CN1644070A - Processing method for low-cholesterol thin cream and use thereof - Google Patents
Processing method for low-cholesterol thin cream and use thereof Download PDFInfo
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- CN1644070A CN1644070A CN 200510038290 CN200510038290A CN1644070A CN 1644070 A CN1644070 A CN 1644070A CN 200510038290 CN200510038290 CN 200510038290 CN 200510038290 A CN200510038290 A CN 200510038290A CN 1644070 A CN1644070 A CN 1644070A
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Abstract
A low-cholesterine thin butter used for preparing low-cholesterine milk powder, low-cholesterine butter, or low-cholesterine cheese is prepared from raw milk through cleaning, preheating, separating thin butter, heating to 50-60 deg.C, homogenizing, sterilizing, cooling to 30 deg.C, adding beta-CD, stirring at 10-40 deg.C, laying aside, and centrifugal separating of beta-CD.
Description
Technical field
The present invention relates to the production method of dairy products.
Background technology
Cholesterol is a steroid compound the abundantest in the body, has the important physical effect.There are two aspects in body inner cholesterol source: the one, and exogenous picked-up is mainly from pluck, yolk, cream and meat; The 2nd, endogenous is synthetic, accounts for 70%～80% of the interior all cholesterol of body source, and wherein synthetic at liver more than 50%.
Cholesterol is that cell membrane is formed one of member, and relevant with biomembranous permeability and nerve conduction, is again simultaneously the basic material that forms compositions such as steroid hormone, bile acid.But the increase of blood middle cholesterol content and the rising of Incidence of CHD are closely related, and too much cholesterol accumulation in vivo can cause atherosclerotic and other angiocardiopathies.
Therefore the intake and the interior too much cholesterol of inhibition body that reduce cholesterol are synthetic, are two aspects of anti-angiocardiopathy.Though many medicines that are used to reduce cholesterol level are arranged at present, people more wish and can reach the purpose that reduces cholesterol level by non-medicine approach.
In recent years, along with the development of China's dairy industry, the consumption figure of dairy products constantly increases, and breast is taken in the cholesterol of dairy products, is paid close attention to by people.Therefore produce the low cholesterol dairy products, significant.
Summary of the invention
The present invention seeks to provides a kind of processing method of low-cholesterol thin cream for producing the low cholesterol dairy products.
The present invention is characterized in that the raw milk after purifying after 40～50 ℃ of preheatings, separate and obtain rare cream, rare cream is preheated to 50～65 ℃, behind the homogeneous, sterilization 12～18s under 72～75 ℃ of environment temperatures, be cooled to 30 ℃, adding cycloheptaamylose (is β-CD), stir under 10～40 ℃ of environment temperatures, is statically placed in 2～8 ℃, last centrifugal removal β-CD makes low-cholesterol thin cream.
By technology of the present invention, can from raw milk, remove 50%～90% cholesterol, it is low that the dairy products that further make with this rare cream contain cholesterol, and people can relieved edible these type of dairy products.
The addition of β-CD is 1%～10%w/w among the present invention; Mixing time is 1～30min under 10～40 ℃ of environment temperatures; Leave standstill 1～40min in 2～8 ℃; Homogenization pressure is 10～30Mpa; (centrifugal force that is β-CD) is 1000～10000g to remove cycloheptaamylose.
The present invention simultaneously also provides the purposes of low-cholesterol thin cream:
Low-cholesterol thin cream is used to make low cholesterol milk powder.Low-cholesterol thin cream is mixed with skimmed milk, through standardization put, sterilization, homogeneous, concentrate, drying makes low cholesterol milk powder.
Low-cholesterol thin cream is used to make low-cholesterol butter.
Low-cholesterol thin cream is used to make low cholesterol cheese.Low-cholesterol thin cream is mixed with skimmed milk, produce low cholesterol cheese.
Specific embodiment
1, make low-cholesterol thin cream:
With giving raw milk after the processing after 40～50 ℃ of preheatings, separate obtaining rare cream.
