8mg/L lactoferrin, and 3321.7mg/L, IgG of 548000 μ g/L, and the results of the measurements are shown in the following Table 2:
TABLE 2
Test example 3
The stability and shelf life tests were carried out on the fresh milk obtained in each of examples 1 to 7 and comparative examples 1 to 3 above, the average diameter of the fat globules in the raw milk was 3.711 μm, and the corresponding results are given in table 3 below:
TABLE 3
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (13)
1. A process for improving the ultrahigh pressure sterilization effect comprises the following steps:
adding a bacteriostatic agent into a substance to be sterilized to obtain a first mixture;
and carrying out ultrahigh pressure sterilization treatment on the first mixture for at least three times, wherein the ultrahigh pressure sterilization treatment sequentially comprises primary sterilization treatment and advanced sterilization treatment, and the sterilization pressure of the primary sterilization treatment is lower than that of the advanced sterilization treatment.
2. The process of claim 1, wherein the substance to be sterilized is at least one of raw milk, fruit and vegetable juice or fruit and vegetable pieces;
the bacteriostatic agent is at least one of plant source bacteriostatic agent, animal source bacteriostatic agent or microorganism source bacteriostatic agent.
3. The process of claim 2, wherein the substance to be sterilised is raw milk;
the plant source bacteriostatic agent is at least one of cinnamon essential oil, maple leaf essential oil or clove essential oil;
the animal-derived bacteriostatic agent is at least one of chitosan, lysozyme or propolis;
the microbial source bacteriostatic agent is at least one of kojic acid, phenyllactic acid or epsilon-polylysine.
4. The process of claim 3, wherein the concentration of bacteriostatic agent in the first mixture is 0.5mg/ml to 5.5 mg/ml;
and carrying out three times of ultrahigh pressure sterilization treatment on the first mixture, wherein the three times of ultrahigh pressure sterilization treatment sequentially comprise first ultrahigh pressure sterilization treatment, second ultrahigh pressure sterilization treatment and third ultrahigh pressure sterilization treatment.
5. The process as claimed in claim 4, wherein the first ultra-high pressure sterilization treatment comprises subjecting the first mixture to ultra-high pressure sterilization at 4-65 ℃ under 100-300MPa for 3-10min, and then to ultra-high pressure sterilization at 4-65 ℃ under 350-450MPa for 10-25 min;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 3-10min at the temperature of 4-65 ℃ and at the pressure of 250MPa for 120-;
the third ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture subjected to the second ultra-high pressure sterilization treatment for 5-10min at the temperature of 4-65 ℃ and 200MPa for 100-.
6. The process as claimed in claim 5, wherein the first ultra-high pressure sterilization treatment comprises subjecting the first mixture to ultra-high pressure sterilization at 55-60 ℃ under 200MPa for 3-5min, and then to ultra-high pressure sterilization at 55-60 ℃ under 400MPa for 10-15 min;
the second ultrahigh pressure sterilization treatment comprises the steps of performing ultrahigh pressure sterilization on the first mixture subjected to the first ultrahigh pressure sterilization treatment for 3-5min at the temperature of 20-30 ℃ and at the pressure of 220MPa for 200-;
the third ultra-high pressure sterilization treatment comprises the steps of carrying out ultra-high pressure sterilization on the first mixture subjected to the second ultra-high pressure sterilization treatment for 5-8min at the temperature of 20-30 ℃ and at the pressure of 180MPa for 130-.
7. The process according to any one of claims 3 to 6, further comprising the step of homogenizing, UV-sterilizing or pasteurizing the first mixture in sequence before the ultra-high pressure sterilization treatment.
8. The process as claimed in claim 7, wherein the homogenization pressure is 150-250bar and the temperature is 30-65 ℃.
9. The process according to claim 7 or 8, wherein the ultraviolet sterilization is carried out at a temperature of 25-35 ℃, the ultraviolet irradiation dose is 500-2000J/L, and the passing thickness of the feed liquid is 0.3-8 mm.
10. Process according to any one of claims 7-9, characterized in that the pasteurization temperature is 75-89 ℃ for 10-20 s.
11. Fresh milk is characterized in that the content of the furosine in the fresh milk is not less than 4.2mg/100g, the content of the beta-lactoglobulin is not less than 1900mg/L, IgG and is not less than 80000 mug/L.
12. The fresh milk according to claim 11, wherein the fresh milk contains 4.2-4.6mg/100g of furfuryl acid and 3000-3321.7mg/L, IgG of β -lactoglobulin, and is 500000-548000 μ g/L.
13. Fresh milk according to claim 11 or 12, characterized in that it is produced using the process according to any of claims 1-10.
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