A compound emulsification stabilizer and ultra-high temperature sterilized milk containing it

An emulsification stabilizer and ultra-high temperature sterilization technology, which is applied in the direction of dairy products, milk preparations, food preparation, etc., can solve problems such as the unsatisfactory stabilization effect of emulsification stabilizers, and achieve no protein precipitation, increase the circulation cycle, and organize good condition effect

Active Publication Date: 2012-02-22
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that the present invention overcomes the defect that the stabilization effect of the emulsification stabilizer used in the existing ultra-high temperature sterilized milk is not ideal enough, and provides a compound emulsification stabilizer and an ultra-high temperature sterilizable milk containing it milk

Method used

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  • A compound emulsification stabilizer and ultra-high temperature sterilized milk containing it
  • A compound emulsification stabilizer and ultra-high temperature sterilized milk containing it

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～12

[0039] Table 2 shows examples 1 to 12 of the compounded emulsification stabilizer of the present invention. According to the formula in the table, the compounded emulsification stabilizer of the present invention can be prepared by simply mixing the components evenly.

[0040] Table 2 Compound emulsification stabilizer embodiment 1~12 of the present invention

[0041]

Embodiment 13

[0042] Embodiment 13 full-fat sterilized liquid milk product

[0043] Product formula (calculated per ton of final product):

[0044] raw material

Amount added

Milk (F≥3.1%, P≥2.9%, SNF≥8.1%)

998.8kg

The compound emulsion stabilizer prepared by embodiment 1

1.2kg

[0045] The preparation method comprises the following steps:

[0046] 1) Heat the pre-pasteurized milk stored at low temperature to 85°C;

[0047] 2) Using a water-powder mixer, add the compound emulsification stabilizer to the above milk, and stir for 10 minutes;

[0048] 3) Homogenize the mixed solution obtained in step 2), the homogenization temperature is 65°C, and the pressure is successively 15MPa and 3MPa;

[0049] 4) The homogenized liquid in step 3) is subjected to ultra-high temperature instantaneous sterilization, the sterilization condition is 137°C, and the sterilization time is 3 seconds;

[0050] 5) Cool the liquid obtained after the sterilization in step ...

Embodiment 14

[0053] Example 14 Partial skimmed sterilized liquid milk product

[0054] Product formula (calculated per ton of final product):

[0055] raw material

Amount added

Milk (F 1.0~2.0%, P≥2.9%, SNF≥8.1%)

999kg

The compound emulsion stabilizer prepared by embodiment 2

1.0kg

[0056] Its preparation method comprises the following steps:

[0057] 1) Pre-pasteurized milk that has been stored at low temperature and centrifuged at 50°C to remove fat;

[0058] 2) Add the cream part obtained in step 1) to the skim milk obtained in step 1), and control the physical and chemical indicators within the range of F 1.0-2.0%, P≥2.9%, SNF≥8.1%; heat the milk after standardization to 80°C;

[0059] 3) Using a water-powder mixer, add the compound emulsification stabilizer to step 2) milk, and stir for 10 minutes;

[0060] 4) Homogenize the mixed solution obtained in step 3), the homogenization temperature is 70°C, and the pressure is successively 15MPa ...

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PUM

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Abstract

The invention discloses a compound emulsion stabilizer containing 12.5 to 20 percent of k type carrageenan, 12.5 to 58.3 percent of HLB which is 11 to 15 of sucrose ester, 25 to 50 percent of molecular distilled monoglyceride and 0 to 40 percent of hydroxylating modified soybean phosphatide, wherein the percent is the mass percent of each component accounting for the total compound emulsion stabilizer. The invention also relates to ultra-high-temperature sterilized milk containing the compound emulsion stabilizer. By the compound emulsion stabilizer, the shelf life of an ultra-high-temperature sterilized milk product containing the compound emulsion stabilizer can be prolonged from 6 months to 9 months, the tissue state is favorable, and protein precipitation and obvious fat suspension can not occur; and the production pressure of an enterprise is further slowed down, the circulation period of batch products is increased, and the loss of the enterprise is lowered.

Description

technical field [0001] The invention relates to a compound emulsification stabilizer and ultra-high temperature sterilized milk containing the same. Background technique [0002] Ultra-high temperature sterilized milk has a long shelf life, can break through regional restrictions, and has strong market liquidity. At present, the shelf life of ultra-high temperature sterilized milk is generally 6 months, and there are products of about 8 months, but the tissue state is generally not ideal after 8 months. The extension of shelf life can reduce the production pressure of enterprises, increase the circulation cycle of batch products, and reduce the loss of enterprises. UHT treatment makes the number of microorganisms in the UHT milk system reach the commercial sterile level, therefore, the product deterioration caused by microorganisms is not the limiting factor of its shelf life. The milk system is generally composed of protein, fat, sugar and other nutrients. It is an object...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/035A23C9/152A23C9/154A23L29/10
Inventor 杭锋郭本恒龚广予王荫榆任璐张锋华张云
Owner BRIGHT DAIRY & FOOD CO LTD
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