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Production method of sterile steam-containing steam milk beverage

A production method and milk beverage technology, which is applied in the direction of milk preservation, milk preparations, milk substitutes, etc., can solve problems such as unsatisfactory stability of steamed milk, poor disinfection and sterilization effects, and affect the shelf life of steamed milk, etc. Taste, anti-agglomeration effect

Pending Publication Date: 2022-07-05
蔺建军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the production method of above-mentioned vaporized milk, the stability of only using a single stabilizer vaporized milk is not ideal enough
And this steamed milk raw method only adopts one-time high-temperature instant disinfection after homogenization, so the sterilization effect is not good, which affects the shelf life of steamed milk

Method used

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  • Production method of sterile steam-containing steam milk beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Ingredients: By weight percentage: skim milk powder 1-1.5%, compound stabilizer addition 0.5-1.5%, compound buffer 0.1-1.0%, and the rest are standardized raw milk.

[0064] Wherein, the composite stabilizer is formed by mixing CMC-Na:PGA:xanthan gum:β-CD in a weight ratio of 3:2:3:2;

[0065] The composite buffer is prepared by mixing sodium tripolyphosphate and sodium citrate in a weight ratio of 2:1 to 1:1.

[0066] Homogenize at 50-55°C, 20-25MPa, 500-1000r / min for 5-10s, then cool at 5°C for 2s; then sterilize at 135°C for 2s at high temperature, then cool to below 5°C for temporary storage for 2s, Then sterilize for 5s in an autoclave with a temperature of 150-170°C, a pressure of 0.25MPa and a stirring speed of 1000-2000r / min to obtain a semi-finished product. When the soda milk beverage is at 20°C, it is filled with nitrogen or carbon dioxide gas with a volume multiple of 1-2 times, and the filling pressure of 0.05-0.3Mpa is filled into cans of different specif...

Embodiment 2

[0068] Ingredients: By weight percentage: coconut milk 0.1-0.3%, skim milk powder 1-1.5%, compound stabilizer 0.5-1.5%, compound buffer 0.1-1.0%, and the rest are standardized raw milk.

[0069] Wherein, the composite stabilizer is formed by mixing CMC-Na:PGA:xanthan gum:β-CD in a weight ratio of 3:2:3:2;

[0070] The composite buffer is prepared by mixing sodium tripolyphosphate and sodium citrate in a weight ratio of 2:1 to 1:1.

[0071] Homogenize at 50-55°C, 20-25MPa, 500-1000r / min for 5-10s, then cool at 5°C for 2s; then sterilize at 135°C for 2s at high temperature, then cool to below 5°C for temporary storage for 2s, Then sterilize for 5s in an autoclave with a temperature of 150-170°C, a pressure of 0.25MPa and a stirring speed of 1000-2000r / min to obtain a semi-finished product. When the soda milk beverage is at 20°C, it is filled with nitrogen or carbon dioxide gas with a volume multiple of 1-2 times, and the filling pressure of 0.05-0.3Mpa is filled into cans of di...

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Abstract

The invention relates to a production method of a sterile steam-containing milk beverage, which comprises the following steps of: performing combined sterilization on raw materials such as skimmed milk powder, a compound stabilizer, a compound buffer agent and standardized raw milk according to a certain ratio by adopting a series of technologies such as high-pressure sterilization, sterility and isobaric filling to produce the sterile steam-containing milk beverage which is sterile and maximally adapts to the quality of different sensitive contents; in addition, the production method limited by the invention is suitable for mass production of the zip-top can steam milk on an assembly line.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a method for producing aseptic soda-containing soda milk beverages. Background technique [0002] In the beverage market, dairy beverages occupy a certain proportion. In recent years, gas-containing dairy products and their production methods have been proposed. For example, the Chinese invention patent application with publication number CN1123607A discloses a CO 2 The production method of gas drinks, the method mainly includes adding sweeteners, sour agents, natural flavors to standard raw milk, adding a single stabilizer such as compound phosphate and β-CD, and instant high-temperature disinfection (135 ° C) after the ingredients are homogenized. , 2 seconds). [0003] In the above-mentioned production method of steamed milk, the stability of steamed milk by only using a single stabilizer is not ideal. Moreover, in this steamed milk raw method, only one-ti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23C3/03A23C9/152A23C9/154A23C11/10A23F5/14A23F5/40A23L2/02A23L2/42A23L2/46A23L2/52A23L2/54A23L29/256A23L29/262A23L29/269A23L29/00
CPCA23L2/38A23L2/54A23L2/52A23L2/02A23F5/14A23F5/40A23C11/103A23C9/152A23C9/154A23L29/269A23L29/262A23L29/256A23L2/46A23L2/42A23L29/035A23L29/05A23C3/03A23V2002/00A23V2200/212A23V2250/5086A23V2250/11A23V2250/124A23V2250/51082
Inventor 蔺建军
Owner 蔺建军
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