CN101396045B - Production method of milk and milk produced by the method - Google Patents
Production method of milk and milk produced by the method Download PDFInfo
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- CN101396045B CN101396045B CN2007100464241A CN200710046424A CN101396045B CN 101396045 B CN101396045 B CN 101396045B CN 2007100464241 A CN2007100464241 A CN 2007100464241A CN 200710046424 A CN200710046424 A CN 200710046424A CN 101396045 B CN101396045 B CN 101396045B
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Abstract
The invention discloses milk and a method used for producing the milk. During the process of the method, the temperature under which the milk is heated is not more than 55 DEG C; the method sequentially comprises the steps as follows: 1) raw material milk is centrifuged to remove the bacteria; 2) the milk is standardized; 3) the milk is heated and degasified in vacuum; 4) the milk is separated as cream and defatted milk; 5) the defatted milk is micro-filtrated by film so as to remove the bacteria. The key point of the method is that a centrifugal bacteria removing machine and micro-filtration bacteria removal by ceramic film are used to remove 99.995-99.999% of bacteria in the milk, thus gaining the final milk product containing the bacteria less than 5/100,000 of that in the raw material milk. The method increases the homogenous pressure so as to reduce the homogenous temperature when producing the lipid-contained milk; the milk produced by the method has the same safety performance with pasteurized milk, almost completely saves the biological activity of functional components such as immunoglobulin, lactoferrin, lactoperoxidase and the like and has excellent flavor.
Description
Technical field
The present invention relates to the milk field, particularly a kind ofly can make the method for the production milk that the nutriment in the milk obtains saving from damage and the nutrition that makes thereof save milk from damage.
Background technology
Nutritional value of milk is abundant, be referred to as " near improving food " by the nutritionist, but because raw material milk, be that raw milk is the natural mammal gland secretion of forcing down from the normal breast of healthy ox body, wherein contain cell class materials such as higher microorganism and epithelial cell, be easy to give rise to diseases, so for safety, milk all will pass through sterilization processing.
Traditional milk producing method generally comprises main technique such as standardization, sterilization, homogeneous, the degassing, and these technologies all relate to the heat treatment of milk, influence the activity of physiological activator in the milk and the nutrition and the mouthfeel of milk.Pasteurization particularly is as the processing mode of pasteurize (table 1), ultra high temperature sterilization (134～137 ℃ keep 2-5s).The shelf-life of pasteurize milk is shorter usually, is subjected to condition restriction such as milk source, season, transportation, storage.And increase heat treatment intensity the nutritional labeling of milk is destroyed, particularly be caused immunologic active material part inactivations such as IgG.And these methods all cause the part lactose coking at high temperature in the milk, and staying the residual body of a large amount of bacteriums reaches by its toxin that causes, also discharged the stronger enzyme of many hear resistances, still can activity of residual enzyme after sterilization and decompose milk composition, reduced the quality of product and the mouthfeel that local flavor influences product.Therefore, seek effectively to remove microorganism and somatic method, to improving product special flavour and quality is significant. also can effectively prolong the shelf life of product simultaneously.
Table 1 pasteurize
| Temperature | Time |
| 63℃ * | 30minutes |
| 72℃ * | 15seconds |
| 89℃ | 1.0second |
| 90℃ | 0.5seconds |
| 94℃ | 0.1seconds |
| 96℃ | 0.05seconds |
| 100℃ | 0.01seconds |
*If fat content is above 10% or added sugar or concentrated milk, sterilization temperature will increase by 3 ℃
Summary of the invention
The technical problem to be solved in the present invention provides a kind of method of producing milk, the milk heating temperature all is no more than 55 ℃ in all process of this method, the milk of being produced has the sanitary index of the same effect of pasteurize, immunologic active material wherein and other nutriments are damaged hardly, and have the fresh mouthfeel of milk.
Another technical problem that the present invention will solve provides a kind of milk that adopts said method to produce, this nutritional value of milk height, and mouthfeel is good, has the potentiality that get consumer reception.
