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Milk product, preparation method thereof, dairy product and preparation method thereof

A technology for dairy products and products, applied in the field of dairy products, can solve the problems of long heat treatment time, short shelf life, serious heat load of milk, etc., achieve high biological safety and nutritional activity, reduce the total number of colonies, and improve the effects of biological safety.

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

AI Technical Summary

Problems solved by technology

[0006] (3) Traditional pasteurization: The overall heat treatment time of traditional pasteurized milk from preheating to sterilization to cooling to filling is long, and the heat load of milk is serious
The total amount of microorganisms in the final product is more, and the shelf life of the product is shorter
[0007] (4) Pasteurized milk: Compared with traditional pasteurized milk, the pasteurization process currently used is not thorough and has a short shelf life (1 day to 7 days), which cannot adapt to the circulation of products in second- and third-tier cities. Unable to meet the large demand of consumers for pasteurized milk

Method used

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  • Milk product, preparation method thereof, dairy product and preparation method thereof
  • Milk product, preparation method thereof, dairy product and preparation method thereof

Examples

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preparation example Construction

[0039] According to another aspect of the present invention, a method for preparing a milk product is provided. The method includes:

[0040] (1) Clean milk treatment

[0041] In this step, the raw milk is subjected to cold cleaning treatment in order to remove impurities in the raw milk.

[0042] According to an embodiment of the present invention, the temperature of cold-cleaned milk is 2-10°C, including passing raw milk through 80-600 mesh (such as 80 mesh, 100 mesh, 150 mesh, 200 mesh, 250 mesh, 300 mesh, 350 mesh, 400-mesh, 450-mesh, 500-mesh, 550-mesh, 600-mesh) sieve to remove impurities mixed in the raw milk, and then the Centrifuge to remove impurities such as non-milk cells in raw milk.

[0043] It should be noted that the term "raw milk" used in the present invention refers to fresh milk collected from the udder of a dairy cow without further processing.

[0044] (2) RO membrane concentration

[0045] In this step, RO membrane treatment is performed in order to...

Embodiment

[0073] In this example, a milk product was prepared as follows:

[0074] (1) Selection of raw milk: select healthy dairy cows in large-scale pasture breeding bases, and use fresh milk squeezed from the udders of healthy cows using mechanized milking equipment.

[0075] (2) Acceptance: Inspect the protein, fat, non-fat milk solids, acidity, pH value and the total number of bacteria contained in raw milk. The acceptance standard meets the national standard of GB19301 "Raw Milk". Qualified raw milk is cold-chained at 2-6°C store.

[0076] (3) Milk cleaning: The raw milk is subjected to cold cleaning treatment, filtered with a sieve of 80-600 mesh, and impurities in the milk are removed, and the raw milk is passed through a centrifugal milk cleaning machine (Tetra Pak, model: OCM-15 ) to clean the milk by centrifugation, the temperature is controlled at 2-10° C., and the centrifugation is performed at 4000-6000 rpm to remove impurities in the milk.

[0077] (4) RO membrane conce...

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Abstract

The invention relates to a milk product and a preparation method thereof, a dairy product and a preparation method thereof, in particular to the milk product with high nutritional activity and high biological safety and the preparation method thereof. The preparation method of the milk product comprises the following steps: (1) purifying milk; (2) carrying out RO membrane concentration; (3) degassing; (4) separating; (5) sterilizing the single cream at high temperature; (6) physically degerming the skimmed milk; (7) backfilling; (8) homogenizing; and step (9) carrying out sterilization treatment. The milk product contains the total number of bacterial colonies which are less than or equal to 5000 cfu / mL in the 42nd day stored under the condition of 0-10 DEG C, furosine which is less than or equal to 11 mg / 100 g protein, lactoperoxidase of 1500-20000 U / L, lactoferrin of 35-120 mg / L, immunoglobulin of 100-1000 mg / L and lysozyme of 200-800 [mu] g / L.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a milk product with high nutritional activity and high biological safety, a preparation method thereof, a dairy product and a preparation method thereof. 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, lysozyme, etc. These active substances mainly have the functions of immune regulation, antibacterial, antiviral, anticancer, ACE (angiotensin converting enzyme) activity inhibition, etc. Because heat treatment with different degrees of sterilization will cause a large loss of the above-mentioned nutrients, there is still room for improvement in the current method of preparing milk. [0003] The specific problems existing in the existing milk preparation process are as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/142A23C9/14A23C3/03A23C3/00
CPCA23C9/1427A23C9/14A23C3/03A23C3/00
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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