Sterilized milk preparation method

A technology of sterilized milk and raw milk, which is applied in the preparation of sterilized milk and the field of sterilized milk, can solve the problems of low denaturation rate of active nutrients, low physical and chemical changes, high storage temperature, etc., achieve low heat load intensity, reduce energy consumption, The effect of low heat treatment intensity

Inactive Publication Date: 2018-12-21
JUNLEBAO DAIRY GRP CO LTD
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Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the denaturation rate of active nutrients in sterilized milk prepared by indirect heat conduction heating sterilization method in the prior art is low, the value of furoic acid is low, the shelf life is long, and the storage temperature is high. A method for preparing sterilized milk, in order to produce dairy products with low physical and chemical changes and long shelf life

Method used

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Examples

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Effect test

Embodiment 1

[0022] Embodiment 1 A kind of preparation method of sterilized milk

[0023] Select raw milk that meets the national high-quality milk grade 1 standard, preheat it in a heat exchanger for 15 seconds and raise the temperature to 65°C, then immerse the preheated raw milk directly in a steam chamber at 160°C, and perform direct steam sterilization for 0.1s At this time, the temperature of the raw milk rises to 156°C, and then it is flash-cooled to 65°C within 5 seconds, aseptically homogenized, cooled until the temperature of the raw milk is lower than 25°C, and then aseptically filled.

Embodiment 2-9

[0024] The preparation method of embodiment 2-9 sterilized milk

[0025] Examples 2-9 are respectively a method for preparing sterilized milk, which are carried out in the same order as in Example 1, and the difference lies in the type of raw milk, preheating temperature, preheating time, sterilizing temperature, and sterilizing time. , see Table 1 below for details:

[0026]

[0027] In the above table: A--fresh milk, B skimmed milk.

[0028] The milk products obtained by the preparation method of sterilized milk provided in Examples 1-9, after the actual test, the furosine value is <12mg / 100g protein, the β-lactoglobulin content is ≥2000mg / L, the shelf life is ≥30 days, and the temperature is 30°C Storage ≥ 10 days, the specific results are shown in Table 2 below:

[0029]

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PUM

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Abstract

The invention discloses a sterilized milk preparation method. The method is performed according to the following step sequence: preheating raw milk, directly steam sterilizing, instantly degassing andcooling, homogenizing and filling, wherein raw milk preheating time is 2 to 45 s, a temperature of the preheated raw milk is 35 to 68 DEG C, instant degassing and cooling time is 0.5 to 40 s, and a temperature of the cooled raw milk is 15 to 70 DEG C. According to the sterilized milk preparation method disclosed by the invention, a direct steam sterilizing mode is utilized, sterilizing time is shorter, the denaturation rate of active nutrient substances of milk is low, the heat treatment strength is low, and the milk can be stored under the normal temperature. After the milk is treated by thesterilized milk preparation method disclosed by the invention, a furosine value of the milk is smaller than 12 mg / 100 g protein, a beta-lactoglobulin content is larger than or equal to 2000 mg / L, shelf life is larger than or equal to 30 days, and shelf life under 30 DEG C constant-temperature storage is larger than or equal to 10 days. The sterilized milk preparation method is suitable for milk processing process.

Description

technical field [0001] The invention belongs to the field of dairy processing, and relates to sterilized milk, in particular to a preparation method of sterilized milk. Background technique [0002] The common sterilized milk currently on the market can be divided into: pasteurized milk, sterilized milk, high-temperature sterilized milk, etc. from the perspective of implementation standards. The sterilization method of pasteurized milk is pasteurization, its furosine index is ≤12mg / 100g protein, and the shelf life is 3-7 days. The shelf life of ESL pasteurized milk can reach 15 days, but the storage condition must be lower than 8°C; high temperature The sterilization method of sterilized milk is ultra-high temperature instantaneous sterilization, its fururine index ranges from 20mg-140mg / 100g protein, the shelf life is 15-30 days, and the storage condition must be lower than 8°C; while the sterilization method of sterilized milk is usually indirect ( Non-contact) sterilizat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/03
CPCA23C3/03
Inventor 康志远于文花魏立华朱宏王红叶姚欢屈殿军姚玉才
Owner JUNLEBAO DAIRY GRP CO LTD
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