Low-temperature pasteurized milk and preparation method thereof
By using low-temperature pasteurization to treat milk sources at 72℃~75℃ for 15~30 seconds, the problem of preserving active nutrients in milk is solved, improving milk quality and demonstrating health benefits.
Patent Information
- Application Number
- CN202511167819.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-20
- Publication Date
- 2026-01-09
AI Technical Summary
Existing technologies struggle to preserve the active nutrients in milk to the greatest extent possible during heat treatment, while also maintaining the milk's freshness and taste.
Low-temperature pasteurization is used to sterilize milk from GAP-certified 4A-grade modern pastures. The specific conditions are 72℃~75℃ for 15~30s, which preserves the active nutrients in the milk, including lactoferrin, immunoglobulin IgG, α-lactalbumin and β-lactoglobulin.
It significantly increases the content of active nutrients in milk, improves the freshness and taste of milk, and demonstrates effects of immune regulation, blood lipid management, and gut microbiota regulation in healthy individuals.
Smart Images
Figure CN121286541A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and in particular to a low-temperature pasteurized milk and its preparation method. Background Technology
[0002] As living standards improve, people's pursuit of nutrition and health is also constantly increasing. Milk is rich in nutrients such as protein, fat, carbohydrates, and vitamins. Milk is generally considered an important source of high-quality protein in the human diet, providing approximately 32g / L of protein. In addition to its high-quality nutritional value, milk protein and its enzymatically hydrolyzed bioactive peptides may have certain protective effects on human health. These protective effects include antibacterial, antioxidant, blood pressure-lowering, mineral absorption-promoting, and sleep quality-improving effects.
[0003] While bioactive peptides can be produced from a variety of foods, milk protein is generally considered a very rich source. The content of these nutrients changes with heat treatment; therefore, how to maximize the retention of more bioactive nutrients in milk while maintaining its freshness and flavor has become a pressing technical challenge in this field. Summary of the Invention
[0004] To address the aforementioned technical challenges, this invention provides a method for preparing low-temperature pasteurized milk, comprising: using milk from a GAP-certified 4A-grade modern pasture as raw material, and sterilizing it using a low-temperature pasteurization method; wherein the sterilization temperature of the low-temperature pasteurization method is 72℃~75℃, and the sterilization time is 15~30s; wherein the total number of microbial colonies in the milk source is below 20,000 CFU / mL, and the somatic cell count is below 200,000 CFU / mL.
[0005] For milk sources from GAP-certified 4A-level modern pastures, the total bacterial count and somatic cell count of raw milk are superior to EU standards, and the protein content is also higher than national standards. This invention, through comparison of different sterilization methods, found that low-temperature pasteurization can retain more active nutrients in the milk to the greatest extent possible, while maintaining the freshness and taste of the milk.
[0006] Preferably, the low-temperature pasteurization method has a sterilization temperature of 72°C and a sterilization time of 15 seconds.
[0007] Sterilization under the above temperature and time conditions can further increase the content of active nutrients in milk, while also further enhancing the freshness and taste of the milk.
[0008] Preferably, the preparation method includes: using milk source from a GAP-certified 4A-grade modern pasture as raw material, cooling, filtering and purifying the milk, preheating, homogenizing, sterilizing using low-temperature pasteurization, and then cooling to obtain the low-temperature pasteurized milk.
[0009] Preferably, the low-temperature pasteurized milk is prepared by cooling to 2°C to 6°C and then filling it.
[0010] Preferably, the filtered milk has a pore size of 2 mm.
[0011] Furthermore, the present invention provides a low-temperature pasteurized milk prepared by the aforementioned preparation method.
[0012] Preferably, each liter of the low-temperature pasteurized milk contains not less than 220 mg of immunoglobulin IgG, not less than 50 mg of lactoferrin, not less than 1000 mg of α-lactalbumin, not less than 3000 mg of β-lactoglobulin, and not less than 2000 U of lactoperoxidase.
