CN110214813A - Milk and preparation method thereof - Google Patents
Milk and preparation method thereof Download PDFInfo
- Publication number
- CN110214813A CN110214813A CN201910621350.2A CN201910621350A CN110214813A CN 110214813 A CN110214813 A CN 110214813A CN 201910621350 A CN201910621350 A CN 201910621350A CN 110214813 A CN110214813 A CN 110214813A
- Authority
- CN
- China
- Prior art keywords
- milk
- less
- immunoglobulin
- 1cfu
- method described
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/046—Removing unwanted substances other than lactose or milk proteins from milk by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/206—Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention proposes milk and the method for preparing milk, the milk includes: the beta lactoglobulin of 2000~3500mg/L；The α-lactalbumin of 500~800mg/L；Lactoferrin not less than 20mg/L；Lactoperoxidase not less than 30U/L；Lower than the chaff propylhomoser of 12mg/100g protein；Not less than the immunoglobulin lgA of 1000 μ g/L；Not less than the immunoglobulin lgG of 81000 μ g/L；Not less than the immunoglobulin lgM of 1000 μ g/L；Total plate count lower than 1cfu/mL；Total spore content lower than 1cfu/mL；Heat resistant spores sum lower than 1cfu/mL.The nutritional ingredient in former milk is greatly remained in milk of the invention, and microorganism residual quantity is low, foodsafety is high, long shelf-life, and flavor taste is splendid.
Description
Technical field
The present invention relates to field of food.In particular it relates to milk and preparation method thereof.
Background technique
Milk be so far people can be obtained from nature closest to a kind of perfect food, it can not only
It is enough to provide high-quality animal protein, butter oil and vitamin required for body and brain growth and development etc. to people, but also
It is the optimal selection of calcium replenishing.
But the former milk squeezed out at present by milk cow can significantly cause nutrient component damages after a series of processing,
And microbial total residual quantity is high, there are certain food safety hazards.
Therefore, the method for preparing milk at present still has much room for improvement.
Summary of the invention
The present invention is directed to solve at least one the technical problems existing in the prior art at least to a certain extent.For this purpose,
The invention proposes a kind of milk and the method for preparing milk, the nutritional ingredient in former milk is greatly remained in the milk, and
And microorganism residual quantity is low, foodsafety is high, long shelf-life, and flavor taste is splendid.
It should be noted that the present invention is the following discovery based on inventor and completes:
It is specific as follows there are some problems in current existing milk preparation process:
(1) since sterile milk technique heating strength is big, the active nutrients overwhelming majority in cow's milk is destroyed and loses
It is living, cause consumer that cannot obtain naturally occurring active nutriment in the cow's milk being badly in need of by milk drink, can only pass through
Other exogenous supplement modes obtain.
(2) compared with sterile milk, traditional Pasteur's handicraft product, concentration technology use flashing apparatus, from be preheating to sterilization to
The cooling bulk heat treatmet time is long, milk thermic load weight, and nutritive loss is serious.But finished product microbial total residual quantity but compared with
More, there are certain food safety hazards.
(3) using the product of traditional pasteurised milk technique preparation, lead to mouthfeel in drinking process since process is not thorough
Thin flavor is insufficient, and the bad flavors such as feed taste, smell frequently occur, and the shelf-life is shorter (24 hours -7d), does not adapt to
Consumption demand of domestic two or the three line markets for Pasteur's fresh milk prod.
In view of this, inventor devises a kind of method for preparing milk, by former milk is successively carried out net cream, degerming from
The heart, filter membrane concentration, the sterilization of steam immersion, flash distillation, homogeneous and cooling treatment, and each treatment conditions parameter is controlled, to make
The milk arrived is rich in multiple nutritional components, with all nutritional characters of pasteurize milk, and eliminates ensiling taste, feed
The bad flavors such as taste, sheep offensive smell, the fresh taste for making product have milk simultaneously, reduce content of microorganisms in product, greatly
Ground improves the foodsafety of product, extends the shelf life.
