200800035 九、發明說明： 【發明所屬之技術領域】 本發明係有關-種鮮乳絲保鮮製程，特別是指—種於生產過程 中，藉由充填鈍氣，以降低乳品溶氧量之鮮乳生產流程。 【先前技術】 i参按^含優質蛋白f、触、碳水化合物等綠人體必須的營 ^疋養價值不僅與肉類相當，且脂肪、膽固醇含量相對低於肉 ίΐ吉ΐ於學f兒4和成長中的青少年而言，是極佳的營養來源， 因此一直都受到多數消費者的喜愛。 的=鮮與否’除了直接決定其所保有的營養價值高低與口感之 ，斑1接=#=者的麟，而造餅乳Μ駐因不外乎是空心氣、 自牧場收集生乳’並以運乳車進行低溫、密封運送。 中子日車抵達工廠後，即刻將生乳以管路抽送至儲乳槽 T，且持續進行低溫、密封保存。 ⑴ΐ 纽’將生乳調整成所品之規格，如低脂 ΟΛΑ礼肩抽出脂肪，維生素強化乳須添加所需之維生素。 :將生乳中的脂肪球予崎碎成更細小_浮微粒， 使月曰肪球可均勻分佈於生乳中並防止其上浮。 ： _熱交換的方式，以高溫蒸汽進行直接或間接 間杈囷，以期殺滅生乳中含有之有害細菌。 2品暫存：殺菌完成後，將鮮乳半成品注入半成品槽中，等待 ⑺將鮮乳核品充填續城岐理之減包、玻璃 /，等包裝容器’並噴印製造曰期、有 8) ίίΐ以而(丄):,)之鮮乳成品進行抽驗，以 等待出ΐ產完成抽驗的成品，將健放於冷藏庫中 5 200800035 前述之傳統的鮮乳生產流程，已為乳品業界普遍利用之鮮乳保鮮製 程’並確實可令鮮乳成品保有某種的新鮮度；然，該傳統製程中，雖 全程皆於低溫下完成，且經過滅菌處理，已排除導致鮮乳變質的溫度 及含量兩因素，但卻未能排除「空氣」的因素；是故，於該傳統製 程的步驟（1)〜（6)，乳品及儲存槽中一直含有空氣，同時，空氣中 包含的「氧氣」也持續對低溫下之乳品進行著緩慢的氧化作用，其雖 不致令乳品腐敗，卻足以破壞乳品的營養成分及降低鮮度，而這正是 使鮮乳成品鮮度及口感變差的元兇。200800035 IX. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a process for preserving fresh milk, particularly for the production of fresh milk by reducing the dissolved oxygen content of the milk by filling with a blunt gas during the production process. Production Process. [Previous technology] i refers to ^ contains high-quality protein f, touch, carbohydrates, etc. The human body must have the same value as the meat, and the fat and cholesterol content is relatively lower than that of the meat. For growing adolescents, it is an excellent source of nutrition and has always been loved by most consumers. ==Fresh or not' In addition to directly determining the nutritional value and taste of the preserved, the spot 1 is =#= the lin of the person, and the casket of the cake is nothing more than hollow air, collecting raw milk from the pasture' Carrying low temperature and sealed shipping with a milk cart. When the neutron Japanese car arrives at the factory, the raw milk is pumped to the milk storage tank T in a pipeline, and the low temperature and sealed storage are continued. (1) 纽 New' adjusts the raw milk to the specifications of the product, such as low-fat ΟΛΑ ΟΛΑ shoulder-stretched fat, vitamin-fortified milk must add the required vitamins. : The fat ball in the raw milk is shredded into finer _ floating particles, so that the lunar globules can be evenly distributed in the raw milk and prevented from floating. : _ Heat exchange method, direct or indirect intercalation with high temperature steam, in order to kill harmful bacteria contained in raw milk. Temporary storage of 2 products: After the sterilization is completed, the semi-finished products of fresh milk are injected into the semi-finished product tank, waiting for (7) filling the fresh milk core products with the reduction of the package, glass/, and other packaging containers' and printing and manufacturing. ) ίίΐ (丄):,) The fresh milk product is subjected to sampling inspection, waiting for the finished product to be finished, and will be put into the refrigerator. 5 200800035 The traditional milk production process mentioned above has been widely used in the dairy industry. The use of the fresh milk preservation process 'can indeed maintain a certain freshness of fresh milk products; however, in the traditional process, although the whole process is completed at low temperature, and after sterilization, the temperature that causes the deterioration of fresh milk has been eliminated. There are two factors, but the "air" factor cannot be ruled out. Therefore, in the traditional process steps (1) to (6), the milk and the storage tank always contain air, and at the same time, the "oxygen" contained in the air. It also continues to slowly oxidize the dairy products at low temperatures. Although it does not cause the dairy products to spoil, it is enough to destroy the nutritional content of the dairy products and reduce the freshness, which is the culprit for the freshness and taste of the fresh milk products.
