High-quality milk and preparation method thereof

A high-quality, creamy technology, applied in the direction of dairy products, milk preservation, milk preparations, etc., can solve the problems of pathogenic bacteria residue, low safety, loss of nutrients, etc., achieve less loss of active substances and ensure freshness The effect of high speed and high flow retention

Pending Publication Date: 2021-12-24
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, because the membrane pore size is too small in this method, most of the nutrients in the milk are intercepted, resulting in the loss of some nutrients (casein molecular particle size is 0.1-0.3 μm), and the product has not undergone any heat treatment process, resulting in Risk of residual germs and therefore less shelf-life safety of the product

Method used

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  • High-quality milk and preparation method thereof
  • High-quality milk and preparation method thereof

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preparation example Construction

[0032] In a specific embodiment, a method for preparing high-nutrition milk that retains rich nutritional active substances is provided, that is, lactoferrin, immunoglobulin, α-lactalbumin, β-lactoglobulin, milk Peroxidase etc. are preserved, and this preparation method comprises the following steps:

[0033] Step (1) cold cleansing milk:

[0034] Pass the raw milk through cold clean milk (centrifugation) at 2-15°C (such as 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, 10°C, 12°C, 15°C). Milk cleaner: Tetra Pak, model: OCM-15), to obtain feed liquid, the temperature is preferably 2-10°C.

[0035] By adopting the cold cleaning milk process, the heat load of raw materials is reduced, and the product has low content of heat-sensitive substances and high content of active substances.

[0036] Step (2) degassing:

[0037] The feed liquid obtained in step (1) is preheated and then degassed. Preheating conditions are preferably 55-65°C (eg 55°C, 56°C, 58°C, 60°C, 62°C, 64°C, 65°C), 5-3...

Embodiment 1

[0061] (1) The raw milk is cooled and cleaned at 2°C to obtain a feed liquid;

[0062] (2) Preheat the obtained feed liquid to 55°C after 5s, and degas at 55°C, and the degassing pressure is -0.04Mpa;

[0063] (3) The degassed feed liquid is centrifugally degreased at 55°C to obtain cream and skim milk; the fat content of the obtained cream is 45g / 100g, and the fat content of the obtained skim milk is ≤0.06g / 100g.

[0064] (4) The resulting cream was sterilized at 115°C for 15s and then cooled to 30°C for 10s.

[0065] (5) Remove the spores in the skim milk by using a bacteria-removing separator at 55°C to remove the spores in the skim milk. The separation centrifugal force is 5000g. It is 4bar, and the filtration temperature is 55°C.

[0066] (6) Mix the filtrate of step (4) and step (5) online, the mixing temperature is 55°C, homogenize at 55°C, the homogenization pressure is 230bar, heat up to 72°C after 10s, at 72°C After tube sterilization for 15s, after cooling down t...

Embodiment 2

[0069] (1) The raw milk is cooled and cleaned at 4°C to obtain a feed liquid;

[0070] (2) Preheat the obtained feed liquid to 60°C after 10s, and degas at 60°C, and the degassing pressure is -0.06Mpa;

[0071] (3) The degassed feed liquid is centrifugally degreased at 60°C to obtain cream and skim milk, and the cream can be used for other purposes; the fat content of the obtained skim milk is ≤0.06g / 100g.

[0072] (4) Remove the spores in the skim milk with the obtained skim milk under the condition of 60°C using a sterilizing separator, the separation centrifugal force is 6500g, and the obtained separation liquid is subjected to 0.6 μm MF microfiltration to remove the microorganisms in the skim milk, and the filtration pressure It is 4bar, and the filtration temperature is 60°C.

[0073] (5) Homogenize step (4) at 60°C, the homogenization pressure is 220bar, heat up to 75°C after 15s, keep at 75°C for 15s for plate exchange sterilization, and then pass 25s After cooling do...

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Abstract

The invention relates to high-quality milk and a preparation method thereof. The preparation method of the high-quality milk comprises the following steps: (1) cooling and purifying milk; (2) degassing; (3) performing centrifugal separation to obtain single cream and skimmed milk; (4) degerming and separating the skimmed milk; (5) performing MF microfiltration on the skimmed milk; (6) homogenizing; (7) sterilizing; (8) cooling; and (9) filling. According to the high-quality milk prepared by the method, active substances in raw milk can be reserved to the maximum extent, and the high-quality milk has relatively long shelf life and safety.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a method for preparing high-quality milk with rich active substance content, and high-quality milk prepared by the method that can be stored for a long time. Background technique [0002] Milk is known as "white blood" and has always been considered as one of the most nutritious foods in nature. The functional components in milk are mainly active substances in milk, such as: lactoferrin, immunoglobulin , lactoperoxidase, α-lactalbumin, β-lactoglobulin, etc. These active substances mainly have immune regulation, antibacterial, antiviral, anticancer, ACE (angiotensin converting enzyme) activity inhibition, etc., but these The active substances in milk will cause a large loss of the above nutrients due to heat treatment with different degrees of sterilization during processing. Dairy products made from milk raw materials currently available on the market can be div...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/14A23C3/03
CPCA23C9/14A23C3/03
Inventor 王秋岭李艳君张海斌孙云峰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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