Sterilization method for liquid milk

A technology of liquid milk and sterilized milk, which is applied in the field of food processing, can solve the problems of large loss of nutrients, impact on product sensory quality, decomposition of heat-sensitive components and loss of volatile components, etc., to achieve the advantages of promoting dissolution, good color and taste, and avoiding damage Effect

Inactive Publication Date: 2020-08-14
南京卫岗乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because this process completely kills risky microorganisms, it can greatly extend the shelf life under normal temperature storage conditions, but high temperature can easily lead to the decomposition of heat-sensitive components and the loss of vola

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Nisin was added to the milk so that the amount added in the final milk was 0.2g / L, and the product was homogenized at a pressure of 170bar and a temperature of 27°C. The homogenized product is sterilized by an ultra-high pressure water jet system with a pressure parameter of 100Mpa and a coaxial and equal-volume collision type nozzle. Collect the milk in ultra-high pressure resistant and sterilized containers, and store it at 2-6°C.

[0034] The milk that has not been sterilized on the first day is used as the control sample, and the flavor, color and taste are used as the evaluation indicators. The scores of the flavor, color and taste of the control sample are 35 points, 30 points, and 35 points, respectively. Sensory evaluation was carried out on the sterilized milk during storage, and the preservation rate of flavor, color and taste was calculated.

[0035] The method can extend the refrigerated shelf life of milk to 52 days, and at the same time make the preservat...

Embodiment 2

[0037] Nisin was added to the milk so that the amount added in the final milk was 0.3g / L, and the product was homogenized at a pressure of 170bar and a temperature of 27°C. The homogenized product is sterilized by an ultra-high-pressure water jet system with a pressure parameter of 200Mpa and a coaxial, equal-volume collision-type nozzle. Collect the milk in ultra-high pressure resistant and sterilized containers, and store it at 2-6°C.

[0038] The method can extend the refrigerated shelf life of milk to 101 days, and at the same time make the preservation rate of flavor, color and taste of milk reach 90.9%, 93.2%, and 91.6%.

Embodiment 3

[0040] Nisin was added to the milk so that the amount added in the final milk was 0.4g / L, and the product was homogenized at a pressure of 170 bar and a temperature of 27°C. The homogenized product is sterilized by an ultra-high pressure water jet system with a pressure parameter of 250Mpa and a coaxial and equal-volume collision type nozzle. Collect the milk in ultra-high pressure resistant and sterilized containers, and store it at 2-6°C.

[0041] The method can extend the refrigerated shelf life of milk to 124 days, and at the same time make the preservation rate of flavor, color and taste of milk reach 90.2%, 92.6%, and 90.7%.

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Abstract

The invention provides a sterilization method for liquid milk, and belongs to the technical field of food processing. According to the present invention, a bacteriostatic agent nisin is used to perform bacteriostasis on liquid milk and then the ultra-high pressure water jet sterilization treatment is performed, thereby solving the problem of short shelf life in use of nisin alone. The ultra-high pressure water jet technology not only has sterilization effect but also has homogeneous effect, can further promote the dissolution of nisin to achieve the purpose of uniform distribution, and maximizes the antibacterial effect. The method of the present invention not only avoids great damage on quality of the liquid milk caused by use of ultra-high temperature instantaneous sterilization, but also solves the problem of short shelf life corresponding to mild sterilization methods (such as pasteurization), can extend the shelf life of milk to 143 days at low temperature, and makes the milk better in flavor, color and taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a liquid milk sterilization method. Background technique [0002] Commercially available liquid milk products (except yogurt) mainly include pasteurized fresh milk and UHT sterilized room temperature milk, which are mainly classified according to different milk production processes, among which pasteurized fresh milk is pasteurized (72 ℃, 15s), and the sterilization process of room temperature milk is ultra-high temperature instantaneous sterilization (135°C to 150°C, 4s to 15s). [0003] Among them, pasteurization is a relatively mild heat treatment method, which can kill yeast, mold and most bacteria (including pathogenic bacteria) in milk, but it cannot kill heat-resistant bacteria and their spores. Therefore, pasteurized milk needs to be stored at a temperature of about 4°C, and the shelf life is about 3 to 10 days, which is very short. [0004] Ultra-high temperatu...

Claims

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Application Information

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IPC IPC(8): A23C3/08A23C3/00A23C3/04
CPCA23C3/00A23C3/04A23C3/08
Inventor 王婧宇龄南王猛胡长利崇志文杨若茜杨姚远
Owner 南京卫岗乳业有限公司
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