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Liquid milk preparation method

A technology of liquid milk and emulsion, which is applied in the direction of dairy products and milk preservation and application, can solve the problems of undiscovered liquid milk processing methods and equipment, etc., and achieve the effects of avoiding thermal sterilization process, prolonging shelf life and reducing energy consumption

Inactive Publication Date: 2013-09-18
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the prior art, there is no method and equipment for processing liquid milk using ultra-high pressure sterilization technology combined with membrane treatment technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] see figure 1 . After cleaning the qualified raw milk, the temperature is raised to 50°C, and centrifuged to obtain skim milk and cream. The obtained skim milk enters the ceramic membrane (membrane pore size 0.45μm) filtration system at 50°C for microfiltration primary sterilization, and the obtained cream is standardized and mixed with the skim milk after primary sterilization, that is, the mixed full-fat liquid The fat content in the milk is 3.3% (mass ratio). The standardized full-fat liquid milk is homogenized under the conditions of 60°C and 200Bar (Swedish Tetra Pak Homogenizer). The homogenized liquid milk passes through the heat exchange equipment and the temperature drops to 20°C, transfer to a container (balance tank), ready for ultra-high pressure sterilization.

[0032] Ultra-high pressure sterilization equipment ( figure 2 ) is a horizontal high static pressure sterilization equipment. Its ultra-high pressure sterilization workflow is as follows: the fir...

Embodiment 2

[0035] After cleaning the qualified raw milk, the temperature is raised to 55°C, and centrifuged to obtain skim milk and cream. The obtained skim milk enters the ceramic membrane filtration system at 55°C for microfiltration primary sterilization, and the obtained skim milk and cream are standardized and mixed to a fat content of 3.0% (mass ratio), and the standardized whole liquid milk is heated at 60°C , Homogenized under the condition of 200Bar, the liquid milk after homogenization passes through the heat exchange equipment, the temperature drops to 20 ℃, and is transferred to the container (balance tank), ready for ultra-high pressure sterilization.

[0036] The liquid milk is injected into the ultra-high pressure sterilization equipment, passes through 550MPa at room temperature of 20°C, is discharged from one end of the high-pressure chamber after 12 minutes, and then is aseptically filled. Store at 4°C.

Embodiment 3

[0038] The accepted liquid milk is cleaned and warmed up to 50°C, and centrifuged to obtain skim milk and cream. The obtained skim milk enters the ceramic membrane filtration system at 50°C for microfiltration primary sterilization, and the obtained cream is standardized with the skim milk after primary sterilization until the fat content is 1.6% (mass ratio), and the standardized part Skim liquid milk is homogenized at 58°C and 180Bar. The homogenized liquid milk passes through heat exchange equipment, the temperature drops to 8°C, and is transferred to a container (balance tank) for one day.

[0039] The liquid milk in the balance tank is injected into the ultra-high pressure sterilization equipment, passes through 500MPa at 15°C, and is discharged from one end of the high-pressure chamber after 15 minutes for aseptic filling. Store at 4°C.

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Abstract

The invention provides a liquid milk preparation method. The method comprises the following steps of: 1, centrifugally separating a raw milk into skim milk and watery cream, and filtering the skim milk through a membrane; 2, standardly mixing the watery cream with the skim milk filtered by the membrane; 3, homogenizing the mixed milk of step 2 at 55 DEG C-65 DEG C under the homogenizing pressure of 160-220bar; and 4, carrying out ultrahigh pressure sterilizing on the homogenized milk under the ultrahigh pressure sterilizing pressure of 400-1000MPa for a pressure maintaining time of 5-20min. By utilizing an ultrahigh pressure long shelf-life liquid milk production method provided by the invention, a liquid milk thermization technology is avoided to the maximum extent, so that the energy consumption of industrial production is reduced, the active nutritional ingredients of the liquid milk can be completely reserved through a non-thermization technology, the shelf life of the liquid milk is prolonged to 45d, and the liquid milk is not easily deteriorated.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a method for increasing the storage time of liquid milk. Background technique [0002] With the rapid development of the dairy industry, people have higher and higher requirements for the quality of liquid milk. At present, domestic liquid milk products mainly include pasteurized milk, UHT milk and ESL milk. Pasteurized milk products have a short shelf life. Although UHT milk has a long shelf life, it suffers from large nutritional losses, and it is difficult to overcome the defects of browning and cooking odor. The shelf life of ESL milk is between pasteurized and UHT milk. The nutrition of milk is retained, but the ESL process also contains a sterilization unit for high-temperature treatment of milk, which cannot completely avoid the partial loss of milk nutrition and flavor loss caused by heat treatment, and the longest shelf life is only about 30 days. [0003] Ultr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/00
Inventor 陈历俊胡长利金越姜铁民周伟明
Owner BEIJING SANYUAN FOOD
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