Mild heat sterilization method for animal protein drink

Abstract

The invention relates to the field of food processing, and discloses a mild heat sterilization method of an animal protein beverage, which comprises the following steps: carrying out ultrasonic wave-mild heat synergistic sterilization treatment on the animal protein beverage; wherein the temperature of the ultrasonic wave-mild heat synergistic sterilization treatment is 30-70 DEG C, the frequency of ultrasonic waves is 20-40 kHz, the power of the ultrasonic waves is 400-800 W, the synergistic treatment time is 3-20 min, and the ultrasonic intermittent ratio is (1-3): 1. According to the mild thermal sterilization method, the animal protein beverage is efficiently sterilized under the temperature condition lower than that of a traditional thermal sterilization technology by synergistically utilizing multiple physical field effects generated by ultrasonic waves, and meanwhile, the nutritional ingredient retention and the sensory quality of the product are considered.

Description

Technical Field

[0001] This invention relates to the field of food processing, and more particularly to a mild heat sterilization method for animal protein beverages. Background Technology

[0002] Cow's milk, goat's milk, and sheep's milk are important sources of nutrition for humans, rich in essential nutrients such as protein, fat, vitamins, and minerals. Currently, heat sterilization technology is commonly used in the processing of animal protein beverages to kill most pathogenic and spoilage bacteria, ensuring product safety for consumption.

[0003] However, traditional heat sterilization technology uses relatively high temperatures, typically above 70°C. This inevitably damages heat-sensitive nutrients in animal protein drinks and triggers chemical changes such as Maillard reactions, ultimately leading to flavor degradation, color changes, and a reduction in nutritional value. Furthermore, traditional heat sterilization relies solely on heat, which has limited effectiveness against heat-resistant microorganisms such as spores, leaving the product with a risk of microbial residue. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a mild heat sterilization method for animal protein beverages. By synergistically utilizing the effects of multiple physical fields generated by ultrasound, this method achieves efficient sterilization of animal protein beverages at temperatures lower than those of traditional heat sterilization technologies, while simultaneously preserving the product's nutritional components and sensory quality.

[0005] The specific technical solution of the present invention is as follows: a mild heat sterilization method for animal protein beverages, comprising the following steps: subjecting the animal protein beverages to ultrasonic-mild heat synergistic sterilization treatment; wherein the temperature of the ultrasonic-mild heat synergistic sterilization treatment is 30~70℃, the frequency of the ultrasonic wave is 20~40kHz, the ultrasonic power is 400~800 W, the synergistic treatment time is 3~20min, and the ultrasonic interval ratio is 1~3:1.

[0006] This invention proposes a mild heat sterilization technology based on the synergistic effect of multiple physical fields. It utilizes the various physical effects generated by ultrasound and a mild heating field to construct a synergistic sterilization system: by combining an ultrasonic frequency of 20~40kHz with a power of 400~800W, the ultrasound generates cavitation, mechanical, and thermal effects of appropriate intensity when propagating in the medium. The powerful physical impact force generated by the collapse of cavitation bubbles and mechanical vibration causes mechanical damage to the cell walls and cell membranes of microorganisms, while the mild heating field of 30~70℃ can help inhibit the metabolic activity of microorganisms and weaken their heat resistance. The synergistic effect of the two forms a compound attack, thereby achieving the complete elimination of heat-resistant microorganisms and significantly improving the biosafety of products. Compared to traditional heat sterilization technologies, this mild heat sterilization technology is more effective against heat-resistant microorganisms, including Bacillus, significantly improving the thoroughness and safety of sterilization. Because the process can be carried out at temperatures far lower than traditional heat sterilization, it greatly reduces the loss of heat-sensitive nutrients. Simultaneously, the synergistic processing time of 5-10 minutes and the ultrasonic intermittent ratio of 1-3:1 further achieve a balance between "highly efficient sterilization" and "quality protection," better preserving the natural color and fresh taste of animal protein beverages. Secondly, the unique physical action of the mild heat sterilization technology can effectively inhibit or deactivate enzyme activity that leads to undesirable flavors, helping to maintain or even improve the sensory quality of the product. Finally, the mild heat sterilization technology is relatively simple to operate, has a short processing time, and low energy consumption, meeting the urgent needs of the modern animal protein beverage industry for efficient, energy-saving, and green processing technologies. Through the synergistic effect of the above-mentioned specific process parameters, this invention achieves highly efficient sterilization of animal protein beverages while simultaneously preserving the nutritional components and sensory quality of the product, providing the animal protein beverage processing industry with a safer, more efficient, and higher-quality sterilization method.

