CN100346703C - Processing method for low-cholesterol thin cream and use thereof - Google Patents
Processing method for low-cholesterol thin cream and use thereof Download PDFInfo
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- CN100346703C CN100346703C CNB200510038290XA CN200510038290A CN100346703C CN 100346703 C CN100346703 C CN 100346703C CN B200510038290X A CNB200510038290X A CN B200510038290XA CN 200510038290 A CN200510038290 A CN 200510038290A CN 100346703 C CN100346703 C CN 100346703C
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- 239000006071 cream Substances 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title abstract description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims description 6
- 239000001116 FEMA 4028 Substances 0.000 claims description 6
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 6
- 229960004853 betadex Drugs 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 38
- 235000012000 cholesterol Nutrition 0.000 abstract description 17
- 235000013365 dairy product Nutrition 0.000 abstract description 11
- 235000013336 milk Nutrition 0.000 abstract description 6
- 239000008267 milk Substances 0.000 abstract description 6
- 210000004080 milk Anatomy 0.000 abstract description 6
- 239000000843 powder Substances 0.000 abstract description 6
- 235000013351 cheese Nutrition 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000020974 cholesterol intake Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000007830 nerve conduction Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000003270 steroid hormone Substances 0.000 description 1
- -1 sterol compound Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种低胆固醇稀奶油的加工方法及用途，涉及乳制品的生产方法。将净化后的原料乳经预热，分离得到稀奶油，将稀奶油预热至50～60℃，均质、杀菌，冷却至30℃，加入β-CD，在10～40℃环境温度下搅拌均匀，静置，最后离心去除β-CD，制得低胆固醇稀奶油。该低胆固醇稀奶油可用于制作低胆固醇奶粉、低胆固醇奶油、低胆固醇干酪。通过本发明工艺，可从原料乳中去除50%～90%胆固醇，用该稀奶油进一步制得的乳制品含胆固醇低，人们可以放心食用此类乳制品。The invention discloses a processing method and application of low-cholesterol cream, relating to a production method of dairy products. Preheat the purified raw milk to obtain cream, preheat the cream to 50-60°C, homogenize and sterilize, cool to 30°C, add β-CD, and stir at an ambient temperature of 10-40°C Evenly, let it stand, and finally centrifuge to remove β-CD, and make low-cholesterol cream. The low-cholesterol cream can be used to make low-cholesterol milk powder, low-cholesterol cream, and low-cholesterol cheese. Through the process of the invention, 50% to 90% of cholesterol can be removed from raw milk, and dairy products further prepared from the cream contain low cholesterol, and people can safely eat such dairy products.
Description
技术领域technical field
本发明涉及乳制品的生产方法。The present invention relates to a method for producing dairy products.
背景技术Background technique
胆固醇是体内最丰富的固醇类化合物，具有重要的生理作用。体内胆固醇来源有两个方面：一是外源性摄取，主要来自动物内脏、蛋黄、奶油及肉类；二是内源性合成，占体内全部胆固醇来源的70％～80％，而其中50％以上在肝脏合成。Cholesterol is the most abundant sterol compound in the body and has important physiological functions. There are two sources of cholesterol in the body: one is exogenous intake, mainly from animal offal, egg yolk, butter and meat; the other is endogenous synthesis, which accounts for 70% to 80% of all cholesterol sources in the body, and 50% of them are The above is synthesized in the liver.
胆固醇是细胞膜组成构件之一，并与生物膜的通透性和神经传导有关，同时又是形成类固醇激素、胆汁酸等成分的基础原料。但血中胆固醇含量的增加与冠心病发病率的升高密切相关，过多胆固醇在体内堆积会导致动脉粥样硬化和其他心血管疾病。Cholesterol is one of the components of cell membranes and is related to the permeability of biomembranes and nerve conduction. It is also the basic raw material for the formation of steroid hormones, bile acids and other components. However, the increase of cholesterol content in the blood is closely related to the increase of the incidence of coronary heart disease. Excessive accumulation of cholesterol in the body can lead to atherosclerosis and other cardiovascular diseases.
因此降低胆固醇的摄入量和抑制体内过多的胆固醇合成，是防治心血管病的两个方面。虽然目前有许多用于降低胆固醇含量的药物，但人们更希望能通过非药物途径达到降低胆固醇含量的目的。Therefore, reducing cholesterol intake and inhibiting excessive cholesterol synthesis in the body are two aspects of preventing and treating cardiovascular diseases. Although there are many drugs for lowering cholesterol levels at present, people hope to achieve the purpose of lowering cholesterol levels through non-pharmaceutical ways.
