CN115380957A - Egg milk and preparation method thereof - Google Patents
Egg milk and preparation method thereof Download PDFInfo
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- CN115380957A CN115380957A CN202110573679.3A CN202110573679A CN115380957A CN 115380957 A CN115380957 A CN 115380957A CN 202110573679 A CN202110573679 A CN 202110573679A CN 115380957 A CN115380957 A CN 115380957A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 50
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Images
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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- 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
- A23C3/033—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
- A23C3/037—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
Abstract
The invention provides an egg-milk and a preparation method thereof. The preparation method comprises the following steps: (1) batching: adding whole egg liquid into raw milk to carry out material melting to obtain a semi-finished product; (2) sterilization: and (5) sterilizing the semi-finished product by adopting direct sterilization. The preparation method can improve flocculation of egg and milk protein, and achieve smooth taste.
Description
Technical Field
The invention belongs to the technical field of milk processing, and particularly relates to egg milk and a preparation method thereof.
Background
With the development of society and the upgrading of consumption of fast-consumed goods, the demand of consumers for dairy products is more and more refined and personalized, and particularly for people who like to eat eggs and milk, the egg-milk beverage is urgently needed. However, the following technical problems exist in the production of egg and milk drinks at present: the hardness and the adhesiveness of the egg white gel are gradually increased along with the increase of the temperature of the egg. Due to the poor thermal stability of the egg liquid, the protein is thermally denatured and coagulated into flocculent precipitate during high-temperature sterilization, so that a uniform stable emulsion cannot be obtained, and a great amount of protein floc still appears on the wall of a sample bottle after the egg liquid is added into milk and is sterilized at high temperature, so that the egg liquid has obvious granular sensation and protein floc and is not smooth to drink. Therefore, there is a need for egg-milk products that improve protein flocculation and that have a smooth mouthfeel.
Disclosure of Invention
The invention aims to provide a preparation method of egg milk, which can improve the flocculation problem of egg milk protein and achieve the aim of smooth mouthfeel.
The invention also aims to provide the egg-milk.
In order to achieve the purpose, the invention provides a preparation method of egg milk, which comprises the following steps of (1) batching: adding whole egg liquid into raw milk to dissolve the raw milk to obtain a semi-finished product; (2) sterilization: and (5) sterilizing the semi-finished product by adopting direct sterilization.
According to some embodiments of the invention, the temperature at which the compounding in step (1) is carried out is between 58 and 65 ℃.
According to some embodiments of the invention, in the step (2), the direct sterilization is selected from immersion sterilization or direct spray sterilization.
According to some embodiments of the invention, the direct sterilization is performed at a temperature of 150 ± 1 ℃ for 2 to 4 seconds. The sterilization temperature fluctuation can not be more than +/-1 ℃ so as to avoid the breeding risk of microorganisms.
According to some embodiments of the present invention, the method further comprises the following steps after the step (2): vacuum degassing, homogenizing and cooling.
According to some embodiments of the invention, the homogenization is a two-stage homogenization, wherein the pressure of the first homogenization is 50 ± 5bar, the pressure of the second homogenization is 250 ± 5bar, and the temperature of the homogenization is 70-75 ℃.
According to some embodiments of the invention, the vacuum degree of the vacuum degassing is from-35 to-80 kpa; the cooling temperature is 20-30 ℃.
According to some embodiments of the invention, the raw milk is selected from whole milk after a standardisation treatment.
According to some embodiments of the present invention, the step (1) of melting further comprises adding anhydrous butter.
The invention also provides the egg milk prepared by the preparation method.
The invention adopts direct sterilization to avoid protein flocculation and has smooth mouthfeel. Specifically, the immersion type sterilization is adopted, so that the egg liquid does not generate protein flocculate in the sterilization process, the egg milk product is fused with steam, the temperature of the product is increased, and the sterilization effect is achieved; or high-temperature steam is sprayed into the thick egg-milk product pipeline through a nozzle, so that the temperature of the product is raised, the aim of sterilization is fulfilled, the taste of the product is fresh, and the nutrient content is kept high.
Drawings
Fig. 1 is a flow chart of the egg-milk preparation method according to the embodiment 1-3 of the invention.
FIG. 2 is a graph showing a comparison of the texture of the egg-milk prepared in examples 1 to 3 of the present invention.
FIG. 3 is a graph comparing the particle sizes of the egg-milk prepared in examples 1 to 3 of the present invention.
FIG. 4 is a graph comparing the clarification indexes of the egg-milks prepared in examples 1 to 3 of the present invention.