[0013] Preferably, each liter of the low-temperature pasteurized milk contains not less than 346 mg of immunoglobulin IgG, not less than 56.8 mg of lactoferrin, not less than 1210 mg of α-lactalbumin, not less than 3147 mg of β-lactoglobulin, and not less than 3300 U of lactoperoxidase.
[0014] Preferably, the low-temperature pasteurized milk can regulate immunity, blood lipids, intestinal flora, and improve metabolism.
[0015] Preferably, the low-temperature pasteurized milk can reduce tumor necrosis factor-α (TNF-α) levels, reduce triglyceride (TG) levels, and increase high-density lipoprotein (HDL) levels.
[0016] Furthermore, the present invention provides the application of the low-temperature pasteurization in the preparation of products.
[0017] Preferably, the product is a pharmaceutical product.
[0018] Preferably, the drug is used to regulate immunity, regulate blood lipids, regulate gut microbiota, and improve metabolism.
[0019] Preferably, the drug is used to reduce tumor necrosis factor-α levels, reduce triglyceride levels, and increase high-density lipoprotein levels.
[0020] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention uses milk sourced from GAP-certified 4A-grade modern pastures and employs a low-temperature pasteurization process to maximize the retention of active substances such as lactoferrin, immunoglobulin IgG, and peroxidase. Through a cohort study of healthy adults, comparing the effects of low-temperature pasteurized milk and UHT milk on host health, the study found that the low-temperature pasteurized milk of this invention exhibits advantages in immune regulation, blood lipid management, gut microbiota regulation, and metabolic improvement. This promotes the widespread application of 72℃ low-temperature pasteurization technology in high-quality dairy products and provides a scientific basis for understanding the relationship between dairy nutrition and human metabolic health, thus expanding new avenues for dairy product selection in people's daily diets. Attached Figure Description
[0021] Figure 1 It is a sensory evaluation result.
[0022] Figure 2 This is the result of the tumor necrosis factor-α test.
[0023] Figure 3 This is the result of the triglyceride test.
[0024] Figure 4 This is the result of the high-density lipoprotein (HDL) test.
[0025] Figure 5 This is the result of the interleukin-6 test. Detailed Implementation
[0026] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. In the embodiments provided in this specification, where specific techniques or conditions are not specified, they should be performed according to the techniques or conditions described in the literature in this field, or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased through legitimate channels. In the GAP-certified 4A-level modern pasture milk source in the following embodiments, the total bacterial count is 20,000 CFU / mL, and the somatic cell count is 200,000 CFU / mL.
[0027] Example This embodiment provides a low-temperature pasteurized milk, the steps of which are as follows: using milk source from a GAP-certified 4A-level modern pasture as raw material, the milk is cooled at 4℃, filtered through a 2mm pore size, preheated at 65℃, homogenized at 16MPa, and then pasteurized using a low-temperature pasteurization method (pasteurization temperature is 72℃, sterilization time is 15s). After cooling to 2℃~6℃, the milk is filled, inspected, and stored to obtain the finished low-temperature pasteurized milk product. Comparative Example 1 This comparative example provides a high-temperature sterilized milk, the only difference from the example being that the sterilization is carried out using a high-temperature sterilization method, with a sterilization temperature of 115°C and a sterilization time of 15 seconds.
[0028] Comparative Example 2 This comparative example provides an ultra-high temperature sterilized milk, the only difference from the example being that the sterilization is carried out using ultra-high temperature sterilization, the sterilization temperature is 137°C, and the sterilization time is 4 seconds.
[0029] Comparative Example 3 This comparative example provides a low-temperature pasteurized milk, the only difference from the example being that the low-temperature pasteurization method uses a sterilization temperature of 85°C and a sterilization time of 15 seconds.
[0030] Experimental Example 1 This experimental example performs a sensory evaluation on the products prepared in Example 1 and Comparative Example 2, and the steps are as follows: Thirty evaluators (19 women and 11 men) were selected to evaluate the sensory characteristics of low-temperature pasteurized milk (low-temperature milk), high-temperature pasteurized milk (high-temperature milk), and ultra-high-temperature pasteurized milk (ultra-high-temperature milk).
