Preparation method of sterilized cow milk with reduced alpha-dicarbonyl compounds

A technology of dicarbonyl compounds and milk, which is applied in the field of preparation of sterilized milk to reduce a-dicarbonyl compounds, to achieve the effect of reducing safety risks
CN112841301AInactive Publication Date: 2021-05-28TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Publication Date
2021-05-28
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a preparation method of sterilized cow milk with reduced alpha-dicarbonyl compounds. Fresh raw milk which is qualified according to an inspection result is used as raw milk in the invention. The method comprises the following steps: (1) degreasing treatment: after purifying the raw milk, centrifuging 3000-4000 g of the purified raw milk at a temperature of 15 DEG C for 10-2 minutes, and removing upper-layer fat to obtain low-fat milk; (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 15-25 min to obtain the sterilized milk in which the alpha-dicarbonyl compounds are reduced. By using the method disclosed by the invention, alpha-dicarbonyl compounds including glyoxal, pyruvic aldehyde, butanedione and 3-deoxyglucaldehyde ketone generated in traditional hot-processed liquid milk can be effectively reduced and controlled, nutrient loss is reduced, and the quality safety of the liquid milk is improved.
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Description

technical field

[0001] The invention relates to a method for preparing sterilized milk with reduced alpha-dicarbonyl compounds, 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 transient sterilization (UHT) are the most commonly used thermal processing processes in commercial milk and dairy products. Common commercially available liquid milks include pasteurized milk, ESL milk and UHT milk.

[0003] Milk is rich in milk protein and lactose, a...

Claims

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