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Method for predicting shelf-life stability of sterilized milk

A technology for sterilized milk and shelf life, which is applied in the direction of measuring device, scattering characteristic measurement, particle size analysis, etc., and can solve the problems of long time and low accuracy of the method for measuring the stability of sterilized milk

Inactive Publication Date: 2014-07-23
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention is to provide a new method for predicting the stability of sterilized milk during the shelf life in order to overcome the shortcomings of the existing method of measuring the stability of sterilized milk during the shelf life is very long and the accuracy is not high

Method used

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  • Method for predicting shelf-life stability of sterilized milk
  • Method for predicting shelf-life stability of sterilized milk
  • Method for predicting shelf-life stability of sterilized milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The sample is placed in the test room under aseptic operation and put into the stability analyzer. The amount of the sterilized milk sample added is 20.0ml, and the added height is 45.0mm. Set the scan interval to 1min, the temperature of the sample chamber to 35°C, scan and measure for 24 hours, analyze the data of the average scattered light change rate (△BS) within 24 hours through TurbiscanEasysoft software, and obtain the stability kinetic parameter (STI) value 0.8, it is determined that the stability is good within 6 months of its shelf life.

[0034] Implementation effect: such as figure 1 , 2 (Curve A represents the initial stage of the sample, and Curve B represents the time of 6 months), when the shelf life is reached, there is less residual fat layer in the package, and the particle size distribution does not change much compared with the initial stage of the product. It shows that the above measurement results are basically consistent with the actua...

Embodiment 2

[0037] The sample is placed in the test room under aseptic operation and put into the stability analyzer. The amount of the sterilized milk sample added is 20.0ml, and the added height is 45.0mm. Set the scan interval to 20min, the temperature of the sample chamber to 25°C, scan and measure for 24 hours, analyze the data of the average scattered light change rate (△BS) within 24 hours through TurbiscanEasysoft software, and obtain the stability kinetic parameter (STI) value 1.17, it is determined that its stability is good within 6 months of the shelf life.

[0038] Implementation effect: such as figure 1 , 3 (Curve A represents the initial stage of the sample, and Curve B represents the time of 6 months), when the shelf life is reached, there is less residual fat layer in the package, and the particle size distribution does not change much compared with the initial stage of the product. It shows that the above measurement results are basically consistent with the act...

Embodiment 3

[0041] The sample is placed in the test room under aseptic operation and put into the stability analyzer. The amount of the sterilized milk sample added is 20.0ml, and the added height is 45.0mm. Set the scan interval to 120min, the temperature of the sample chamber to 40°C, scan and measure for 24 hours, analyze the data of the average scattered light change rate (△BS) within 24 hours through TurbiscanEasysoft software, and obtain the stability kinetic parameter (STI) value 1.25, it is determined that its stability is good within 6 months of the shelf life.

[0042] Implementation effect: such as figure 1 , 4 (Curve A represents the initial stage of the sample, and Curve B represents the time of 6 months), when the shelf life is reached, there is less residual fat layer in the package, and the particle size distribution does not change much compared with the initial stage of the product. It shows that the above measurement results are basically consistent with the ac...

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Abstract

The invention discloses a method for predicting the shelf-life stability of sterilized milk. The method comprises the following steps: (1) scanning and measuring the average back scattering light change rate of the sterilizer milk within 22-26 hours in a stability analyzer under aseptic operation, and analyzing data of the average scattering light change rate to obtain an STI value; (2) judging the shelf-life stability of the sterilized milk according to the STI value, when the STI value is less than 1.5, judging that the sterilized milk is accordant with the shelf life of 6 months, when the STI value is more than or equal to 1.5 and less than 2, judging that the sterilized milk is not accordant with the shelf life of 6 months, and when the STI value is more than or equal to 2, judging that the shelf life of the sterilized milk is less than 150 days, wherein the temperature in the scanning and measuring process is 25-40 DEG C. By adopting the method, relevant analysis can be finished within 26 hours, and the shelf-life stability of the sterilized milk can pre-judged rapidly and accurately. The method is very convenient and practical.

Description

technical field [0001] The invention relates to a method for predicting the stability of sterilized milk during the shelf life. Background technique [0002] Milk is a good food because it is rich in minerals, vitamins, protein, fat and other nutrients. However, due to its complex composition, it is also difficult to preserve for a long time. Although the products that have been sterilized by ultra-high temperature have solved the contamination of microorganisms, they will also have unstable properties, such as fat floating, protein micellar flocculation and precipitation, etc. According to different packaging materials, UHT milk can have a shelf life of 2-6 months. At the end of the long shelf life, the milk may have fat floating and other phenomena that affect the taste and sensory. The shelf-life stability of milk from different pastures or different seasons is also different. The influencing factors are complex, including the microorganisms, lipase, and metal ion con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/49G01N15/02
Inventor 张锋华郭本恒龚广予苏永红朱地琴杨丽娟詹辰懿刘振民
Owner BRIGHT DAIRY & FOOD CO LTD
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