CN105325553A - Zero-addition high-calcium milk and preparation method thereof - Google Patents
Zero-addition high-calcium milk and preparation method thereof Download PDFInfo
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- CN105325553A CN105325553A CN201410246336.6A CN201410246336A CN105325553A CN 105325553 A CN105325553 A CN 105325553A CN 201410246336 A CN201410246336 A CN 201410246336A CN 105325553 A CN105325553 A CN 105325553A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 139
- 239000008267 milk Substances 0.000 title claims abstract description 139
- 210000004080 milk Anatomy 0.000 title claims abstract description 139
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 83
- 239000011575 calcium Substances 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 81
- 230000001954 sterilising effect Effects 0.000 claims abstract description 54
- 239000007788 liquid Substances 0.000 claims abstract description 49
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 47
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 238000007701 flash-distillation Methods 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000002826 coolant Substances 0.000 claims description 13
- 239000002994 raw material Substances 0.000 abstract description 16
- 230000008020 evaporation Effects 0.000 abstract 3
- 238000001704 evaporation Methods 0.000 abstract 3
- 239000011552 falling film Substances 0.000 abstract 3
- 238000000265 homogenisation Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 50
- 239000007787 solid Substances 0.000 description 23
- 239000000126 substance Substances 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 13
- 238000009826 distribution Methods 0.000 description 13
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 11
- 210000000481 breast Anatomy 0.000 description 11
- 238000007710 freezing Methods 0.000 description 11
- 230000008014 freezing Effects 0.000 description 11
- 239000008101 lactose Substances 0.000 description 11
- 239000002245 particle Substances 0.000 description 10
- 239000003205 fragrance Substances 0.000 description 9
- 238000009835 boiling Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 239000003381 stabilizer Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012019 product validation Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of a zero-addition high-calcium milk, which comprises the following steps: raw milk with calcium content being no lower than 106mg/100mL is selected as a raw material milk; the raw material milk is subjected to homogenization, falling film flash evaporation and pasteurizing, and the milk liquid with the calcium content being 121-160 mg/100mL is obtained; wherein homogenizing temperature is 55-80 DEG C, the homogenizing total pressure is 150-170bar, and secondary pressure is 30-40bar; temperature for falling film flash evaporation does not exceed 60 DEG C, the pasteurizing temperature is 63-68 DEG C, the pasteurizing time is 15-30 seconds; the milk liquid obtained through homogenizing, falling film flash evaporation and pasteurizing is subjected to UHT disinfection by a steam jet sterilization machine, the UHT disinfection temperature is 134-138 DEG C, the UHT disinfection time is 4-6 seconds; the milk liquid after UHT disinfection is homogenized; the homogenizing temperature is 60-90 DEG C, homogenizing total pressure is 190-240 bar, and secondary pressure is 40-60 bar. The prepared high calcium milk has the advantages of high calcium containing amount, good product taste and stability.
Description
Technical field
The present invention relates to a kind of high calcium milk, especially one does not add stabilizing agent, and stability good zero adds high calcium milk and preparation method thereof.
Background technology
Specify according in GB28050, milk calcium content reaches 120mg/100ml can claim high calcium milk.At present, on market, name is called the liquid diary product of high calcium milk, and majority forms by adding the modulation such as calcium source class raw material, stabilizing agent, emulsifying agent, wherein adds stabilizing agent and can maintain calcium source class raw material stability in the product.Along with the pursuit to wholefood that consumer improves day by day, the use reducing additive in food becomes the development trend of dairy products and even whole food service industry.Therefore, not preparing high calcium milk by adding External Calcium, keeping the stability of product simultaneously, becoming the technical problem needing solution badly.
Summary of the invention
The object of this invention is to provide a kind of zero and add the preparation method of high calcium milk, do not add stabilizing agent in its process and product taste and stability better.
The invention provides the preparation method that a kind of zero adds high calcium milk, comprising: select calcium content to be not less than the raw milk of 106mg/100mL as raw milk; By raw milk homogeneous, falling liquid film flash distillation and pasteurize, in the milk obtained, calcium content is 121 to 160mg/100mL; The wherein temperature 55 to 80 DEG C of homogeneous, homogeneous gross pressure 150 to 170bar, secondary pressure 30 to 40bar; The temperature of falling liquid film flash distillation is no more than 60 DEG C; The temperature of pasteurize 63 to 68 DEG C, duration 15 to 30 seconds; The milk obtained after homogeneous, falling liquid film flash distillation and pasteurize is carried out UHT sterilizing with steam-sprayed sterilization machine, the temperature of UHT sterilizing 134 to 138 DEG C, duration 4 to 6 seconds; And the milk homogeneous will obtained after UHT sterilizing; The wherein temperature 60 to 90 DEG C of homogeneous, homogeneous gross pressure 190 to 240bar, secondary pressure 40 to 60bar.
