Method for processing fresh solid pasteurized milk

A processing method and technology for pasteurized milk, which are applied in the preservation, dairy products, application and other directions of milk, can solve the problems of damage to nutrients and flavor materials, difficult to meet consumer demand, and less nutritional loss, and achieve improved quality and stability. The effect of stability, the generation of small ice crystals, and the fast freezing speed

Inactive Publication Date: 2012-07-25
杨公明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The two sterilization methods have their own advantages and disadvantages. UHT can kill all the microorganisms and spores in milk, meeting the requirements of commercial sterility. The shelf life can reach more than 12 months, but the nutrients and flavor substances in milk will also be seriously Destruction; pasteurized milk is treated at low temperature for a long time, with less nutritional loss and can retain the nutritional content of raw milk to the greatest extent, but the shelf life is short. It can only be stored for 3 to 6 days at 4°C, and it is difficult to meet the needs of consumers. need
Therefore, how to inhibit the reproduction of microorganisms in dairy products, prolong the shelf life of dairy products, and retain the nutritional value of raw milk to the greatest extent has been a technical problem for the dairy industry for a long time, but there is no ideal solution yet. A dairy product processing method that can inhibit the reproduction of microorganisms in dairy products and retain the nutritional value of raw milk to the greatest extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a. Select fresh milk whose sensory indicators, physical and chemical indicators and microbial indicators meet the national standards;

[0026] b. Milk is filtered, purified, standardized, homogenized and other processes to improve its quality and stability;

[0027] c. Sterilize by low-temperature and long-term sterilization,

[0028] c.1 The sterilization temperature is 65°C,

[0029] c.2 The sterilization time is 30 minutes;

[0030] d. Rapidly cool the pasteurized milk to 1°C in a sterile state, fill it into a 200ml sterile freeze-resistant plastic bag, and seal it with air;

[0031] e. Place the packaged pasteurized milk in the freezing liquid for quick freezing,

[0032] e.1 Refrigerant temperature -35°C,

[0033] e.1 quick freezing time 8min,

[0034] e.3 Take it out when the center temperature reaches -18°C to obtain fresh-keeping solid pasteurized milk with a certain shape;

[0035] f. Frozen fresh-keeping solid pasteurized milk in a freezer at -18°C, the ...

Embodiment 2

[0039] a. Select fresh goat milk whose sensory indicators, physical and chemical indicators and microbial indicators meet the national standards;

[0040] b. Goat milk is filtered, purified, standardized and homogenized to improve its quality and stability;

[0041] c. Sterilize by high-temperature short-time sterilization method,

[0042] c.1 The sterilization temperature is 80°C,

[0043] c.2 The sterilization time is 15s;

[0044] d. Rapidly cool the pasteurized goat milk to 2°C in a sterile state, fill it into a 300ml aseptic freeze-resistant plastic bag, and seal it with air;

[0045] e. Place the packaged pasteurized goat milk in the freezing liquid for quick freezing,

[0046] e.1 Refrigerant temperature -40°C,

[0047] e.1 quick freezing time 8min,

[0048] e.3 Take it out when the center temperature reaches -18°C to obtain fresh-keeping solid pasteurized goat milk with a certain shape;

[0049] f. Fresh-keeping solid pasteurized goat milk is frozen in a freezer ...

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PUM

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Abstract

The invention discloses a method for processing fresh solid pasteurized milk, which initially employs dipping ultrarapid freezing technology to preservation of dairy products. According to the technical scheme, the method includes inspection and acceptance of raw milk, pretreatment, pasteurization, cooling, filling, quick-freezing, cold storage and thawing. By means of cold chain, nutrients of the raw milk can be reserved to the maximum extent. The fresh solid pasteurized milk processed by the method is fast in freezing, ice crystal generated is small, macromolecular substances in the raw milk cannot be spoiled, the milk thawed is non-layering, has no settlement and completely retains nutrients of liquid pasteurized milk, the shelf life is prolonged greatly, the defects that the pasteurized milk is short in shelf life, unsuitable for long-range transport and only available for sales in certain areas are overcome, and batch production and large-range sale of the pasteurized milk are advantaged. The method is applicable to other dairy products of cow milk, goat milk, buffalo milk and the like, and can fully meet the technical requirement of dairy products in GB19645-2010.

Description

technical field [0001] The invention relates to a processing method of dairy products, in particular to a processing method for producing fresh-keeping solid pasteurized milk by using a liquid immersion ultra-speed freezer, and belongs to the technical field of dairy processing. technical background [0002] Milk is rich in a variety of nutrients needed by the human body. In addition to protein, fat, lactose, and vitamins, it also contains a large amount of active substances and minerals, especially rich in calcium ions. It is the most perfect and ideal natural food bestowed by nature. one of food. Abundant nutrients are also likely to cause a large number of growth and reproduction of microorganisms, so the microorganisms in milk must be controlled to ensure the safety of consumers. At present, the commonly used milk sterilization technology at home and abroad is mainly thermal sterilization, including ultra-high temperature instantaneous sterilization (UHT) and pasteuriza...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/04
Inventor 杨公明余铭岳希举陈海强张全凯
Owner 杨公明
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