For this purpose, in one aspect of the invention, the invention proposes a kind of milk.According to an embodiment of the invention, described
Milk includes: the beta lactoglobulin of 2000~3500mg/L；The α-lactalbumin of 500~800mg/L；Cream not less than 20mg/L
Ferritin；Lactoperoxidase not less than 30U/L；Lower than the chaff propylhomoser of 12mg/100g protein；Not less than 1000 μ g/L's
Immunoglobulin lgA；Not less than the immunoglobulin lgG of 81000 μ g/L；Not less than the immunoglobulin lgM of 1000 μ g/L；It is low
In the total plate count of 1cfu/mL；Total spore content lower than 1cfu/mL；Heat resistant spores sum lower than 1cfu/mL.Basis as a result,
The nutritional ingredient in former milk is greatly remained in the milk of the embodiment of the present invention, and microorganism residual quantity is low, food safety
Property high, long shelf-life, flavor taste is splendid.
In another aspect of this invention, the invention proposes a kind of methods for preparing milk.According to an embodiment of the invention,
The described method includes: former milk is successively carried out net cream, degerming centrifugation, filter membrane concentration, the sterilization of steam immersion, flash, homogeneous and
Cooling treatment, to obtain the milk.Obtained milk is rich in a variety of nutrition according to the method for the embodiment of the present invention as a result,
Ingredient with all nutritional characters of pasteurize milk, and eliminates the bad flavors such as ensiling taste, feed taste, sheep offensive smell, makes
Product has the fresh taste of milk simultaneously, reduces content of microorganisms in product, greatly improves the food safety of product
Property, it extends the shelf life.
According to an embodiment of the invention, the above-mentioned method for preparing milk can also have following additional technical feature:
According to an embodiment of the invention, the net cream includes that former milk is first passed through to 100~120 mesh filter screens, then at 2~8 DEG C
Under be centrifuged with the revolving speed of 4000~7000rpm.
According to an embodiment of the invention, the degerming centrifugal treating is carried out at 50~55 DEG C.
According to an embodiment of the invention, the filter membrane concentration is carried out using ultrafiltration membrane or reverse osmosis filter membrane, gained
To concentrate in protein content be not less than 3.5 mass %.
According to an embodiment of the invention, the aperture of the ultrafiltration membrane is 0.005~0.1 μm, pressure is 2.5~3.5Mpa；
The pressure that the reverse osmosis filter membrane is concentrated is 30~35bar, and aperture is not more than 1 μm.
According to an embodiment of the invention, the steam immersion sterilization processing be at 130~157 DEG C carry out 0.09~
It 0.5 second, is carried out 0.1~0.5 second preferably at 130~150 DEG C.
According to an embodiment of the invention, the flash distillation process is carried out at -0.07 ± 0.005MPa, outlet temperature is
60~70 DEG C.
According to an embodiment of the invention, the homogenization is the pressure of the temperature and 150~250MPa at 50~65 DEG C
Lower progress.
According to an embodiment of the invention, including: the beta lactoglobulin of 2150~3460mg/L in the original milk；680~
The α-lactalbumin of 1340mg/L；The lactoferrin of 90~150mg/L；Lactoperoxidase not less than 30U/L；It is not higher than
The chaff propylhomoser of 12mg/100g protein；Not less than the immunoglobulin lgA of 67000 μ g/L；It is immune not less than 537000 μ g/L
Globulin lgG；Not less than the immunoglobulin lgM of 59300 μ g/L；The total plate count of 1000~100000cfu/mL；1~
The total spore content of 100cfu/mL；The heat resistant spores sum of 1~10cfu/mL.
According to an embodiment of the invention, including: the beta lactoglobulin of 2000~3500mg/L in the milk；500~
The α-lactalbumin of 800mg/L；Lactoferrin not less than 20mg/L；Lactoperoxidase not less than 30U/L；It is lower than
The chaff propylhomoser of 12mg/100g protein；Not less than the immunoglobulin lgA of 1000 μ g/L；Not less than the immune ball of 81000 μ g/L
Albumen lgG；Not less than the immunoglobulin lgM of 1000 μ g/L；Total plate count lower than 1cfu/mL；Gemma lower than 1cfu/mL
Sum；Heat resistant spores sum lower than 1cfu/mL.
