阅读说明：本技术 一种超声波均质工艺在液态奶产品中的应用方法 (Application method of ultrasonic homogenization process in liquid milk product ) 是由 刘亚鹏 侯兆乾 王彦平 巴根纳 樊启程 于 2018-09-06 设计创作，主要内容包括：本发明涉及一种超声波均质工艺在液态奶产品中的应用方法。本发明涉及一种液态奶制备方法,所述方法包括在杀菌处理之前,将原奶进行超声波均质处理,其中均质温度为50-75℃,均质功率为2-20kw,并且持续进行所述超声波均质处理,直至检测到90％平均粒径值在1.3μm以下。本发明还涉及通过所述方法制备的液态奶。本发明的制备方法可以适应多种产品的生产,例如长保质和短保质期的纯牛奶、饮料、调制乳、发酵奶、豆奶以及其它的液态奶产品,满足市场不同消费人群的需要,可以保证产品质量和口感,节约生产成本,带来巨大的经济效益。(The invention relates to an application method of an ultrasonic homogenization process in a liquid milk product. The invention relates to a liquid milk preparation method, which comprises the steps of carrying out ultrasonic homogenization treatment on raw milk before sterilization treatment, wherein the homogenization temperature is 50-75 ℃, the homogenization power is 2-20kw, and continuously carrying out the ultrasonic homogenization treatment until 90% of average particle size value is detected to be below 1.3 mu m. The invention also relates to the liquid milk prepared by said method. The preparation method of the invention can be suitable for the production of various products, such as pure milk, beverage, modified milk, fermented milk, soymilk and other liquid milk products with long and short quality guarantee period, meets the requirements of different consumers in the market, can ensure the product quality and taste, saves the production cost and brings great economic benefit.)

1. A method for preparing liquid milk comprises subjecting raw milk to ultrasonic homogenization treatment at 50-75 deg.C and homogenization power of 2-20kw before sterilization treatment, and continuing the ultrasonic homogenization treatment until 90% of average particle size value below 1.3 μm is detected.

2. The method of claim 1, wherein the step of ultrasonically homogenizing is performed by a plurality of ultrasonic devices in series.

3. The method of claim 1 or 2, wherein the method further comprises pasteurization after ultrasonic homogenization, optionally further comprising a concentrate ultrasonic homogenization step.

4. The method of claim 3, wherein the ultrasonic homogenization of the concentrate is performed at a homogenization temperature of 30-85 ℃ and a homogenization power of 2-20kw, and the ultrasonic homogenization is continued until 90% of the mean particle size value below 1.0 μm is detected.

5. The method of any one of claims 1-4, wherein the method further comprises an ultra high temperature sterilization treatment after the pasteurization treatment, wherein the ultra high temperature sterilization treatment comprises a homogenizer homogenization treatment step.

6. The method according to claim 5, wherein the homogenization temperature of the homogenizer is 50 to 75 ℃.

7. A liquid milk prepared according to the method of any one of claims 1-6.

8. The liquid milk of claim 7, wherein the liquid milk comprises long and short shelf life liquid milk.

9. The liquid milk of claim 7 or 8, wherein the liquid milk comprises pure cow's milk, cow's milk drinks, recombined milk, fermented milk, and soy milk.

10. The liquid milk of any one of claims 7-9, wherein the liquid milk is shelf stable at ambient temperature for 6 months or more.

Technical Field

The invention relates to a liquid milk preparation method. In particular, the invention relates to the application of an ultrasonic homogenization process in the preparation of liquid milk products.

Background

At present, 30/180bar homogenizer homogenization technology is commonly adopted in standardization steps in the domestic liquid milk industry, and the homogenization technology is designed to make fat globules of raw milk small and avoid the fat floating problem in the storage process of pasteurized milk; the homogenizing process of 30/180bar homogenizer is commonly adopted in the thick material step, and the homogenizing process is designed to mix various small materials, milk (and) or ingredient water in the thick material uniformly and make the fat balls smaller.

The two steps of the standardized homogenization step and the concentrated material homogenization step are two essential key steps in the processing process of the liquid milk product. The homogenizing process of the 30/180bar homogenizer is adopted in the two steps, so that the purchasing cost of the homogenizer is high, the maintenance cost and the replacement cost of spare parts of the homogenizer are high, the production cost is high, the profit of products is reduced, and the profitability of enterprises is influenced.

