Compound sterilization method applicable to processing of fresh donkey milk

Abstract

The invention discloses a compound sterilization method applicable to processing of fresh donkey milk. The compound sterilization method comprises the following steps: treating fresh milk, crushing rice, coldly milling and homogenizing; raising the pressure to 450MPa from normal pressure within 3min in a high-pressure sterilization tank under the condition that the temperature is 13 DEG C, and sterilizing for 2min; lowering the pressure in the tank to 300MPa within 1.5min and maintaining for 2min; raising the pressure to 450MPa from 300MPa within 2min and keeping sterilization for 3min; after 3min, lowering the pressure to the normal pressure; pasteurizing at 64 DEG C to 68 DEG C for 10min to 15min. All nutrients of the donkey milk are not obviously changed; after the donkey milk is frozen at 5 DEG C for 40 days, the total population quantity of bacterial colonies in the sterilized donkey milk is 5.00+ / -0.50cfu / ml, the population quantity of escherichia coli is 0.00cfu / ml and the population quantity of staphylococcus aureus is 1.00+ / -0.10cfu / ml; good technical effect is obtained.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular, the invention relates to the technical field of a donkey milk sterilization process. [0002] technical background [0003] Donkeys are one of the most common livestock breeds in my country. They have multiple economic uses such as meat, skin, medicine, milk, and servitude. As one of the main by-products of donkey breeding, donkey milk not only has high nutritional value, but also has a wide range of medicinal value. It is non-toxic, and drinking it frequently with heat can cure qi stagnation, detoxify children with heat, and prevent acne." Modern studies have shown that donkey milk is rich in immune factors such as immunoglobulin, lactoferrin, and lysozyme, which have the functions of enhancing human immune function, anti-tumor, and delaying aging. In addition, the average fat content of donkey milk is only 1.1g / 100g , the cholesterol content is 2.2mg / 100g, which...

AI Technical Summary

Problems solved by technology

[0005] At present, among the processing methods of donkey milk, the commonly used pasteurization method belongs to low-temperature sterilization. This method can retain the flavor and nutrients of raw milk to the greatest extent, but due to incomplete sterilization, it can only kill pathogenic bacteria. The quantity is reduced to a level that will not cause harm to consumers, so the storage conditions are higher and the storage time is shorter; generally speaking, as the temperature increases, the sterilization effect is better, but at the same time too high temperature will also It will cause denaturation of protein, change of flavor and decrease of nutrient content in fresh milk. Therefore, in the process of raw milk processing, appropriate processing technology and storage method should be selected scientifically, and sterilization parameters should be set to ensure product quality while ensuring product quality. , reduce the loss of raw milk nutrients

[0006] The Chinese patent with the notification number CN105360294A discloses a donkey milk with a long shelf life and its low-temperature production method. The patent combines dynamic ultra-high pressure and static ultra-high pressure to complete the homogenization, pre-sterilization, and Sterilization and other processes prolong the shelf life of donkey milk, but the sterilization is not complete under low temperature conditions, and the sterilizing steps in the disclosed process are not detailed, and it can be seen from the common knowledge in the field that there are practical technical defects that cannot be implemented

Images