近年来，随着我国乳品工业的发展，乳制品的消费量不断增加，乳与乳制品的胆固醇摄入，已经为人们所关注。因此生产低胆固醇乳制品，具有重要意义。In recent years, with the development of my country's dairy industry, the consumption of dairy products has been increasing, and the cholesterol intake of milk and dairy products has attracted people's attention. Therefore, it is of great significance to produce low-cholesterol dairy products.
发明内容Contents of the invention
本发明目的是为生产低胆固醇乳制品提供一种低胆固醇稀奶油的加工方法。The purpose of the invention is to provide a processing method for low-cholesterol cream for producing low-cholesterol dairy products.
本发明其特征在于将净化后的原料乳经40～50℃预热后，分离得到稀奶油，将稀奶油预热至50～65℃，均质后，在72～75℃环境温度下杀菌12～18s，冷却至30℃，加入β-环状糊精(即β-CD)，在10～40℃环境温度下搅拌均匀，静置于2～8℃，最后离心去除β-CD，制得低胆固醇稀奶油。The present invention is characterized in that the purified raw milk is preheated at 40-50°C, separated to obtain cream, and the cream is preheated to 50-65°C, homogenized, and sterilized at an ambient temperature of 72-75°C for 12 ~18s, cooled to 30°C, added β-cyclodextrin (ie β-CD), stirred evenly at an ambient temperature of 10-40°C, stood still at 2-8°C, and finally centrifuged to remove β-CD to obtain Low Cholesterol Cream.
通过本发明工艺，可从原料乳中去除50％～90％胆固醇，用该稀奶油进一步制得的乳制品含胆固醇低，人们可以放心食用此类乳制品。Through the process of the invention, 50% to 90% of cholesterol can be removed from raw milk, and dairy products further prepared from the cream contain low cholesterol, and people can safely eat such dairy products.
本发明中β-CD的添加量为1％～10％w/w；在10～40℃环境温度下搅拌时间为1～30min；于2～8℃静置1～40min；均质压力为10～30Mpa；去除β-环状糊精(即β-CD)的离心力为1000～10000g。The amount of β-CD added in the present invention is 1% to 10% w/w; the stirring time is 1 to 30 minutes at an ambient temperature of 10 to 40°C; the standing time is 1 to 40 minutes at 2 to 8°C; ～30Mpa; the centrifugal force for removing β-cyclodextrin (ie β-CD) is 1000～10000g.
同时本发明还提供了低胆固醇稀奶油的用途：Simultaneously the present invention also provides the purposes of low-cholesterol cream:
低胆固醇稀奶油用于制作低胆固醇奶粉。将低胆固醇稀奶油与脱脂乳混合，经过标准化置、杀菌、均质、浓缩、干燥制成低胆固醇奶粉。Low-cholesterol cream is used to make low-cholesterol milk powder. The low-cholesterol cream is mixed with skimmed milk, standardized, sterilized, homogenized, concentrated, and dried to make low-cholesterol milk powder.
低胆固醇稀奶油用于制作低胆固醇奶油。Low cholesterol cream is used to make low cholesterol cream.
低胆固醇稀奶油用于制作低胆固醇干酪。将低胆固醇稀奶油与脱脂乳混合，生产低胆固醇干酪。Low-cholesterol cream is used to make low-cholesterol cheese. Low-cholesterol cream is mixed with skim milk to produce low-cholesterol cheese.
具体实施例specific embodiment
1、制作低胆固醇稀奶油：1. To make low-cholesterol cream:
将予处理后的原料乳经40～50℃预热后，分离得到稀奶油。The pretreated raw milk is preheated at 40-50° C., and separated to obtain cream.
将100kg稀奶油预热至50～65℃，在压力为10～30Mpa均质后，在72～75℃温度下杀菌12～18s，冷却至30℃，加入1～9kgβ-CD，在10～40℃环境温度下搅拌1～30min，静置于2～8℃条件下1～40min，最后用连续或间隙式离心机，在离心力为1000～10000g条件下去除β-CD，制得胆固醇去除率为50％～90％低胆固醇稀奶油。Preheat 100kg of cream to 50-65°C, homogenize at a pressure of 10-30Mpa, sterilize at 72-75°C for 12-18s, cool to 30°C, add 1-9kg of β-CD, Stir at ℃ ambient temperature for 1-30min, then stand still at 2-8℃ for 1-40min, and finally use a continuous or intermittent centrifuge to remove β-CD under the condition of centrifugal force of 1000-10000g, and the obtained cholesterol removal rate is 50% to 90% low cholesterol cream.
2、低胆固醇稀奶油用于制作低胆固醇奶粉。2. Low-cholesterol cream is used to make low-cholesterol milk powder.