[0031] Selecting tasters: Using the test of similarities and differences, tasters were provided with two different pure milk samples and asked to answer "same" or "different" after evaluation. Tasters with basic tasting abilities were selected based on their responses, and their evaluation results were included in this statistical analysis.
[0032] The scoring criteria are shown in Table 1.
[0033] Table 1 Scoring Criteria
[0034] Sensory evaluation, such as Figure 1 As shown, low-temperature pasteurized milk is superior to high-temperature pasteurized milk and ultra-high-temperature sterilized milk in terms of texture, aroma, and taste.
[0035] Experimental Example 2 This experimental example tested the nutritionally active substances in the products prepared in Example 1, Comparative Example 2, and Comparative Example 3. Raw milk (raw cow's milk) was used as the control group. The test method for immunoglobulin IgG was based on the national standard GB / T5009.194-2003 Determination of Immunoglobulin IgG in Health Foods; the test method for lactoferrin was based on the group standard T / TDSTIA006-2019 Determination of Lactoferrin in Milk and Dairy Products - Liquid Chromatography; the test methods for α-lactalbumin and β-lactoglobulin were based on the group standard T / TDSTIA 007-2019 Determination of α-lactalbumin and β-lactoglobulin in Milk and Dairy Products; and the test method for lactoperoxidase was based on T / TDSTIA 001-2021 Determination of Lactoperoxidase in Milk and Dairy Products.
[0036] The test results are shown in Table 2.
[0037] Table 2 Results of Detection of Nutrient Active Substances
[0038] The results show that the milk prepared by the process of this invention can better retain the active nutrients in milk. For infants and young children, and people with weakened immune systems, low-temperature pasteurized milk can be the preferred choice to enhance the intake of immunoglobulins and lactoferrin.
[0039] Experimental Example 3 This experimental example conducts a clinical validation experiment on the low-temperature pasteurized milk of Example 1 and the ultra-high temperature pasteurized milk of Comparative Example 2. The steps are as follows: This experimental case has been approved by the ethics committee, with ethics number GLMC20230501.
[0040] Healthy individuals were recruited and divided into two groups: a low-temperature pasteurized milk group (low-temperature milk) and an ultra-high temperature (UHT) pasteurized milk group (UHT milk). Both groups received the same diet after enrollment. The low-temperature pasteurized milk group consumed low-temperature pasteurized milk daily, while the UHT milk group consumed UHT milk daily, one 240ml bottle twice daily (morning and evening). The study compared the effects of low-temperature pasteurized milk and UHT milk on host inflammation and immunity, and explored the mechanisms by which different bioactive protein contents affect human immune regulation.
[0041] Study participants: 18-45 years old, 18.5 <BMI<30 kg / m 2 Without serious illnesses, applicants were screened, and 27 eligible volunteers were randomly assigned to either the low-temperature pasteurized milk group or the ultra-high temperature pasteurized milk group. The results are shown in Table 3; there were no significant differences in baseline information such as age, height, weight, and blood lipids between the two groups.
[0042] Table 3 Volunteer Baseline Information
[0043] Intervention method: After baseline sampling and data collection, a standard diet was started for 10 days. After 3 days of the standard diet, the metabolism and immunity of the two groups were effectively regulated to a level with no significant difference. Then, dairy intervention was added (4-10 days). Two bottles, totaling 480mL, were consumed daily. The low-temperature pasteurized milk group consumed fresh milk from Example 1, while the control group consumed ultra-high temperature pasteurized milk from Example 2. Volunteers were instructed to strictly adhere to the diet, with no water restriction during the experiment, consume all provided food, and not consume any other food. Any deviation from the diet plan was to be reported.
[0044] Samples were collected on days 1, 4, 7, and 10, along with a basic health questionnaire, a health follow-up questionnaire, and a constipation questionnaire. Stool samples were analyzed for microbiome detection using 16S rRNA, and for metabolome and short-chain fatty acids using LC-MS. Blood samples were collected after a 10-12 hour fast. Samples were collected in the morning on an empty stomach (0 min). Samples were then collected 90 min and 180 min after breakfast. Serum was obtained by centrifugation and stored in a refrigerator for testing.