In still another aspect of the invention, the invention proposes a kind of dairy products.According to an embodiment of the invention, containing in raw material
There is milk noted earlier or utilizes the obtained milk of the method for preparing milk noted earlier.Implement according to the present invention as a result,
The dairy products nutritive value of example is high, miscellaneous bacteria content is few, flavor taste is splendid, long shelf-life.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Detailed description of the invention
Above-mentioned and/or additional aspect of the invention and advantage will become from the description of the embodiment in conjunction with the following figures
Obviously and it is readily appreciated that, in which:
Fig. 1 shows the flow diagram according to an embodiment of the invention for preparing milk method.
Specific embodiment
The embodiment of the present invention is described below in detail.The embodiments described below is exemplary, and is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
The invention proposes milk, the method and dairy products of milk are prepared, will be described in greater detail respectively below.
Milk
In one aspect of the invention, the invention proposes a kind of milk.According to an embodiment of the invention, the milk packet
It includes: the beta lactoglobulin of 2000~3500mg/L；The α-lactalbumin of 500~800mg/L；Newborn iron egg not less than 20mg/L
It is white；Lactoperoxidase not less than 30U/L；Lower than the chaff propylhomoser of 12mg/100g protein；It is immune not less than 1000 μ g/L
Globulin lgA；Not less than the immunoglobulin lgG of 81000 μ g/L；Not less than the immunoglobulin lgM of 1000 μ g/L；It is lower than
The total plate count of 1cfu/mL；Total spore content lower than 1cfu/mL；Heat resistant spores sum lower than 1cfu/mL.It is rich in the milk
Beta lactoglobulin containing nutritional ingredient, α-lactalbumin, lactoferrin, immunoglobulin lgA, lgG and lgM, improve product
Nutritive value.Lactoperoxidase content is high, furosine level is low, and product heat damage is lower, and primary nutrition retention rate is high.Bacterium
It is lower to fall sum, total spore content and heat resistant spores sum, to reduce food safety risk, extends the shelf life.In addition, should
Milk is rich in frankincense taste, and there is no bad flavors, the flavor tastes such as ensiling taste, feed taste, sheep offensive smell are splendid.
The method for preparing milk
In another aspect of this invention, the invention proposes a kind of methods for preparing milk.According to an embodiment of the invention,
Referring to Fig. 1, this method comprises:
The net cream processing of S100
In this step, former milk is subjected to net cream processing.As a result, to play deimpurity purpose.
According to an embodiment of the invention, net cream includes that former milk is first passed through 100~120 mesh filter screens, so as to will be in former milk
The removal of the impurity such as dust, is then centrifuged again at 2~8 DEG C with the revolving speed of 4000~7000rpm, and non-dairy is thin in former milk to remove
The impurity such as born of the same parents.
It should be noted that term " former milk " used in the present invention refer to from cow breast acquisition come out and without into
The Fresh Milk of one step processing.According to an embodiment of the invention, including: the beta lactoglobulin of 2150~3460mg/L in former milk；
The α-lactalbumin of 680~1340mg/L；The lactoferrin of 90~150mg/L；Lactoperoxidase not less than 30U/L；No
The chaff propylhomoser of protein higher than 12mg/100g；Not less than the immunoglobulin lgA of 67000 μ g/L；Not less than 537000 μ g/L
Immunoglobulin lgG；Not less than the immunoglobulin lgM of 59300 μ g/L；The total plate count of 1000~100000cfu/mL；1
The total spore content of~100cfu/mL；The heat resistant spores sum of 1~10cfu/mL.
S200 degerming centrifugal treating
In this step, degerming centrifugal treating will be carried out by the product of net cream processing.Micro- life is removed as a result, to play
The purpose of object promotes foodsafety, extends the shelf life.