[0007] Optionally, the ultrasonic interval ratio of the ultrasonic-mild heat synergistic sterilization treatment is 1:1; the treatment time of the ultrasonic-mild heat synergistic sterilization treatment is 5~10 min.

[0008] Optionally, after the ultrasonic-mild heat synergistic sterilization treatment is completed, the animal protein beverage is cooled to 10~25℃.

[0009] Optionally, the ultrasonic frequency of the ultrasonic-mild heat synergistic sterilization treatment is 20 kHz.

[0010] Optionally, the processing volume of the animal protein beverage is 100 mL.

[0011] Optionally, the temperature of the ultrasonic-mild heat synergistic sterilization treatment is 55~65℃.

[0012] Optionally, during the ultrasonic-mild heat synergistic sterilization treatment, the temperature changes continuously and dynamically.

[0013] Optionally, the continuous dynamic change of temperature is implemented in the following stages: Heating phase: This phase accounts for 1 / 4 of the total synergistic sterilization time, with the temperature rising from the initial temperature to the first target temperature at a rate of 0.5~2℃ / min. Constant temperature phase: This phase accounts for 1 / 2 of the total synergistic sterilization time, maintaining the first target temperature unchanged; Final temperature stage: accounting for 1 / 4 of the total synergistic sterilization time, the temperature rises from the first target temperature to the second target temperature at a rate of 0.5~2℃ / min.

[0014] In the above technical solution, the heating stage gradually increases the temperature to inhibit the activity of microbial metabolic enzymes and weaken cell membrane fluidity, laying a "physiological vulnerability" foundation for subsequent ultrasonic physical impact and isothermal sterilization. During the slow heating process, the viscosity and vapor pressure of the medium gradually stabilize, ensuring that the ultrasonic waves can generate cavitation bubbles of uniform intensity at different temperature points. In the isothermal stage, a stable temperature environment ensures that the intensity of the ultrasonic cavitation effect and mechanical effect remains constant, inhibiting the metabolic activity of microorganisms. By extending the effective action time, it damages the cortex and core structure of heat-resistant microorganisms such as Bacillus. In the final temperature stage, the temperature is raised to a second target temperature slightly higher than the first target temperature, which can perform a secondary enhanced sterilization of stubborn microorganisms that were not completely inactivated in the first two stages. The above two stages of heating use a slow heating process to avoid the activation of microbial stress protection mechanisms, maximizing the efficiency of ultrasonic physical destruction and the thoroughness of sterilization.

[0015] Optionally, the animal protein beverage includes at least one of cow's milk, sheep's milk, and their compounded milk.

[0016] Compared with the prior art, the present invention has at least the following advantages: (1) The mild heat sterilization technology based on the synergistic effect of multiple physical fields proposed in this invention not only has a more thorough killing effect on pathogenic bacteria and putrefactive bacteria, but also effectively reduces the residual risk of heat-resistant microorganisms such as Bacillus, and greatly improves the food safety and storage stability of animal protein drinks. (2) This invention can minimize the damage to heat-sensitive nutrients such as lactoferrin and immunoglobulins, while inhibiting adverse chemical changes such as Maillard reaction, significantly improving the nutritional retention rate of the product, and better maintaining the natural flavor and color of animal protein drinks, thus optimizing the sensory quality of the product. (3) Compared with traditional heat sterilization technology, the mild heat operation mode of the present invention has low energy consumption and high processing efficiency, which meets the needs of modern industry for green and energy-saving technology; (4) As an innovative solution in the field of animal protein beverage sterilization, this invention provides a new technical path for the processing of high-quality, high-value-added animal protein beverages, and has broad industrial application prospects and promotional value. Attached Figure Description