Compared with the prior art, the ultrasonic homogenizing device is simple and low in purchasing cost. The purchase price of one ultrasonic homogenizing device is about 1-3 ten thousand yuan, the purchase cost is lower than that of about 200 ten thousand yuan of a 200bar homogenizer, the service life of the ultrasonic homogenizing device is long, the maintenance and spare part replacement cost is very low (the maintenance and spare part replacement cost of one ultrasonic device is about 2000 yuan per year), and the maintenance and spare part replacement cost is lower than that of about 11.98 yuan per year of the 200bar homogenizer.

Therefore, the ultrasonic homogenizing process is introduced to replace a standardized homogenizing process and a concentrated material homogenizing process, and the ultrasonic homogenizing process has positive effects on improving the profitability of enterprises and enhancing the core competitiveness of the enterprises.

Disclosure of Invention

One of the purposes of the invention is to provide an application method of an ultrasonic homogenization process in a liquid milk product, which not only solves the problems that the liquid milk product produced by the prior art has high production cost, but also solves the problems that the ultrasonic equipment generally regarded in the industry at present has poor homogenization effect and cannot replace a homogenizer for homogenization.

According to the Stokes law, the smaller the particle size of fat globules, the slower the fat floats up, and the less the possibility of fat floating up and agglomerating. The inventor finds out a point through research, which can not only meet the homogenization effect of the original homogenizer, but also replace the current standardized homogenizer and concentrated material homogenizer by using ultrasonic homogenization equipment. Therefore, the present invention finds a point that can satisfy both of these factors.

In some embodiments, the present invention provides a method for preparing liquid milk, the method comprising subjecting raw milk to ultrasonic homogenization treatment at a homogenization temperature of 50-75 ℃ and a homogenization power of 2-20kw, before sterilization treatment, and continuing the ultrasonic homogenization treatment until 90% of the average particle size value is detected to be below 1.3 μm. In some embodiments, the frequency of the ultrasonic homogenization process is 10-40KHz, including, for example, 10KHz, 11KHz, 12KHz, 13KHz, 14KHz, 15KHz, 16KHz, 17KHz, 18KHz, 19KHz, 20KHz, 21KHz, 22KHz, 23KHz, 24KHz, 25KHz, 26KHz, 27KHz, 28KHz, 29KHz, 30KHz, 31KHz, 32KHz, 33KHz, 34KHz, 35KHz, 36KHz, 37KHz, 38KHz, 39KHz, 40KHz, or any frequency between 10-40KHz, such as 20-40KHz, 23-37KHz, 27-37KHz, and the like. In some embodiments, the homogenization temperature of the ultrasonic homogenization treatment may be 50-75 ℃, such as 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃ or any temperature in between, such as 50-65 ℃. In some embodiments, the homogenization power of the ultrasonic homogenization treatment may be 2-20kw, such as 2kw, 3kw, 4kw, 5kw, 6kw, 7kw, 8kw, 9kw, 10kw, 11kw, 12kw, 13kw, 14kw, 15kw, 16kw, 17kw, 18kw, 19kw, 20kw or any power in between, such as 3-10kw, 4-8kw, 5-7kw, etc. In some embodiments, the sonication homogenization treatment is continued until a 90% mean particle size value below 1.3 μm is detected, e.g., a 90% mean particle size value of 1.3 μm, 1.2 μm, 1.1 μm, or any range therebetween. In some embodiments, the uniformity of the observed tissue state can be monitored in real time, and the ultrasonic homogenization treatment is continued until the tissue state is uniform and dispersed. And (3) carrying out stabilization production immediately after homogenizing treatment by ultrasonic waves to reach a required particle size and/or tissue state. It has been found that it is important to perform the ultrasonic homogenization treatment continuously at a suitable temperature and a suitable power until a 90% average particle size value below 1.3 μm is detected in place of the conventional homogenizer treatment. In some embodiments, it has been found that by such ultrasonic homogenization treatment of the present invention, excellent products can be obtained that are not significantly different from conventional homogenizer treatment in terms of mouthfeel, flavor, fat bloom thickness, tissue state, and the like. In some embodiments, it has been found that the ultrasonic homogenization treatment is continued at the temperature and power according to the present invention until 90% of the average particle size value is detected to be below 1.3 μm, so that the ultrasonic homogenization treatment can sufficiently ensure that the fat does not float up and cake seriously within the shelf life (for example, 6 months, 9 months, 12 months or longer), and simultaneously ensure the taste of the product, save the production cost and bring great economic benefits.

In some embodiments, the ultrasonic homogenization step of the methods of the present invention is performed by a plurality of ultrasonic devices in series. In some embodiments, the number of the plurality of ultrasonic devices connected in series is not particularly limited, and may be selected according to the specific flow rate, power, and size of the particle size value of the material liquid after ultrasonic homogenization, so as to meet the requirement of industrial production. In some embodiments, the number of multiple ultrasound devices in series can be 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, or more.