本發明之創作人有鑑於上述，深覺習用製造技術之不足，因而積極 研發，透過反覆的實驗，終於完成本發明之製程，提供產業界一種簡 易、效率咼且產品品質更佳之製造方法。 【發明内容】 >，發明之主要目的，在於提供一種鮮乳充氮保鮮製程，係利用充 填氮氣的方式，有效降低生乳溶氧量，以抑制乳品於生產流程中氧化、 變質程度於最小限度，藉此改善傳統鮮乳保鮮製程之不足。 本發明之製程，係將收集自牧場的生乳，以運乳車低溫、密封 送到廠區，再抽送至儲乳槽中，並於存放期間將氮氣注入該儲乳槽 以，出槽⑽空氣；接著，於水合桶中，在適當的溫度及壓力下以 ，氣式裝纽人歡泡雜之氮氣，藉以置換轉於組巾之， ^到大幅度降魅乳溶縫之目的；織親 化 乳脂達到產品要求，並經由高溫瞬= =ΐ核將暫_存辭成品儲存射，等待充填包梦， 氧槽Γίί?持低溫及充氮狀態’防止鮮乳半成、品 滅菌處理之isS魏半成_存槽抽取鮮乳半成品，充填入經過 上，再依照廠狀「取樣計二、驗衫品資赚包裝容器 整個鮮乳充氮保鮮製程。 7歟犀甲导#出貝，便完成 本發明揭露之鮮乳充氮保鮮製程，改善傳統鮮乳生產過程中，因 6 200800035 =長133=中導致乳品氧化而喪失鮮度及口感的缺點， 值 二_、提升產品品質等優點’深具產業上之經濟價 付合發明之專利申請要件。 、 、兹為使貴局審查委員對本發明之技術特徵及所達成之功用，而有 更進-步之瞭解與認識，謹佐以—較佳之實關圖及配合詳細之說 明，說明如后。 【實施方式】In view of the above, the creators of the present invention have actively developed R&D and, through repeated experiments, have finally completed the process of the present invention, and have provided a manufacturing method which is simple, efficient, and of better product quality in the industry. SUMMARY OF THE INVENTION >, the main object of the invention is to provide a fresh milk nitrogen filling and freshening process, which is to reduce the dissolved oxygen content of the raw milk by means of filling nitrogen gas, so as to inhibit the oxidation and deterioration of the dairy product in the production process to a minimum. In order to improve the shortage of traditional fresh milk preservation process. The process of the present invention is to collect raw milk from the pasture, send the milk cart to the plant area at low temperature and seal, and then pump it into the milk storage tank, and inject nitrogen into the milk storage tank during storage to discharge the air (10); Then, in the hydration barrel, under the appropriate temperature and pressure, the gas type is filled with nitrogen, so as to replace the group towel, ^ to greatly reduce the purpose of melting the milk; The milk fat meets the product requirements, and through the high temperature instant == ΐ 将 将 _ 存 存 存 储存 储存 , , , , , , , , , 等待 等待 等待 等待 等待 等待 等待 等待 等待 等待 等待 等待 等待 等待 等待 等待 , , , , , , , , , , , , , , , , _Storage tank to extract fresh milk semi-finished products, fill in the past, and then according to the factory-like "sampling plan 2, the test shirts to make the packaging container the whole fresh milk nitrogen filling and preservation process. 7 欤 甲 导 # 出 出 , , , , 便 便 便Exposing the fresh milk nitrogen filling and fresh-keeping process to improve the traditional fresh milk production process, because of the shortcomings of the loss of freshness and taste caused by the oxidation of dairy products in the middle of 2008, the value of _, the quality of the products, etc. Economic price For the purpose of making the technical characteristics of the invention and the functions achieved by the Board of Review, you will have a better understanding and understanding, and you should be accompanied by a better picture and a detailed explanation. The description is as follows.
