Preparation method of long-shelf life whole concentrated milk

Abstract

The invention provides a preparation method of long-shelf life whole concentrated milk. The preparation method comprises the following steps of step (1) treating raw milk: after the raw milk is qulified through inspection, performing degassing; step (2) performing high-efficiency clarification and sterilization: rapidly separating bacteria from spores in the cow milk, performing sterilization andperforming cooling to 2-8 DEG C for standby application; step (3) performing milk concentration: performing concentration with a multi-effect evaporator, wherein the temperature changes slowly from high temperature namely 73 DEG C to low temperature namely 48 DEG C; and performing concentration on the fresh cow milk until dry matter is 43-48%, fat is 12.5-13.5% and proteins are 11.0-14.0%; step (4): performing aseptic filling: adopting packaging bags, firstly performing sterilization with steam and then performing aseptic filling; and step (5): performing deep and quick freezing: performing quick freezing on the concentrated cow milk in a freezer until the central temperature of the concentrated cow milk reaches minus 18 DEG C. According to the preparation method disclosed by the invention, through high-efficiency clarification and sterilization, multi-effect evaporation, concentration and deep-freezing technologies, the nutrition and the mouth feel of the cow milk are guaranteed to the greatest degree, the cost of transporting the cow milk is reduced, the quality of the cow milk is guaranteed and the shelf life of the cow milk is prolonged.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing long-term full-fat concentrated milk. Background technique [0002] Dairy products are rich in nutrition, easy to digest and absorb, and have always been the first choice of nutritious food for the public. With the improvement of living standards, domestic consumers have higher and higher requirements for the taste and quality of dairy products, so the microorganisms in raw milk play an important role in the quality of milk and dairy products. [0003] Fresh milk is rich in nutrients. If it is not processed in time, microorganisms will grow rapidly. Therefore, after milk is squeezed, it must be cooled quickly, and then transported to the nearest place for use. Even if it is pasteurized, it must be sold within 4-6 days. If it cannot be used in time, the milk will deteriorate due to the growth of microorganisms, which limits the large-scale industrial use of mi...

AI Technical Summary

Problems solved by technology

[0004] Milk is rich in nutrients and is prone to microbial contamination. Milk that has not been sterilized can only be stored at low temperature, and the storage time is very short, so it cannot be transported over long distances

[0005] The current method is to dry milk at high temperature to make milk powder for storage and transportation. However, after the milk powder is subjected to high temperature treatment, on the one hand, some nutrients will be lost, and on the other hand, the taste of reconstituted milk after the milk powder is restored is different from that of fresh milk. more obvious

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