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Method for detecting shelf life of ultra heat treated milk

A technology of ultra-high temperature sterilization and determination method, applied in the field of determination of shelf life of ultra-high temperature sterilized milk, to achieve the effect of optimizing product formula, improving evaluation, and reducing error

Active Publication Date: 2012-10-03
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the accelerated test system research method for the evaluation of UHT milk shelf life has not been reported yet.

Method used

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  • Method for detecting shelf life of ultra heat treated milk
  • Method for detecting shelf life of ultra heat treated milk
  • Method for detecting shelf life of ultra heat treated milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 UHT sterilized pure cow's milk

[0036] Product formula (calculated per ton of final product):

[0037] raw material

Raw material requirements

Amount added

milk

F ≥ 3.1%, P ≥ 2.9%, SNF ≥ 8.1%

1000kg

[0038] The preparation method of ultra-high temperature sterilized pure cow milk comprises the following steps: pre-pasteurize raw milk, then homogenize, perform ultra-high temperature instantaneous sterilization, and cool.

[0039] Wherein, the homogeneous conditions mentioned are: first-stage homogeneity, temperature is 70°C, pressure 15MPa; second-stage homogeneity, temperature is 65°C, pressure is 3MPa.

[0040] Wherein, the ultra-high temperature instantaneous sterilization conditions are: temperature 137° C., time 3 seconds.

[0041] A method for measuring the shelf life of ultra-high temperature sterilized pure milk, which comprises the following steps:

[0042] The stable kinetic parameter ΔBS value of ultra-h...

Embodiment 2

[0048] Example 2 Ultra-high temperature sterilized full-fat sterilized flavored milk

[0049] Product formula (calculated per ton of final product):

[0050] raw material

Raw material requirements

Amount added

milk

F ≥ 3.1%, P ≥ 2.9%, SNF ≥ 8.1%

830.0kg

carrageenan

food grade

0.2kg

Sucrose Esters SE 1170

food grade

0.8kg

Glyceryl monostearate fatty acid ester

food grade

1.0kg

food flavor

food grade

0.6kg

[0051] water

food grade

167.4kg

[0052] The preparation method of the ultra-high temperature sterilized full-fat sterilized flavored milk includes the following steps: pre-pasteurize the raw milk, add the substances in the above formula, homogenize, perform ultra-high temperature instantaneous sterilization, and cool.

[0053] Wherein, the homogeneous conditions mentioned are: first-stage homogeneity, temperature is 65°C, pressure is 15MPa; second-st...

Embodiment 3

[0063] Example 3 UHT Sterilized Milk-Containing Beverage

[0064] Product formula (calculated per ton of final product):

[0065] raw material

Raw material requirements

Amount added

milk

F ≥ 3.1%, P ≥ 2.9%, SNF ≥ 8.1%

350.0kg

White sugar

food grade

50kg

Sucrose Esters SE 1170

food grade

0.6kg

Glyceryl monostearate fatty acid ester

food grade

1.4kg

food flavor

food grade

1.0kg

water

food grade

597kg

[0066] The preparation method of the ultra-high temperature sterilized milk-containing beverage is the same as that in Example 2.

[0067] A method for measuring the shelf life of an ultra-high temperature sterilized milk-containing beverage, which comprises the following steps:

[0068] The stable kinetic parameter ΔBS value of the ultra-high temperature sterilized milk beverage samples at 20°C, 25°C, 30°C, 35°C, 40°C and 45°C was measured, and the temperature was...

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Abstract

The invention discloses a method for detecting a shelf life of ultra heat treated (UHT) milk, comprising the following steps: detecting stable dynamic parameter delta BS value of the UHT milk in different storage temperatures, taking data linearly dependent on the temperature from the stable dynamic parameters, constructing a stable dynamic linear equation of the UHT milk, taking a temperature range in which the stable dynamic parameters are linearly dependent on the temperature as a determinable storage temperature range, detecting the shelf life of the UHT milk at any temperature t in the determinable storage temperature range, according to the stable dynamic linear equation, calculating delta BSt corresponding to the temperature t and delta BS 25 DEG C corresponding to 25 DEG C, multiplying ( delta BSt / delta BS 25 DEG C) by the shelf life of the UHT milk at the temperature t to obtain an actual shelf life of the UHT milk. The method has little error, and can accurately and rapidlydetect the actual shelf life of the UHT milk.

Description

technical field [0001] The invention relates to a method for measuring the shelf life of ultra-high temperature sterilized milk. Background technique [0002] The shelf life of food refers to the time during which the product is safe, can achieve the required flavor, chemical, physical and microbiological characteristics, and meet the nutrient indicators specified on the product label under the recommended storage conditions. Shelf life plays an important role in the storage, distribution and calculation of shelf life of products. Moreover, in actual operation, the possibility of extending the shelf life can also be explored through effective means such as product formulation or processing technology. In order to be able to determine the shelf life of food, especially when the actual storage time is long, it is often measured by accelerated test techniques that shorten the processing time to obtain the required experimental data. Accelerated Shelf-life Testing (ASLT) refer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/49G01N33/00
Inventor 杭锋舒妹艾连中龚广予王荫榆郭本恒
Owner BRIGHT DAIRY & FOOD CO LTD