Middle temperature inactivation ultrahigh temperature instantaneous sterilizing milk and its preparation method

An ultra-high temperature instantaneous and inactivation technology, which is applied in the preservation and application of dairy products and milk, can solve problems such as increasing quality problems, and achieve the effect of reducing bitterness.

Inactive Publication Date: 2008-03-19
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, UHT treatment cannot completely inactivate the fibrinase and lipase in milk. When the dairy products are st

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] UHT milk medium temperature inactivation process:

[0034] Raw milk inspection (physical and chemical index inspection: fat ≥ 3.10%; protein ≥ 2.95%; acidity ≤ 0.162%); passed the routine 75% alcohol test. Storage (temperature 8°C, time 12h). Calibration inspection shall be carried out according to the "Process and Finished Product Quality Monitoring Plan". Preheating: Make the homogeneous temperature reach 60°C after preheating by plate replacement. Homogeneous pressure is 12Mpa. The flash temperature is 70°C. Pasteurization temperature range 90°C, time 10 seconds, cooling to 8°C. The ultra-high temperature instantaneous sterilization temperature range is 139°C, and the time is 4s. The temperature for medium temperature inactivation is 57°C, and the incubation time is 14 minutes. Aseptic filling. The temperature for sticking straws is 145°C. packing. storage.

Embodiment 2

[0036] UHT milk medium temperature inactivation process:

[0037] Raw milk inspection (physical and chemical index inspection: fat ≥ 3.10%; protein ≥ 2.95%; acidity ≤ 0.162%); passed the routine 75% alcohol test. Storage (temperature 0 ℃, time 10h). Calibration inspection shall be carried out according to the "Process and Finished Product Quality Monitoring Plan". Preheating: The homogeneous temperature after preheating reaches 90°C by plate exchange. Homogeneous pressure is 19Mpa. The flash temperature is 90°C. The pasteurization temperature range is 80°C, the time is 20 seconds, and cooled to 0°C. The ultra-high temperature instantaneous sterilization temperature range is 135°C, and the time is 4s. The temperature for medium temperature inactivation is 70°C, and the holding time is 5 minutes. Aseptic filling. The temperature for sticking straws is 175°C. packing. storage.

Embodiment 3

[0039] UHT milk medium temperature inactivation process:

[0040] Raw milk inspection (physical and chemical index inspection: fat ≥ 3.10%; protein ≥ 2.95%; acidity ≤ 0.162%); passed the routine 75% alcohol test. Storage (temperature 4°C, time 10h). Calibration inspection shall be carried out according to the "Process and Finished Product Quality Monitoring Plan". Preheating: The homogeneous temperature after preheating reaches 75°C by plate exchange. Homogeneous pressure is 16Mpa. The flash temperature is 80°C. Pasteurization temperature range 85°C, time 15 seconds, cooling to 4°C. The ultra-high temperature instantaneous sterilization temperature range is 137°C, and the time is 4s. The temperature for medium temperature inactivation is 60°C, and the holding time is 22 minutes. Aseptic filling. The temperature for sticking straws is 155°C. packing. storage.

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PUM

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Abstract

The invention relates to milk and a preparation method, in particular to medium temperature inactivation ultrahigh temperature transient sterilization milk and a preparation method, and belongs to the technical field of milk beverage, food, human necessity (agriculture, light industry and medical industry). The preparation method for medium temperature inactivation ultrahigh temperature transient sterilization milk provided by the invention comprises conventional liquid milk production process, wherein, the medium temperature inactivation procedure is arranged between the UHT sterilization procedure and the sterile canning procedure. With medium temperature inactivation process, enzyme activity of the product provided by the invention is reduced, and therefore, the quality problem of UHT milk, such as bitter mass or caking, etc., can be reduced.

Description

technical field [0001] The invention relates to a milk and a preparation method thereof, in particular to a medium-temperature inactivated ultra-high temperature instant sterilized milk and a preparation method thereof. It belongs to the technical field of human life necessities (agriculture, light, medicine), food and milk beverage. Background technique [0002] UHT (ultra-high temperature instantaneous sterilization) milk often has some quality problems during storage, which seriously affects product quality. The shelf life of the product is closely related to the sensory and physical and chemical indicators of the product. The sensory limiting factors are taste, smell and color change, while the physical and chemical limiting factors are gelation, viscosity increase, precipitation and fat floating. A large number of studies have proved that there are two main reasons for the above-mentioned limiting factors: First, the residual protease in UHT milk hydrolyzes milk prote...

Claims

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Application Information

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IPC IPC(8): A23C3/00
Inventor 孙国庆刘卫星胡新宇康小红付治军史玉东
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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