According to an embodiment of the invention, degerming centrifugal treating is carried out at 50~55 DEG C.Traditional degerming centrifugation side
Formula, bactofugation rate have some limitations in 80-85% or so, including gemma and heat resistant spores, removal rate.The present invention adopts
It with heating degerming centrifuging process, finds in the state of 50~55 DEG C, microorganism removal rate can be promoted to 90%~93%
Left and right, gemma and heat resistant spores removal rate are able to ascend to 95% or so, greatly improve the quality water of former milk before heat treatment
It is flat.
S300 filter membrane concentration
In this step, the product Jing Guo degerming centrifugal treating is subjected to filter membrane concentration.
The produced milk of the milk cow of variety classes or different places difference on composition is very big, even produced with a head of cattle
Milk, chemical analysis during suckling as the different phase of nursing period, the interval of milking and efficiency etc. are some can not
The influence factor avoided will appear fluctuation.For indexs stable and consistents such as the protein, the fat that guarantee each batch of product, need eating
In the range of product regulation allows, these indexs are adjusted, here it is the standardization of raw material milk.
This standardized process includes the standardization of protein, fat and non-fat solid, can by additionally adding or
Remove a certain substance, or concentration or diluted milk make mentioned component be in content range specified in professional standard.To subtract
Few cost and operation, increase each Contents of Main Components using the method for moisture removal Evamilk is gone, as being heated to 85-95 DEG C
Flash method.However, causing nutrient component damages and flavor taste bad because of high-temperature process to reduce to the greatest extent, inventor passes through
Use filter membrane concentration to realize standardization.
According to an embodiment of the invention, filter membrane concentration is carried out using ultrafiltration membrane or reverse osmosis filter membrane, it is obtained
Protein content is not less than 3.5 mass % in concentrate.As a result, to obtain high protein dairy products.
According to an embodiment of the invention, the aperture of ultrafiltration membrane is 0.005~0.1 μm, pressure is 2.5~3.5Mpa；Reverse osmosis
The pressure that diafiltration film is concentrated is 30~35bar, and aperture is not more than 1 μm.As a result, to remove moisture.
S400 steam immersion sterilization processing
In this step, steam immersion sterilization processing will be carried out through the product of filter membrane concentration.Using traditional
Ultra high temperature sterilization processing (sterilizing 4~6 seconds not less than 135 DEG C) be easy to cause a large amount of nutrient component damages, and pasteurize (72~
85 DEG C are sterilized 15 seconds or so) it is not easy thoroughly to kill microorganism, especially heat resistant spores again.It is sterilized by using steam immersion
Nutrient component damages can be effectively avoided while effectively killing microorganism, especially gemma and heat resistant spores in mode.
According to an embodiment of the invention, steam immersion sterilization processing is carried out 0.09~0.5 second at 130~157 DEG C,
It is carried out 0.1~0.5 second preferably at 130~150 DEG C.It, can be with as a result, under the premise of reducing nutrient component damages as far as possible
Microorganism, especially gemma and heat resistant spores are effectively killed, guarantees the foodsafety of product, extends the shelf life.
S500 flash distillation process
In this step, the product Jing Guo steam immersion sterilization processing is subjected to flash distillation process.As a result, so as to by steam
It extra moisture in the product of immersion sterilization processing, oxygen, carbon dioxide, nitrogen and influences the volatility of mouthfeel and dissociates into
Divide and removed from cow's milk, further promotes product mouthfeel.
According to an embodiment of the invention, flash distillation process is carried out at -0.07 ± 0.005MPa, outlet temperature is 60~
70℃.As a result, so as to sufficiently by extra moisture, oxygen, carbon dioxide, nitrogen and the free ingredient of volatility for influencing mouthfeel
It is removed from cow's milk, further promotes product mouthfeel.
S600 homogenization
In this step, the product Jing Guo flash distillation process is subjected to homogenization.By carrying out homogenization, so as to fat
Ball crushes, and so that the homogeneity of milk is greatly improved, the average diameter of butter oil is reduced to 2 μm hereinafter, butterfat after homogeneous
Fat surface area increases, and buoyancy decline to prevent fat from sticking and condensing, is evenly distributed on it in milk.Other compositions are such as
Vitamin A and vitamin D are also evenly distributed, and promote butter oil in the intracorporal absorption of people and assimilation.Also, after homogeneous
Milk can be effectively reduced the oxidation of fat, therefore milk is able to maintain fresh aromatic odor.