The inventor is with reference to pertinent literature and through discovering: the milk immunologic active material is loss hardly in environment below 55 ℃.For this reason, the present invention is through many tests, to screening and different combinations about heat treated various technologies in the existing milk producing method, particularly process for sterilizing has been carried out primary study, find successively to utilize bactofugation and membrane microfiltration degerming to replace traditional Pasteur or ultra high temperature sterilization and remove bacterium in the milk, Evamilk carries out standardization at a lower temperature, and utilize the cryogenic vacuum degasification technique to improve the milk local flavor, the milk of being produced has the sanitary index of the same effect of pasteurize, and immunologic active material wherein and other nutriments are damaged hardly.
Therefore, the present invention solves the problems of the technologies described above the technical scheme that is adopted and is: a kind of method of producing milk, and the temperature that milk is heated in this method process is no more than 55 ℃, and it can may further comprise the steps successively:
1) with raw material raw milk bactofugation;
2) milk standardised;
3) heating milk and carry out vacuum outgas;
4) milk is separated into rare cream and skim milk;
5) skim milk is used the membrane microfiltration degerming.
According to the present invention, said raw material raw milk is with conventional, be meant the natural mammal gland secretion of forcing down from the normal breast of healthy ox body, only through supercooling, may be through filtering, but pasteurize is not particularly passed through in not sterilization, heating, clean breast, also, can be described as raw milk/breast, fresh cow's milk, raw material milk/breast again not through the raw milk of blending of milk powder or milk wet goods butter oil.
And with the technology of raw material raw milk bactofugation, before be especially at the raw material raw milk of inferior quality (bacterium is more, somatic number is more), the extra process of at the beginning of milk processing, carrying out.Bactofugation can adopt prior art in the step 1) of the present invention, and preferably, rotating speed is 4500～5000rpm, processing speed be 20～25 tons of raw material raw milks/hour.Usually select for use bactofugeur to finish during suitability for industrialized production, general every 10-30 minute deslagging once, deslagging 30-40kg milk/time.It utilizes some bacteriums (especially stable on heating gemma) density bigger than milk, by these bacteriums in the centrifugal force separating milk.Bactofugation can be removed the microorganism more than 90% in the raw milk.
Variety classes or different local milk that milk cow produces difference on composition are very big, even with the milk that a head of cattle produced, its chemical analysis also can fluctuation can occur because of some inevitable influence factors such as the different phase of lactation, the interval of milking and efficient during suckling.For index stable and consistent such as the protein that guarantees each batch product, fat, need in the scope that alimentary codex allows, these indexs be aligned the standardization of Here it is raw material milk.This standardized process comprises the standardization of protein, fat and non-fat solid, can or remove a certain material by extra interpolation, perhaps concentrates or content range that diluted milk is in mentioned component to stipulate in the industry standard.For reducing cost and operation, the standardization of conventional milk adopts the method for removing the moisture Evamilk to increase each main component content usually, as is heated to 85-95 ℃ flash method.Because the present invention requires that the heating temperature of milk is no more than 55 ℃, step 2 of the present invention in the process) in milk preferably adopting falling liquid film concentration method or reverse osmosis concentration method Evamilk to carry out standardization below 55 ℃.Counter-infiltration is state-of-the-art method for concentration, but concentrated cost is very high, and because counter-infiltration need be kept enough temperature, energy consumption is not low yet.And the falling liquid film concentration method before had been mainly used in the processing of milk powder, the inventor is used for concentrating of liquid milk first with it, specifically seeing also the number of patent application that the applicant submits on April 24th, 2007 is the application for a patent for invention of CN200710039880.3, and this application specification is quoted by this specification in full.The membrane filtration degerming of carrying out therefore may cause the decline of protein content, so should be during standardized milk protein than the best high 0.1-0.2% that requires of final products, for example, if the requirement of final products protein is 3.1%, when standardization, should reach more than 3.2%.
Usually milk all passes through vacuum outgas, and to remove the air that is dissolved in the milk, airborne oxygen can cause the oxidation of fat, makes milk produce the fat oxidation flavor.The degassing can improve the local flavor of milk.Preferably, heating milk to 45 in the step 3) of the present invention～55 ℃, the preheating of milk elder generation can improve the effect of the degassing before the vacuum outgas of the present invention.Vacuum outgas can be removed the peculiar smell such as ensiling flavor in the milk, makes this milk have preferable local flavor.