FIG. 5 is a graph comparing the centrifugal sedimentation rates of the egg milks prepared in examples 1 to 3 of the present invention.
Detailed Description
Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.
The invention aims to provide a preparation method of egg-milk, which can improve the flocculation problem of egg-milk protein and achieve the aim of smooth mouthfeel.
The invention also aims to provide the egg-milk.
Therefore, the invention provides a preparation method of egg-milk, which comprises the following steps of (1) batching: adding whole egg liquid into raw milk to carry out material melting to obtain a semi-finished product; (2) sterilization: and (5) sterilizing the semi-finished product by adopting direct sterilization.
According to one embodiment, the temperature at which the melting in step (1) is carried out is between 58 and 65 ℃.
According to a specific embodiment, in step (2), the direct sterilization is selected from immersion sterilization or direct injection sterilization.
According to a specific embodiment, the temperature of the direct sterilization is 150 +/-1 ℃ and the time is 2-4s. The sterilization temperature fluctuation can not be more than +/-1 ℃ so as to avoid the breeding risk of microorganisms.
According to a specific embodiment, the method further comprises the following steps after the step (2): vacuum degassing, homogenizing and cooling.
According to one embodiment, the homogenization is a two-stage homogenization, wherein the pressure of the first homogenization is 50 ± 5bar, the pressure of the second homogenization is 250 ± 5bar, and the temperature of the homogenization is 70-75 ℃.
According to a specific embodiment, the vacuum degree of the vacuum degassing is-35 to-80 kpa; the cooling temperature is 20-30 ℃.
According to a specific embodiment, the raw milk is selected from the group consisting of standardized whole milk, wherein the raw milk comprises 20-25% of the total amount of the ingredient in mass percent.
According to a particular embodiment, the conditions of the normalization process comprise: homogenizing: the temperature is 50-65 ℃, and the pressure is 30/180bar; pre-sterilization: 75-90 ℃/15s; and (3) cooling and storing: 1-8 ℃; the whole milk is obtained by filtering (with 60-80 mesh single or double filter) and cooling (to 1-6 deg.C) collected milk (with milk collecting temperature of 1-8 deg.C).
According to a specific embodiment, the material melting process in step (1) further comprises the steps of adding 1.1-1.3 parts by weight of anhydrous butter and auxiliary additives (including 0.031-0.033 part by weight of edible salt, 0.2-0.22 part by weight of microcrystalline cellulose, 0.1-0.13 part by weight of sucrose fatty acid ester and 0.052-0.055 part by weight of sodium tripolyphosphate), and the specific material melting steps comprise: mixing the raw milk and anhydrous cream, melting for 10-15min, further adding the auxiliary additive, mixing and melting for 15-20min, adding 5.0-5.2 parts by weight of whole egg liquid 8-12min before the melting is finished, and using melting equipment to make the liquid material become a uniform mixture, wherein the uniform mixture is sequentially filtered (using a 30-60-mesh single-connection or double-connection filter), homogenized (the homogenizing temperature is 58-65 ℃, and the first-stage homogenized 200bar or the second-stage homogenized 40/200 bar) and cooled (the temperature is 1-8 ℃) to obtain a semi-finished product.
The invention also provides the egg milk prepared by the preparation method.
The principle of direct sterilization adopted by the invention is as follows: the steam is directly contacted with the product, so that the temperature of the product is increased. At the moment, steam can be converted into condensed water to enter the product to dilute the product, so that excessive water in the product must be extracted by flash evaporation after the product reaches the sterilization temperature in the direct ultrahigh-temperature sterilization process, and the product is kept unchanged before and after sterilization. The principle of indirect sterilization is as follows: a heat source such as steam or superheated water does not directly contact the product but transfers heat to the product through a layer of metal.
Compared with the egg milk prepared by the indirect sterilization process, the egg milk prepared by the direct sterilization process has the advantages that the grain diameter Dx90 mu m is 38.486 lower, the clarification index is 0.155 lower, and the precipitation rate is 11.8 lower.
Example 1
The embodiment provides a preparation method of egg and milk, a process route chart is shown in figure 1 in detail, and the specific steps are as follows:
(1) Milk recovery: the milk receiving temperature is 1-8 ℃.
(2) And (3) filtering: single or double filters of 60-80 mesh are used.
(3) And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing.
(4) And (3) standardization:
homogenizing: the temperature is 50-65 ℃ and the pressure is 30/180bar.
Pre-sterilization: 75-90 ℃/15s.
And (3) cooling and storing: 1-8 ℃.