According to an embodiment of the invention, homogenization be at 50~65 DEG C of temperature and the pressure of 150~250MPa into
Capable.As a result, to further increase the stability and flavor taste of product.
S700 cooling treatment
In this step, the product Jing Guo homogenization is subjected to cooling treatment.
According to an embodiment of the invention, including: the beta lactoglobulin of 2000~3500mg/L in milk；500~800mg/L
α-lactalbumin；Lactoferrin not less than 20mg/L；Lactoperoxidase not less than 30U/L；Lower than 12mg/100g egg
The chaff propylhomoser of white matter；Not less than the immunoglobulin lgA of 1000 μ g/L；Not less than the immunoglobulin lgG of 81000 μ g/L；No
Lower than the immunoglobulin lgM of 1000 μ g/L；Total plate count lower than 1cfu/mL；Total spore content lower than 1cfu/mL；It is lower than
The heat resistant spores sum of 1cfu/mL.It is rich in nutritional ingredient beta lactoglobulin in the milk, α-lactalbumin, lactoferrin, is immunized
Globulin lgA, lgG and lgM improve the nutritive value of product.Lactoperoxidase content is high, furosine level is low, product
Heat damage is lower, and primary nutrition retention rate is high.Total plate count, total spore content and heat resistant spores sum are lower, to reduce
Food safety risk, extends the shelf life.In addition, the milk is rich in frankincense taste, there is no ensiling taste, feed taste, sheep offensive smells etc.
Bad flavor, flavor taste are splendid.
Dairy products
In still another aspect of the invention, the invention proposes a kind of dairy products.According to an embodiment of the invention, containing in raw material
There is milk noted earlier or utilizes the obtained milk of the method for preparing milk noted earlier.Implement according to the present invention as a result,
The dairy products nutritive value of example is high, and stability is strong, and flavor taste is splendid.
It will be appreciated to those of skill in the art that above for milk and prepare feature described in the method for milk and
Advantage is equally applicable to the method for preparing dairy products, and details are not described herein.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Particular technique or item are not specified in embodiment
Part, it described technology or conditions or is carried out according to the literature in the art according to product description.Agents useful for same or instrument
Production firm person is not specified in device, and being can be with conventional products that are commercially available.
Examples 1 to 6
In this embodiment, milk is prepared in following manner:
(1) selection of Fresh Milk: scale pasture cultivation base healthy cow is selected, from the mechanization of healthy cow's milk room
Squeeze the fresh milk that newborn equipment is squeezed.
(2) it checks and accepts: examining protein, fat, non-fat solid, density and acidity contained in Fresh Milk, check and accept mark
1. DEG C standard meets GB19301 national food safety standard, and qualified fresh milk carries out cold chain storage at.
(3) net cream: will degassing cow's milk by filter, cross 100-120 mesh filter screen, the impurity such as dust in cow's milk gone
2. DEG C it removes, then cow's milk is centrifuged quiet newborn machine and is centrifuged quiet cream, controlled at, be centrifuged, removed non-in cow's milk with the speed of 3. rpm
The sundries such as laticiferous cell.
(4) bactofugation: carrying out bactofugation to milk under ordinary temperature 5. DEG C, and the microorganism in milk is carried out
Physics removing.
(5) reverse osmosis membrane (RO film) is concentrated: by raw material milk by the aperture of film < 0.001 μm RO, using the pressure of 4. bar,
Partial moisture is filtered out, milk protein is concentrated to protein content not less than 3.5 mass %.
(6) it preheats: by Milk During Heating to 60 DEG C, doing subsequent preparation.
6. DEG C (7) sterilize: the milk after degassing is used into steam immersion sterilization mode, temperature is that, the time is 7. second.
(8) flash: the feed liquid after sterilization enters degassing system by vacuum pump, and pressure is -0.07 ± 0.005MPa, outlet
Temperature is 65 DEG C.The gases such as water and oxygen extra in milk, carbon dioxide, nitrogen are removed.