Because the lipochondrion in the whole milk may be blocked the ceramic membrane filter opening, therefore need usually to use skim milk to advance film, so step 4) of the present invention can adopt prior art to make milk be separated into rare cream and skim milk, carry out centrifugation as adopting milk separator commonly used in the production.Wherein, the fatty rate in the skim milk must be lower than 0.1%, and preferable is lower than 0.06%.
Preferably, it is the pre-filtered steps of 20 μ m films that the inventive method also is included in the preceding first via hole diameter of step 5) skim milk membrane microfiltration degerming, to remove the impurity of larger particles, the protection micro-filtration membrane.
The micro-filtration degerming is the another kind of milk sterilization technique of rising in recent years.This technology is utilized the film of certain pore size, commonly used holds back, removes bacterium in the skim milk, body cell etc. as ceramic membrane, does not contain milk bacterium, that nutriment keeps fully by the aperture and allow, and reaches the purpose of removing bacterium in the milk.Evidence can be removed the microorganism of 99.95-99.99% in the raw milk by microfiltration equipment.The membrane filtration treatment temperature is low, can avoid the variation and the loss of nutritive components of milk quality.To select conventional aperture for use be the ceramic membrane of 0.8～1.4 μ m to used film in the step 5) of the present invention, enrichment factor VCF (ratio of the milk amount that the milk amount that enters ceramic membrane and tunicle are held back) and milk velocity can adopt existing technological parameter, be respectively 10～200 and 5～15m/s, the micro-filtration temperature then is preferably 45～55 ℃.The micro-filtration temperature is low excessively, and the milk filtyration velocity obviously descends, and speed of production is slow; Temperature is higher than 55 ℃, and active material begins loss in the milk.
Preferably, the inventive method also comprises the step of the rare cream in the step 4) at 95～135 ℃ of sterilization 4～300s.Rare cream has killed bacterium can cool off the back storage.
More preferably, the inventive method comprises that also step with the rare cream mixing homogeneous after the skim milk behind the above-mentioned membrane microfiltration and the sterilization is to make fat-contg milk.Said homogeneous is exactly to make two kinds of liquid that can not merge mutually originally can become a kind of emulsion relatively uniformly.Because fat-contg milk comprises that low fat (fat content is 0.5-1.0%), middle fat (fat content is 1.0-2.0%) and whole milk (fat content is more than 3.1%) are a kind of typical oil-in-water emulsions, therefore the phenomenon of fat floating takes place easily.Homogeneous is pulverized the fat globule in the milk, and the homogeneity of milk is greatly improved, and the average diameter of butter oil is reduced to below the 2 μ m behind the homogeneous, the butter oil surface area increases, buoyancy descends, thereby prevents that fat from sticking and condense, and is evenly distributed in the milk it.Other composition such as vitamin A and vitamin D also are evenly distributed, and have promoted absorption and the assimilation of butter oil in human body; And the milk behind the homogeneous can reduce the oxidation of fat effectively, so milk can keep fresh aromatic odor.Homogeneous technology also needs certain heat treatment just can reach desirable homogenizing effect.Usually cow's milk is 60-80 ℃ in temperature in producing, and pressure is that 150-300bar carries out homogeneous.The present invention guarantees homogenizing effect under being no more than 55 ℃ situation at homogenizing temperature, adopts the pressurization homogeneous, so described processing condition is preferably 50～55 ℃, and 150～250Mpa.
More preferably, the inventive method also comprises the step that the milk trapped substance that membrane microfiltration in the step 5) is produced can adopt following one or more methods to handle:
(1) trapped substance adds in the raw material milk of separation and sterilization not, repeating step 1)～5);
(2) trapped substance adds in unsterilized rare cream, and is stand-by after rare cream sterilization;
(3) trapped substance is used for other dairy produce production or discarded.
The present invention also provides a kind of skim milk, can directly be made by the raw material raw milk by said method, need not to add immune substance and other nutriments, can have with the raw material raw milk in essentially identical immunity, nutritional labeling.
