Method used for preparing milk sterilized at low temperature and ultrahigh pressure and capable of reducing hot processing byproducts

Abstract

The invention relates to the field of processing of liquid dairy products, and provides a method used for preparing milk sterilized at low temperature and ultrahigh pressure and capable of reducing hot processing byproducts. Fresh raw milk which is qualified according to a raw milk inspection result is used as raw milk. The method comprises the following steps: (1) low-temperature pretreatment: after purifying the raw milk, preserving the raw milk at a temperature of 50 DEG C for 10-20 minutes, and conducting homogenizing at 15-20 MPa; (2) canning: canning the raw milk pretreated in the step (1) into a sterile food-grade PET bottle; and (3) ultrahigh-pressure sterilization: putting the canned milk in the step (2) into an ultrahigh-pressure device, and treating the canned milk at 500-600 MPa for 10-15 minutes to obtain the sterilized milk with reduced hot processing byproducts. According to the method disclosed by the invention, low temperature treatment is combined with static ultrahigh pressure treatment, so hot processing byproducts, including furosine, 5-hydroxymethylfurfural, carboxymethyl lysine and carboxyethyl lysine, generated in traditional hot processing of liquid milk can be effectively reduced and controlled, nutrient loss is reduced, and the quality safety of the liquid milk is improved.

Description

technical field [0001] The invention relates to a method for preparing low-temperature combined ultra-high pressure sterilized milk with reduced thermal processing by-products, belonging to the field of liquid dairy product processing. Background technique [0002] Milk is very rich in nutritional value, such as protein, sugar, fat, a large number of minerals and vitamins, etc. These nutrients are easily absorbed by the human body and have a beneficial impact on human health. In order to ensure food safety and product quality, raw milk needs to be properly heat-treated before entering the market to kill pathogenic microorganisms and extend the shelf life as much as possible. At present, pasteurization, ultra-pasteurization (ESL), and ultra-high temperature instantaneous sterilization (UHT) are widely used in commercial milk and dairy products. Commonly available liquid milk includes pasteurized milk, ESL milk and UHT milk. [0003] Since milk is rich in milk protein and la...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the Maillard reaction caused by the thermal sterilization of raw fresh milk leads to the production of by-products of dairy products thermal processing and reduces the nutritional value of dairy products, the present invention provides a method for the preparation of low-temperature combined ultra-high pressure sterilized milk The method provides a new processing technology for reducing thermal processing by-products in dairy products, ensuring the quality and safety of dairy products, and improving their nutritional value

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