(9) homogeneous: the milk after the pre-heat treatment uses the homogenization of 8. bar.
(10) cooling, store: by the cow's milk after heat preservation sterilization through plate heat exchanger heat exchange cooling down to 0-4 DEG C, into clean
Net tank storage.
(11) filling: by bottle placer that milk is filling and be sealed in the container sterilized.
1 technological parameter of table
| Variable | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| 1. cooling temperature | 2 | 4 | 8 | 6 | 5 | 7 |
| 2. net cream temperature | 2 | 5 | 6 | 4 | 3 | 8 |
| 3. centrifugal rotational speed | 4000 | 5000 | 5500 | 6000 | 6500 | 7000 |
| 4. RO pressure | 30 | 31 | 32 | 33 | 34 | 35 |
| 5. degerming centrifuging temperature | 50 | 52 | 54 | 55 | 53 | 51 |
| 6. sterilization temperature | 157 | 148 | 136 | 133 | 130 | 150 |
| 7. sterilizing time | 0.09 | 0.5 | 0.116 | 0.25 | 0.5 | 0.25 |
| 8. homogenization pressure | 160 | 180 | 200 | 220 | 240 | 250 |
Embodiment 7
Milk is prepared according to the method for Examples 1 to 6, difference is, the sterilization conditions of step (7) are as shown in the table.
As can be seen that using steam immersion sterilization mode of the invention, control sterilization temperature is 130~157 DEG C, the time
It is 0.09~0.5 second, sterilization purpose can be effectively acted as, microorganism residual, especially gemma and heat resistant spores are residual in product
Allowance is lower, and less compared to nutrient component damages for former milk, and product nutritive value is high.
Generally speaking, 4 technique of embodiment milk quality obtained is best, and former milk composition is as follows: beta lactoglobulin:
3460mg/L, α-lactalbumin: 1340mg/L, lactoferrin: ball is immunized in 110mg/L, immunoglobulin lgA:67000 μ g/L
Albumen lgG:537000 μ g/L, lgM:59300 μ g/L.Product form is as follows: beta lactoglobulin: the milky white egg of 2462.7mg/L, α-
It is white: 719.3mg/L, lactoferrin: 26.8mg/L, immunoglobulin lgA:1150 μ g/L, immunoglobulin lgG: 8250 μ g/L,
Immunoglobulin lgM:1260 μ g/L.
Influence of the different sterilization modes of table 2 to product form
Embodiment 8
In this embodiment, influence of the more different degerming centrifuging temperatures to the removal effect of microorganism, table specific as follows
It is shown.As can be seen that using high temperature degerming centrifugation of the invention, the removal rate of microorganism can be effectively promoted, especially
It is gemma and heat resistant spores, greatly improves the quality level of product, it is highly-safe, it extends the shelf life.
3 degerming centrifugal treating mode of table
| Temperature setting | Microorganism removal rate | Gemma and heat resistant spores removal rate |
| ≤7℃ | 80-85% | 80-85% |
| 50-55℃ | 90-93% | >=95% |
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiment or examples.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (10)
1. a kind of milk characterized by comprising
The beta lactoglobulin of 2000~3500mg/L；
The α-lactalbumin of 500~800mg/L；
Lactoferrin not less than 20mg/L；
Lactoperoxidase not less than 30U/L；
Lower than the chaff propylhomoser of 12mg/100g protein；
Not less than the immunoglobulin lgA of 1000 μ g/L；
Not less than the immunoglobulin lgG of 81000 μ g/L；
Not less than the immunoglobulin lgM of 1000 μ g/L；
Total plate count lower than 1cfu/mL；
Total spore content lower than 1cfu/mL；
Heat resistant spores sum lower than 1cfu/mL.
2. a kind of method for preparing milk characterized by comprising
Former milk is successively carried out to net cream, degerming centrifugation, filter membrane concentration, the sterilization of steam immersion, flash distillation, homogeneous and cooling treatment,
To obtain the milk.