The present invention also provides a kind of fat-contg milk, can be mixed and be carried out aseptic homogeneous by the rare cream after above-mentioned skim milk and the sterilization to form.The present invention is for saving immunity and nutriment and guarantee homogenizing effect from damage, is no more than at homogenizing temperature under 55 ℃ the situation, adopts the homogeneous that pressurizes, so described processing condition is preferably 50～55 ℃, 150～250Mpa.According to the present invention, the product that produces in the first-selected milk production process of the present invention of the rare cream after the described sterilization.
With conventional, the final dairy product that the present invention produced need be cooled to below 7 ℃, and can is produced.
The present invention's milk temperature of being heated in all processes of processing all is no more than 55 ℃, and comprising does not all have the instantaneous temperature that is higher than 55 ℃ in the steps such as standardization, homogeneous, degerming.The milk that adopts the inventive method to produce not only has the security the same with Pasteur's milk, and nutritional labeling do not have heat loss, almost completely keeps the biologically active of functional components such as immunoglobulin (Ig), lactoferrin and lactoperoxidase.Product taste of the present invention is also very good.
The milk the key technical indexes that the inventive method makes is as shown in the table:
| Project | Index |
| Fat | 0-4.0％ |
| Protein | 2.9-3.6％ |
| Non-fat solid | 8.0-10.0％ |
| Immunoglobulin (Ig) (IgG) | 0.7-1.0mg/ml |
| Lactoferrin (Lf) | 0.02-0.2mg/ml |
| Lactoperoxidase (Lp) | 0.01-0.03mg/ml |
| Shelf-life | 1-5 days |
Description of drawings:
Fig. 1 is the process chart of a preferred embodiment of the present invention.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.Wherein the processing step among each embodiment is referring to Fig. 1.
Embodiment 1
Processing step is as follows:
1, the raw milk is through bacterial remover bactofugation: 5000rpm, bed drain purge=30kg milk/time * 1 time/15 minutes, per hour handle 20 tons;
2, standardized milk adopts falling film evaporator to carry out falling liquid film and concentrates, and parameter sees the following form:
| Project | Parameter |
| Water evaporation quantity, kg/h | 1250 |
| The material treating capacity, kg/h | 1680 |
| Input concentration, % | 11.0 |
| Discharging concentration, % | 44.0 |
| One imitates evaporating temperature, ℃ | 50-55 |
| 1st effective evaporator inner chamber absolute pressure, Pa | 20000 |
| Two imitate evaporating temperature, ℃ | 50-53 |
| 2nd effect evaporator inner chamber absolute pressure, Pa | 15000 |
| The triple effect evaporation temperature, ℃ | 44-48 |
| Triple effect evaporator inner chamber absolute pressure, Pa | 10000 |
Physical and chemical index after the standardization: fat 〉=3.4%, protein 〉=3.05%, non-fat solid 〉=8.2%;
3, heating milk to 50 ℃ also vacuum outgas;
4, milk is separated into rare cream and skim milk, the fatty rate of skim milk is lower than 0.06%;
5, the defatted milk via hole diameter is 20 μ m film pre-filterings;
6, defatted milk is through the micro-filtration degerming, ceramic membrane filter parameter: aperture 0.8 μ m, flow velocity 6m/s, 50 ℃ of filtration temperatures, VCF=10;
7, rare cream sterilization, cooling back store, and sterilization conditions is 120 ℃, 15s, and chilling temperature is 20 ℃;
8,30% (w/w) defatted milk of making of step 6 mixes with whole rare cream that step 7 makes, and carries out 50 ℃, the aseptic homogeneous of 180MPa again;
9, aseptic homogenized milk mixes, cools off (below 5 ℃), can with the residue defatted milk, can make the whole milk of cold degerming.