Wherein, the raw milk that the present invention uses is the raw milk not adding any External Calcium; Above-mentioned by the step of raw milk homogeneous, falling liquid film flash distillation and pasteurize, the order of homogeneous, falling liquid film flash distillation and pasteurize can be exchanged mutually.
The calcium content of indication in the present invention, is the result detected by the method for GB5413.21-2010.
Add in a kind of exemplary embodiment of the preparation method of high calcium milk zero, select calcium content to be not less than the raw milk of 110mg/100mL as raw milk.
Add in a kind of exemplary embodiment of the preparation method of high calcium milk zero, falling liquid film flash distillation uses frozen water as steam cooling medium.
Present invention also offers a kind of zero and add high calcium milk, made by above-mentioned preparation method, its calcium content is 120 to 160mg/100mL.
Provided by the invention zero adds the preparation method of high calcium milk, does not add any stabilizing agent in its process, by the restriction to raw material and manufacturing parameter, makes the high calcium milk calcium content that obtains high, and product taste and stability better.
Detailed description of the invention
In order to the technical characteristic to invention, object and effect have understanding clearly, now with the following Examples the specific embodiment of the present invention is described.
The instrument used in following examples comprises: homogenizer, purchased from Tetrapack company of Sweden; Falling liquid film flash distillation machine, the Inner Mongol the last nine Mechanology Inc.; Pasteurization machine, the Inner Mongol the last nine Mechanology Inc.; Steam-sprayed sterilization machine, Tetrapack company of Sweden; Shell and tube sterilization machine, Tetrapack company of Sweden.
embodiment 1.
Preparation method:
1, getting calcium content is that the raw milk of 112mg/100mL is as raw milk;
2, by raw milk homogeneous, the temperature 60 C of homogeneous, homogeneous gross pressure 151bar, secondary pressure 35bar;
3, milk falling liquid film flash distillation step 2 obtained, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 59 DEG C, and duration is 12 seconds;
4, milk pasteurize step 3 obtained, the temperature of pasteurize 65.7 DEG C, duration 15 seconds; In the milk obtained, calcium content is 122mg/100mL;
5, the steam-sprayed sterilization machine of milk step 4 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 136 DEG C, duration 4 seconds;
6, the milk homogeneous will obtained after UHT sterilizing, the temperature of homogeneous 79 DEG C, homogeneous gross pressure 239bar, secondary pressure 50bar;
7, milk step 6 obtained is filling at 25 DEG C, and product calcium content is 125mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 3.87 | 3.09 | 12.55 | 8.57 | 4.83 | 1034 | -0.5327 | 12.61 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.21 | 3.34 | 13.49 | 9.24 | 12.90 |
embodiment 2.
Preparation method:
1, getting calcium content is that the raw milk of 115mg/100mL is as raw milk;
2, by raw milk homogeneous, the temperature of homogeneous 55 DEG C, homogeneous gross pressure 150bar, secondary pressure 37bar;
3, milk falling liquid film flash distillation step 2 obtained, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 56 DEG C, and duration is 12 seconds;
4, milk pasteurize step 3 obtained, the temperature of pasteurize 63 DEG C, duration 16 seconds; In the milk obtained, calcium content is 126mg/100mL;
5, the steam-sprayed sterilization machine of milk step 4 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 137.6 DEG C, duration 4 seconds;
6, the milk homogeneous will obtained after UHT sterilizing, the temperature of homogeneous 79.6 DEG C, homogeneous gross pressure 234bar, secondary pressure 45bar;
7, milk step 6 obtained is filling at 25.6 DEG C, and product calcium content is 125mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 4.14 | 3.32 | 12.88 | 8.70 | 4.70 | 1031 | -0.5513 | 14.28 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.37 | 3.52 | 13.68 | 9.42 | 14．50 |
embodiment 3.