3. according to the method described in claim 2, it is characterized in that, the net cream includes that former milk is first passed through to the filter of 100~120 mesh
Net, then be centrifuged at 2~8 DEG C with the revolving speed of 4000~7000rpm；
Optionally, the degerming centrifugal treating is carried out at 50~55 DEG C.
4. according to the method described in claim 2, it is characterized in that, filter membrane concentration is using ultrafiltration membrane or reverse osmosis diafiltration
What film carried out, protein content is not less than 3.5 mass % in obtained concentrate；
Optionally, the aperture of the ultrafiltration membrane is 0.005~0.1 μm, and pressure is 2.5~3.5Mpa；The reverse osmosis filter membrane into
The pressure of row concentration is 30~35bar, and aperture is not more than 1 μm.
5. according to the method described in claim 2, it is characterized in that, the steam immersion sterilization processing is at 130~157 DEG C
It is lower to carry out 0.09~0.5 second, it is carried out 0.1~0.5 second preferably at 130~150 DEG C.
6. according to the method described in claim 2, it is characterized in that, the flash distillation process be at -0.07 ± 0.005MPa into
Capable, outlet temperature is 60~70 DEG C.
7. according to the method described in claim 2, it is characterized in that, the homogenization is in 50~65 DEG C of temperature and 150
It is carried out under the pressure of~250MPa.
8. according to the method described in claim 2, it is characterized in that, including: in the original milk
The beta lactoglobulin of 2150~3460mg/L；
The α-lactalbumin of 680~1340mg/L；
The lactoferrin of 90~150mg/L；
Lactoperoxidase not less than 30U/L；
The chaff propylhomoser of protein not higher than 12mg/100g；
Not less than the immunoglobulin lgA of 67000 μ g/L；
Not less than the immunoglobulin lgG of 537000 μ g/L；
Not less than the immunoglobulin lgM of 59300 μ g/L；
The total plate count of 1000~100000cfu/mL；
The total spore content of 1~100cfu/mL；
The heat resistant spores sum of 1~10cfu/mL.
9. according to the method described in claim 2, it is characterized in that, including: in the milk
The beta lactoglobulin of 2000~3500mg/L；
The α-lactalbumin of 500~800mg/L；
Lactoferrin not less than 20mg/L；
Lactoperoxidase not less than 30U/L；
Lower than the chaff propylhomoser of 12mg/100g protein；
Not less than the immunoglobulin lgA of 1000 μ g/L；
Not less than the immunoglobulin lgG of 81000 μ g/L；
Not less than the immunoglobulin lgM of 1000 μ g/L；
Total plate count lower than 1cfu/mL；
Total spore content lower than 1cfu/mL；
Heat resistant spores sum lower than 1cfu/mL.
10. a kind of dairy products, which is characterized in that contain milk described in claim 1 in raw material or utilize claim 2~9
The obtained milk of any one the method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910621350.2A CN110214813A (en) | 2019-07-10 | 2019-07-10 | Milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910621350.2A CN110214813A (en) | 2019-07-10 | 2019-07-10 | Milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110214813A true CN110214813A (en) | 2019-09-10 |
Family
ID=67813144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910621350.2A Pending CN110214813A (en) | 2019-07-10 | 2019-07-10 | Milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110214813A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214812A (en) * | 2019-07-10 | 2019-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN111011491A (en) * | 2019-12-27 | 2020-04-17 | 光明乳业股份有限公司 | Refrigerated milk and cold sterilization method thereof |
| CN112868757A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Method for concentrating raw milk with controllable taste and smell |
| CN113016883A (en) * | 2019-12-05 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Application of permeate liquid generated in production of concentrated milk, electrolyte beverage and preparation method |
| CN113826695A (en) * | 2020-06-24 | 2021-12-24 | 内蒙古伊利实业集团股份有限公司 | Milk product and preparation method thereof, and milk product and preparation method thereof |
| CN114271325A (en) * | 2021-12-15 | 2022-04-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product and preparation method thereof |
| CN115989830A (en) * | 2021-10-20 | 2023-04-21 | 内蒙古伊利实业集团股份有限公司 | Low lactose high activity protein dairy product and preparation method thereof |
