Milk and preparation method thereof

Abstract

The invention discloses milk and a preparation method of the milk. The preparation method of the milk comprises the following steps of performing degerming treatment on raw cow milk, so as to obtain degermed cow milk; performing pasteurization treatment on the degermed cow milk, so as to obtain pasteurized cow milk; performing standardization treatment on the pasteurized cow milk, so as to obtainthe standardized cow milk; performing concentration treatment on the standardized cow milk, so as to obtain concentrated cow milk; performing steam immersion sterilization on the concentrated cow milk, so as to obtain sterilized cow milk, wherein the steam immersion sterilization is performed for 0.09-2 seconds under the condition that the temperature is 151-157 DEG C; and performing flash vaporization treatment on the sterilized cow milk, so as to obtain the milk. According to the preparation method disclosed by the invention, through the steam immersion sterilization, the sterilizing temperature is increased to 151-157 DEG C, and the sterilizing time is shortened to 0.009-2 seconds, so that the nutrient loss of the milk is lower, the denaturation rate of proteins is lower, and the tasteis fresher; and besides, compared with pasteurization, the preparation method has the advantage that the quality guarantee period of the milk prepared through the preparation method disclosed by the invention is significantly prolonged.

Description

technical field [0001] The invention relates to the field of food, in particular to milk and a method for preparing milk. Background technique [0002] At present, the domestic liquid milk market is mainly based on two types of products. One is UHT milk stored at room temperature, and the shelf life is generally 6 months. The other is pasteurized milk stored under low temperature conditions, and the shelf life is generally 7 days. Both types of milk have their own advantages and disadvantages. UHT milk prolongs the shelf life of milk, but after the milk is sterilized at 137°C for 4 seconds, the taste will change to a certain extent, and the nutrition will be lost to a certain extent; while the sterilization process of pasteurized milk If it is not thorough, the spores in the product cannot be killed, and the shelf life of the product can only be stored at low temperature for 15 days, which is generally 7 days in the market. [0003] Therefore, milk with less nutrient loss...

AI Technical Summary

Problems solved by technology

Both types of milk have their own advantages and disadvantages. UHT milk prolongs the shelf life of milk, but after the milk is sterilized at 137°C for 4 seconds, the taste will change to a certain extent, and the nutrition will be lost to a certain extent; while the sterilization process of pasteurized milk If it is not thorough, the spores in the product cannot be killed, and the shelf life of the product can only be stored at low temperature for 15 days, which is generally 7 days in the market

[0003] Therefore, milk with less nutrient loss and long shelf life remains to be studied

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