Raw material milk and actual product technical parameter
| Test item | Raw material milk index (measured value) | The product objective index | The final index of product |
| Fat, % | 3.05 | ≥3.3 | 3.35 |
| Protein, % | 3.15 | ≥2.95 | 3.00 |
| Non-fat solid, % | 8.0 | ≥8.1 | 8.25 |
| Acidity, T | 12 | ＜16 | 12 |
| Total plate count, cfu/mL | 200,000 | ＜20 (in the shelf-lifves) | 10 |
| IgG，mg/ml | 0.85 | 0.85 | 0.85 |
| Lf，mg/ml | 0.10 | 0.10 | 0.10 |
| Lp，mg/ml | 0.01 | 0.01 | 0.01 |
| Shelf-life, day | - | 4 | 4 |
Embodiment 2
Technical process is as follows:
1, the raw milk is through bacterial remover bactofugation: 4800rpm, bed drain purge=40kg milk/time * 1 time/10 minutes, per hour handle 25 tons;
2, standardized milk adopts falling film evaporator to carry out falling liquid film and concentrates, with embodiment 1, and physical and chemical index after the standardization: fat 〉=4.0%, protein 〉=3.60%, non-fat solid 〉=9.6%;
3, heating milk to 50 ℃ also vacuum outgas;
4, milk is separated into rare cream and skim milk, the fatty rate of skim milk is lower than 0.05%;
5, the defatted milk via hole diameter is 20 μ m film pre-filterings;
6, defatted milk is through the micro-filtration degerming, ceramic membrane filter parameter: aperture 0.8 μ m, flow velocity 5 m/s, 55 ℃ of filtration temperatures, VCF=20;
7, rare cream sterilization, cooling back store, and sterilization conditions is 137 ℃, 5s, and chilling temperature is 30 ℃:
8,30% defatted milk (step 6 makes) mixes with whole rare cream (step 7 makes), carries out 55 ℃, the aseptic homogeneous of 250MPa again;
9, the milk behind the aseptic homogeneous mixes, cools off (below 7 ℃), can with the residue defatted milk, can make the whole milk of cold degerming.
Raw material milk and actual product technical parameter
| Test item | Raw material milk index (measured value) | The product objective index | The final index of product |
| Fat, % | 3.6 | ≥3.9 | 3.9 |
| Protein, % | 3.35 | ≥3.50 | 3.58 |
| Non-fat solid, % | 9.0 | ≥9.5 | 9.6 |
| Acidity, T | 15 | ＜18 | 17 |
| Total plate count, cfu/mL | 50,000 | ＜10 (in the shelf-lifves) | ＜10 |
| IgG，mg/ml | 1.00 | 0.95 | 0.99 |
| Lf，mg/ml | 0.18 | 0.1?8 | 0.18 |
| Lp，mg/ml | 0.03 | 0.03 | 0.03 |
| Shelf-life, day | - | 5 | 5 |
Embodiment 3
Technical process is as follows:
1, the raw milk is through bacterial remover bactofugation: 4500rpm, bed drain purge=30kg milk/time * 1 time/20 minutes, per hour handle 25 tons;
2, standardized milk, with embodiment 1, physical and chemical index after the standardization: protein 〉=3.10%, non-fat solid 〉=8.3%;
3, heating milk to the 50 ℃ also cryogenic vacuum degassing;
4, milk is separated into rare cream and skim milk, the fatty rate of skim milk is lower than 0.1%;
5, the defatted milk via hole diameter is 20 μ m film pre-filterings;
6, defatted milk is through the micro-filtration degerming, ceramic membrane filter parameter: aperture 1.4 μ m, flow velocity 10m/s, 55 ℃ of filtration temperatures, VCF=100;
7, rare cream sterilization, cooling back store, and sterilization conditions is 125 ℃, 15s, is cooled to 10 ℃;
8,50% defatted milk (step 6 makes) mixes with 40% rare cream (step 7 makes), carries out 55 ℃, the aseptic homogeneous of 150MPa again;
9, the milk behind the aseptic homogeneous mixes, cools off (below 5 ℃), can with the residue defatted milk, can make the middle fat milk of cold degerming.