[0017] Figure 1 This is a chart comparing the sterilization effects of different processing methods on animal protein drinks; Figure 2 This is a comparative chart showing the effects of different treatment methods on immunoglobulin G in animal protein drinks; Figure 3 This is a comparative chart showing the effects of different treatment methods on the total bacterial count in bovine colostrum, goat colostrum, and sheep colostrum. Figure 4 This is a comparative chart showing the effects of different treatment methods on the total solids content of bovine colostrum, goat colostrum, and sheep colostrum; Figure 5 This is a comparative chart showing the effects of different treatment methods on the total protein content of bovine colostrum, goat colostrum, and sheep colostrum; Figure 6 This is a comparative chart showing the effects of different treatment methods on the concentration of immunoglobulin G in bovine colostrum, goat colostrum, and sheep colostrum. Detailed Implementation

[0018] The present invention will now be described through specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Variations and advantages that can be conceived by those skilled in the art without departing from the spirit and scope of the inventive concept are included in the present invention, and the scope of protection of the present invention is defined by the appended claims and any equivalents thereof.

[0019] Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains. Unless otherwise specified, the raw materials and equipment used in this invention are conventional in the art and can be obtained through conventional commercial means; unless otherwise specified, the methods used in this invention are conventional methods in the art.

[0020] The animal protein drinks used in the following examples and comparative examples were processed as follows: Escherichia coli ATCC35150 was activated and rejuvenated according to the instructions accompanying the culture. 200 μL of the bacterial culture was added to 100 mL of nutrient broth and incubated at 37°C for 24 h. After centrifugation at 4500 rpm / min for 15 min, the supernatant was discarded. The bacterial pellet was washed twice with PBS, and the concentration of the Escherichia coli ATCC35150 culture was adjusted using a turbidimetric method. Then, it is inoculated into the raw milk at a ratio of 1% (v / v) to make a contaminated animal protein drink.

[0021] Example 1: This invention provides a mild heat sterilization method for animal protein drinks, comprising the following steps: soaking an ultrasonic tube in 75% alcohol for 30 minutes, rinsing it three times with sterile deionized water, rinsing it once with contaminated goat milk, taking 100 mL of contaminated goat milk and placing it into the ultrasonic tube, placing the ultrasonic tube in an ultrasonic cleaner for ultrasonic-mild heat synergistic sterilization treatment, the treatment temperature being 55~65℃, the ultrasonic frequency being 20 kHz, the ultrasonic power being 800 W, and the treatment being carried out for 10 minutes within a 2 s / 2 s work / rest cycle, and then naturally cooling to 20℃ to obtain mildly heat-sterilized goat milk.

[0022] The processing temperature changes continuously and dynamically, and the following stages are implemented sequentially: Heating phase: The temperature is increased at a rate of 0.5℃ / min for 5 minutes, from the initial temperature of 55℃ to the first target temperature of 57.5℃; Isothermal phase: Maintain the first target temperature of 57.5℃ for 10 minutes; Final temperature stage: The temperature is increased at a rate of 1.5℃ / min for 5 minutes, from the first target temperature of 57.5℃ to the second target temperature of 65℃.

[0023] Example 2: The invention provides a mild heat sterilization method for animal protein drinks, including the following steps: Soaking the ultrasonic tube in 75% alcohol for 30 minutes, then rinsing it three times with sterile deionized water, then rinsing it once with contaminated sheep milk, taking 100 mL of contaminated sheep milk and putting it into the ultrasonic tube, placing the ultrasonic tube in an ultrasonic cleaner for ultrasonic-mild heat synergistic sterilization treatment, the treatment temperature is 55~65℃, the ultrasonic frequency is 20 kHz, the ultrasonic power is 400 W, the treatment is carried out for 20 minutes in a 2 s / 2 s work / rest cycle, and after naturally cooling to 25℃, mild heat sterilized sheep milk is obtained.