(5) Preparing materials:
heating standardized milk 20-25% of the raw materials to 58-65 deg.C, pumping into a material melting jar, adding 1.2 weight parts of completely melted and uniformly liquid anhydrous butter into hot milk, maintaining the melting temperature at 58-65 deg.C, and melting for 10-15min; uniformly mixing small materials B (0.032 parts by weight of edible salt, 0.21 parts by weight of microcrystalline cellulose, 0.12 parts by weight of sucrose fatty acid ester and 0.054 parts by weight of sodium tripolyphosphate), slowly adding into the above material liquid, keeping the material melting temperature between 58-65 ℃, and melting for 15-20min; adding 5.1 weight parts of whole egg liquid into the feed liquid 10min before the material melting. The material melting equipment with mixing, dispersing and shearing effects is adopted to make the material liquid become a uniform mixture.
And (3) filtering: a 30-60 mesh single-connection or double-connection filter is adopted.
Homogenizing: the homogenization temperature is 58-65 deg.C, and one-stage homogenization of 200bar or two-stage homogenization of 40/200bar is adopted.
And (4) cooling and storing: 1-8 ℃.
(6) Ultra-high temperature sterilization (direct type)
Immersion sterilization: 150 ℃/3s.
Vacuum degassing: the vacuum degree is-35 to-80 kpa.
And (3) homogenizing after sterilization: the homogenization temperature is 70-75 ℃, and the homogenization pressure is 50/250 +/-5 bar.
And (3) cooling: cooling the semi-finished product after ultra-high temperature sterilization to 20-30 ℃.
(7) And (6) filling.
Example 2
This example provides a method for preparing egg-milk, wherein the steps and the parameters involved are the same as those in example 1, and only the immersion sterilization in step (6) of example 1 is replaced by the direct injection sterilization.
Example 3
This example provides a method for preparing egg-milk, in which steps (1) - (5) and (7) are the same as example 1, and only step (6) in example 1 is replaced as follows:
ultra high temperature sterilization (indirect formula-tube):
homogenizing: the homogenization temperature is 70-75 deg.C, and the homogenization pressure is 50/250bar.
UHT：138℃/4s。
And (3) cooling: cooling the semi-finished product after ultra-high temperature sterilization to 20-30 ℃.
Measurement of Performance
The egg-milk prepared in the above examples 1 to 3 was subjected to the texture state, taste, particle size and clarification index analysis and centrifugation test, as follows:
1. observation of tissue state
After the egg-milk prepared in examples 1-3 is left for 24 hours, the organization state of the egg-milk is observed, and the samples in example 1# -immersion and example 2# -direct injection are opaque and milky and slightly yellowish, which is the color of normal milk, however, the organization state of the tube sample in example 3# -is browned, and the cup wall has visible small particles (wall hanging phenomenon), and the detailed organization state is shown in fig. 2. This shows that the Maillard reaction occurs between lactose and protein in the heat treatment process of the tube milk of example 3# -and changes the color, flavor and nutrition of the milk.
2. Taste tasting
The egg-milk prepared in examples 1 to 3 was tasted by 30 people, and the tasting results were as follows: the sample No. 3-tube type is not acceptable to the public, has obvious granular feel and protein floccule after being drunk and is not smooth, and the sample No. 1-immersion type and the sample No. 2-direct injection type have no difference in taste and have strong and fragrant taste, so that the sample No. 3-tube type is acceptable to the public. The specific results are detailed in table 1.
TABLE 1
Note: "x" indicates unacceptable (granular feel and protein floc); "+" indicates acceptable (fine mouthfeel).
3. Particle size and clarification index analysis
The particle size and clarification index of the egg-milk prepared in examples 1 to 3 were measured to determine: the particle diameters Dx90 (μm) of example # 1 immersion, example # 2 direct injection, and example # 3 tubular are: 0.614, 0.642 and 39.1, it is known that the grain size of the pipe type of the embodiment # 3 is obviously higher than that of the immersion type of the embodiment # 1 and the direct injection type of the embodiment # 2, the immersion type of the embodiment # 1 has no significant difference from that of the embodiment # 2, and the grain size Dx90 (mum) is shown in detail in fig. 3. The clarity indexes of the embodiment # 1-immersion, the embodiment # 2-direct injection and the embodiment # 3-pipe type are respectively 0.462, 0.473 and 0.617, so that the clarity indexes of the embodiment # 1-immersion and the embodiment # 2-direct injection are not significantly different, and the clarity index of the embodiment # 3-pipe type is obviously higher than that of the embodiment # 1-immersion and the embodiment # 2-direct injection. The specific results of the clarification index are shown in detail in FIG. 4.