Raw material milk and actual product technical parameter
| Test item | Raw material milk index (measured value) | The product objective index | The final index of product |
| Fat, % | 3.1 | 1.0-1.5 | 1.2 |
| Protein, % | 2.97 | ≥3.00 | 3.05 |
| Non-fat solid, % | 8.2 | ≥8.1 | 8.6 |
| Acidity, T | 13 | ＜15 | 14 |
| Total plate count, cfu/mL | 250,000 | ＜50 (in the shelf-lifves) | 10 |
| IgG，mg/ml | 0.70 | 0.70 | 0.70 |
| Lf，mg/ml | 0.11 | 0.11 | 0.10 |
| Lp，mg/ml | 0.01 | 0.01 | 0.01 |
| Shelf-life, day | - | 3 | 3 |
Embodiment 4
Technical process is as follows:
1, the raw milk is through bacterial remover bactofugation: 4500rpm, bed drain purge=30kg milk/time * 1 time/200 minutes, per hour handle 22 tons;
2, standardized milk, with embodiment 1, physical and chemical index after the standardization: protein 〉=3.00%, non-fat solid 〉=8.2%;
3, heating milk to the 55 ℃ also cryogenic vacuum degassing;
4, milk is separated into rare cream and skim milk, the fatty rate of skim milk is lower than 0.1%;
5, the defatted milk via hole diameter is 20 μ m film pre-filterings;
6, defatted milk is through the micro-filtration degerming, ceramic membrane filter parameter: aperture 1.4 μ m, flow velocity 8m/s, 55 ℃ of filtration temperatures, VCF=10;
7, rare cream sterilization, cooling back store, and sterilization conditions is 137 ℃, 5s, is cooled to 5 ℃;
8, defatted milk (step 6 makes) is cooled to below 5 ℃, and can make the skim milk of cold degerming.
Raw material milk and actual product technical parameter
| Test item | Raw material milk index (measured value) | The product objective index | The final index of product |
| Fat, % | 3.0 | ≤0.1 | 0.04 |
| Protein, % | 2.87 | ≥2.90 | 2.95 |
| Non-fat solid, % | 8.1 | ≥8.1 | 8.2 |
| Acidity, T | 13 | ＜16 | 12 |
| Total plate count, cfu/mL | 1,250,000 | ＜1000 (in the shelf-lifves) | 50 |
| IgG，mg/ml | 0.90 | 0.90 | 0.90 |
| Lf，mg/ml | 0.10 | 0.1?0 | 0.10 |
| Lp，mg/ml | 0.01 | 0.01 | 0.01 |
| Shelf-life, day | - | 1 | 1 |
Embodiment 5
Technical process is as follows:
1, the raw milk is through bacterial remover bactofugation: 5000rpm, bed drain purge=30kg milk/time * 1 time/25 minutes, per hour handle 25 tons;
2, standardized milk, with embodiment 1, physical and chemical index after the standardization: protein 〉=3.30%, non-fat solid 〉=9.1%;
3, heating milk to the 45 ℃ also cryogenic vacuum degassing;
4, milk is separated into rare cream and skim milk, the fatty rate of skim milk is lower than 0.1%;
5, the defatted milk via hole diameter is 20 μ m film pre-filterings;
6, defatted milk is through the micro-filtration degerming, ceramic membrane filter parameter: aperture 0.8 μ m, flow velocity 8 m/s, 52 ℃ of filtration temperatures, VCF=50;
7, rare cream sterilization, cooling back store, and sterilization conditions is 95 ℃, 300s, is cooled to 15 ℃;
8, partly (50%) defatted milk (step 6 makes) mixes with 50% rare cream (step 7 makes), carries out 55 ℃, the aseptic homogeneous of 200MPa again;
9, the milk behind the aseptic homogeneous mixes, cools off (below 5 ℃), can with the residue defatted milk, can make the middle fat milk of cold degerming.