[0024] The processing temperature changes continuously and dynamically, and the following stages are implemented sequentially: Heating phase: The temperature is increased at a rate of 1℃ / min for 5 minutes, from the initial temperature of 55℃ to the first target temperature of 60℃; Isothermal phase: Maintain the first target temperature of 60℃ for 10 minutes; Final temperature stage: The temperature is increased at a rate of 1℃ / min for 5 minutes, from the first target temperature of 60℃ to the second target temperature of 65℃.

[0025] Example 3: The invention provides a mild heat sterilization method for animal protein beverages, comprising the following steps: soaking an ultrasonic tube in 75% alcohol for 30 minutes, rinsing it three times with sterile deionized water, rinsing it once with contaminated milk, taking 100 mL of contaminated milk and placing it into the ultrasonic tube, placing the ultrasonic tube in an ultrasonic cleaner for ultrasonic-mild heat synergistic sterilization treatment, the treatment temperature being 55~65℃, the ultrasonic frequency being 20 kHz, the ultrasonic power being 800 W, and processing for 5 minutes within a 2 s / 2 s work / rest cycle, and then naturally cooling to 10℃ to obtain mildly heat-sterilized milk.

[0026] The processing temperature changes continuously and dynamically, and the following stages are implemented sequentially: Heating phase: The temperature is increased at a rate of 2℃ / min for 2.5 min, from the initial temperature of 55℃ to the first target temperature of 60℃; Isothermal phase: Maintain the first target temperature of 60℃ for 5 minutes; Final temperature stage: The temperature is increased at a rate of 2℃ / min for 2.5 min, from the first target temperature of 60℃ to the second target temperature of 65℃.

[0027] Comparative Example 1: This comparative example is a control group that uses pasteurization: the contaminated animal protein beverage is put into a beaker, and the beaker is placed in a constant temperature water bath for pasteurization. The pasteurization temperature is 72℃ and the pasteurization time is 15 s. After naturally cooling to 20℃, pasteurized milk is obtained.

[0028] In this comparative example, goat milk was used as an animal protein beverage to produce pasteurized goat milk.

[0029] Comparative Example 2: This comparative example is a control group of fresh contaminated milk that has not undergone any sterilization treatment, in which goat milk was used as an animal protein beverage to produce fresh contaminated goat milk.

[0030] Comparative Example 3: Take 100 mL of contaminated goat milk and put it into an ultrasonic tube. Place the ultrasonic tube in an ultrasonic cleaner for ultrasonic-mild heat synergistic sterilization treatment. The treatment temperature is 30~40℃, the ultrasonic frequency is 20 kHz, the ultrasonic power is 360 W, and the treatment is carried out for 10 min within a 2 s / 2 s work / rest cycle. After naturally cooling to 20℃, low-temperature sterilized goat milk is obtained.

[0031] The processing temperature changes continuously and dynamically, and the following stages are implemented sequentially: Heating phase: The temperature is increased at a rate of 0.5℃ / min for 5 minutes, from the initial temperature of 30℃ to the first target temperature of 32.5℃; Isothermal phase: Maintain the first target temperature of 32.5℃ for 10 minutes; Final temperature stage: The temperature is increased at a rate of 1.5℃ / min for 5 minutes, from the first target temperature of 32.5℃ to the second target temperature of 40℃.

[0032] Comparative Example 4: Take 100 mL of contaminated goat milk and put it into an ultrasonic tube. Place the ultrasonic tube in an ultrasonic cleaner for ultrasonic-mild heat synergistic sterilization treatment. The treatment temperature is 66~71℃, the ultrasonic frequency is 20 kHz, the ultrasonic power is 360 W, and the treatment is carried out for 10 min in a 2 s / 2 s work / rest cycle. After naturally cooling to 20℃, the mildly sterilized goat milk is obtained.

