Preparation method of pasteurized milk

Abstract

The invention provides a preparation method of pasteurized milk, belonging to the technical field of pasteurized milk preparation. According to the preparation method of the pasteurized milk, a technological process sequentially comprises the steps of raw milk acceptance inspection, pretreatment, primary pasteurization, homogenizing, secondary pasteurization, cooling, filling and cold storage, wherein the primary pasteurization is performed at a temperature of 72 DEG C for the time of 15s, and the secondary pasteurization is performed at a temperature of 75 DEG C for the time of 15s. After the technical scheme is implemented, compared with a conventional process product, the shelf life of the pasteurized milk is prolonged by 3 days or more, the raw material-product imbalance between supply and demand is greatly alleviated, the difficulties in raw milk purchase, product production and processing, and sales and distribution are reduced, the consumer demand is met, the consumer market of the pasteurized milk is widened, and a solid foundation is made for the stable production of the pasteurized milk.

Description

technical field [0001] The invention belongs to the technical field of pasteurized milk preparation, and in particular relates to a preparation method of pasteurized milk. Background technique [0002] GB19645-2010 National Food Safety Standard stipulates that pasteurized milk is a liquid product made from raw cow (goat) milk only through pasteurization and other processes. Pasteurized milk is characterized by low temperature sterilization at around 72-85°C, which kills harmful bacteria in milk while preserving nutrients and pure taste. After centrifuging milk, standardization, homogenization, pasteurization and cooling, it is filled in a liquid state and directly supplied to consumers for drinking. Pasteurized milk was first proposed at the inaugural meeting of the International Dairy Federation held in Brussels, the capital of Belgium, in 1903. It was not until 1940 that pasteurized milk gradually became a mandatory dairy product production standard. It was in the 1960s ...

AI Technical Summary

Problems solved by technology

The shelf life of pasteurized milk is not only directly related to the sterilization method, but also closely related to the quality of raw milk, the control of each production process, and transportation. Most pasteurized milk has a shelf life of 3 days at 0°C~4°C. The shelf life is generally short, and it needs to be transported and sold under the cold chain, which is easy to spoil and deteriorate, which brings many difficulties to dairy processing enterprises.

First of all, the shelf life of the product is very short, which greatly limits the scope of the company's sales area, and it is difficult to meet the company's transportation and sales needs. At the same time, it also brings inconvenience to consumers.

Secondly, on the third day, even though the product is within the shelf life, the taste and flavor of the product have dropped significantly. If it cannot be kept at 0°C~4°C during storage and transportation, the total number of colonies detected on the third day will exceed the standard, resulting in product unqualified

Based on the above reasons, many dairy companies increase the pasteurization temperature to above 85°C, which will have a negative impact on the nutritional value, flavor and color of pasteurized milk, and lose the original freshness and nutritional advantages of pasteurized milk.

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