Preparation method:
1, getting calcium content is that the raw milk of 110mg/100mL is as raw milk;
2, by raw milk homogeneous, the temperature of homogeneous 80 DEG C, homogeneous gross pressure 170bar, secondary pressure 30bar;
3, milk falling liquid film flash distillation step 2 obtained, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 60 DEG C, and duration is 13 seconds;
4, milk pasteurize step 3 obtained, the temperature of pasteurize 65 DEG C, duration 30 seconds; In the milk obtained, calcium content is 121mg/100mL;
5, the steam-sprayed sterilization machine of milk step 4 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 134 DEG C, duration 6 seconds;
6, the milk homogeneous will obtained after UHT sterilizing, the temperature 60 C of homogeneous, homogeneous gross pressure 190bar, secondary pressure 40bar;
7, milk step 6 obtained is filling at 8 DEG C, and product calcium content is 120mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 3.88 | 3.15 | 12.13 | 8.35 | 4.57 | 1030 | -0.5169 | 14.68 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.24 | 3.52 | 13.38 | 9.17 | 13.80 |
embodiment 4.
Preparation method:
1, getting calcium content is that the raw milk of 140mg/100mL is as raw milk;
2, by raw milk homogeneous, the temperature of homogeneous 78 DEG C, homogeneous gross pressure 168bar, secondary pressure 40bar;
3, milk falling liquid film flash distillation step 2 obtained, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 60 DEG C, and duration is 15 seconds;
4, milk pasteurize step 3 obtained, the temperature of pasteurize 68 DEG C, duration 15 seconds; In the milk obtained, calcium content is 160mg/100mL;
5, the steam-sprayed sterilization machine of milk step 4 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 138 DEG C, duration 6 seconds;
6, the milk homogeneous will obtained after UHT sterilizing, the temperature of homogeneous 90 DEG C, homogeneous gross pressure 240bar, secondary pressure 60bar;
7, milk step 6 obtained is filling at 30 DEG C, and product calcium content is 160mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 3.62 | 3.17 | 12.3 | 8.33 | 4.56 | 1030 | -0.5168 | 14.67 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.05 | 3.42 | 13.58 | 9.53 | 15.02 |
embodiment 5.
Preparation method:
1, getting calcium content is that the raw milk of 106mg/100mL is as raw milk;
2, by raw milk homogeneous, the temperature of homogeneous 56 DEG C, homogeneous gross pressure 152bar, secondary pressure 38bar;
3, milk falling liquid film flash distillation step 2 obtained, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 56 DEG C, and duration is 15 seconds;
4, milk pasteurize step 3 obtained, the temperature of pasteurize 68 DEG C, duration 15 seconds; In the milk obtained, calcium content is 123mg/100mL;
5, the steam-sprayed sterilization machine of milk step 4 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 136.2 DEG C, duration 4 seconds;
6, the milk homogeneous will obtained after UHT sterilizing, the temperature of homogeneous 79.4 DEG C, homogeneous gross pressure 234bar, secondary pressure 45bar;
7, milk step 6 obtained is filling at 26 DEG C, and product calcium content is 120mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 4.04 | 3.25 | 12.62 | 8.64 | 4.87 | 1031 | -0.5365 | 14.70 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.50 | 3.64 | 14.32 | 9.84 | 16.70 |
comparative example 1.
Preparation method:
1, getting calcium content is that the raw milk of 114mg/100mL is as raw milk;
2, by the flash distillation of raw milk falling liquid film, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 60 DEG C, and duration is 15 seconds;
3, milk pasteurize step 2 obtained, the temperature of pasteurize 67 DEG C, duration 15 seconds; In the milk obtained, calcium content is 124mg/100mL;
4, the steam-sprayed sterilization machine of milk step 3 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 138 DEG C, duration 5 seconds;
5, milk step 4 obtained is filling at 25 DEG C, and product calcium content is 120mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 3.78 | 3.10 | 12.56 | 8.55 | 4.80 | 1032 | -0.5326 | 12.65 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.14 | 3.38 | 13.41 | 9.21 | 12.98 |
comparative example 2.