[0033] The processing temperature changes continuously and dynamically, and the following stages are implemented sequentially: Heating phase: The temperature is increased at a rate of 0.5℃ / min for 5 minutes, from the initial temperature of 66℃ to the first target temperature of 68.5℃; Isothermal phase: Maintain the first target temperature of 68.5℃ for 10 minutes; Final temperature stage: The temperature is increased at a rate of 0.5℃ / min for 5 minutes, from the first target temperature of 67.5℃ to the second target temperature of 71℃.

[0034] To verify the bactericidal and nutrient retention effects of the present invention, the Escherichia coli and immunoglobulin G (IgG) content of the products prepared in Example 1 and Comparative Examples 1-4 were tested, and the results are as follows: Figure 1 and Figure 2 As shown, the mildly heat-sterilized goat milk prepared in Example 1 is denoted as US, the pasteurized goat milk prepared in Comparative Example 1 is denoted as P, the fresh contaminated goat milk in Comparative Example 2 is denoted as R, the low-temperature sterilized goat milk prepared in Comparative Example 3 is denoted as US1, and the medium-temperature sterilized goat milk prepared in Comparative Example 4 is denoted as US2; ns indicates no significant difference (p>0.05). This indicates a significant difference (p<0.05). This indicates a highly significant difference (p<0.01).

[0035] The test method was as follows: the sample was serially diluted 10-fold with 0.9% sodium chloride solution, and 0.1 mL of bacterial suspension was selected from the appropriate gradient and spread on the corresponding culture medium. Each sample was repeated in 3 replicates and incubated in a constant temperature incubator at 37℃ for 18±2 h. The number of Escherichia coli colonies was counted. The IgG concentration was determined using a goat immunoglobulin G detection kit (ELISA).

[0036] Depend on Figure 1It can be seen that the total number of Escherichia coli colonies in the mildly heat-sterilized goat milk prepared in Example 1 is significantly lower than that in the pasteurized goat milk prepared in Comparative Example 1, which proves that the mild heat sterilization method of the present invention has a better sterilization effect. On the other hand, the total number of Escherichia coli colonies in the low-temperature sterilized goat milk prepared in Comparative Example 3 and the medium-temperature sterilized goat milk prepared in Comparative Example 4 is higher than that in the pasteurized goat milk prepared in Comparative Example 1, which proves that only the specific parameter combination defined by the present invention can accurately stimulate the cavitation effect and mechanical effect of appropriate intensity, and at the same time enhance the synergistic effect of heat inhibition and physical destruction to achieve efficient sterilization.

[0037] Depend on Figure 2 It can be seen that the concentration of immunoglobulin G in the mildly heat-sterilized goat milk prepared in Example 1 was not significantly different from that in the fresh contaminated goat milk of Comparative Example 2, and its concentration was significantly higher than that in the pasteurized goat milk prepared in Comparative Example 1, the low-temperature sterilized goat milk prepared in Comparative Example 3, and the medium-temperature sterilized milk prepared in Comparative Example 4. This indicates that the mild heat sterilization method of the present invention can reduce the destruction of heat-sensitive nutrients such as immunoglobulin G and improve the nutrient retention rate of the product.

[0038] To further investigate the applicability and overall treatment effect of the mild heat sterilization method of the present invention on different types of colostrum, the mild heat sterilization method described in Examples 1-3, the pasteurization method of Comparative Example 1, and the unsterilized control method of Comparative Example 2 were used to treat sheep colostrum, goat colostrum, and bovine colostrum collected on days 1-4 after calving. The total bacterial count, total solids content, total protein content, and immunoglobulin G concentration of each type of colostrum were tested and analyzed. The results are as follows: Figures 3 to 6 As shown, A represents bovine colostrum, B represents goat colostrum, C represents sheep colostrum, R represents colostrum without any sterilization treatment, US represents colostrum treated with mild heat sterilization, and P represents colostrum treated with pasteurization. a, b, ab, and c are letter labels indicating significant differences between groups. If the letters labeled for two groups are completely different, it indicates that there is a significant difference between the two groups (p < 0.05). If the letters labeled for two groups overlap, it indicates that there is no significant difference between the two groups (p > 0.05).

