CN114982827A - Sterilizing and fresh-keeping method for raw milk - Google Patents
Sterilizing and fresh-keeping method for raw milk Download PDFInfo
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- CN114982827A CN114982827A CN202210494616.3A CN202210494616A CN114982827A CN 114982827 A CN114982827 A CN 114982827A CN 202210494616 A CN202210494616 A CN 202210494616A CN 114982827 A CN114982827 A CN 114982827A
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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
- 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
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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
- A23C3/04—Preservation of milk or milk preparations by freezing or cooling
Abstract
The invention provides a sterilization and fresh-keeping method of raw milk of milk, which comprises the following steps: s1, controlling the transportation time of the raw milk within the set transportation time, and keeping the transportation temperature of the raw milk between 0 and 4 ℃; s2, checking and accepting the raw milk within the set detection time, and carrying out S3 on the qualified raw milk; s3, sterilizing the raw milk at 75 ℃ for 10-15S; and S4, cooling and filling the sterilized raw milk. The invention can shorten the time from the raw milk to the processing, reduce the sterilization intensity, improve the sterilization efficiency and shorten the distribution time to keep more nutrient contents of lactoferrin, immunoglobulin, alpha-lactalbumin, beta-lactoglobulin, peroxidase, vitamins such as folic acid and the like in the fresh pasteurized milk.
Description
Technical Field
The invention relates to the technical field of milk fresh-keeping and sterilization, in particular to a sterilization and fresh-keeping method for raw milk of milk.
Background
The raw milk has balanced nutrition, is easy to absorb, and is rich in various functional proteins and small molecular active substances, such as alpha-lactalbumin, immunoglobulin, lactoferrin and the like. The active material is greatly affected by thermal processing. In the existing pasteurized fresh milk production process, the pasteurizing mode selected by domestic enterprises is generally kept for 4-20s at 80-120 ℃, belongs to pasteurizing at higher temperature, and can better ensure the pasteurizing efficiency. Meanwhile, the nutrient substances in the original milk are easily damaged by higher sterilization temperature, and the rapid loss of nutrient components such as lactoferrin, immunoglobulin, alpha-lactalbumin, beta-lactoglobulin, peroxidase, vitamins such as folic acid and the like in the original milk is directly caused. Therefore, the sterilization strength is weakened, the sterilization time is reduced, and the effective method for retaining the nutrition of the original milk is provided, but more microorganisms can be remained when the sterilization temperature is reduced.
The abundant nutrient substances in the raw milk are ideal microorganism growth substrates, and the deterioration of the raw milk can be caused by the excessively high storage temperature. Therefore, low temperature is a necessary condition in the storage and transportation links. The activity of most microorganisms in raw milk can be inhibited at low temperature, but psychrophiles in the raw milk can still propagate in a low-temperature environment, and protease and lipase secreted by the psychrophiles have heat resistance. The iterative accumulation of lipase protease with the time from raw milk to processing or the time of product distribution is very likely to cause the quality of raw milk to be deteriorated. At present, pastures of a part of large enterprises in China are far away from processing plants, some of the pastures are even south-north milk, and the transportation time is from several hours to more than thirty hours. Along with the transportation time is prolonged, the temperature of the raw milk is increased even to more than ten degrees centigrade, and the propagation of microorganisms and pathogenic bacteria is increased, which is a great challenge to the quality of the raw milk. The distribution radius of most enterprises is large, and the channel of the commercial excess is concentrated, so that the time from the time of processing to the time of fresh pasteurized milk purchased by consumers is 1-3 days, the nutrient content of raw milk is further reduced, and the microorganisms are further increased. In the existing pasteurized fresh milk production process, the pasteurizing mode selected by domestic enterprises is generally different from 80 to 120 ℃, is kept for 4 to 20 seconds, and can better ensure the sterilizing efficiency. Meanwhile, the nutrient substances in the raw milk are easily damaged by a higher sterilization temperature, and the loss of nutrient components such as lactoferrin, immunoglobulin, alpha-lactalbumin, beta-lactoglobulin, peroxidase, vitamins and folic acid in the raw milk is directly caused. The transportation time from raw milk to processing, the raw milk processing time and the product distribution time are longer; with the time being prolonged, the microorganisms act in the raw milk for a long time, and can destroy the nutrient substances in the raw milk, thereby affecting the quality of the raw milk and the pasteurized fresh milk.