謹請參閱第二圖，係本發明之製造流程圖，鱗乳充氮保鮮製程， =注入氮氣的方式，排除生乳及贿射之空氣含量，以達保鮮及 保持口感之目的；該製程主要包含下列步驟： (a) 巧、·自牧場收集生乳，並以運乳車進行全程Q〜5<>c低溫保存、 始、封運送’避免生乳回溫及增加溶氧量，且生乳整體溶氧量維持 在 0〜15mg/L(ppm); (b) 儲乳：待運乳車抵達工廠後，即刻將生乳以輸送管路抽送至儲乳 槽密封保存，並由槽體底部之注入口注入儲乳槽中，以確保儲乳 過程中不會使生乳含氧1增加；該儲乳槽係採夾層式設計，可藉 由冰滷水於夾層中流通，使儲乳槽整體的溫度控制在〇〜5<tm 溫’且生乳的含氧量仍保持〇〜15uig/L(ppin); (C)儲乳槽充氮：於步驟（b)完成後，連接充氮管線’將氮氣自該 儲乳槽上方注入槽中，並排出槽内空氣；本步驟需保持充氮壓力 於0· 1〜0· 5 kg/c m2，且全程持續充填氮氣，直至該儲乳槽中的 生乳耗盡為止’而生乳的溶氧量保持在〇〜15mg/L(ppm); (d) 水合充氮：將生乳抽送至水合桶中，並在4〇〜6〇〇c、氮氣壓力 0.9〜3· 6 kg/c m2的條件下，利用裝設於該水合桶底部之散氣盤 裝置注入氮氣，以確保氮氣可以微氣泡的狀態充填入該水合桶 内，藉此令氛氣可均勻分佈且提升氮氣於生乳中之溶解率，以達 到降低生乳中溶氧量至少於1 mg/L(ppffl);本步驟需持續注入氮 氣约20〜30min ; (e) 標準化：進行加工處理，將生乳調整成調整成所須產品之規格， 如低脂肪牛乳須抽出脂肪，維生素強化乳須添加所需之維生素； (f) 乳脂均質化：利用高壓衝擊式裝置，以2000〜26〇OpSia (約140 7 200800035 〜180bar)的壓力及65〜85°C的溫度下，將生乳中懸浮之脂肪球 碎裂成更細小的微脂肪球，使其可均勻分佈於生乳中並防止上 浮； (g) 高溫瞬間殺菌：以板式殺菌設備，導入溫度為105〜14(TC之高溫 蒸汽，於1〜26sec的極短時間内，殺滅生乳中所含之細菌及微 生物等，而殺菌設備的出口處生乳溫度需控制於7。(：以下； (h) 半成品充氮暫存：將完成步驟（g)之高溫瞬間殺菌程序的鮮乳 半成品輸送至半成品儲存槽暫存，且於暫存期間除保持溫度控制 於7C以下，同時，全程皆以〇· 1〜〇· 5 kg/c m2的壓力充填氮氣， 直至半成品儲存槽内之鮮乳半成品用盡為止；於本步驟中，鮮乳 半成品的溶氧量需抑制在2mg/L(ppm)以下； (i) 充填包裝：自半成品儲存槽中抽取鮮乳半成品，並控制在5〇c以 下及鮮乳半成品之溶氧量〇〜5mg/L(ppm)的條件下，充填入經過 滅菌處理之鋁箔包、玻璃瓶、塑膠瓶、紙盒或其他型式的包裝容 器，然後噴印製造曰期、有效期限與成品營養規格等產品資訊於 包裝容器上； ' (j) 成品抽驗：依照廠内之「取樣計畫」進行取樣之「保溫試驗」， 以剔除不符合標準的鮮乳成品，而完成抽驗程序的成品，將儲放 於冷藏庫中等待出貨； 本創作藉由上述之步驟（a)〜（j)，於儲存時皆保持全程充填氮 氣，嚴格控制乳品的溶氧量，以期抑制乳品的氧化、變質程度至最小 限度，藉以維持鮮乳最原始之濃、純、香風味。 、 雖然本發明已以具體實施例揭露如上，然必不能以此限定本發明 之貫施範圍，任何熟習此技術者，在不脫離本發明之精神和範圍内， 所作之更動與潤飾’皆屬本發明之麟，而本發明之倾範圍當視後 附之申請專利範圍所界定者為準。 【圖式簡單說明】 第一圖係傳統之鮮乳製造流程圖 第二圖係本發明之製造流程圖 8 200800035 【主要元件符號說明】 (1) 收乳 (2) 儲乳 (3) 標準化 (4) 乳脂均質化 (5) 高溫瞬間殺菌 (6) 半成品暫存 (7) 充填包裝 (8) 成品抽驗 (a)收乳 • (b)儲乳 (c) 儲乳槽充氮 (d) 水合充氮 (e) 標準化 (f) 乳脂均質化 (g) 1¾溫瞬間殺菌 (h) 半成品充氮暫存 (i) 充填包裝 (j) 成品抽驗Please refer to the second figure, which is the manufacturing flow chart of the present invention, the nitrogen filling and fresh-keeping process, the method of injecting nitrogen, and the air content of raw milk and bribe is excluded to achieve the purpose of preserving freshness and maintaining the taste; the process mainly includes The following steps: (a) Ingeniously, collect raw milk from the pasture, and carry out the whole process of Q~5<>c cryopreservation, start and seal delivery with the milk cart to avoid the temperature of the raw milk and increase the dissolved oxygen, and dissolve the whole milk. The oxygen content is maintained at 0~15mg/L (ppm); (b) Milk storage: Immediately after the milk cart arrives at the factory, the raw milk is pumped to the storage tank for sealing and storage, and the injection port is at the bottom of the tank. Inject into the milk storage tank to ensure that the oxygen content of the raw milk is not increased during the milk storage process; the milk storage tank is designed to be sandwiched and can be circulated in the interlayer by the ice brine, so that the temperature of the whole milk storage tank is controlled. 〇~5<tm temperature' and the oxygen content of raw milk remains at 〇15uig/L (ppin); (C) Nitrogen storage in the storage tank: after completion of step (b), connect the nitrogen-filled line to the nitrogen The tank is filled into the tank above the tank and drains the air in the tank; this step needs to maintain the nitrogen pressure at 0· 1~0· 5 kg/c m2, and the whole process is continuously filled with nitrogen until the raw milk in the milk storage tank is exhausted, and the dissolved oxygen amount of the raw milk is kept at 〇~15 mg/L (ppm); (d) Hydration charge Nitrogen: pumping raw milk into a hydration tank, and injecting nitrogen gas using a diffuser device installed at the bottom of the hydration tank under conditions of 4 Torr to 6 〇〇c and a nitrogen pressure of 0.9 to 3·6 kg/cm 2 In order to ensure that nitrogen can be filled into the hydration tank in a state of microbubbles, thereby allowing the atmosphere to be evenly distributed and increasing the dissolution rate of nitrogen in the raw milk, so as to reduce the dissolved oxygen in the raw milk by at least 1 mg/L (ppffl). ); this step requires continuous injection of nitrogen for about 20~30min; (e) Standardization: processing is carried out to adjust the raw milk to