The rare cream of 100kg is preheated to 50～65 ℃, after pressure is 10～30Mpa homogeneous, sterilization 12～18s under 72～75 ℃ of temperature, be cooled to 30 ℃, add 1～9kg β-CD, under 10～40 ℃ of environment temperatures, stir 1～30min, be statically placed in 1～40min under 2～8 ℃ of conditions, using continuous or clearance-type centrifuge at last, is to remove β-CD under 1000～10000g condition at centrifugal force, and making the cholesterol clearance is 50%～90% low-cholesterol thin cream.
2, low-cholesterol thin cream is used to make low cholesterol milk powder.
Skimmed milk is through supercooling, 4 ℃ of storages temporarily down.
The 100kg low-cholesterol thin cream is mixed with above-mentioned 800～1200kg skimmed milk, add additive (as: sucrose, whey powder etc.) again,, make low cholesterol milk powder, again packing through homogeneous, heat treatment, concentrated, dry, cooling.
3, low-cholesterol thin cream is used to make low-cholesterol butter.
The 100kg low-cholesterol thin cream through technologies such as standardization, sterilization, cooling, maturation, stirring, separation, washing, dehydration, pressure white silks, is produced low-cholesterol butter.
4, low-cholesterol thin cream is used to make low cholesterol cheese.
The 100kg low-cholesterol thin cream is mixed with 800～1200kg skimmed milk,,, produce low cholesterol cheese through technologies such as curdled milk, cutting, squeezing, moulding, maturations through standardization, sterilization, the various additives of interpolation (as leavening, renin etc.).
Claims (9)
1, a kind of processing method of low-cholesterol thin cream, it is characterized in that the raw milk after purifying after 40～50 ℃ of preheatings, separating obtaining rare cream, rare cream is preheated to 50～65 ℃, behind the homogeneous, behind sterilization 12～18s under 72～75 ℃ of environment temperatures, be cooled to 30 ℃, the adding cycloheptaamylose (β-CD), under 10～40 ℃ of environment temperatures, stir, be statically placed in 2～8 ℃, last centrifugal removal β-CD makes low-cholesterol thin cream.
2,, it is characterized in that (β-CD) addition is 1～10%w/w to cycloheptaamylose according to the processing method of the described a kind of low-cholesterol thin cream of claim 1.
3,, it is characterized in that mixing time is 1～30min under 10～40 ℃ of environment temperatures according to the processing method of the described a kind of low-cholesterol thin cream of claim 1.
4,, after it is characterized in that stirring, leave standstill 1～40min in 2～8 ℃ according to the processing method of the described a kind of low-cholesterol thin cream of claim 3.
5,, it is characterized in that homogenization pressure is 10～30Mpa according to the processing method of the described a kind of low-cholesterol thin cream of claim 1.
6, according to the processing method of the described a kind of low-cholesterol thin cream of claim 1, (centrifugal force of β-CD) is 1000～10000g to it is characterized in that removing cycloheptaamylose.
7, low-cholesterol thin cream is used to make low cholesterol milk powder, it is characterized in that low-cholesterol thin cream is mixed with skimmed milk, through standardization, sterilization, homogeneous, concentrate, drying makes low cholesterol milk powder.
8, low-cholesterol thin cream is used to make low-cholesterol butter.
