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Liquid milk and preparation method thereof

A technology of liquid milk and fresh milk, applied in dairy products, milk preparations, applications, etc., can solve problems such as reducing taste, destroying nutritional components, and poor sterilization effect, and achieves the effect of high nutritional value and intact nutritional components

Inactive Publication Date: 2015-09-30
BRIGHT DAIRY & FOOD
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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 overcome the defect that heat sterilization destroys the nutritional components in fresh milk and reduces the taste in the existing fresh milk sterilization technology, and the problem of poor low-temperature and ultra-high pressure sterilization effect is provided. A method for preparing liquid milk by ultra-high pressure continuous sterilization of raw milk

Method used

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  • Liquid milk and preparation method thereof
  • Liquid milk and preparation method thereof
  • Liquid milk and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0018] (1) Centrifuge 5 tons of raw milk to clean milk, the centrifugal speed is 6000rpm, and the processing speed is 20t / h. After cleaning, the raw milk is pre-sterilized at 63°C for 15s. After sterilization, the milk is cooled to 4°C for use.

[0019] (2) The pre-sterilized raw milk is standardized and homogenized. The homogenization temperature is 60°C and the homogenization pressure is 180 bar. The pre-sterilized raw milk is standardized. The standardized index is: fat 3.1 %, protein 2.9%, said percentage is the mass percentage accounting for the total mass of milk after said standardization;

[0020] (3) Cool the raw milk homogenized in step (2) to 4°C, and fill it in a clean environment with Tetra Pak;

[0021] (4) Put the raw milk filled in step (3) into the ultra-high pressure equipment, the sterilization pressure is 200MPa, and the time is 5min;

[0022] (5) Treat the raw milk processed in (4) with ultra-high pressure for the second time, the pressure is 600MPa, and ...

Embodiment 2

[0025](1) Centrifuge 5 tons of raw milk to clean the milk, the centrifugal speed is 5000rpm, and the processing speed is 25t / h; the raw milk after the cleaning is 65°C, 20s pre-sterilization treatment; the sterilized milk is cooled to 4°C for use;

[0026] (2) The pre-sterilized raw milk is homogenized after standardization. The homogenization temperature is 65° C. and the homogenization pressure is 220 bar. The standardized indicators of the pre-sterilized raw milk are: fat 3.3%, protein 3.1%, the percentage is the mass percentage of the total mass of the standardized raw milk;

[0027] (3) Cool the raw milk homogenized in step (2) to 4°C, choose Ecolean packaging, and fill it in a clean environment;

[0028] (4) Put the raw milk filled in step (3) into the ultra-high pressure equipment, the sterilization pressure is 300MPa, and the time is 2min;

[0029] (5) Treat the raw milk processed in (4) with ultra-high pressure for the second time, the pressure is 600MPa, and the tim...

Embodiment 3

[0032] (1) Centrifuge 5t of raw milk to clean milk, the centrifugal speed is 5000rpm, and the processing speed is 23t / h; the raw milk after cleaning is standardized and then homogenized. The homogenization temperature is 65°C and the homogenization pressure is 200bar The standardized index of the raw milk after cleansing is: 3.2% fat, 3.4% protein, and the percentage is the mass percentage of the total mass of the standardized raw milk;

[0033] (2) Cool the homogenized raw milk in step (1) to 4°C, and fill it in a small-diameter PET bottle in a clean environment;

[0034] (3) Put the raw milk filled in step (2) into the ultra-high pressure equipment, the sterilization pressure is 200MPa, and the time is 5min;

[0035] (4) Treat the raw milk processed in (3) with ultra-high pressure for the second time, the pressure is 500MPa, and the time is 20min;

[0036] (5) After the sterilization is completed, take it out to obtain sterilized milk, clean the surface, and store it in a r...

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Abstract

The invention provides liquid milk and a preparation method thereof. The preparation method comprises the following steps: (1) pre-treating fresh and raw milk to obtain pre-treated milk, wherein the pre-treatment step comprises impurity removing and homogenizing; (2) conducting first-time ultra-high pressure sterilization on the pre-treated milk obtained in the step (1) for 2-10 min at the pressure of 150-300 MPa to obtain first-time ultra-high pressure sterilized milk; (3) conducting second-time ultra-high pressure sterilization on the first-time ultra-high pressure sterilized milk obtained in the step (2) for 10-30 min at the pressure of 400-600 MPa to obtain the liquid milk. The method can effectively kill harmful microbes in fresh and raw milk, and meanwhile, maintain the relatively good taste and fresh flavor of fresh and raw milk, and the liquid milk obtained through sterilizing fresh and raw milk maintains the nutrient content and still has a relatively high nutritive value.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to liquid milk and a preparation method thereof. Background technique [0002] Ultra-high pressure technology (High Hydrostatic Pressure, HPP) is a new type of non-thermal processing technology. Its operation method is mainly to seal food in elastic materials or place it in a sterile pressure system, using water or other media as the medium for transmitting pressure. Substances, under a certain pressure, use high static pressure to act for a period of time. This ultra-high pressure treatment can effectively passivate and inactivate microorganisms in food by destroying the cell wall and cell membrane of bacteria, inhibiting enzyme activity and the replication of genetic material such as DNA, thereby extending the shelf life. At present, ultra-high pressure technology has been widely used in the sterilization and preservation of fruits and vegetables, meat products, aquatic pr...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 姜雪于鹏刘振民任璐肖杨蔡涛王辉
Owner BRIGHT DAIRY & FOOD
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