Preparation method:
1, getting calcium content is that the raw milk of 112mg/100mL is as raw milk;
2, by raw milk homogeneous, the temperature 60 C of homogeneous, homogeneous gross pressure 151bar, secondary pressure 35bar;
3, milk falling liquid film flash distillation step 2 obtained, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 59 DEG C, and duration is 12 seconds;
4, milk pasteurize step 3 obtained, the temperature of pasteurize 65.7 DEG C, duration 15 seconds; In the milk obtained, calcium content is 122mg/100mL;
5, milk shell and tube sterilization machine step 4 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 136 DEG C, duration 4 seconds;
6, the milk homogeneous will obtained after UHT sterilizing, the temperature of homogeneous 79 DEG C, homogeneous gross pressure 239bar, secondary pressure 50bar;
7, milk step 6 obtained is filling at 25 DEG C, and product calcium content is 120mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 4.12 | 3.31 | 12.86 | 8.75 | 4.72 | 1030 | -0.5515 | 14.29 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.38 | 3.54 | 13.61 | 9.40 | 14．55 |
comparative example 3.
Preparation method:
1, getting calcium content is that the raw milk of 101mg/100mL is as raw milk;
2, by raw milk homogeneous, the temperature 60 C of homogeneous, homogeneous gross pressure 151bar, secondary pressure 35bar;
3, milk falling liquid film flash distillation step 2 obtained, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 59 DEG C, and duration is 60 seconds;
4, milk pasteurize step 3 obtained, the temperature of pasteurize 65.7 DEG C, duration 15 seconds; In the milk obtained, calcium content is 122mg/100mL;
5, the steam-sprayed sterilization machine of milk step 4 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 136 DEG C, duration 4 seconds;
6, the milk homogeneous will obtained after UHT sterilizing, the temperature of homogeneous 79 DEG C, homogeneous gross pressure 239bar, secondary pressure 50bar;
7, milk step 6 obtained is filling at 25 DEG C, and product calcium content is 125mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 3.78 | 3.05 | 12.10 | 8.25 | 4.52 | 1030 | -0.5169 | 14.30 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.01 | 3.35 | 13.18 | 9.10 | 14.80 |
comparative example 4.
Preparation method:
1, getting calcium content is that the raw milk of 112mg/100mL is as raw milk;
2, by raw milk homogeneous, the temperature 60 C of homogeneous, homogeneous gross pressure 151bar, secondary pressure 35bar;
3, milk falling liquid film flash distillation step 2 obtained, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 59 DEG C, and duration is 12 seconds;
4, milk pasteurize step 3 obtained, the temperature of pasteurize 85.6 DEG C, duration 35 seconds; In the milk obtained, calcium content is 122mg/100mL;
5, the steam-sprayed sterilization machine of milk step 4 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 136 DEG C, duration 4 seconds;
6, the milk homogeneous will obtained after UHT sterilizing, the temperature of homogeneous 79 DEG C, homogeneous gross pressure 239bar, secondary pressure 50bar;
7, milk step 6 obtained is filling at 25 DEG C, and product calcium content is 121mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 3.67 | 3.17 | 12.31 | 8.34 | 4.57 | 1030 | -0.5168 | 14.67 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.03 | 3.45 | 13.58 | 9.54 | 15.01 |
comparative example 5.
Preparation method:
1, getting calcium content is that the raw milk of 112mg/100mL is as raw milk;
2, by raw milk homogeneous, the temperature 60 C of homogeneous, homogeneous gross pressure 151bar, secondary pressure 35bar;
3, milk falling liquid film flash distillation step 2 obtained, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 59 DEG C, and duration is 60 seconds;
4, milk pasteurize step 3 obtained, the temperature of pasteurize 65.7 DEG C, duration 15 seconds; In the milk obtained, calcium content is 162mg/100mL;
5, the steam-sprayed sterilization machine of milk step 4 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 136 DEG C, duration 4 seconds;
6, the milk homogeneous will obtained after UHT sterilizing, the temperature of homogeneous 79 DEG C, homogeneous gross pressure 239bar, secondary pressure 50bar;
7, milk step 6 obtained is filling at 25 DEG C, and product calcium content is 163mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 4.05 | 3.24 | 12.62 | 8.63 | 4.87 | 1031 | -0.5365 | 14.71 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.58 | 3.69 | 14.39 | 9.89 | 16.70 |
comparative example 6.
