Normal-temperature active milk and preparation method thereof

Abstract

The invention discloses a normal-temperature active milk, and the raw material for preparing the normal-temperature active milk is raw milk. The invention further discloses a preparation method of the normal-temperature active milk, the purpose of sterilization is achieved by adopting a direct steam sterilization mode, the denaturation rate of proteins such as lactoglobulin and lactoferrin in the milk is effectively reduced by shortening the sterilization time, the loss of nutrient substances is reduced, and meanwhile, the taste of the milk can be improved. The method is suitable for preparing the normal-temperature active milk.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and relates to milk, in particular to normal-temperature active milk and a preparation method thereof. Background technique [0002] As we all know, milk has gradually become an ideal natural nutritional food for human beings because of its rich nutritional elements. It is indispensable in modern family life. With the continuous improvement of people's living standards, more and more people begin to pay attention to the flavor and nutrition of milk. value. The common sterilized milk currently on the market is divided into two sterilization methods: pasteurization and ultra-high temperature instant sterilization. Milk stored at room temperature is mostly produced by ultra-high temperature instantaneous sterilization process. [0003] Pasteurization is to heat the emulsion to 62-65°C and keep it for 30min. This kind of sterilization method tastes fresh, but this method of steril...

AI Technical Summary

Problems solved by technology

The emulsion is subjected to ultra-high temperature instant sterilization. Although it can eliminate all bacteria and heat-resistant spores in the emulsion, it can be stored at room temperature for 3-6 months. However, after this method of sterilization, due to the long sterilization time, the emulsion The gelatinization of the protein in the product not only leads to the loss of a large amount of nutrients, but also leads to the poor taste of the product due to the substantial increase in the content of furosine

[0005] The above two sterilization methods have their own advantages and disadvantages. The ultra-high temperature instant sterilization treatment prolongs the shelf life of milk, but after the milk is sterilized at 136-140°C for 3-5s, the taste will change to a certain extent and the nutrients will be lost. , but the pasteurization process is not thorough enough to kill the spores in the product. The shelf life of the product can only be stored at low temperature for 3-15 days, and the market is generally 7 days

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