In some embodiments, the method further comprises ultrasonic homogenization followed by pasteurization (e.g., 75 ± 5 ℃/15s or 85 ± 5 ℃/15s), optionally further comprising a concentrate ultrasonic homogenization step. In some embodiments, the concentrate ultrasonic homogenization process homogenizes the raw materials in the concentrate and beats the fat globules smaller. In some embodiments, the ultrasonic homogenization of the concentrate is performed at a homogenization temperature of 30-85 ℃ and a homogenization power of 2-20kw, and the ultrasonic homogenization is continued until 90% of the mean particle size is detected to be below 1.0 μm. In some embodiments, the homogenization temperature of the ultrasonic homogenization treatment of the concentrate can be 30-85 ℃, such as 30 ℃, 35 ℃, 40 ℃, 45 ℃, 50 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃, or any temperature in between, such as 50-65 ℃. In some embodiments, the homogenizing power of the ultrasonic homogenizing treatment of the concentrate may be 2-20kw, such as 2kw, 3kw, 4kw, 5kw, 6kw, 7kw, 8kw, 9kw, 10kw, 11kw, 12kw, 13kw, 14kw, 15kw, 16kw, 17kw, 18kw, 19kw, 20kw or any power therebetween, such as 3-10kw, 4-8kw, 5-7kw, etc. In some embodiments, the ultrasonic homogenization of the concentrate is continued until a 90% average particle size value below 1.0 μm is detected, e.g., a 90% average particle size value of 0.9 μm, 0.8 μm, 0.7 μm, 0.6 μm or any range therebetween. In some embodiments, the uniformity of the observed tissue state can be monitored in real time, and the ultrasonic homogenization treatment is continued until the tissue state is uniform and dispersed. In some embodiments, it has been found that continuing the ultrasonic homogenization of the concentrate at the appropriate temperature and power until a 90% average particle size value below 1.0 μm is detected is important for ultrasonic homogenization in place of the conventional homogenizer treatment. In some embodiments, it has been found that by such ultrasonic homogenization of concentrates according to the present invention, superior products can be obtained with no significant differences from conventional homogenizer processing in terms of mouthfeel, flavor, fat bloom thickness, texture state, and the like. In some embodiments, it has been found that the ultrasonic homogenization of the concentrate at the temperature and power according to the present invention is continued until 90% of the average particle size value is detected to be below 1.0 μm, which can sufficiently ensure that the fat does not float and cake seriously during the shelf life (e.g., 6 months, 9 months, 12 months or longer) of the product, and at the same time, ensure the taste of the product, save the production cost, and bring great economic benefits.

In some embodiments, the method further comprises ultra high temperature sterilization treatment after pasteurization treatment, such as 137-. In some embodiments, wherein the ultra-high temperature sterilization treatment comprises a homogenizer homogenization step. In some embodiments, the homogenization temperature in the homogenizer is 50-75 deg.C, and the homogenization pressure is 50/250bar, and the homogenization temperature and the homogenization pressure can be adjusted according to different products.

In some embodiments, the present invention provides liquid milk prepared by the methods described herein.

In some embodiments, the liquid milk comprises long and short shelf life liquid milk.

In some embodiments, the liquid milk includes pure cow's milk, cow's milk beverages, recombined milk, fermented milk, and soy milk.

In some embodiments, the liquid milk is shelf stable at ambient temperature for 6 months, 9 months, 12 months, or longer.

In some embodiments, the ultrasonic homogenization treatment of the present invention replaces the homogenizer homogenization step in the conventional method, for example, the conventional method may include raw milk filtration, cooling, standardization (homogenization using homogenizer, high equipment purchase cost, high equipment maintenance and replacement cost), pasteurization, cooling, material melting (homogenization using homogenizer, high equipment purchase cost, high equipment maintenance and replacement cost), volume fixing, ultra-high temperature sterilization, filling, packaging, and shipping steps, while the ultrasonic homogenization treatment of the present invention replaces the homogenizer homogenization step in the conventional method. In some embodiments, the method of the present invention comprises the steps of raw milk filtration, cooling, standardization (ultrasonic homogenization, low equipment purchase cost, low equipment maintenance and replacement cost), pasteurization, cooling, material melting (ultrasonic homogenization, low equipment purchase cost, low equipment maintenance and replacement cost), volume fixing, ultra-high temperature sterilization, filling, packaging, and leaving factory.

