A fresh milk processing system

Abstract

The invention discloses a fresh milk processing system, and belongs to the field of fresh milk processing. The fresh milk processing system comprises an ultraviolet disinfection cabinet, a fresh milk filling machine, a bottleneck packaging machine, a sterilization box and an ultrasonic homogenizer which are sequentially connected; the fresh milk filling machine is directly accessed to freshly acquired fresh milk; a pulse generation electric field is arranged at the periphery of the sterilization box; a water flow pressurizer is arranged on the outer part of the pulse generation electric field; the water flow pressurizer is connected to a water flow jetting device; the water flow jetting device can be used for jetting water flow and enabling the water flow to pass through the pulse generation electric field to enter the sterilization box; and a plurality of filling bottles are arranged in the ultraviolet disinfection cabinet. The fresh milk processing system disclosed by the invention has the effect of reducing milk layers, so that cream and vitamins in fresh milk can be kept to the greatest extent, and thick mouthfeel of the fresh milk is kept; and at a low temperature, pathogenic bacteria and spores in milk are killed through high-temperature pulsed sterilization, so that milk sterilization time is reduced, and the milk is stored easier.

Description

technical field [0001] The invention relates to a processing system, in particular to a fresh milk processing system. Background technique [0002] The fresh milk that has just left the cow body contains a large number of bacteria and spores, so the fresh milk must be sterilized before drinking. Existing fresh milk processing methods usually adopt pasteurization after homogenization treatment. Since milk contains fat, which is immiscible with water, a layer of cream will be formed on the surface of milk in a standing state, which is rich in vitamins A, B1, B2, B12 and potassium. After homogenization, it will After the particle size of the milk droplets becomes smaller, a more uniform liquid is obtained, but the particle diameter of the milk droplets after homogenization is reduced to about 1 / 10 of the original, which greatly reduces the viscosity of the milk, resulting in The taste is worse than that of fresh milk, and the taste is lighter. The process of pasteurization k...

AI Technical Summary

Problems solved by technology

Since milk contains fat, which is immiscible with water, a layer of cream will be formed on the surface of milk in a standing state, which is rich in vitamins A, B1, B2, B12 and potassium. After homogenization, it will After the particle size of the milk droplets becomes smaller, a more uniform liquid is obtained, but the particle diameter of the milk droplets after homogenization is reduced to about 1 / 10 of the original, which greatly reduces the viscosity of the milk, resulting in The taste is worse than that of fresh milk, and the taste is lighter

The process of pasteurization kills the growth-type pathogenic bacteria in milk by raising the temperature, but because the temperature of pasteurization is maintained at 62~85°C, it cannot completely kill the pathogenic bacteria and spores in milk, and the sterilized milk still remains It needs to be placed at a low temperature, and it only slows down the reproduction speed of bacteria. At the same time, sterilization at high temperature also reduces the nutrients in milk while killing bacteria.

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