Method for reducing fat floating degree and complaint rate of UHT sterilized milk
A fat-floating and sterilized milk technology, which is applied to dairy products, milk preservation, and other dairy products, can solve problems such as uneven tissue status, consumer misunderstanding, and deterioration of taste and aroma, and achieve reduction of sour packs, Effect of reducing complaint rate and increasing sterilization efficiency
Active Publication Date: 2021-06-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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Problems solved by technology
Therefore, the floating of fat is not only a manifestation of inhomogeneous tissue state, but also makes the taste and aroma worse, which is easy to cause misunderstanding and complaints from consumers
Method used
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Embodiment 1
[0047] The present embodiment provides a kind of preparation method of UHT sterilized milk, comprises the following steps:
[0048] 1. Milk collection: Collect the milk that has passed the raw milk test at 1-8°C, filter and store it for later use;
[0049] 2. Standardization and pasteurization: Preheat the milk to 55-65°C, after centrifugation at 4700-4900 rpm, homogenize at 30 / 180bar, 55-65°C, after 55-75°C, 0- Flash at 0.3bar, then pasteurize at 80-90°C for 15s, and cool to 1-8°C;
[0050] 3. Semi-finished product preparation: whip the sterilized milk, stir at 940r / min, and cool to 1-8°C;
[0051] 4. Protein stabilization: keep degassed (-0.35bar to -0.8bar), homogenized (70-75°C, 50 / 250bar) milk at 94.5°C for 120s;
[0052] 5. Sterilization treatment: heat the warmed milk from 94.5°C to 121.4°C for 33.62s, then from 121.4°C to 140°C for 17.44s, then keep at 140°C for 4s, and finally cool down from 140°C to 121.1°C , took 14.22s;
[0053] 6. Filling: Cool the sterilized ...
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Abstract
The invention provides a method for reducing UHT sterilized milk fat floating degree and complaint rate, the method comprises the following steps: carrying out protein stabilization treatment and sterilization treatment on milk, the protein stabilization treatment temperature is 90-95 DEG C, the time is 110-130 s, the sterilization treatment comprises the operation of raising the temperature to 140 DEG C after the protein stabilization treatment, keeping the temperature at 140 DEG C for 4 seconds and then reducing the temperature from 140 DEG C to 121.1 DEG C. The invention also provides the UHT sterilized milk obtained by the preparation method, the protease activity of the UHT sterilized milk is 100-140 u / 100 ml, and the content of furosine is 130-150 mg / 100 g protein. According to the method provided by the invention, the sterilization efficiency can be improved, the fat floating phenomenon of the product in the shelf life is improved, the phenomena of acid package, bitter package and caking are reduced, and the complaint rate is reduced.
Description
technical field [0001] The invention relates to a heat treatment process of UHT sterilized milk, in particular to a method for reducing the fat floating degree and complaint rate of UHT sterilized milk, and a UHT sterilized milk and a preparation method thereof. Background technique [0002] The proportion of UHT sterilized milk in my country's liquid milk consumption continues to rise, and it plays an increasingly important role in people's food culture. Compared with the cold chain requirements of pasteurized low-temperature milk, and the shelf life is usually only about 7 days, UHT milk solves the problems of liquid milk transportation, storage, and preservation. The shelf life of UHT milk can reach 6-12 months , Effectively maintain nutrients. On the other hand, the nutrients in milk include protein, fat, lactose, vitamins, minerals, etc., which are easy to digest and absorb, and are suitable for drinking by almost all people except infants and people with lactose intol...
Claims
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Login to View More IPC IPC(8): A23C3/03A23C7/00
CPCA23C3/03A23C7/00
Inventor 庄超超郭占辉
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD