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Fresh milk and preparation technology thereof

A preparation process and fresh milk technology are applied in the field of long shelf-life full-fat pasteurized fresh milk and its preparation process, which can solve the problems of large loss of nutrients and high total residual amount of microorganisms, achieve small loss of nutrients and improve the flavor of fresh milk. , the effect of improving food safety

Pending Publication Date: 2019-01-25
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For this reason, what the present invention intends to solve is the defect that the total residual amount of microorganisms in the existing fresh milk is large and the loss of nutritional components is large, and further provides a kind of fresh milk with less total residual amount of microorganisms and small loss of nutritional components and its preparation process

Method used

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  • Fresh milk and preparation technology thereof
  • Fresh milk and preparation technology thereof
  • Fresh milk and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment provides a kind of fresh milk and its preparation process. The preparation process comprises the steps of:

[0037] 1) Fresh raw milk taken from healthy udders is used as raw milk, and the protein, fat, non-fat milk solids, density and acidity contained in it are tested. The acceptance criteria meet the national food safety standard of GB19301. Cold chain storage at ℃;

[0038] 2) Pass the cooled milk through a 100-120 mesh filter to remove dust and other impurities in the milk; finally, centrifuge the static milk at 4000rpm and 2°C to remove non-milk cells and other impurities, and collect the purified material;

[0039] 3) Under the pressure of 30bar, pass the purified material through a reverse osmosis membrane (RO membrane) with a pore size of <0.001μm for reverse osmosis membrane concentration, and collect the concentrated material;

[0040] 4) At 55°C, milk fat is separated from the concentrated material, skim milk and cream are collected separat...

Embodiment 2

[0052] This embodiment provides a kind of fresh milk and its preparation process. The preparation process comprises the steps of:

[0053] 1) Fresh raw milk taken from healthy udders is used as raw milk, and the protein, fat, non-fat milk solids, density and acidity contained in it are tested. The acceptance criteria meet the national food safety standard of GB19301. Cold chain storage at ℃;

[0054] 2) Pass the cooled milk through a 100-120 mesh filter to remove dust and other impurities in the milk; finally, centrifuge the static milk at 5000rpm and 5°C to remove non-milk cells and other impurities, and collect the purified material;

[0055] 3) Under the pressure of 31bar, pass the purified material through a reverse osmosis membrane (RO membrane) with a pore size of <0.001μm for reverse osmosis membrane concentration, and collect the concentrated material;

[0056] 4) At 57°C, milk fat is separated from the concentrated material, skim milk and cream are collected separatel...

Embodiment 3

[0068] This embodiment provides a kind of fresh milk and its preparation process. The preparation process comprises the steps of:

[0069] 1) Fresh raw milk taken from healthy udders is used as raw milk, and the protein, fat, non-fat milk solids, density and acidity contained in it are tested. The acceptance criteria meet the national food safety standard of GB19301. Cold chain storage at ℃;

[0070] 2) Pass the cooled milk through a 100-120 mesh filter to remove dust and other impurities in the milk; finally, centrifuge the static milk at 5500rpm and 6°C to remove non-milk cells and other impurities, and collect the purified material;

[0071] 3) Under the pressure of 32bar, pass the purified material through a reverse osmosis membrane (RO membrane) with a pore size of <0.001μm for reverse osmosis membrane concentration, and collect the concentrated material;

[0072] 4) At 60°C, milk fat is separated from the concentrated material, skim milk and cream are collected separat...

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Abstract

The invention discloses fresh milk and a preparation technology thereof. The preparation technology comprises the following steps: filtering raw milk to remove impurities such as dust in the raw milk;centrifuging the filtered raw milk to remove sundries such as non-laticiferous cells in the raw milk; performing reverse osmosis membrane concentration, milk fat separation, degassing and sterilization on the purified material, wherein low-temperature standarization of the purified material is realized through the reverse osmosis membrane concentration. Meanwhile, through cooperation of the stepsand order, bacteria in the raw milk are killed, and the nutrition loss of the fresh milk is low; according to tests, total residue of microorganisms in the fresh milk is less than or equal to 1 cfu / mL, including less than 1 cfu / mL of total spores and less than 1 cfu / mL of total bacterial colony; with respect to the nutritive indexes, the content of furosine is less than or equal to 12 mg / 100g, the content of beta-lactoglobulin is greater than or equal to 2,400 mg / L, the alkaline phosphatase is negative, and the content of lactoferrin is greater than or equal to 25 mg / L.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing and preservation, and in particular relates to fresh milk and a preparation process thereof, in particular to whole-fat pasteurized fresh milk with a long shelf life and a preparation process thereof. Background technique [0002] Milk is the most ideal natural food for various mammals to feed their young. It is rich in high-quality protein, milk fat, lactose and other nutrients, calcium, phosphorus, potassium and other minerals and multivitamins. In developed countries, milk and dairy products have become an important part of people's diet. [0003] With the improvement of our people's awareness of health and nutrition, the consumption of milk has increased year by year. However, the rich nutrients in milk can easily lead to a very short shelf life. At present, there are two main production technologies for domestic fresh milk products: one is to pasteurize fresh raw milk for a...

Claims

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Application Information

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IPC IPC(8): A23C9/14
CPCA23C9/142A23C9/1427
Inventor 牛天娇哈斯格日图
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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