Therefore, in addition to strictly controlling the temperature during actual transportation and storage, the transportation time and the processing sequence transferring time should be reduced as much as possible, so as to ensure the safety and sanitation of the raw milk and the pasteurized fresh milk and improve the quality of the dairy products.
Disclosure of Invention
The invention solves the problems of loss of nutrient substances in milk and reduced quality of raw milk due to long transportation time caused by the existing milk pasteurization, and provides a sterilization and fresh-keeping method of raw milk of milk, which reserves more nutrient substance contents of lactoferrin, immunoglobulin, alpha-lactalbumin, beta-lactoglobulin, peroxidase, vitamins such as folic acid and the like in the pasteurized fresh milk by shortening the time from the raw milk to the processing, reducing the sterilization strength, improving the sterilization efficiency and shortening the distribution time.
In order to realize the purpose, the following technical scheme is provided:
a sterilization and fresh-keeping method for raw milk of milk comprises the following steps:
s1, controlling the transportation time of the raw milk within the set transportation time, and keeping the transportation temperature of the raw milk between 0 and 4 ℃;
s2, checking and accepting the raw milk within the set detection time, and carrying out S3 on the qualified raw milk;
s3, sterilizing the raw milk at 75 ℃ for 10-15S;
and S4, cooling and filling the sterilized raw milk.
The processing process reduces the energy loss and reduces the carbon emission by reducing flash evaporation and pre-pasteurization procedures and reducing the sterilization temperature. By removing unnecessary working procedures, the number of times of cleaning and the like is reduced, and the energy waste is reduced. The invention can improve the product quality, reduce the microbial residue and weaken the influence of the microbes on the product quality. The taste and the nutrient components are similar to those of raw milk.
Preferably, the set transportation time is within 30 min. The invention controls the transportation time to ensure that the time from the pasture to the processing end of the factory is not more than 36 hours, and the time from the raw milk to the processing end of the factory is not more than 12 hours, thereby ensuring the safety and sanitation of the raw milk and the pasteurized fresh milk and improving the quality of the dairy products.
Preferably, the S2 specifically includes the following steps:
sampling raw milk, culturing in a preset culture medium, counting the total number of colonies within two hours, and if the total number of the colonies is less than or equal to 5 multiplied by 10 4 And if the CFU/mL and other indexes of the raw milk are qualified, the raw milk is qualified. The invention is used for checking and accepting the raw milk before the raw milk is processed in a factory, and the product quality is ensured. The original milk ensures that the total number of colonies is less than or equal to 5 multiplied by 104CFU/mL, and is the basis for controlling microorganisms in subsequent processes. The temperature is rapidly reduced, the possibility of microorganism propagation is reduced, and the damage of lipase protease to raw milk is weakened.
Preferably, the other indicators of the raw milk include the content of each protein in the raw milk, the transport time, the transport temperature, and the raw milk concentration.
Preferably, the step of homogenizing the raw milk before sterilizing the raw milk by the step of S3 comprises the following steps: homogenizing the raw milk at 55-65 deg.c and 120-200 bar.
Preferably, the step of homogenizing further comprises a step of purifying the milk before the step of homogenizing. The milk purification is a conventional pretreatment process, which is a process for removing mechanical impurities, dust, cell fragments and the like in a product and effectively controlling the cleanliness of milk; the step of purifying the milk is carried out in a milk purifier.
Preferably, the absolute deviation of the sterilization temperature is ± 0.25 ℃. The sterilization temperature of the sterilization device is 75 ℃, most pathogenic bacteria can be killed, and more active nutritional ingredients are reserved. The application can achieve similar effect with the original pasteurization, even more excellent and reduce the denaturation rate of the protein.
Preferably, S4 specifically includes: the cooling temperature of the raw milk is controlled to be less than or equal to 6 ℃, and the filling time is controlled to be less than or equal to 60 min.