Raw material milk and actual product technical parameter
| Test item | Raw material milk index (measured value) | The product objective index | The final index of product |
| Fat, % | 3.45 | ?1.0-2.0 | 1.6 |
| Protein, % | 3.17 | ?≥3.2 | 3.26 |
| Non-fat solid, % | 9.0 | ?≥9.0 | 9.2 |
| Acidity, T | 14 | ?＜18 | 15 |
| Total plate count, cfu/mL | 150,000 | ＜100 (in the shelf-lifves) | 10 |
| IgG，mg/ml | 0.91 | ?0.91 | 0.91 |
| Lf，mg/ml | 0.25 | ?0.25 | 0.25 |
| Lp，mg/ml | 0.02 | ?0.02 | 0.02 |
| Shelf-life, day | - | ?2 | 2 |
Embodiment 6
Technical process is as follows:
1, the raw milk is through bacterial remover bactofugation: 4800rpm, bed drain purge=35kg milk/time * 1 time/15 minutes, per hour handle 25 tons;
2, standardized milk utilizes 30bar (1bar=1 * 10
4Pa) pressure carries out reverse osmosis concentration, physical and chemical index after the standardization: protein 〉=3.10%, non-fat solid 〉=8.2% under 30 ℃;
3, heating milk to the 50 ℃ also cryogenic vacuum degassing;
4, milk is separated into rare cream and skim milk, the fatty rate of skim milk is lower than 0.1%;
5, the defatted milk via hole diameter is 20 μ m film pre-filterings;
6, defatted milk is through the micro-filtration degerming, ceramic membrane filter parameter: aperture 1.4 μ m, flow velocity 9m/s, 50 ℃ of filtration temperatures, VCF=40;
7, rare cream sterilization, cooling back store, and sterilization conditions is 115 ℃, 30s, is cooled to 15 ℃;
8, defatted milk (step 6 makes) is cooled to below 5 ℃, and can make the skim milk of cold degerming.
Raw material milk and actual product technical parameter
| Test item | Raw material milk index (measured value) | The product objective index | The final index of product |
| Fat, % | 3.0 | ?≤0.1 | 0.05 |
| Protein, % | 2.97 | ?≥3.00 | 3.11 |
| Non-fat solid, % | 8.1 | ?≥8.1 | 8.2 |
| Acidity, T | 13 | ?＜15 | 13 |
| Total plate count, cfu/mL | 500,000 | ＜100 (in the shelf-lifves) | 20 |
| IgG，mg/ml | 0.90 | ?0.90 | 0.90 |
| Lf，mg/ml | 0.30 | ?0.30 | 0.30 |
| Lp，mg/ml | 0.02 | ?0.02 | 0.02 |
| Shelf-life, day | - | ?2 | 2 |
Raw material sources in the embodiment of the invention are:
Milk: He Sitan branch company of Shanghai Bright Dairy ﹠ Food Co., Ltd..
Capital equipment source in the embodiment of the invention is:
Ceramic membrane filter system: APV Co., Ltd, PALL Co., Ltd;
Bactofugeur: GEA engineering Co., Ltd;
Falling film evaporator: dairy products engineering center of Chinese light indusqtry machinery parent company.
Experimental example 1
1.1 aspect product nutrition saved from damage: the shelf-life of the cold degerming milk of the above embodiment of the present invention was 1-5 days, immunoglobulin (Ig) in the milk, lactoferrin are compared substantially with the raw milk with the lactoperoxidase enzymatic activity and are remained unchanged, and are respectively 0.4-0.6g/L, 0.2-0.35g/L and 13-30mg/L.And the shelf-life of following 75 ℃ of the same terms, 15s production Pasteur milk is 1-5 days, and the immunoglobulin (Ig) in the milk, lactoferrin and lactoperoxidase enzymatic activity are 0.3-0.5g/L, 0.2-0.3g/L and 10-28mg/L.Milk of the present invention has improved the retention rate of nutrient substance in the milk greatly under constant situation of shelf-life, show that the present invention has remarkable advantages in the nutrition of milk production aspect saving from damage.
1.2 aspect shelf life of products: the above embodiment of the present invention adopts bactofugation and the degerming of ceramic membrane micro-filtration to produce milk, and the degerming rate of raw material milk reaches 99.995-99.999%, and promptly the bacterial population of final products has only the raw material milk bacterium tens of below 5/10000ths.As seen, the raw material milk of total number of bacteria about 1,000,000 cfu/ml can be produced qualified dairy product through the inventive method, the bacterial number of final products is controlled at about 50cfu/ml or less than.This has fully shown the security of the present invention on shelf life of products.