脱脂乳经过冷却，在4℃下暂贮。Skim milk was cooled and temporarily stored at 4°C.
将100kg低胆固醇稀奶油与上述800～1200kg脱脂乳混合，再加入添加物(如：蔗糖、乳清粉等)，经均质、热处理、浓缩、干燥、冷却，制成低胆固醇奶粉，再包装。Mix 100kg of low-cholesterol cream with the above-mentioned 800-1200kg of skim milk, then add additives (such as sucrose, whey powder, etc.), homogenize, heat-treat, concentrate, dry, and cool to make low-cholesterol milk powder, and then pack .
3、低胆固醇稀奶油用于制作低胆固醇奶油。3. Low-cholesterol cream is used to make low-cholesterol cream.
将100kg低胆固醇稀奶油经过标准化、杀菌、冷却、成熟、搅拌、分离、水洗、脱水、压练等工艺，生产低胆固醇奶油。100kg of low-cholesterol cream is standardized, sterilized, cooled, matured, stirred, separated, washed, dehydrated, and pressed to produce low-cholesterol cream.
4、低胆固醇稀奶油用于制作低胆固醇干酪。4. Low-cholesterol cream is used to make low-cholesterol cheese.
将100kg低胆固醇稀奶油与800～1200kg脱脂乳混合，经标准化、杀菌、添加各种添加物(如发酵剂、凝乳酶等)，经过凝乳、切割、压榨、成型、成熟等工艺，生产低胆固醇干酪。Mix 100kg of low-cholesterol cream with 800-1200kg of skim milk, standardize, sterilize, add various additives (such as starter, rennet, etc.), and go through processes such as curdling, cutting, pressing, molding, and maturing to produce Low cholesterol cheese.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200510038290XA CN100346703C (en) | 2005-01-25 | 2005-01-25 | Processing method for low-cholesterol thin cream and use thereof |
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| CNB200510038290XA CN100346703C (en) | 2005-01-25 | 2005-01-25 | Processing method for low-cholesterol thin cream and use thereof |
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| CN1644070A CN1644070A (en) | 2005-07-27 |
| CN100346703C true CN100346703C (en) | 2007-11-07 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301009B (en) * | 2008-06-26 | 2011-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mixed unsalted butter and producing method thereof |
| CN101313718B (en) * | 2008-06-26 | 2011-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Unsalted butter special for egg tart and preparing method thereof |
| CN103238672A (en) * | 2012-02-01 | 2013-08-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dilute cream cheese and preparation method thereof |
| CN103238667B (en) * | 2013-05-24 | 2014-10-29 | 光明乳业股份有限公司 | Low-cholesterol milk and preparation method thereof |
| CN103704337B (en) * | 2013-12-27 | 2015-07-01 | 光明乳业股份有限公司 | Low-cholesterol milk and production technique thereof |
| CN104642538B (en) * | 2013-12-27 | 2017-08-25 | 光明乳业股份有限公司 | A kind of production technology of low cholesterol milk |
| CN104782781B (en) * | 2014-04-10 | 2020-08-18 | 光明乳业股份有限公司 | Recovery method of beta-cyclodextrin |
| CN107197949A (en) * | 2017-07-04 | 2017-09-26 | 浙江工业大学 | Animal and plant mixed fat cream and preparation method thereof |
| CN107518079A (en) * | 2017-08-25 | 2017-12-29 | 光明乳业股份有限公司 | A kind of natural dilute cream and its processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093373A (en) * | 1993-03-31 | 1994-10-12 | 日本食品化工株式会社 | Reclaim the method for cyclodextrin |
| CN1334703A (en) * | 1998-12-10 | 2002-02-06 | 阿兹·查菲克·阿瓦德 | Method for reducing free fatty acids and cholesterol in anhydrous animal fats |
-
2005
- 2005-01-25 CN CNB200510038290XA patent/CN100346703C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093373A (en) * | 1993-03-31 | 1994-10-12 | 日本食品化工株式会社 | Reclaim the method for cyclodextrin |
| CN1334703A (en) * | 1998-12-10 | 2002-02-06 | 阿兹·查菲克·阿瓦德 | Method for reducing free fatty acids and cholesterol in anhydrous animal fats |
Non-Patent Citations (2)
| Title |
|---|
| 用b-环状糊精包合法脱除食品胆固醇的工艺探讨 曹劲松，等.食品科学，第17卷第4期 1996 * |
| 采用b-环状糊精包埋法去除稀奶油中的胆固醇 生庆海，等.食品与发酵工业，第30卷第10期 2004 * |
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