Method for producing ultrahigh pressure sterilizing milk

A technology of ultra-high pressure sterilization and production method, which is applied in the preservation of milk, dairy products, application, etc., can solve problems such as poor sterilization effect, and achieve the effect of reducing residence time, lowering temperature, and preventing microorganisms from exceeding the standard.

Active Publication Date: 2012-11-07
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects of poor low-temperature ultra

Method used

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  • Method for producing ultrahigh pressure sterilizing milk
  • Method for producing ultrahigh pressure sterilizing milk
  • Method for producing ultrahigh pressure sterilizing milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Homogenize the refrigerated milk after cleansing and standardization, the homogenization temperature is 55°C, and the homogenization pressure is 120bar;

[0027] (2) pasteurize the milk in step (1), and keep it warm at 72°C for 15s;

[0028] (3) within 5 seconds, after cooling the milk in step (2) to 2°C, use a well-sealed plastic bag to fill it in a clean environment, and the residual amount of air after filling is 1%;

[0029] (4) Put the milk filled in step (3) into the ultra-high pressure equipment, and carry out low-temperature ultra-high pressure sterilization treatment, the sterilization temperature is 2°C, the sterilization pressure is 700MPa, and the pressure holding time is 10min;

[0030] (5) Take it out, clean and dry the surface of the package, and store it in refrigeration at 2°C.

Embodiment 2

[0032] (1) Homogenize the refrigerated milk after cleansing and standardization, the homogenization temperature is 65°C, and the homogenization pressure is 150bar;

[0033] (2) pasteurize the milk in step (1), and keep it warm at 73°C for 14s;

[0034] (3) Within 30 seconds, after cooling the milk in step (2) to 2°C, use a well-sealed plastic bag to fill it in a clean environment, and the residual amount of air after filling is 0;

[0035] (4) Put the milk filled in step (3) into the ultra-high pressure equipment, and perform low-temperature ultra-high pressure sterilization treatment, the sterilization temperature is 6°C, the sterilization pressure is 600MPa, and the pressure holding time is 12 minutes;

[0036] (5) Take it out, clean and dry the surface of the package, and store it in refrigerator at 3°C.

Embodiment 3

[0038] (1) Homogenize the refrigerated milk after cleansing and standardization, the homogenization temperature is 60°C, and the homogenization pressure is 200bar;

[0039] (2) pasteurize the milk in step (1), and keep it warm at 74°C for 12s;

[0040] (3) Within 15 seconds, after cooling the milk in step (2) to 4°C, use a well-sealed plastic box with certain elasticity to fill it in a clean environment, and the residual air after filling is 1%;

[0041] (4) Put the milk filled in step (3) into the ultra-high pressure equipment, and carry out low-temperature ultra-high pressure sterilization treatment, the sterilization temperature is 4°C, the sterilization pressure is 550MPa, and the pressure holding time is 14min;

[0042] (5) Take it out, clean and dry the surface of the package, and store it in refrigeration at a temperature of 4°C.

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Abstract

The invention discloses a method for producing ultrahigh pressure sterilizing milk. The method comprises the following steps of: (1) homogenizing the milk at the temperature of between 55 and 65 DEG C under the pressure of between 120 and 200 bars; (2) pasteurizing the milk in the step (1), and keeping the temperature of between 72 and 75 DEG C for 10 to 15 seconds; (3) cooling the milk in the step (2) to the temperature of between 2 and 6 DEG C within 5 to 30 seconds, and filling, wherein the residual volume of air of each filled package is less than or equal to 1 percent, and the percentage is the volume percentage that the residual volume of the air accounts for the each package; and (4) sterilizing the filled milk at the temperature of between 2 and 6 DEG C under the high pressure of between 500 and 800 MPa, and keeping the pressure for 5 to 15 minutes. By the method, the retention time of the milk at the high temperature is shortened, the heated temperature of the milk is reduced, and the fresh flavor and nutritive value of the milk are kept to the maximum degree; and the microbes in the milk treated by the sterilizing method do not exceed the standard easily within the normal quality guarantee period.

Description

technical field [0001] The invention relates to a production method of ultra-high pressure sterilized milk. Background technique [0002] In modern liquid dairy production, the most common sterilization method is heat treatment. The main purpose of heat treatment is to kill some (mainly pathogenic bacteria and spoilage bacteria) or all microorganisms in dairy products, destroy enzymes, and prolong the shelf life of products. Heat treatment usually has adverse effects on dairy products, such as sensory changes in milk; dairy products become unstable or unevenly distributed during the shelf life due to protein denaturation, resulting in precipitation and affecting product quality; Components with special physiological activity lose their vitality, and the nutritional value of dairy products decreases. [0003] Ultra-high pressure sterilization technology is a new type of food sterilization and preservation method created and developed in the 1980s in the world. Theoreticall...

Claims

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Application Information

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IPC IPC(8): A23C3/00
Inventor 肖杨张锋华孟令洁任璐苗君莅蔡涛王辉刘振民郭本恒
Owner BRIGHT DAIRY & FOOD
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