JP2016158628A - Method for concentrating cow milk, and method for preparing dairy product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for concentrating cow milk, and a method for preparing dairy products.SOLUTION: A method for concentrating cow milk includes collecting cow milk and passing through reverse osmosis membrane concentration at 0-7°C so as to obtain concentrated cow milk. The mass content of lipid in the concentrated cow milk is 0.2-10%, and the concentration temperature is 4-6°C, or the mass content of lipid is 4-9% and the mass content of a soluble solid is 12-32%. The mass content of protein in the concentrated cow milk is 3.3%. A method for preparing dairy products includes obtaining the dairy products by passing the concentrated cow milk which is obtained by adopting the concentration method, through a formulation step, a sterilization step, and a packaging step. The cow milk has only an almost physical change in a processing step through low-temperature concentration at 0-7°C, and the natural state of the cow milk is retained to maximum.SELECTED DRAWING: Figure 1

Description

  The present invention relates to the production of milk by concentrating milk and the processing and production of related dairy products, and in particular to a method for concentrating milk and a method for preparing dairy products.

Milk is one of the oldest natural beverages, known as “white blood” and is thought to be important to the human body. Milk contains abundant minerals, calcium, phosphorus, iron, zinc, copper, manganese and molybdenum. Most valuable is that milk is the best source of calcium in the human body, and the ratio of calcium to phosphorus is very suitable, favoring the absorption of calcium. The types of substances contained in milk are complex and there are at least 100 types, and the main components are water, fat, phospholipid, protein, lactose, inorganic salts and the like. There are 20 types of amino acids that make up the protein of the human body, of which 8 are those that the human body cannot synthesize (9 types for infants, histidine is more than adults), and these amino acids are called necessary amino acids. . If all the necessary amino acids are included in the protein we eat, this kind of protein can be called total protein. Milk protein is the total protein. The mineral salt of milk can also be called mineral. Milk contains cations such as Ca ²⁺ , Mg ²⁺ , K ⁺ , FE ³⁺ , and anions such as PO ₄ ³⁻ , SO ₄ ²⁻ , Cl ^{− and the} like. Furthermore, it has trace elements such as I, Cu, Zn, Mn. Calcium in nature exists in a combined form, forms calcium with biological activity after being absorbed by animals and plants, and can only be better absorbed and utilized by the human body. The abundant active calcium contained in milk is one of the best sources of calcium for mankind, and the active calcium contained in a cup of fresh milk is about 1250 mg, which is top of many foods, roughly 101 times higher than red beef and 110 times higher than red pork. Not only is the content high, but also lactose promotes absorption of calcium in the intestinal wall of the human body, and the absorption rate reaches 98%. , Thereby regulating the metabolism of calcium in the body, maintaining serum calcium concentration and enhancing skeletal calciumation. Good absorption is particularly important for supplementing calcium.

  Corresponding dairy products are rich in nutrition, easily digested and absorbed, and are a favorite food for many people. With the improvement of living standards, domestic consumers are increasingly demanding the taste and quality of dairy products. However, the concentrated milk required in the current milk concentration process and related dairy production processes is usually concentrated using an evaporator, and the main defects of the method are high energy consumption and high concentration temperature. is there. The relatively high temperature not only causes physical changes during the concentration process, but also has a relatively large chemical change and cannot adequately retain the original flavor and effects of milk.

  Therefore, it is important to provide a milk concentration method that maximizes the natural state of milk and improves the quality of milk and dairy products.

  An object of the present invention is to provide a method for concentrating milk and a method for preparing a dairy product. The method employs a low temperature concentration of 0-7 ° C., and the milk has only substantially physical changes in this process to keep the natural state of the milk to the maximum.

  In order to achieve the object, the present invention provides the following technical trials.

  The present invention provides a method for concentrating milk, and the concentrated milk is obtained by reverse osmosis membrane concentration at 0 to 7 ° C.

  In a specific embodiment of the present invention, the method for concentrating milk obtains concentrated milk by reverse osmosis membrane concentration at 0 to 7 ° C. after pretreatment (standardization treatment).