Preferably, the method further comprises the steps of factory qualification detection and product transportation time control, the raw milk product is inspected according to the internal control standard of the filled raw milk product, and the raw milk product qualified in inspection is controlled to be transported to a user within 2-5 h. Transporting the product to a milk station transfer point for 1h-2h from a processing plant; sent to the client for 1h-3h from the milk station. The filling methods and conditions are conventional in the art; the filling packaging container is conventional in the field, adopts plastic or other pressure-resistant materials with good sealing performance, can be in various forms such as bags, boxes, bottles and the like, and is filled in a clean environment.
The invention has the beneficial effects that:
1. and (3) environmental protection: the processing process reduces the energy loss and reduces the carbon emission by reducing flash evaporation and pre-pasteurization procedures and reducing the sterilization temperature. By removing unnecessary working procedures, the number of times of cleaning and the like is reduced, and the energy waste is reduced;
2. the product quality is as follows: the product quality is improved, the microbial residue is reduced, the influence of microbes on the product quality is weakened, and the taste and the nutritional ingredients are close to those of raw milk.
Drawings
FIG. 1 is a flow chart of an embodiment.
Detailed Description
Example (b):
the embodiment provides a sterilization and fresh-keeping method for raw milk of milk, which refers to fig. 1 and comprises the following steps:
s1, controlling the transportation time of the raw milk within 30min, and keeping the transportation temperature of the raw milk between 0 and 4 ℃;
s2, checking and accepting the raw milk within the set detection time, and carrying out S3 on the qualified raw milk; the S2 specifically includes the following steps:
sampling raw milk, culturing in a preset culture mediumCounting the total number of colonies within hours, if the total number of colonies is less than or equal to 5 multiplied by 10 4 And if the CFU/mL and other indexes of the raw milk are qualified, the raw milk is qualified. The invention is used for checking and accepting the raw milk before the raw milk is processed in a factory, and the product quality is ensured.
Other indicators of raw milk include the content of each protein in raw milk, transport time, transport temperature, and raw milk concentration.
S3, purifying, homogenizing and sterilizing the raw milk:
the raw milk is cleaned, wherein the milk cleaning is a conventional pretreatment process, namely a process for removing mechanical impurities, dust, cell fragments and the like in a product and effectively controlling the cleanliness of the milk; the step of purifying the milk is carried out in a milk purifier.
Homogenizing raw milk at 55-65 deg.C under 120-200 bar;
sterilizing raw milk, and keeping the temperature at 75 ℃ for 10-15 s, wherein the absolute deviation of the sterilization temperature is +/-0.25 ℃, most pathogenic bacteria are killed at the temperature, and more active nutritional ingredients are kept. The device can achieve similar effect with the original pasteurization, even more excellent and reduce the denaturation rate of protein.
And S4, cooling and filling the sterilized raw milk, controlling the cooling temperature of the raw milk to be less than or equal to 6 ℃ and the filling time to be less than or equal to 60min, and carrying out factory qualification detection and product transportation time control, inspecting the raw milk product according to the internal control standard of the filled raw milk product, and controlling the qualified raw milk product to be transported to a user within 2-5 h. Transporting the product to a milk station transfer point for 1h-2h from a processing plant; sent to the client for 1h-3h from the milk station.
The processing process reduces the flash evaporation and the pre-pasteurization processes and lowers the sterilization temperature so as to reduce energy loss and reduce carbon emission. By removing unnecessary working procedures, the number of times of cleaning and the like is reduced, and the energy waste is reduced. The invention can improve the product quality, reduce the microbial residue and weaken the influence of the microbes on the product quality. The taste and the nutrient components are similar to those of raw milk.
The invention controls the transportation time to ensure that the time from the pasture to the processing end of the factory is not more than 36 hours, and the time from the raw milk to the processing end of the factory is not more than 12 hours, thereby ensuring the safety and sanitation of the raw milk and the pasteurized fresh milk and improving the quality of the dairy products.
The filling method and conditions are conventional in the art; the filling packaging container is conventional in the field, adopts plastic or other pressure-resistant materials with good sealing performance, can be in various forms such as bags, boxes, bottles and the like, and is filled in a clean environment.
