Concentration method of milk and preparation method of dairy products

A technology for dairy products and milk, applied in the direction of dairy products, milk preparations, and other dairy products, can solve the problems of high concentration temperature, high energy consumption, and inability to retain the flavor and nutrition of milk well.

Inactive Publication Date: 2015-05-27
I LAN FOODS IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the concentrated milk required in the milk concentration process and the production process of related dairy products is generally concentrated by an evaporator. The main disadvantages of this method are: high energy consumption and high concentration temperature
Because the temperature is relatively high, not only physical changes but also large chemical changes occur during the concentration process, which cannot well retain the original flavor and nutrition of milk

Method used

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  • Concentration method of milk and preparation method of dairy products
  • Concentration method of milk and preparation method of dairy products
  • Concentration method of milk and preparation method of dairy products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The raw milk has been tested, and the protein is ≥2.8% and the fat is ≥3.1%. After being processed by the milk purifier, it enters the standardized equipment, and the fat range is controlled to (0.2%-4.5%) according to the requirements of the finished product to obtain standardized milk. Content ≥ 3.3%) milk, concentrated milk with a fat range of 0.2%-4.5%, the concentrated milk is then passed through a pasteurizer to obtain pasteurized milk stored in a cold chain, and packaged and sold according to different packaging specifications.

Embodiment 2

[0040] The raw milk has been tested, and the protein is ≥2.8% and the fat is ≥3.1%. After being processed by the milk purifier, it enters the standardized equipment, and the fat range is controlled to (0.2%-4.5%) according to the requirements of the finished product to obtain standardized milk. Content ≥ 3.3%) milk, concentrated milk with a fat range of 0.2%-4.5%, the concentrated milk is then passed through an ultra-high temperature sterilizer to obtain sterilized milk that can be stored at room temperature, and packaged and sold according to different packaging requirements.

Embodiment 3

[0042] The raw milk has been tested, and the protein is ≥2.8% and the fat is ≥3.1%. After being processed by the milk purifier, it enters the standardized equipment, and the fat range is controlled to (0.2%-4.5%) according to the requirements of the finished product to obtain standardized milk, and then the standardized milk enters the reverse osmosis membrane treatment system to obtain evaporated milk with milk solids content ≥ 25%. , according to different packaging specifications for filling and sales.

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Abstract

The invention relates to the processing production field of milk concentration production milk and related dairy products, and in particular relates to a concentration method of milk and a preparation method of dairy products. According to the method, low-temperature concentration is carried out at the temperature of 0-7 DEG C, so that the loss of heat-sensitive nutrient substances and flavor components in the milk can be prevented, the color of the milk does not change, and the natural state of the milk is maintained to the utmost extent; the method does not need a heating process and a cooling process, and the standardized milk is used for production, so that the energy consumption is low; the conductivity of the water discharged in the concentration process is stabilized to be lower than 15mu s/cm, and common microorganisms in the water are removed, so that the water can be directly drunk or directly used for production. According to different production requirements, reverse osmosis membranes with corresponding specifications can be selected, so that dairy products such as the milk and condensed milk with high quality can be produced.

Description

technical field [0001] The invention relates to the field of milk production by concentrated milk and the field of processing and production of related dairy products, in particular to a method for concentrating milk and a method for preparing dairy products. Background technique [0002] Milk is one of the oldest natural beverages, known as "white blood", and its importance to the human body can be imagined. Milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum. The most rare thing is that milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium. There are at least 100 kinds of substances contained in milk. The main components are water, fat, phospholipids, protein, lactose, and inorganic salts. There are 20 kinds of amino acids that make up human protein, 8 of which cannot be synthesized by the human body (9 kinds for babies, more t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C1/00A23C9/152A23C9/156
Inventor 朱彤楼盛明
Owner I LAN FOODS IND
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