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Low-temperature ultrahigh-pressure continuous sterilization method for liquid milk

A low-temperature, ultra-high-pressure, sterilization method, which is applied in the direction of milk preservation, dairy products, applications, etc., can solve the problems of high loss of nutrients, short pasteurization shelf life, high energy consumption of thermal sterilization, etc., to achieve easy digestion and absorption, Efficient continuous production process, easy connection effect

Inactive Publication Date: 2010-04-07
SOUTHWEST JIAOTONG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0009] Aiming at the technical problems of high energy consumption of thermal sterilization, short shelf life of pasteurization, and high loss of nutrient components in instantaneous ultra-high temperature sterilization, the present invention proposes this solution—a method for continuous sterilization of liquid milk at low temperature and ultra-high pressure

Method used

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  • Low-temperature ultrahigh-pressure continuous sterilization method for liquid milk
  • Low-temperature ultrahigh-pressure continuous sterilization method for liquid milk
  • Low-temperature ultrahigh-pressure continuous sterilization method for liquid milk

Examples

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Effect test

Embodiment 1

[0032] The pressure parameter of the cold chain liquid milk is 200MPa, and the nozzle is a coaxial and equivalent collision type ultra-high pressure water jet system. The supersonic jet will collide strongly to kill microorganisms, inactivate enzymes and crush milk fat globules. The refrigerated shelf life can reach 90 days; the total number of colonies is changed from 1.96×10 5 / ml down to 3×10 2 / ml, the sterilization rate reaches 99.85% (see image 3 ); the sterilization temperature is 49°C (see Figure 4 ); detected by the JL-1177 laser particle size tester, the results are shown in Figure 5 , Figure 6 .

Embodiment 2

[0034] Similar to Implementation 1, the difference is that the pressure is 50MPa, and the nozzle is collision type. The refrigerated shelf life is more than 10 days; the total number of colonies is changed from 1.96×10 5 / ml down to 1.77×10 4 / ml, the sterilization rate reached 90.97% (see image 3 ); the sterilization temperature is 21°C (see Figure 4 ); detected by the JL-1177 laser particle size tester, the results are shown in Figure 5 , Figure 6 .

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Abstract

The invention discloses a low-temperature ultrahigh-pressure continuous sterilization method for liquid milk, relates to liquid milk, and particularly relates to a method for sterilizing the liquid milk by adopting ultrahigh-pressure water jet. The method is characterized in that the liquid milk is subjected to the ultrahigh-pressure water jet treatment in a nozzle of coaxial equivalent clash type or collision type at the temperature of between 4 and 60 DEG C under the pressure of 50 to 400MPa; and the liquid milk overcomes the defects that the pasteurized milk has short shelf life and the instantaneous ultrahigh-temperature sterilized milk has large loss of nutrient components, and can preserve the nutrition, prolong the shelf life, save time and labor and reduce the energy consumption. The method is applied to sterilization of cow milk, yak milk, water buffalo milk and goat milk, and the sterilized milk is expected to become a new variety of the liquid milk, namely ultrahigh-pressure milk.

Description

Technical field: [0001] The invention belongs to the technical field of food processing. Specifically, it relates to a liquid milk low-temperature ultra-high pressure continuous sterilization method. technical background: [0002] At present, the sterilization method of liquid milk on the market is generally heat sterilization, and there are two main types of pasteurization and instantaneous ultra-high temperature sterilization according to different sterilization temperatures. Pasteurization is generally performed at 72°C to 85°C for 10 to 20 seconds. Because of the low temperature, the loss of nutrients is relatively small, but the sterilization is not complete, and the shelf life is 3 to 5 days under the cold chain. Sales The radius is small, and the market share in the United States, Japan, Canada and other developed countries is more than 99%, while that in China is less than 30%. High-temperature treatment, more thorough sterilization, shelf life of up to 6 months at...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/00
Inventor 王盛民张瑛陈波魏荣禄王云祥王懿萍张小荣吴贞贞
Owner SOUTHWEST JIAOTONG UNIV
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