9, low-cholesterol thin cream is used to make low cholesterol cheese, it is characterized in that low-cholesterol thin cream is mixed with skimmed milk, produces low cholesterol cheese.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510038290XA CN100346703C (en) | 2005-01-25 | 2005-01-25 | Processing method for low-cholesterol thin cream and use thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510038290XA CN100346703C (en) | 2005-01-25 | 2005-01-25 | Processing method for low-cholesterol thin cream and use thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1644070A true CN1644070A (en) | 2005-07-27 |
| CN100346703C CN100346703C (en) | 2007-11-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB200510038290XA Expired - Fee Related CN100346703C (en) | 2005-01-25 | 2005-01-25 | Processing method for low-cholesterol thin cream and use thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313718B (en) * | 2008-06-26 | 2011-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Unsalted butter special for egg tart and preparing method thereof |
| CN101301009B (en) * | 2008-06-26 | 2011-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mixed unsalted butter and producing method thereof |
| CN102413703A (en) * | 2009-04-23 | 2012-04-11 | 考曼公司 | A reduced-cholesterol dairy product for use as a medicament |
| CN103238672A (en) * | 2012-02-01 | 2013-08-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dilute cream cheese and preparation method thereof |
| CN103238667A (en) * | 2013-05-24 | 2013-08-14 | 光明乳业股份有限公司 | Low-cholesterol milk and preparation method thereof |
| CN103704337A (en) * | 2013-12-27 | 2014-04-09 | 光明乳业股份有限公司 | Low-cholesterol milk and production technique thereof |
| CN103891905A (en) * | 2014-04-10 | 2014-07-02 | 光明乳业股份有限公司 | Watery cream with low cholesterol, preparation method thereof and beta-cyclodextrin recycling method |
| CN104642538A (en) * | 2013-12-27 | 2015-05-27 | 光明乳业股份有限公司 | Production technology for low-cholesterol milk |
| CN107197949A (en) * | 2017-07-04 | 2017-09-26 | 浙江工业大学 | A kind of animals and plants mixing butter cream and preparation method thereof |
| CN107518079A (en) * | 2017-08-25 | 2017-12-29 | 光明乳业股份有限公司 | A kind of natural dilute cream and its processing method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3507528B2 (en) * | 1993-03-31 | 2004-03-15 | 日本食品化工株式会社 | Method for recovering cyclodextrin |
| US6129945A (en) * | 1998-12-10 | 2000-10-10 | Michael E. George | Methods to reduce free fatty acids and cholesterol in anhydrous animal fat |
-
2005
- 2005-01-25 CN CNB200510038290XA patent/CN100346703C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301009B (en) * | 2008-06-26 | 2011-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mixed unsalted butter and producing method thereof |
| CN101313718B (en) * | 2008-06-26 | 2011-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Unsalted butter special for egg tart and preparing method thereof |
| CN102413703A (en) * | 2009-04-23 | 2012-04-11 | 考曼公司 | A reduced-cholesterol dairy product for use as a medicament |
| CN103238672A (en) * | 2012-02-01 | 2013-08-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dilute cream cheese and preparation method thereof |
| CN103238667A (en) * | 2013-05-24 | 2013-08-14 | 光明乳业股份有限公司 | Low-cholesterol milk and preparation method thereof |
| CN104642538B (en) * | 2013-12-27 | 2017-08-25 | 光明乳业股份有限公司 | A kind of production technology of low cholesterol milk |
| CN103704337A (en) * | 2013-12-27 | 2014-04-09 | 光明乳业股份有限公司 | Low-cholesterol milk and production technique thereof |
| CN104642538A (en) * | 2013-12-27 | 2015-05-27 | 光明乳业股份有限公司 | Production technology for low-cholesterol milk |
| CN103704337B (en) * | 2013-12-27 | 2015-07-01 | 光明乳业股份有限公司 | Low-cholesterol milk and production technique thereof |
| CN103891905A (en) * | 2014-04-10 | 2014-07-02 | 光明乳业股份有限公司 | Watery cream with low cholesterol, preparation method thereof and beta-cyclodextrin recycling method |
| CN103891905B (en) * | 2014-04-10 | 2015-09-23 | 光明乳业股份有限公司 | Low-cholesterol thin cream and preparation method thereof and beta-schardinger dextrin-recovery method |
| CN107197949A (en) * | 2017-07-04 | 2017-09-26 | 浙江工业大学 | A kind of animals and plants mixing butter cream and preparation method thereof |
| CN107518079A (en) * | 2017-08-25 | 2017-12-29 | 光明乳业股份有限公司 | A kind of natural dilute cream and its processing method |
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| Publication number | Publication date |
|---|---|
| CN100346703C (en) | 2007-11-07 |
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Effective date of registration: 20090313 Address after: No. 9, Tongzhou Road, Nantong Development Zone, Jiangsu, China Patentee after: Nantong Alchemy Biotech Development Co.,Ltd. Address before: No. 88, South University Road, Jiangsu, Yangzhou Patentee before: Yangzhou University |
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Owner name: NANTONG AOKAI BIOTECHNOLOGY DEVELOPMENT CO., LTD. Free format text: FORMER OWNER: YANGZHOU UNIV. Effective date: 20090313 |
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