High-quality milk capable of being preserved for long time and preparation method of high-quality milk

Abstract

The invention discloses high-quality milk capable of being preserved for a long time and a preparation method of the high-quality milk. The preparation method comprises the following steps of (1) preheating raw milk, and performing centrifuging and defatting so as to obtain coffee cream and skim milk; (2) sterilizing the obtained coffee cream and then performing cooling; (3) preheating the obtained skim milk, and performing series-connection filtration through a second-class micro-filtration membrane; and (4) mixing the obtained sterilized fluid with filtered fluid, performing homogenizing, performing cooling and performing filling so as to obtain the high-quality milk. According to the method, a two-stage micro-filtration membrane cold sterilizing technology is adopted to completely replace a traditional thermization method, so that thermal damage caused by high temperature to products can be avoided, active components and flavor in the milk are reserved to the maximum extent, and thesituation that microorganism residual remains exist in the milk system caused by thermization does not exist; and activity substances can be reserved to the maximum extent in the products, the freshness of the milk during the shelf life can be guaranteed, the longest quality guarantee period can reach 21 days, and quality and quality guarantee period are both considered.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to high-quality milk that can be preserved for a long time and a preparation method thereof. Background technique [0002] Because of its high nutritional value, milk is known as "nearly perfect food" and enjoys the reputation of "white blood". The heat damage caused by sterilization during milk processing inevitably leads to the loss of nutrients. Even pasteurized fresh milk with a relatively low sterilization temperature still has many active substances destroyed. In addition, the short-term high-temperature sterilization method has a short shelf life, which limits the possibility of long-term transportation, while the ultra-pasteurization or UHT sterilization method greatly destroys nutritional active substances, and is prone to cooking odor, which affects the quality of milk. Therefore, milk products in the domestic market cannot take into account taste, nutrit...

AI Technical Summary

Problems solved by technology

The heat damage caused by sterilization during milk processing inevitably leads to the loss of nutrients. Even pasteurized fresh milk with a relatively low sterilization temperature still has more active substances destroyed

In addition, the short-term high-temperature sterilization method has a short shelf life, which limits the possibility of long-term transportation, while the ultra-pasteurization or UHT sterilization method greatly destroys nutritional active substances, and is prone to cooking odor, which affects the quality of milk

Therefore, milk products in the domestic market cannot take into account taste, nutrition and shelf life.