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Preparation method of liquid dairy products by adding milk catalase to prolong shelf life

A lactoperoxidase and catalase technology, which is applied in the field of liquid dairy product preparation, can solve the problems of reduced product nutrition, shortened product shelf life, unsatisfactory microbial lethality and the like

Inactive Publication Date: 2017-06-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that with the increase in the intensity of sterilization of liquid dairy products, the proportion of effective functional components in the product will be destroyed, and the nutritional value of the product will decreas

Method used

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  • Preparation method of liquid dairy products by adding milk catalase to prolong shelf life
  • Preparation method of liquid dairy products by adding milk catalase to prolong shelf life
  • Preparation method of liquid dairy products by adding milk catalase to prolong shelf life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Process for producing pasteurized liquid dairy products containing natural lacto-catalase

[0059] 1. Immobilization of lactation catalase

[0060] 1. Mix 760 international units of catalase solution into every gram of 280-mesh acidic alumina, stir in an ice bath for 20 minutes, and then centrifuge (1000 rpm, 2°C, 15 minutes).

[0061] 2. Stir and disperse the precipitate with distilled water at a ratio of 6.56 ml per gram of the precipitate to form a suspension. Mix the suspension with the same volume of 8.5% sodium alginate and stir well.

[0062] 3. Drop the mixture into 28% CaCl 2 Stir slowly in the solution to form, filter the formed particles out of distilled water, wash, and vacuum dry at room temperature for 48 hours, then store in a desiccator at 40°C for future use. The enzyme loading in the resulting immobilized lactocalase was 1.5 wt%.

[0063] 2. Electromagnetic Sterilization of Immobilized Lacto-Calase

[0064] The immobilized lacto-catalase is irradi...

Embodiment 2

[0074] Preparation method of low-temperature long-time sterilized liquid dairy product containing natural lacto-catalase

[0075] 1. Immobilization of lactation catalase

[0076] 1. Mix 780 international units of catalase solution into every gram of 350-mesh acidic alumina, stir in an ice bath for 20 minutes, and then centrifuge (1000 rpm, 2°C, 15 minutes).

[0077] 2. Stir and disperse the precipitate with distilled water at a ratio of 6.86 ml per gram of the precipitate to form a suspension. Mix the suspension with the same volume of 9% sodium alginate and stir well.

[0078] 3. Drop the mixture into 30% CaCl 2 Stir slowly in the solution to form, filter the formed particles out of distilled water, wash, and vacuum dry at room temperature for 48 hours, then store in a desiccator at 40°C for future use. The enzyme loading in the resulting immobilized lactocalase was 1.5 wt%.

[0079] 2. Electromagnetic Sterilization of Immobilized Lacto-Calase

[0080] The immobilized la...

Embodiment 3

[0090] Preparation method of ceramic membrane microfiltration sterilization liquid dairy product containing natural lacto-catalase

[0091] 1. Immobilization of lactation catalase

[0092] 1. Mix 720 international units of catalase solution into each gram of 220-350 mesh acidic alumina, stir in an ice bath for 20 minutes, and then centrifuge (1000 rpm, 2°C, 15 minutes).

[0093] 2. Stir and disperse the precipitate with distilled water at a ratio of 6.05 ml per gram of the precipitate to form a suspension. Mix the suspension with the same volume of 8% sodium alginate and stir evenly.

[0094] 3. Drop the mixture into 25% CaCl 2 Stir slowly in the solution to form, filter the formed particles out of distilled water, wash, and vacuum dry at room temperature for 48 hours, then store in a desiccator at 40°C for future use. The enzyme loading in the resulting immobilized lactocalase was 1.3 wt%.

[0095] 2. Electromagnetic Sterilization of Immobilized Lacto-Calase

[0096] The...

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Abstract

The present invention discloses a preparation method of liquid dairy products by adding milk catalase to prolong shelf life. The method comprises the following steps: raw material milk is sterilized, the sterilized milk is cooled, and catalase is added into the cooled milk by using a sterilized online addition system to prepare the liquid dairy products containing the milk catalase. The addition amount of the milk catalase is 1.50 g/t-1.8 g/t; and the milk catalase is subjected to electromagnetic radiation sterilization before the addition. The natural milk catalase is added into the liquid dairy products, and the preparation method improves the defense system of the liquid dairy product itself in inhibiting propagation of microorganisms, so that the liquid dairy products have nutritional effects, also have unique flavor and mouthfeel, have good stability, and are declined in the mid-temperature requirements of product storage, logistics and sales. The preparation method reduces product deterioration risks in every link caused by not well controlled temperature, and has broad application prospects.

Description

technical field [0001] The invention relates to the field of dairy product processing. More specifically, it relates to a method for preparing liquid dairy products by adding lactate catalase to inhibit the reproduction of the total number of bacteria and prolong the shelf life. Background technique [0002] Milk is a white or slightly yellowish opaque colloidal liquid secreted from the mammary glands of cows after calving. It is a food that people often eat in daily life. Modern medicine has confirmed that milk contains a variety of functional factors that are beneficial to eugenics. Vitamin A contained in milk is one of the elements for fetal development and child growth, which is conducive to good pregnancy, placental protection, and normal early development. Vitamin B2 contained in milk can help pregnant women effectively supplement vitamins and avoid fetal bone deformities. The folic acid contained in milk can prevent fetal neural tube defects and spina bifida, and av...

Claims

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Application Information

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IPC IPC(8): A23C3/08
CPCA23C3/08
Inventor 董强韩亚轩张海斌孙云峰史丽洁
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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