Preparation method:
1, getting calcium content is that the raw milk of 112mg/100mL is as raw milk;
2, by raw milk homogeneous, the temperature 60 C of homogeneous, homogeneous gross pressure 151bar, secondary pressure 35bar;
3, milk falling liquid film flash distillation step 2 obtained, the cooling medium of falling liquid film flash distillation selects frozen water, flash distillation negative pressure-0.0623Mbar, and the temperature of falling liquid film flash distillation is 87 DEG C, and duration is 15 seconds;
4, milk pasteurize step 3 obtained, the temperature of pasteurize 65.7 DEG C, duration 15 seconds; In the milk obtained, calcium content is 122mg/100mL;
5, the steam-sprayed sterilization machine of milk step 4 obtained carries out UHT sterilizing, the temperature of UHT sterilizing 136 DEG C, duration 4 seconds;
6, the milk homogeneous will obtained after UHT sterilizing, the temperature of homogeneous 79 DEG C, homogeneous gross pressure 239bar, secondary pressure 50bar;
7, milk step 6 obtained is filling at 25 DEG C, and product calcium content is 125mg/100mL.
The physical and chemical index of the present embodiment Raw breast:
| Project | Fat | Albumen | Total solid | On-fat milk | Lactose | Density | Freezing point | Acidity |
| Raw material milk | 4.03 | 3.32 | 12.79 | 8.83 | 4.98 | 1032 | -0.5358 | 13.75 |
The physical and chemical index of product in the present embodiment:
| Project | Fat | Albumen | Total solid | On-fat milk | Acidity |
| Finished product | 4.90 | 3.97 | 15.78 | 10.80 | 13.85 |
product Validation result.
Project 1: product fat floating situation
Foundation:
gBproduct sensory requirement in 25190-2010;
The condition of " normally " can be judged to be: in uniformity liquid, without grumeleuse, without precipitation, without twenty-twenty vision visible foreign matters.
Project 2: product structural state
Foundation:
gBproduct sensory requirement in 25190-2010.
Project 3: product taste
Foundation:
gBproduct sensory requirement in 25190-2010;
Method: get appropriate sample and be placed in 50mL beaker, observe color and luster and structural state under natural daylight.Hear its smell, gargle by warm water, taste flavour.
Project 4: product precipitation status
Foundation:
gBproduct sensory requirement in 25190-2010.Wherein, detect composition analysis area by instrument and divide calcium precipitate and albumen precipitation.
Project 5: analysis of stability analyzer detects
Detection method: the mode adopting LUMI analysis of stability analyzer to observe chart judges, wherein stability chart is evenly distributed and can judges that sample is stablized.
Project 6: particle size analyzer testing result
Judgment basis: total particle diameter 90% should be accounted for about this type of product cut size≤1 micron in particle size analyzer, be considered as even particle size distribution.Domain size distribution is uneven, product easily occurs within the shelf-life, produces the inhomogenous problem of precipitation, fat floating and mouthfeel.
Testing result:
| Project | 1 | 2 | 3 | 4 | 5 | 6 |
| Embodiment 1 | Normally | Homogeneous, stable | Pure, delicate fragrance, be lowly charred sense | Without deposited phenomenon, without doped calcium phenomenon | Stable | Even particle size distribution |
| Embodiment 2 | Normally | Homogeneous, stable | Pure, delicate fragrance, be lowly charred sense | Without deposited phenomenon, without doped calcium phenomenon | Stable | Even particle size distribution |
| Embodiment 3 | Normally | Homogeneous, stable | Pure, delicate fragrance, be lowly charred sense | Without deposited phenomenon, without doped calcium phenomenon | Stable | Even particle size distribution |
| Embodiment 4 | Normally | Homogeneous, stable | Pure, delicate fragrance, be lowly charred sense | Without deposited phenomenon, without doped calcium phenomenon | Stable | Even particle size distribution |
| Embodiment 5 | Normally | Homogeneous, stable | Pure, delicate fragrance, be lowly charred sense | A small amount of proteinosis, without doped calcium phenomenon | Stable | Even particle size distribution |
| Comparative example 1 | Fat floating | Slight upper lower leaf | Upper strata is thicker, and lower floor is rarer, is charred sense low | Without deposited phenomenon, without doped calcium phenomenon | Unstable | Domain size distribution is uneven |
| Comparative example 2 | Normally | Homogeneous, stable | Be charred that sense is strong, boiling taste is strong | Without deposited phenomenon, without doped calcium phenomenon | Stable | Domain size distribution is uneven |
| Comparative example 3 | Slight floating | Homogeneous, stable | Pure, milk fragrance is too dense, low is charred sense | A small amount of deposited phenomenon, a small amount of doped calcium phenomenon | Stable | Domain size distribution is uneven |
| Comparative example 4 | Normally | Homogeneous, stable | Be charred that sense is strong, boiling taste is strong | Without deposited phenomenon, without doped calcium phenomenon | Stable | Domain size distribution is uneven |
| Comparative example 5 | Slight floating | Homogeneous, stable | Pure, milk fragrance is too dense, low is charred sense | A small amount of deposited phenomenon, a small amount of doped calcium phenomenon | Stable | Domain size distribution is uneven |
| Comparative example 6 | Normally | Homogeneous, stable | Be charred that sense is strong, boiling taste is strong | Without deposited phenomenon, without doped calcium phenomenon | Stable | Even particle size distribution |
In upper table, the taste of pure finger milk, particularly life, or pasteurize, or the milk flavours of cohesion, the product such as extracted from milk; Delicate fragrance refers to not be charred the abnormal taste such as sense, boiling taste, the delicate fragrance sense that milk is intrinsic; After the aromatic finger of milk rejects portion of water on the basis of former milk, solid content is high, the sensation that milk taste is aromatic; Be charred sense and refer to the local flavor that material is heated excessively or toasts and produce; Boiling taste refers to by the local flavor heated or the process such as boiling causes.Owing to adopting special milk source, technological design, technological parameter in the embodiment of the present invention, make product taste, the general performance of state is better than comparative example.