  Reverse osmosis utilizes a process in which a solution is allowed to permeate through a reverse osmosis membrane under pressure and the solution is concentrated by the selective permeability of the reverse osmosis membrane to obtain pure water. The principle of milk concentration is as shown in FIG. Application invention of reverse osmosis membrane concentration technology for milk allows the concentration process to be performed at a low temperature, and sufficient preservation of nutrients and flavors can be achieved, thus obtaining high quality milk products such as milk and condensed milk. Can do. The water generated in the concentration process can be produced and used without any treatment, and the sterilization packaging conforms to the national idea of carbon dioxide reduction.

Vitamin B ₁ , Vitamin B ₆ , Vitamin B ₁₂ , folic acid and vitamin C are unstable to heat and are therefore easily lost by heating. Milk has proteins with various biological activities, such as proteins that bind vitamins, immunoglobulins, proteins that bind metal ions, antibacterial proteins (milk transferrin protein, lysozyme, lactoperoxidase), various growth factors and There are hormones. These proteins exert nutrition and physiological functions during infancy. All these proteins are sensitive to heat. In the present invention, reverse osmosis membrane technology employs low-temperature concentration of 0-7 ° C. in the present invention, and vitamin B ₁ , vitamin B ₆ , vitamin B ₁₂ , folic acid and vitamin C, and proteins that bind to vitamins, immunity to a relatively large limit. Globulin, proteins that bind to metal ions, antibacterial proteins (milk transferrin protein, lysozyme, lactoperoxidase), various growth factors and hormones. The above is the effect brought about by the technology.

  In an embodiment of the present invention, the mass content of fat in the concentrated milk is 0.2 to 10%. In a preferred embodiment of the present invention, the mass content of fat in the concentrated milk is 4-9%. In the most preferred embodiment of the invention, the fat mass content of the concentrated milk is 4.0%, 4.1%, 7.8% or 9%.

  The reverse osmosis membrane concentration temperature is 4 to 6 ° C. The mass% content of soluble solids in the concentrated milk is 14.1%, 14.5%, 28% or 32%. The mass content of the soluble fixed matter of the concentrated milk is at least 25%. The mass content of protein in the concentrated milk is at least 3.3%. The mass% protein content of the concentrated milk is 3.8%, 7% or 8.3%.

  In an embodiment of the present invention, after the reverse osmosis membrane concentration, the water during the concentration process is collected, and conforms to GB5749-2009 << Life Drinking Water Hygiene Standard >> to obtain domestic water.

  The present invention provides a method for preparing a dairy product, and concentrated milk obtained from the concentration method obtains a dairy product through a preparation step, a sterilization step, and a packaging step.

  In an embodiment of the present invention, the concentrated milk further includes a reverse osmosis membrane concentration step before the preparation step. The blending step includes a step of adding a sugar or a nutrient fortifier.

  The dairy product obtained through the method can be a high-quality defatted, semi-defatted, full fat or other dairy product and defatted, semi-defatted, full-fat sugared or non-sugared condensed milk. The water generated during the concentration process can be completely sterilized and packaged to achieve national standards for drinking water.

  The dairy product obtained through this method can be light condensed milk and sweetened condensed milk, and further, nutritionally added values such as prepared light condensed milk and prepared sweetened condensed milk by adding a nutrient fortifier to the light condensed milk and sweetened condensed milk. High product can be obtained.

  The sterilization process includes a pasteurization process or an ultra-high temperature sterilization process. The cryopreserved pasteurized milk obtained through the pasteurization can be packaged and sold according to different packaging standards. The sterilized milk that can be stored at room temperature obtained through the ultra-high temperature sterilization can be packaged and sold according to different packaging requirements.

  As can be seen from the above description, the feature of the present invention is to provide a milk concentration method for obtaining concentrated milk through reverse osmosis membrane concentration at 0 to 7 ° C. after undergoing standardization treatment. The present invention discloses the application of reverse osmosis membrane concentration technology during the production of milk and dairy products. Compared with the conventional evaporator concentration method, this method only concentrates at 0-7 ° C at low temperature and only causes physical changes and prevents the loss of nutrients and flavor components sensitive to heat of milk. The milk color does not change, and the natural state of the milk is kept to the maximum. The invention does not require temperature rising and cooling processes, performs production using standardized low temperature milk, and has low energy consumption. The conductivity of the water discharged in the concentration process is stable to less than 15 μs / cm, and it is possible to remove common microorganisms and directly drink or produce direct water. According to different production requirements, a reverse osmosis membrane with a corresponding standard can be selected to produce high quality milk products such as milk and condensed milk.