1.3 aspect product heat treatment index: the chaff propylhomoserin index of the cold degerming milk of the above embodiment of the present invention all is not more than 8mg/100g protein; Adopt 85 ℃, 15s and because of milk source or seasonal factor adopt 120 ℃, the milk of the super pasteurize of 15s, furosine level is respectively 11.8mg/100g protein and 25mg/100g protein.A series of products that composition reacts under hot conditions and produces in the milk, the chaff propylhomoserin is one of them.Furosine level in the raw milk is very little, is about 2～8mg/100g, and is not subjected to milk cow to be in the interior condition variable effect of normal raising scope.Therefore the chaff propylhomoserin is recognized as an important indicator judging liquid milk end product quality quality.Ministry of Agriculture's industry standard regulation pasteurize milk heat treatment index chaff propylhomoserin must not surpass 12mg/100g protein.This shows that pasteurize milk is approaching or surpass industry standard, and the furosine level of milk of the present invention is significantly less than this standard, almost identical with the raw milk.This has also proved absolutely the advantage of the present invention on product heat treatment index.
1.4 aspect product special flavour: without the milk of high-temperature process stronger ensiling flavor is arranged generally, the present invention has adopted the cryogenic vacuum degasification technique to remove smell substance in the milk, product (is example with embodiment 2) the more common Pasteur's milk of taste (light
, Shanghai Bright Dairy ﹠ Food Co., Ltd. produces) and to get well (50 people participate in the taste investigation altogether, and every investigation result sees the following form).This has proved absolutely the advantage of the present invention on product special flavour.
Table: the taste that milk and common Pasteur's milk are saved in nutrition from damage compares
| Project | Milk is saved in nutrition from damage | Common Pasteur's milk | ||||
| Good | Better | Generally | Good | Better | Generally | |
| Milk fragrance | 34 | 12 | 4 | 12 | 21 | 17 |
| There is not peculiar smell | 31 | 11 | 8 | 15 | 24 | 11 |
Therefore, the milk that the present invention produces can be under difference be suckled source and cold chain condition, has not only guaranteed product shelf life, but also the nutrition of saving product fully from damage.
Claims (6)
1. a method of producing milk is characterized in that the temperature that milk is heated in the process is no more than 55 ℃, and it may further comprise the steps successively:
1) with raw material raw milk bactofugation;
2) milk standardised;
3) heating milk and carry out vacuum outgas;
4) milk is separated into rare cream and skim milk;
5) skim milk is used the membrane microfiltration degerming;
Wherein, the rotating speed of bactofugation is 4500～5000rpm in the step 1), per hour handles 20～25 tons of raw material raw milks; Heating milk to 45 in the step 3)～55 ℃; The fatty rate of skim milk is lower than 0.1% in the step 4); First via hole diameter is the pre-filtered steps of 20 μ m films before the degerming of step 5) skim milk membrane microfiltration; Used film is that the aperture is the ceramic membrane of 0.8～1.4 μ m in the step 5), and its micro-filtration temperature is 45～55 ℃, and enrichment factor VCF is 10～200, and milk velocity is 5～15m/s.
2. the method for claim 1 is characterized in that step 2) in milk adopting falling liquid film concentration method or reverse osmosis concentration method Evamilk to carry out standardization below 55 ℃.
3. the method for claim 1 is characterized in that this method also comprises the step that the milk trapped substance that membrane microfiltration in the step 5) is produced adopts following one or more methods to handle:
(1) trapped substance adds among the raw material raw milk of separation and sterilization not, repeating step 1)～5);
(2) trapped substance adds in unsterilized rare cream;
(3) trapped substance is used for other dairy produce production or discarded.
4. as each described method of claim 1～3, it is characterized in that this method also comprises the step of the rare cream in the step 4) at 95～135 ℃ of sterilization 4～300s.
5. skim milk, it is directly made by the raw material raw milk by each described method of claim 1～3.
6. fat-contg milk, its rare cream after by described skim milk of claim 5 and sterilization mix and carry out aseptic homogeneous and form, and wherein said processing condition is 50～55 ℃, 150～250Mpa.
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