[0039] Depend on Figure 3 It can be seen that the total bacterial count of various colostrums treated with mild heat sterilization method is significantly lower than that of various colostrums treated with the other two methods. Therefore, it can be concluded that the sterilization effect of mild heat sterilization method is better than that of pasteurization method.

[0040] Depend on Figure 4 It can be seen that as the calving time increases, the total solids content of bovine colostrum, goat colostrum, and sheep colostrum all show a decreasing trend. The total solids content of various colostrums treated by the mild heat sterilization method of the present invention is significantly higher than that of various colostrums treated by pasteurization, indicating that the mild heat sterilization method of the present invention can better retain the total solids content in colostrum.

[0041] Depend on Figure 5 It can be seen that the total protein content of bovine colostrum, goat colostrum, and sheep colostrum all showed a decreasing trend with the increase of calving time. Among them, the total protein content of sheep colostrum during calving was significantly higher than that of bovine colostrum and goat colostrum, indicating that sheep colostrum is a high-quality protein source. In addition, there was no significant difference in the total protein content of the three colostrums after treatment with the mild heat sterilization method of the present invention compared with the untreated colostrum. However, after pasteurization, the total protein content decreased significantly, indicating that the mild heat sterilization method of the present invention causes less damage to the protein components in colostrum, while pasteurization is more likely to cause changes and denaturation of protein molecular structure.

[0042] Depend on Figure 6 It can be seen that after pasteurization, the concentration of immunoglobulin G in various types of colostrum decreased significantly. However, the concentration of immunoglobulin G in various types of colostrum treated by the mild heat sterilization method of the present invention was not significantly different from that in untreated colostrum, proving that the mild heat sterilization method of the present invention can effectively preserve the active protein components in colostrum.

[0043] Furthermore, the colors of various colostrums after the above treatment were tested, and the results are shown in Tables 1 to 3, where L... a b ΔE is a parameter that quantitatively describes the brightness, red-green, and yellow-blue of colostrum; ΔE is the "total color difference" calculated based on these three parameters, used to measure the degree of color difference between different samples; R represents colostrum without any sterilization treatment, US represents colostrum treated with a mild heat sterilization method, and P represents colostrum treated with pasteurization.

[0044] Table 1. Effects of different treatment methods on the color of bovine colostrum:

[0045] Table 2. Effects of different treatment methods on the color of goat colostrum:

[0046] Table 3. Effects of different treatments on the color of sheep colostrum:

[0047] As shown in Tables 1 to 3, the color difference between colostrum treated with mild heat sterilization and raw milk is significantly lower than that between colostrum treated with pasteurization and raw milk.

[0048] The above testing method is as follows: 1. Determination of bactericidal effect: The samples were serially diluted 10-fold using 0.9% sodium chloride solution. 0.1 mL of bacterial suspension was taken from each appropriate gradient and spread onto the corresponding culture medium. Each sample was replicated in triplicate and incubated in a 37℃ incubator for 18±2 h. The colony counts of Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes were then counted.

[0049] 2. Determination of total solids content: Take a clean weighing dish and place it in a drying oven at 101℃~105℃, with the cap tilted against the side of the bottle. Heat for 1.0 h, remove, cap, and cool in a desiccator for 0.5 h. Weigh the dish, and repeat the drying process until the difference between two weighings does not exceed 2 mg, which is considered constant weight. Weigh 2 g~10 g of a well-mixed sample (accurate to 0.0001 g), place it in this weighing dish, cap, weigh accurately, and place it in a drying oven at 105℃, with the cap tilted against the side of the bottle. Dry for 5 h, cap, remove, and cool in a desiccator for 0.5 h. Weigh the dish, then place it in a drying oven at 105℃ for about 1 h, remove, and cool in a desiccator for 0.5 h. Weigh the dish again. Repeat the above steps until the difference between two weighings does not exceed 2 mg, which is considered constant weight. Perform each experiment in triplicate. The total solids content is calculated using the following formula: ; Where X represents the total solids content in the sample (g / 100g), m2 represents the mass of the empty weighing dish (g), m1 represents the mass of the dried sample and weighing dish (g), and m0 represents the mass of the sample solution and weighing dish taken (g).

