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Milk and preparing method thereof

A milk and immunoglobulin technology, applied in other dairy products, dairy products, milking devices, etc., can solve the problems of loss of nutrients, hidden dangers of food safety, and high total microbial residues

Inactive Publication Date: 2019-09-10
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

[0003] However, after a series of treatments, the raw milk extruded by cows will cause a large loss of nutrients, and the total residual amount of microorganisms is high, and there are certain food safety hazards
[0004] Therefore, the current method of preparing milk still needs to be improved

Method used

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  • Milk and preparing method thereof
  • Milk and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～6

[0064] In this example, milk was prepared as follows:

[0065] (1) Selection of fresh milk: select healthy cows in large-scale pasture breeding bases, and fresh milk squeezed from healthy cow udders with mechanized milking equipment.

[0066] (2) Acceptance: Check the protein, fat, non-fat milk solids, density and acidity contained in fresh milk. The acceptance criteria meet the national food safety standard GB19301. Qualified fresh milk is stored in cold chain at ①°C.

[0067] (3) Milk cleaning: pass the degassed milk through a filter, pass through a 100-120 mesh filter, remove dust and other impurities in the milk, and then pass the milk through a centrifugal static milk machine to control the temperature at ②°C to ③ Centrifuge at the speed of rpm to remove non-milk cells and other impurities in the milk.

[0068] (4) Centrifugal sterilization: The milk is subjected to centrifugal sterilization at a normal temperature of ⑤°C, and the microorganisms in the milk are physicall...

Embodiment 7

[0079] Prepare milk according to the method of Examples 1-6, the difference is that the sterilization conditions in step (7) are shown in the table below.

[0080] It can be seen that using the steam immersion sterilization method of the present invention, the sterilization temperature is controlled at 130-157° C., and the time is 0.09-0.5 seconds, which can effectively serve the purpose of sterilization, and microorganisms remain in the product, especially spores and heat-resistant spores The residues are all low, and compared with raw milk, the loss of nutrients is less, and the nutritional value of the product is high.

[0081] On the whole, the quality of milk obtained by the process of Example 4 is the best, and the raw milk composition is as follows: β-lactoglobulin: 3460 mg / L, α-lactalbumin: 1340 mg / L, lactoferrin: 110 mg / L, immune globulin Protein IgA: 67000 μg / L, Immunoglobulin IgG: 537000 μg / L, IgM: 59300 μg / L. The product composition is as follows: β-lactoglobulin:...

Embodiment 8

[0085]In this embodiment, the influence of different sterilization centrifugation temperatures on the removal effect of microorganisms is compared, as shown in the following table. It can be seen that the high-temperature sterilization and centrifugation method of the present invention can effectively improve the removal rate of microorganisms, especially spores and heat-resistant spores, greatly improve the quality level of products, have high safety, and extend the shelf life.

[0086] Table 3 Sterilization and centrifugation treatment methods

[0087] temperature setting Microbial removal rate Removal rate of spores and heat-resistant spores ≤7℃ 80-85％ 80-85％ 50-55℃ 90-93％ ≥95％

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Abstract

The invention provides milk and a preparing method thereof. The milk contains 2000-3500 mg / L of beta-lactoglobulin, 500-800 mg / L of alpha-lactoglobulin, 20 mg / L or above of lactoferrin, 30 U / L or above of lactoperoxidase, lower than 12 mg of furosine in every 100 g of protein, 1000 micrograms per liter or above of immune globulin lgA, 81000 micrograms per liter or above of immune globulin lgG, 1000 micrograms per liter or above of immune globulin lgM, lower than 1 cfu / mL of total bacterial colonies, lower than 1 cfu / mL of total spores and lower than 1 cfu / mL of total heat resistance spores. Nutrient components in original milk are greatly maintained in the milk, the quantity of residual microorganisms is low, the food safety is high, the shelf-life is long, and the flavor and the mouthfeelare excellent.

Description

technical field [0001] The invention relates to the field of food. In particular, the invention relates to milk and methods for its preparation. Background technique [0002] Milk is the most perfect food that people can get from nature so far. It can not only provide people with high-quality animal protein, milk fat and vitamins needed for the growth and development of the body and brain, but also the calcium supplement for the human body. best choice. [0003] However, at present, after a series of treatments, the raw milk extruded by cows will greatly cause the loss of nutrients, and the total residual amount of microorganisms is high, which has certain food safety hazards. [0004] Therefore, the current method of preparing milk still needs to be improved. Contents of the invention [0005] The present invention aims to solve at least one of the technical problems existing in the prior art at least to a certain extent. For this reason, the present invention propose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C7/00A23C7/04A23C1/00
CPCA23C7/00A23C7/046A23C1/00A23C2210/206
Inventor 哈斯格日图马岩峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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