Method for calculating shelf life of UHT pure milk and method for calculating content of upper protein of UHT pure milk

A protein content, pure milk technology, applied in the field of dairy products, can solve problems such as protein precipitation, and achieve the effects of easy operation, accurate calculation and high precision

Inactive Publication Date: 2010-09-29
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it often has some quality problems during the whole storage process: such as protein precipitation, etc.

Method used

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  • Method for calculating shelf life of UHT pure milk and method for calculating content of upper protein of UHT pure milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Take three packs of brick pure milk with a shelf life of 45 days.

[0033] 2. Cut off the top cover of one of the samples in turn.

[0034] 3. Use a 5ML pipette gun to slowly suck out 60ML of the upper sample, and pour it into the sample cup.

[0035] 4. At the same time, heat the sample cup slowly with a water bath. The temperature should not be too high. Subject to the dissolution of all the proteins in the cup, stir continuously while heating the sample to prevent the formation of an upper layer of milk skin.

[0036] 5. Put the sample in the sample cup on the FT120 that has been debugged for testing, and the detection value is 2.90. The remaining two packs of samples are tested in the same way, and the detection values ​​are 2.91 and 2.91 respectively. The above three Taking the average value of the values, it can be concluded that the protein content of the upper layer 60ML of the three packs of samples is 2.907.

[0037] 6. Substitute the 2.907 obtained above...

Embodiment 2

[0042] 1. Take three packs of brick pure milk with a shelf life of 84 days.

[0043] 2. Cut off the top cover of one of the samples in turn.

[0044] 3. Use a 5ML pipette gun to slowly suck out 60ML of the upper sample, and pour it into the sample cup.

[0045] 4. At the same time, heat the sample cup slowly with a water bath. The temperature should not be too high. Subject to the dissolution of all the proteins in the cup, stir continuously while heating the sample to prevent the formation of an upper layer of milk skin.

[0046] 5. Put the sample in the sample cup on the FT120 that has been debugged for testing, and the detection value is 2.67. The remaining two packs of samples are tested in the same way, and the detection values ​​are 2.68 and 2.70 respectively. The above three Taking the average value of the values, it can be concluded that the protein content of the upper layer 60ML of the three packs of samples is 2.683.

[0047] 6. Substitute the 2.683 obtained above...

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Abstract

The invention relates to the dairy food field, in particular to a method for calculating the shelf life of UHT pure milk and a method for calculating the content of upper protein of UHT pure milk. The method for calculating the shelf life of UHT pure milk comprises the following steps: 1) taking upper UHT pure milk as a sample; 2) detecting the protein value of the sample; and 3) using a formula, namely p=C-0.007757t+0.000015t2 to calculate the number of days of the shelf life of UHT pure milk, wherein p represents the protein value of the upper UHT pure milk, t represents the number of days of the shelf life of UHT pure milk, t is not more than 240 days, and C is a constant and represents the protein detection value when UHT pure milk rolls off the production line. Meanwhile, when production date is confirmed, the formula can be used to calculate the upper protein of UHT pure milk. The method of the invention is accurate and fast and is suitable for popularization and application.

Description

technical field [0001] The invention relates to the field of dairy products. Specifically, the invention relates to a method for calculating the shelf life of UHT pure milk and a method for calculating the protein content of the upper layer of UHT pure milk. Background technique [0002] Milk is rich in high-quality protein, heat energy, complete nutrients, and reasonable proportioning. It is the closest to "perfect food". In recent years, my country's dairy industry has experienced a golden period of explosive growth. The dairy industry has developed at an average annual growth rate of more than 15%, especially the growth of liquid milk. my country has introduced foreign ultra-high temperature instantaneous sterilization technology since the 1980s , has been developed for more than 20 years, and UHT milk has developed rapidly due to its long storage time, portability and drinking characteristics. Therefore, UHT milk occupies a large share in the current dairy market. But it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/04
Inventor 冯春霞
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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