In this article, " schematically " expression " serves as example, example or explanation ", any embodiment being described to " schematically " in this article should be interpreted as a kind of preferred or have more the technical scheme of advantage.
In this article, the restriction in the mathematics of " equal ", " identical " etc. non-critical and/or geometry meaning, also comprise it will be appreciated by those skilled in the art that and produce or error that use etc. allows.Except as otherwise noted, number range herein not only comprises the gamut in two end points, also comprises the some subranges be contained in wherein.
Be to be understood that, although this description describes according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
A series of detailed description listed is above only illustrating for possible embodiments of the present invention; they are also not used to limit the scope of the invention; allly do not depart from the skill of the present invention equivalent embodiments done of spirit or change; as the combination of feature, segmentation or repetition, all should be included within protection scope of the present invention.
Claims (4)
1. a preparation method for zero interpolation high calcium milk, is characterized in that, comprising:
Calcium content is selected to be not less than the raw milk of 106mg/100mL as raw milk;
By described raw milk homogeneous, falling liquid film flash distillation and pasteurize, in the milk obtained, calcium content is 121 to 160mg/100mL; The temperature of wherein said homogeneous 55 to 80 DEG C, homogeneous gross pressure 150 to 170bar, secondary pressure 30 to 40bar; The temperature of described falling liquid film flash distillation is no more than 60 DEG C; The temperature of described pasteurize 63 to 68 DEG C, duration 15 to 30 seconds;
The milk obtained after described homogeneous, falling liquid film flash distillation and pasteurize is carried out UHT sterilizing with steam-sprayed sterilization machine, the temperature of UHT sterilizing 134 to 138 DEG C, duration 4 to 6 seconds; And
By the milk homogeneous obtained after described UHT sterilizing; The wherein temperature 60 to 90 DEG C of homogeneous, homogeneous gross pressure 190 to 240bar, secondary pressure 40 to 60bar.
2. the preparation method of zero interpolation high calcium milk as claimed in claim 1, wherein selects calcium content to be not less than the raw milk of 110mg/100mL as raw milk.
3. the preparation method of zero interpolation high calcium milk as claimed in claim 1, wherein said falling liquid film flash distillation uses frozen water as steam cooling medium.
4. zero adds a high calcium milk, and it is characterized in that, made by the preparation method according to any one of claims 1 to 3, its calcium content is 120 to 160mg/100mL.
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| CN114557383A (en) * | 2021-12-01 | 2022-05-31 | 浙江美丽健乳业有限公司 | Milk sterilization method with low protein denaturation rate |
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Cited By (3)
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| CN110495497A (en) * | 2019-09-12 | 2019-11-26 | 福建长富乳品有限公司 | A kind of preparation method of high-calcium milk, high-calcium low-fat milk and products thereof |
| CN114557383A (en) * | 2021-12-01 | 2022-05-31 | 浙江美丽健乳业有限公司 | Milk sterilization method with low protein denaturation rate |
| CN114557383B (en) * | 2021-12-01 | 2024-04-16 | 浙江美丽健乳业有限公司 | A method for sterilizing milk with low protein denaturation rate |
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