[0050] 3. Determination of total protein content: Weigh 10 g to 25 g (accurate to 0.001 g) of the thoroughly mixed sample into a digestion tube, and determine the total protein content in the sample using a fully automated Kjeldahl nitrogen analyzer, with a nitrogen conversion factor of 6.38.

[0051] 4. Determination of Immunoglobulin G (IgG) concentration: IgG concentrations were determined using a bovine / goat / sheep immunoglobulin G assay kit (ELISA).

[0052] 5. Color determination: The color of the sample was measured at room temperature using a colorimeter. Before measurement, the colorimeter was calibrated using a standard white plate and black plate. Measurement parameters included: L Value (brightness), a Value (redness), b Value (yellowness), and calculate the color difference ΔE according to the following formula: .

[0053] Unless otherwise specified, the raw materials and equipment used in this invention are all commonly used in the field; unless otherwise specified, the methods used in this invention are all conventional methods in the field.

[0054] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any simple modifications, alterations, and equivalent transformations made to the above embodiments based on the technical essence of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A mild heat sterilization method for animal protein beverages, characterized in that, The process includes the following steps: subjecting animal protein drinks to ultrasonic and gentle heat synergistic sterilization. The ultrasonic-mild heat synergistic sterilization treatment is performed at a temperature of 30-70°C, with an ultrasonic frequency of 20-40kHz, an ultrasonic power of 400-800W, a synergistic treatment time of 3-20 minutes, and an ultrasonic interval ratio of 1-3:

1.

2. The mild heat sterilization method for an animal protein beverage according to claim 1, characterized in that, The ultrasonic interval ratio of the ultrasonic-mild heat synergistic sterilization treatment is 1:

1.

3. The mild heat sterilization method for an animal protein beverage according to claim 1, characterized in that, After the ultrasonic-mild heat synergistic sterilization treatment is completed, the animal protein beverage is cooled to 10~25℃.

4. The mild heat sterilization method for an animal protein beverage according to claim 1, characterized in that, The ultrasonic frequency of the ultrasonic-mild heat synergistic sterilization treatment is 20 kHz.

5. The mild heat sterilization method for an animal protein beverage according to claim 1, characterized in that, The processing volume of the animal protein beverage is 100 mL.

6. The mild heat sterilization method for an animal protein beverage according to claim 1, characterized in that, The temperature of the ultrasonic-mild heat synergistic sterilization treatment is 55~65℃.

7. The mild heat sterilization method for an animal protein beverage according to claim 6, characterized in that, During the ultrasonic-mild heat synergistic sterilization treatment, the temperature changes continuously and dynamically.

8. The mild heat sterilization method for an animal protein beverage according to claim 7, characterized in that, The continuous dynamic change of temperature is implemented in the following stages: Heating phase: This phase accounts for 1 / 4 of the total synergistic sterilization time, with the temperature rising from the initial temperature to the first target temperature at a rate of 0.5~2℃ / min. Constant temperature phase: This phase accounts for 1 / 2 of the total synergistic sterilization time, maintaining the first target temperature unchanged; Final temperature stage: accounting for 1 / 4 of the total synergistic sterilization time, the temperature rises from the first target temperature to the second target temperature at a rate of 0.5~2℃ / min.

9. A mild heat sterilization method for an animal protein beverage according to any one of claims 1 to 8, characterized in that, The animal protein beverage includes at least one of cow's milk, sheep's milk, and their compounded milk.

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