It is a principle diagram of a reverse osmosis membrane of milk, and a milk guide net, a pure water guide net, and an RO membrane are fixed in order in a predetermined space to form a controlled flow path space; The water molecules flow through the reverse osmosis membrane to the central water collection pipe under the action of the pure water guide network; the concentrated milk flows out through the milk guide network to obtain concentrated milk. It is a specific flow diagram of the concentration unit, and as an explanation of the flow, after the milk has been standardized, it is stored in the milk tank, passed through the buffer tank, and then increased by a multistage booster pump, so that the RO membrane gathers in the milk To obtain pure water and concentrated milk; pure and concentrated milk enter the pure water tank and concentrated milk tank, respectively; pure water is produced and formulated, and concentrated milk is produced as a product; The production line can perform selective arrangement of RO membranes based on the characteristics of milk (defatted, whole fat) and production capacity. It is a flowchart of the concentration method of milk, and the preparation method of dairy products.

  The present invention discloses a method for concentrating milk and a method for preparing a dairy product, and those skilled in the art can implement it by changing appropriate technical parameters based on the content of the text. In particular, it should be considered that all similar persons skilled in the art can readily exchange and change the contents of the present invention. The methods and applications of the present invention have been described in terms of preferred embodiments, and those skilled in the art will recognize variations and appropriate changes and modifications to the methods and applications described herein without departing from the spirit and content of the present invention. Combinations can be made to realize and apply the techniques of the present invention.

  In the present invention, the raw materials and reagents used in the milk concentration method and the dairy product preparation method are all commercially available. The present invention will be further disclosed with reference to the following examples.

<Example 1>
Raw milk has been measured to have protein ≧ 2.8% and fat ≧ 3.1%. After going through the milk washer processing, enter the standardization facility, control the fat range to (0.2% -4.5%) based on the requirement to produce the finished product, get the standardized milk, and reverse the standardized milk Enter the osmosis membrane treatment system, obtain high quality milk (mainly protein content ≧ 3.3%) that meets the requirements of the finished product, and concentrated milk with a fat range of 0.2% to 4.5% Yes, concentrated milk obtains pasteurized milk that has been frozen and stored after pasteurization and is packaged and sold according to different packaging standards.

<Example 2>
Raw milk has been measured to have protein ≧ 2.8% and fat ≧ 3.1%. After going through the milk washer processing, enter the standardization facility, control the fat range to (0.2% -4.5%) based on the requirement to produce the finished product, get the standardized milk, and reverse the standardized milk Enter the osmosis membrane treatment system, obtain high quality milk (mainly protein content ≧ 3.3%) that meets the requirements of the finished product, and concentrated milk with a fat range of 0.2% to 4.5% Yes, concentrated milk obtains sterilized milk that can be stored at room temperature through ultra-high temperature sterilization and is packaged and sold according to different packaging requirements.

<Example 3>
Raw milk has been measured to have protein ≧ 2.8% and fat ≧ 3.1%. After going through the milk washer processing, enter the standardization facility, control the fat range to (0.2% -4.5%) based on the requirement to produce the finished product, get the standardized milk, and reverse the standardized milk Enter the osmotic membrane treatment system, obtain a light condensed milk with a milk solids content of 25%, and perform packaging sales according to different packaging requirements.

<Example 4>
Raw milk has been measured to have protein ≧ 2.8% and fat ≧ 3.1%. After going through the milk washer processing, enter the standardization facility, control the fat range to (0.2% -4.5%) based on the requirement to produce the finished product, get the standardized milk, and reverse the standardized milk Enter the osmotic membrane treatment system, obtain a light condensed milk with a milk solid content of 25%, add white sugar to the light condensed milk to obtain a sweetened condensed milk, and perform packaging sales according to different packaging requirements.

  After obtaining light condensed milk and sweetened condensed milk by the same method, a nutrient fortifier or the like is added to obtain a product with high nutritional value such as prepared light condensed milk or prepared sweetened condensed milk.

<Example 5> Measurement of physicochemical index and microbial index The sterilized milk or condensed milk obtained in Examples 1 to 4 was measured for the physicochemical index and microbial index of each item, and the test method and standard were the national standard GB13102- Refer to the 2010 sky definition methods and standards. Among them, the physicochemical indices and microbial restriction standards for condensed milk in GB13102-2010 are as shown in Tables 1 and 2, and the sterilized milk physicochemical indices are found in Table 3, and the test results are shown in Table 4. As shown in Table 5.

