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Low-cholesterol milk and production technique thereof

A production process and low-cholesterol technology, which is applied to milking devices and other directions, can solve problems such as the lack of continuous mass production of low-cholesterol milk, and achieve the effects of high production efficiency and low energy consumption

Active Publication Date: 2015-07-01
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 to solve the defects of the small-scale low-cholesterol preparation method only in the laboratory stage in the prior art without continuous mass production of low-cholesterol milk, and to provide a low-cholesterol milk that can be continuously mass-produced Process of milk and low-cholesterol milk prepared therefrom

Method used

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Examples

Experimental program
Comparison scheme
Effect test

1 example 1

[0056] The process steps are as follows:

[0057] 1. Heat up the raw milk to 40°C, add 0.8% β-cyclodextrin, the percentage is the mass percentage of β-cyclodextrin in the total amount of raw milk and β-cyclodextrin; The speed is 250rpm, and the stirring time is 60min;

[0058] 2. Cool to 2°C and let stand for 6 hours;

[0059] 3. Enter the milk cleaning machine, the speed of the milk cleaning machine is 10000rpm;

[0060] 4. Heat up to 60°C, homogenize (18MPa), pasteurize (85°C, 15s), cool to 6°C.

[0061] Cholesterol was not detected in the final product (according to GB / T22220-2008 "High Performance Liquid Chromatography for the Determination of Cholesterol in Food", the minimum detection limit is 2.6mg / 100g), and the residual amount of β-cyclodextrin is 0.24%.

Embodiment 2

[0063] The process steps are as follows:

[0064] 1. After the raw milk is warmed up to 65°C and homogenized, the temperature is lowered to 55°C, and 0.6% β-cyclodextrin is added. The percentage is the mass percentage of β-cyclodextrin in the total amount of raw milk and β-cyclodextrin; At 55°C, heat preservation and stirring, the stirring speed is 100rpm, and the stirring time is 20min;

[0065] 2. Cool to 8°C and let stand for 2 hours;

[0066] 3. Enter the milk cleaning machine, the speed of the milk cleaning machine is 8000rpm;

[0067] 4. Heat up to 75°C, homogenize (25MPa), pasteurize (75°C, 15s), cool to 4°C.

[0068] Cholesterol was not detected in the final product (according to GB / T22220-2008 "High Performance Liquid Chromatography for the Determination of Cholesterol in Food", the minimum detection limit is 2.6mg / 100g), and the residual amount of β-cyclodextrin is 0.24%.

Embodiment 1

[0084] The process steps are as follows:

[0085] 1. Heat up the raw milk to 40°C, add 0.8% β-cyclodextrin, the percentage is the mass percentage of β-cyclodextrin in the total amount of raw milk and β-cyclodextrin; The speed is 250rpm, and the stirring time is 50min;

[0086] 2. Enter the cream separator to separate and obtain cream with a fat content of 50%; the rotation speed of the cream separator is 9000rpm;

[0087] 3. Mix the cream in step 2 with fat-free (fat 0.1wt%) milk on-line, so that the fat content of the final product is 3.3%;

[0088] 4. Heat up to 65°C, homogenize (20MPa), pasteurize (85°C, 15s), cool to 4°C.

[0089] Cholesterol was not detected in the final product (according to GB / T22220-2008 "High Performance Liquid Chromatography for the Determination of Cholesterol in Food", the minimum detection limit is 2.6mg / 100g), and the content of β-cyclodextrin is 0.05%.

[0090] Process two embodiment 2

[0091] The process steps are as follows:

[0092] 1. ...

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Abstract

The invention discloses low-cholesterol milk and a production technique thereof. The technique comprises the following steps: at the temperature condition of 40 DEG C-55 DEG C, evenly mixing homogeneous or inhomogeneous raw milk with beta-cyclodextrin for carrying out inclusion reaction, wherein the usage amount of beta-cyclodextrin is 0.6%-0.8%, the percentage ratio is a mass percentage ratio of beta-cyclodextrin to total mass of the raw milk and beta-cyclodextrin; cooling to 2-8 DEG C, standing for 2-6h; centrifuging and slagging with a milk purifier, wherein the rotating speed of the milk purifier is 8000-10000rpm; then increasing the temperature to 60-75DEG C, homogenizing, sterilizing, cooling and filling. The production technique of the low-cholesterol milk changes the research always limited in a laboratory into factory industrialization, so that the low-cholesterol milk can be industrially produced.

Description

technical field [0001] The invention relates to low-cholesterol milk and its production process. Background technique [0002] Cholesterol is one of the main factors that threaten the health of modern people. With people's attention to health, people begin to pay attention to the intake of ingredients in their daily diet. In recent years, with the increasing consumption of dairy products, the cholesterol intake of milk and dairy products has attracted people's attention. Therefore, many researchers have tried to produce milk that does not remove fat but does not contain cholesterol. [0003] Among all the cholesterol removal methods, the β-cyclodextrin method is the most suitable for dairy products in terms of the compliance of raw materials, the overall process and the edibility of raw materials, so it has become a research hotspot . However, all relevant reports are limited to the results of the laboratory stage. In the laboratory, β-cyclodextrin is added to milk to con...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C7/04
Inventor 苗君莅郭本恒刘振民于鹏姜雪任璐肖杨蔡涛王辉
Owner BRIGHT DAIRY & FOOD CO LTD