Preparation method of low-heat dried skim milk

A technology of skim milk powder and skim milk, applied in dairy products, milk preparations, applications, etc., can solve the problems of low temperature, high sterilization temperature of milk powder, and inability to kill spores, etc., to improve quality, whey The effect of low protein denaturation and improvement of milk coagulation ability

Inactive Publication Date: 2015-01-28
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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AI Technical Summary

Problems solved by technology

When the heating temperature is high, the whey protein will be denatured, so when producing low-heat skim milk powder, t

Method used

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  • Preparation method of low-heat dried skim milk
  • Preparation method of low-heat dried skim milk

Examples

Experimental program
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Example Embodiment

[0020] Example 1: Preparation of low-calorie skimmed milk powder

[0021] (1) Raw milk acceptance: the raw milk is tested, and the follow-up operations are carried out after all indicators are qualified.

[0022] (2) Milk fat separation: the raw milk is heated to 40°C for milk fat separation to obtain skim milk with a fat content of 0.1%.

[0023] (3) Centrifugal sterilization: heat the raw milk to 60°C and centrifuge it in a centrifugal sterilizer with a rotation speed of 10000r / min for 15 minutes.

[0024] (4) Low heat sterilization: Sterilize the milk obtained after centrifugation at 72°C for 10 seconds.

[0025] (5) Vacuum concentration: the sterilized milk is concentrated under the conditions of 50° C. and a vacuum degree of 90 KPa to obtain concentrated milk with a dry matter content of 35%.

[0026] (6) Spray drying: In the spray drying process, the inlet air temperature is 190°C and the exhaust air temperature is 95°C to obtain low-heat skim milk powder.

[0027] Table 1 The main ...

Example Embodiment

[0029] Example 2: Preparation of low-calorie skimmed milk powder

[0030] (1) Raw milk acceptance: the raw milk is tested, and the follow-up operations are carried out after all indicators are qualified.

[0031] (2) Milk fat separation: The raw milk is heated to 45°C for milk fat separation to obtain skim milk with a fat content of 0.08%.

[0032] (3) Centrifugal sterilization: heat the raw milk to 55°C and centrifuge it for 20 minutes in a centrifugal sterilizer with a rotation speed of 8000r / min.

[0033] (4) Low heat sterilization: Sterilize the milk obtained after centrifugation at 70°C for 15s.

[0034] (5) Vacuum concentration: Concentrate the sterilized milk at 55° C. and a vacuum degree of 95 KPa to obtain concentrated milk with a dry matter content of 40%.

[0035] (6) Spray drying: In the spray drying process, the inlet air temperature is 190°C and the exhaust air temperature is 95°C to obtain low-heat skim milk powder.

[0036] Table 2 The content of the main components of the...

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Abstract

The invention relates to a preparation method of low-heat dried skim milk. An object of the invention is to make up disadvantages in production of the low-heat dried skim milk in China and change a situation that the low-heat dried skim milk is depended on import at present. The method achieves a sterilization effect by combining bactofugation and low temperature sterilization. During the whole production process, cow's milk is heated to a temperature no higher than 80 DEG C, so that denaturation level of whey protein is low; a cooking flavor is small; solubility is good; and nutritional value of the milk is high. The obtained dried milk can be used for preparing ice cream, yoghourt, cheese, etc.

Description

Technical field [0001] The invention belongs to the field of food processing. Specifically, it relates to a preparation method of low-heat skimmed milk powder. Background technique [0002] As a food raw material, skimmed milk powder is widely used in dairy products, soups, soy sauce, recondensed milk, candies and bakery products, and formula foods. In recent years, the production of skimmed milk powder in my country has been increasing year by year. However, the amount of imported skimmed milk powder is also increasing year by year. This is mainly due to the difference between the functional characteristics of domestic skim milk powder and imported skim milk powder. Domestic milk powder processing still uses the processing technology that has been used for many years, and the milk powder produced is all high-calorie milk powder. High-calorie milk powder whey protein has a high degree of denaturation and poor solubility. When added as a food material, it will seriously affect...

Claims

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Application Information

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IPC IPC(8): A23C9/16A23C9/15
Inventor 于景华马宁彦王琪郑悦赵亭亭王媛媛
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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