adjust to the specifications of the required product, such as low-fat cow's milk to extract fat, vitamin-fortified milk must be added (f) Milk fat homogenization: using a high-pressure impact device, the fat globules suspended in the raw milk are broken at a pressure of 2000~26〇OpSia (about 140 7 200800035 ~180bar) and a temperature of 65~85 °C. Made into finer micro-fat balls, which can be evenly distributed in raw milk and prevented (g) High-temperature instant sterilization: using a plate-type sterilization equipment, the introduction temperature is 105~14 (TC high-temperature steam, in a very short time of 1~26sec, killing the bacteria and microorganisms contained in the raw milk, and sterilizing The temperature of the raw milk at the exit of the equipment should be controlled at 7. (: below; (h) Temporary storage of semi-finished nitrogen: The fresh semi-finished product of the high-temperature instant sterilization procedure of step (g) is transported to the semi-finished storage tank for temporary storage. During the storage period, the temperature is controlled below 7C, and at the same time, the whole process is filled with nitrogen at a pressure of 〇·1~〇·5 kg/cm 2 until the fresh milk semi-finished product in the semi-finished storage tank is used up; in this step, fresh The dissolved oxygen content of the semi-finished products should be suppressed below 2mg/L (ppm); (i) Filling and packaging: extracting fresh milk semi-finished products from semi-finished storage tanks, and controlling the dissolved oxygen content below 5〇c and fresh milk semi-finished products~ 5mg/L (ppm), filled with sterilized aluminum foil bags, glass bottles, plastic bottles, cartons or other types of packaging containers, and then printed to produce product information such as flood season, expiration date and finished nutritional specifications. For packaging ' (j) Finished product sampling: "Insulation test" according to the "sampling plan" in the factory to eliminate the non-compliant fresh milk products, and the finished product of the sampling process will be stored in the refrigerator. Waiting for shipment; this creation, through the above steps (a) to (j), keeps the whole process of filling nitrogen gas during storage, strictly controls the dissolved oxygen content of the dairy product, in order to suppress the oxidation and deterioration of the dairy product to a minimum, thereby maintaining The most original, rich and pure flavor of fresh milk. While the invention has been described above in terms of specific embodiments, it is not intended to limit the scope of the invention, and all modifications and modifications may be made without departing from the spirit and scope of the invention. The invention is based on the invention, and the scope of the invention is defined by the scope of the appended claims. BRIEF DESCRIPTION OF THE DRAWINGS The first figure is a conventional fresh milk manufacturing flow chart. The second drawing is the manufacturing flow chart of the present invention. 8200800035 [Explanation of main component symbols] (1) Milk collection (2) Milk storage (3) Standardization ( 4) Milk fat homogenization (5) High temperature instant sterilization (6) Semi-finished product temporary storage (7) Filling packaging (8) Finished product sampling (a) Milk collection • (b) Storage milk (c) Storage tank nitrogen filling (d) Hydration Nitrogen filling (e) Standardization (f) Milk fat homogenization (g) 13⁄4 temperature instant sterilization (h) Semi-finished product nitrogen filling temporary storage (i) Filling packaging (j) Finished product sampling