Wherein the particle size is measured by a laser diffraction method. The specific principle is as follows: the refractive indexes of the sample and the medium are determined, under the irradiation of light with certain polarization and wavelength, particles with different sizes have different scattering patterns, and the distribution of the particle sizes is obtained by measuring the angular distribution of the scattering of the particles.
The clarification index is measured by a stability analyzer. The specific principle is as follows: according to the principle of accelerated separation and quantification or the working principle of standing vertical scanning, the mechanism and the change speed of the phenomenon are qualitatively and quantitatively analyzed, so that effective and accurate data are provided for judging the feasibility of the formula and the quality stability of the product, the experimental time is greatly shortened, and the shelf life of the product is predicted.
4. Centrifugal test
The egg-milk prepared in examples 1-3 was centrifuged at 4000rpm for 15min. The principle of using a centrifuge is as follows: the centrifugal force generated by the high-speed rotation of the centrifuge rotor is utilized to accelerate the sedimentation speed of particles in the liquid and separate the substances with different sedimentation coefficients and buoyancy densities in the sample.
From table 2 it can be derived: the centrifugal precipitation rates of example # 1 immersion, example # 2 direct injection and example # 3 tubular are respectively: 0.3%, 0.5% and 12.1%, therefore, the immersion type sterilization process is 11.8% lower than the tubular type sterilization process, and the direct injection type sterilization process is 11.6% lower than the tubular type sterilization process. The specific centrifugation results are detailed in FIG. 5.
TABLE 2
| Serial number | Example 1# -immersion | Example 2# -direct injection | Example 3# -tubular |
| Empty pipe amount (g) | 10.44 | 10.45 | 10.42 |
| Sample volume (ml) | 10.00 | 10.00 | 10.00 |
| Total weight after centrifugation (g) | 10.47 | 10.50 | 11.63 |
| Amount of centrifugal precipitation (g) | 0.03 | 0.05 | 1.21 |
| Centrifugal precipitation Rate (%) | 0.3％ | 0.5％ | 12.1％ |
In conclusion, the direct sterilization mode is selected, and the particle diameter D is obtained X 90. The clarification index, the taste and the tissue state, and the centrifugal precipitation rate all meet the quality requirements, and the expected effect is achieved.
The above description is only of the preferred embodiments of the invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. The preparation method of the egg milk is characterized by comprising the following steps:
(1) Preparing materials: adding whole egg liquid into raw milk to dissolve the raw milk to obtain a semi-finished product;
(2) And (3) sterilization: and (5) sterilizing the semi-finished product by adopting direct sterilization.
2. The method according to claim 1, wherein the temperature at which the melting is performed in step (1) is 58 to 65 ℃.
3. The method according to claim 1, wherein in the step (2), the direct sterilization is selected from immersion sterilization and direct injection sterilization.
4. The method according to any one of claims 1 to 3, wherein the direct sterilization is carried out at a temperature of 150 ± 1 ℃ for a period of 2 to 4 seconds.
5. The method according to claim 1, further comprising the following steps in sequence after step (2): vacuum degassing, homogenizing and cooling.
6. The method according to claim 5, wherein the homogenization is a two-stage homogenization, wherein the pressure of the first homogenization is 50 ± 5bar, the pressure of the second homogenization is 250 ± 5bar, and the temperature of the homogenization is 70-75 ℃.
7. The method according to claim 5, wherein the vacuum degassing has a degree of vacuum of-35 to-80 kpa; the cooling temperature is 20-30 ℃.
8. The method of claim 1, wherein the raw milk is selected from the group consisting of standardized whole milk.
9. The preparation method according to claim 1, wherein the step (1) of melting further comprises adding anhydrous cream.
10. Egg-milk prepared by the preparation method according to any one of claims 1 to 9.
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| CN106942547A (en) * | 2016-01-07 | 2017-07-14 | 吕学栋 | A kind of new egg-milk beverage |
| CN208909027U (en) * | 2018-07-20 | 2019-05-31 | 斯必克（上海）流体技术有限公司 | Steam immersion superhigh temperature system |
| CN110946179A (en) * | 2018-09-26 | 2020-04-03 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product and production method thereof |
| CN109221414A (en) * | 2018-11-05 | 2019-01-18 | 浙江鸣食品股份有限公司 | A kind of egg milk that stability is high and its processing technology |
| CN111034801A (en) * | 2019-11-18 | 2020-04-21 | 莒南和信食品有限公司 | Method for preparing milk beverage added with fresh eggs |
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