Note: CFU refers to the number of viable bacteria in the colony forming unit and unit weight. Analysis and processing of ^a sample is performed according to GB4789.1 and GB4789.18. n: number of samples to be finalized in the same batch of product; c: maximum allowable number of samples above m value; m refers to acceptable horizontal limit value of microbial indicator; M is maximum safety of microbial indicator Refers to the limit value.

  Based on GB5408.2-1999 sterilized dairy standards, the pasteurized milk provided by Example 1 meets national standards, and the sterilized milk provided by Example 2 is commercially sterile as measured. Of these, commercial sterility refers to the absence of microorganisms that can propagate over time at normal temperatures.

  As can be seen from the measurement results, the physicochemical indicators and microbial indicators of each item of sterilized milk or condensed milk provided by Examples 1 to 4 meet the requirements of GB13102-2010.

<Example 6>
Control set: conventional evaporator concentration: raw milk, milk washer, standardized, evaporation concentrated, protein 3.8%.
Experimental set: Concentrated milk prepared in Example 1.
A sensory evaluation test was conducted on the milk concentrated in a conventional evaporator of 3.8% protein concentrated in the protein prepared in Example 1 and 3.8% protein prepared in the control group. Evaluation was performed, sensory evaluation point standards are as shown in Table 6, and sensory evaluation results are as shown in FIG.

  As can be seen from the experiment, the scores for the color, aroma, taste, and stickiness of 30 concentrated sensory sensory membranes are 93.7, 93.2, 94.6, and 91.4, respectively. Is also significantly higher (P <0.01).

  The flavor evaluation is performed on the membrane concentrated milk provided in Examples 2 to 4, and the evaluation result and the membrane concentrated milk evaluation result provided in Example 1 are in agreement, both of which are extremely significantly higher than the score of the evaporated concentrated milk. Yes (P <0.01).

  As shown in the results, the high-quality concentrated milk produced by the present invention is greatly improved in flavor and taste, retains more of the original flavor, and has a more pure aroma.

<Example 7> Mass Measurement of Membrane Concentrated Discharged Water Measurement was performed on the water discharged by membrane concentration. The standard was GB5749-2006, and the measurement results are shown in Table 8.

Based on GBT5750.4-2006 daily drinking water standard test method, sensory and physical index test method, the sensory and physical index shows that the conductivity of water discharged during the membrane concentration process is stabilized at 15μs / cm. .

  The water discharged by membrane concentration meets the standard requirements for domestic drinking water, can be directly drunk, and is also suitable for environmental protection and ecological protection.

  In the present invention, the preferred embodiments have been disclosed as described above, but these are not intended to limit the present invention in any way, and anyone who is familiar with the technology can make an equivalent scope without departing from the spirit and scope of the present invention. Of course, various fluctuations and hydration colors can be added.

Claims (10)

  A method for concentrating milk, wherein the milk undergoes reverse osmosis membrane concentration at 0 to 7 ° C. to obtain concentrated milk.   The milk concentration method according to claim 1, wherein a mass content of fat in the concentrated milk is 0.2 to 10%.   The method for concentrating milk according to claim 1, wherein the reverse osmosis membrane concentration temperature is 4 to 6 ° C.   The method for concentrating milk according to claim 1, wherein a mass content of fat in the concentrated milk is 4 to 9%.   The method for concentrating milk according to claim 1, wherein a mass content of the soluble solid in the concentrated milk is 12 to 32%.   The method for concentrating milk according to claim 1, wherein the protein content of the concentrated milk is at least 3.3%.   The method for concentrating milk according to claim 1, wherein after the reverse osmosis membrane concentration, the water in the concentration process is collected to obtain drinking water for daily life.   A method for preparing a dairy product, wherein the concentrated milk obtained by the method for concentrating milk according to any one of claims 1 to 6 obtains a dairy product through a preparation step, a sterilization step, and a packaging step.   The method for preparing a dairy product according to claim 8, further comprising a reverse osmosis membrane concentration step before the step of preparing the concentrated milk.   The method for preparing a dairy product according to claim 8 or 9, wherein the blending step includes a step of adding a sugar or a fortifying agent, and the sterilization step includes a pasteurization or ultra-high temperature sterilization step.