[0045] The results of tumor necrosis factor-α (TNF-α) detection are as follows: Figure 2 As shown, the triglyceride (TG) test results are as follows: Figure 3 As shown, the detection results of high-density lipoprotein (HDL) are as follows: Figure 4 As shown, the detection results of interleukin-6 (IL-6) are as follows: Figure 5 As shown.
[0046] The results showed that the tumor necrosis factor-α (TNF-α) levels in the low-temperature pasteurized milk group were significantly lower than those in the high-temperature pasteurized milk group at 0, 90, and 180 minutes on days 7 and 10; triglycerides (TG) levels were significantly lower in the low-temperature pasteurized milk group at 180 minutes on days 7 and 10; and high-density lipoprotein (HDL) levels were significantly higher in the low-temperature pasteurized milk group at 90 minutes on day 7. There were no significant differences between the two groups in interleukin-6 (IL-6), low-density lipoprotein (LDL-C), glucose (Glu-H), serum total cholesterol (TC), and insulin. This indicates that, relatively speaking, consuming low-temperature pasteurized milk rich in bioactive proteins may reduce the risk of cardiovascular disease, rheumatoid arthritis, and other inflammatory diseases.
[0047] Therefore, the low-temperature pasteurized milk of the present invention has shown advantages in immune regulation, blood lipid management, intestinal flora regulation and metabolic improvement.
[0048] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for preparing low-temperature pasteurized milk, characterized in that, include: Using milk from GAP-certified 4A-level modern pastures as raw materials, and sterilizing it using low-temperature pasteurization; The low-temperature pasteurization method has a sterilization temperature of 72℃~75℃ and a sterilization time of 15~30s; the total number of microbial colonies in the milk source is less than 20,000 CFU / mL and the somatic cell count is less than 200,000 CFU / mL.
2. The preparation method according to claim 1, characterized in that, The low-temperature pasteurization method has a sterilization temperature of 72°C and a sterilization time of 15 seconds.
3. The preparation method according to claim 1 or 2, characterized in that, The preparation method includes: using milk source from a GAP-certified 4A-level modern pasture as raw material, cooling, filtering and purifying the milk, preheating, homogenizing, sterilizing using low-temperature pasteurization, and then cooling to obtain the low-temperature pasteurized milk.
4. The preparation method according to claim 3, characterized in that, The low-temperature pasteurized milk is obtained by cooling to 2℃~6℃ and then filling it.
5. The preparation method according to claim 3, characterized in that, The filtered milk uses a 2mm pore size.
6. Low-temperature pasteurized milk prepared by any one of claims 1 to 5.
7. The low-temperature pasteurized milk according to claim 6, characterized in that, Each liter of the aforementioned low-temperature pasteurized milk contains not less than 220 mg of immunoglobulin IgG, not less than 50 mg of lactoferrin, not less than 1000 mg of α-lactalbumin, not less than 3000 mg of β-lactoglobulin, and not less than 2000 U of lactoperoxidase.
8. The low-temperature pasteurized milk according to claim 7, characterized in that, Each liter of the aforementioned low-temperature pasteurized milk contains not less than 346 mg of immunoglobulin IgG, not less than 56.8 mg of lactoferrin, not less than 1210 mg of α-lactalbumin, not less than 3147 mg of β-lactoglobulin, and not less than 3300 U of lactoperoxidase.
9. The low-temperature pasteurized milk according to any one of claims 6 to 8, characterized in that, The low-temperature pasteurized milk can regulate immunity, blood lipids, intestinal flora, and improve metabolism.
10. The low-temperature pasteurized milk according to any one of claims 6 to 8, characterized in that, The low-temperature pasteurized milk can reduce tumor necrosis factor-α levels, reduce triglyceride levels, and increase high-density lipoprotein levels.