Table average test result table
The average detection result is shown in table one, and it can be seen from table one that the present embodiment can retain more nutrient contents such as lactoferrin, immunoglobulin, alpha-lactalbumin, beta-lactoglobulin, peroxidase, vitamins such as folic acid, etc. in the pasteurized fresh milk.
Claims (9)
1. A sterilization and fresh-keeping method for raw milk is characterized by comprising the following steps:
s1, controlling the transportation time of the raw milk within the set transportation time, and keeping the transportation temperature of the raw milk between 0 and 4 ℃;
s2, checking and accepting the raw milk within the set detection time, and carrying out S3 on the qualified raw milk;
s3, sterilizing the raw milk at 75 ℃ for 10-15S;
and S4, cooling and filling the sterilized raw milk.
2. The method as claimed in claim 1, wherein the transportation time is set within 30 min.
3. The method for sterilizing and refreshing raw milk according to claim 1, wherein the step S2 specifically comprises the following steps:
sampling raw milk, culturing in a preset culture medium, counting the total number of colonies within two hours, and if the total number of the colonies is less than or equal to 5 multiplied by 10 4 And if the CFU/mL and other indexes of the raw milk are qualified, the raw milk is qualified.
4. The method as claimed in claim 3, wherein the other indicators of the raw milk include the content of each protein in the raw milk, the transportation time, the transportation temperature and the concentration of the raw milk.
5. The method for sterilizing and refreshing raw milk according to claim 1, wherein the step of homogenizing the raw milk before sterilizing at S3 comprises the following steps: homogenizing the raw milk at 55-65 deg.c and 120-200 bar.
6. The method for sterilizing and refreshing raw milk according to claim 5, wherein a milk purification step is further included before the homogenization step.
7. The method for sterilizing and refreshing raw milk according to claim 1, wherein an absolute deviation of the sterilization temperature is ± 0.25 ℃.
8. The method for sterilizing and refreshing raw milk according to claim 1, wherein the step S4 specifically comprises: the cooling temperature of the raw milk is controlled to be less than or equal to 6 ℃, and the filling time is controlled to be less than or equal to 60 min.
9. The sterilization and preservation method of raw milk of milk according to claim 1, further comprising the steps of factory qualification inspection and product transportation time control, wherein the raw milk product is inspected according to the internal control standard of the filled raw milk product, and the raw milk product qualified in the inspection is controlled to be transported to a user within 2-5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210494616.3A CN114982827A (en) | 2022-05-07 | 2022-05-07 | Sterilizing and fresh-keeping method for raw milk |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210494616.3A CN114982827A (en) | 2022-05-07 | 2022-05-07 | Sterilizing and fresh-keeping method for raw milk |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20180168174A1 (en) * | 2015-06-19 | 2018-06-21 | Milkways Holding B.V. | Method to transport liquid milk |
| CN113826695A (en) * | 2020-06-24 | 2021-12-24 | 内蒙古伊利实业集团股份有限公司 | Milk product and preparation method thereof, and milk product and preparation method thereof |
| CN114403217A (en) * | 2021-12-30 | 2022-04-29 | 新希望双喜乳业（苏州）有限公司 | Preparation method of low-temperature sterilized pasteurized milk |
| CN114557383A (en) * | 2021-12-01 | 2022-05-31 | 浙江美丽健乳业有限公司 | Milk sterilization method with low protein denaturation rate |
-
2022
- 2022-05-07 CN CN202210494616.3A patent/CN114982827A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20180168174A1 (en) * | 2015-06-19 | 2018-06-21 | Milkways Holding B.V. | Method to transport liquid milk |
| CN113826695A (en) * | 2020-06-24 | 2021-12-24 | 内蒙古伊利实业集团股份有限公司 | Milk product and preparation method thereof, and milk product and preparation method thereof |
| CN114557383A (en) * | 2021-12-01 | 2022-05-31 | 浙江美丽健乳业有限公司 | Milk sterilization method with low protein denaturation rate |
| CN114403217A (en) * | 2021-12-30 | 2022-04-29 | 新希望双喜乳业（苏州）有限公司 | Preparation method of low-temperature sterilized pasteurized milk |
Non-Patent Citations (1)
| Title |
|---|
| 李会民: "奶水牛养殖技术", 云南科技出版社, pages: 138 * |
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