| CN116019144A (en) * | 2021-10-26 | 2023-04-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663887A (en) * | 2013-12-03 | 2015-06-03 | 内蒙古伊利实业集团股份有限公司 | Low-lactose normal-temperature yoghourt and preparation method thereof |
| CN108935665A (en) * | 2018-07-26 | 2018-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | milk and preparation method thereof |
| CN109258814A (en) * | 2018-09-14 | 2019-01-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of fresh milk and its preparation process |
-
2019
- 2019-07-10 CN CN201910621350.2A patent/CN110214813A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663887A (en) * | 2013-12-03 | 2015-06-03 | 内蒙古伊利实业集团股份有限公司 | Low-lactose normal-temperature yoghourt and preparation method thereof |
| CN108935665A (en) * | 2018-07-26 | 2018-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | milk and preparation method thereof |
| CN109258814A (en) * | 2018-09-14 | 2019-01-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of fresh milk and its preparation process |
Non-Patent Citations (1)
| Title |
|---|
| 王加启: "《反刍动物营养学研究方法》", 31 October 2011, 北京：现代教育出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110214812A (en) * | 2019-07-10 | 2019-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN112868757A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Method for concentrating raw milk with controllable taste and smell |
| CN113016883A (en) * | 2019-12-05 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Application of permeate liquid generated in production of concentrated milk, electrolyte beverage and preparation method |
| CN111011491A (en) * | 2019-12-27 | 2020-04-17 | 光明乳业股份有限公司 | Refrigerated milk and cold sterilization method thereof |
| CN113826695A (en) * | 2020-06-24 | 2021-12-24 | 内蒙古伊利实业集团股份有限公司 | Milk product and preparation method thereof, and milk product and preparation method thereof |
| CN115989830A (en) * | 2021-10-20 | 2023-04-21 | 内蒙古伊利实业集团股份有限公司 | Low lactose high activity protein dairy product and preparation method thereof |
| CN116019144A (en) * | 2021-10-26 | 2023-04-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and preparation method thereof |
| CN114271325A (en) * | 2021-12-15 | 2022-04-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110214813A (en) | Milk and preparation method thereof | |
| CN110214812A (en) | Yoghourt and preparation method thereof | |
| Ramet | The technology of making cheese from camel milk (Camelus dromedarius) | |
| JP5290970B2 (en) | Milk heat treatment method | |
| CN108935665A (en) | milk and preparation method thereof | |
| CN209473504U (en) | It is a kind of for producing the process units of liquid diary product | |
| JP5666541B2 (en) | Method for improving texture of fermented milk | |
| KR101390464B1 (en) | Fresh cheese and process for producing the same | |
| CN113826695B (en) | Milk product and preparation method thereof, dairy product and preparation method thereof | |
| Moatsou et al. | Goat milk products: Types of products, manufacturing technology, chemical composition, and marketing | |
| CN113973918A (en) | High-calcium fresh milk and preparation method thereof | |
| US4716045A (en) | Process for the manufacture of a dairy product | |
| CN107212104A (en) | A kind of yak whey beverage and preparation method thereof | |
| JP2004105048A (en) | Sterilized soft natural cheese and method for producing the same | |
| Cortes | Milk composition and microbiology | |
| CN108925630A (en) | Acidified milk and preparation method thereof | |
| Dhamala | Effect of fat content and heating temperature of milk in the sensory quality and yield of paneer | |
| RU2783214C1 (en) | Method for obtaining a product from cream and fruit | |
| Mandal | PREPARATION OF PANEER FROM BUTTERMILK AND ITS QUALITY EVALAUTION | |
| RU2729163C1 (en) | Method for production of adapted dry milk mixture based on mare's milk for baby food | |
| JP4028095B2 (en) | Fermented milk containing vegetables | |
| AU2019327184B2 (en) | Process for producing milk and milk-related products with extended shelf life | |
| US1723188A (en) | Substitute for mothers' milk | |
| Lásztity | Milk and milk products | |
| RU2101968C1 (en) | Milk product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190910 |
|
| RJ01 | Rejection of invention patent application after publication |