In some embodiments, the ultrasonic homogenization treatment of the present invention replaces the homogenizer homogenization step in conventional methods, for example, which can be described as follows:

raw milk inspection → milk collection → filtration → cooling → storage → standardization (homogenization by a homogenizer, high equipment purchase cost, high equipment maintenance and replacement cost of spare parts) → pasteurization → cooling → storage → material melting → (homogenization by a homogenizer, high equipment purchase cost, high equipment maintenance and replacement cost of spare parts) → constant volume → ultra-high temperature sterilization → filling → packaging → delivery.

In contrast, the novel preparation process of the present invention can be described as follows:

raw milk inspection → milk collection → filtration → cooling → storage → standardization (using ultrasonic wave for homogenization, low equipment purchase cost, low equipment maintenance and replacement cost of spare parts) → pasteurization → cooling → storage → material melting → (using ultrasonic wave for homogenization, low equipment purchase cost, low equipment maintenance and replacement cost of spare parts) → constant volume → ultra high temperature sterilization → filling → packaging → delivery.

The novel preparation method of the present invention can solve the above problems and can be adapted to the production of various products such as pure milk, beverages, modified milk, fermented milk, soy milk and other liquid milk products with long and short shelf lives.

Detailed Description

One-step and standardized ultrasonic homogenizing process

1. Ultrasonic homogenization temperature: 50-75 ℃.

2. Ultrasonic homogenization time:

the homogenization time of the ultrasonic waves (the number of sets of ultrasonic devices) is adjusted according to the difference of the flow rate of the ultrasonic devices and the difference of the homogenization power of the ultrasonic devices. Particularly, the number of groups of ultrasonic equipment is designed according to the size of the particle size value of the material liquid after ultrasonic homogenization so as to meet the requirement of industrial production.

3. Ultrasonic homogeneous power: 2-20kw (adjusted according to the homogenization effect of the ultrasonic device).

Second, ultrasonic homogenizing process for concentrated material

1. Ultrasonic homogenization temperature: 30-85 deg.C (specifically adjusted according to the melting temperature of different products).

2. Ultrasonic homogenization time:

the homogenization time of the ultrasonic waves (the number of sets of ultrasonic devices) is adjusted according to the difference of the flow rate of the ultrasonic devices and the difference of the homogenization power of the ultrasonic devices. Particularly, the number of groups of ultrasonic equipment is designed according to the size of the particle size value of the material liquid after ultrasonic homogenization so as to meet the requirement of industrial production.

3. Ultrasonic homogeneous power: 2-20kw (adjusted according to the homogenization effect of the ultrasonic device).

Exemplary embodiments

1. Milk recovery: the milk receiving temperature is 1-8 ℃.

2. And (3) filtering: single or double filters of 60-80 mesh are used.

3. And (4) cooling and storing: cooling to 1-6 deg.C after collecting milk, and storing.

4. And (3) standardization: the raw milk is standardized by concentration and separation techniques.

Ultrasonic homogenization: homogenizing temperature: 50-75 ℃, homogenizing power: 2-20kw (specifically, adjusting according to the homogenization effect of ultrasonic equipment; sampling after ultrasonic homogenization, detecting with a particle size analyzer, if the average particle size value is less than 1.3 μm and less than 90%, adjusting the power of ultrasonic equipment, and performing stable production after the particle size value is less than 1.3 μm).

5. Pasteurization: 75 + -5 deg.C/15 s or 85 + -5 deg.C/15 s is required.

6. And (4) cooling and storing: cooling pasteurized milk to 1-8 deg.C for storage.

7. Material melting: the material melting temperature and time are adjusted according to different items (whether material melting is performed or not can be selected according to different items, for example, material melting is not required for pure milk series products, and material melting is required for preparing milk series products).

8. Ultrasonic homogenization: homogenizing temperature: 30-85 ℃ (specifically adjusted according to the melting temperature of different items), homogenizing power: 2-20kw (specifically, adjusting according to the homogenization effect of ultrasonic equipment, sampling after ultrasonic homogenization, detecting with a particle size analyzer, if the average particle size value is less than 90% and is less than 1.0 μm, adjusting the power of the ultrasonic equipment, performing stable production when the particle size value is less than 1.0 μm, and for particularly viscous materials, the uniformity of the tissue state is observed by a flat dish, and the tissue state is uniform and dispersed).

9. And (3) volume fixing: and cooling the homogenized feed liquid to 1-8 ℃ (the storage temperature of the feed liquid can be adjusted according to different items), pumping the feed liquid into a dosing tank, uniformly mixing the feed liquid with the rest feed liquid to obtain a semi-finished product with constant volume, wherein the storage temperature of the semi-finished product is 1-8 ℃ (the temperature can be adjusted according to different items), and the next procedure can be carried out after the semi-finished product is qualified to be tested.

10. Ultra high temperature sterilization

10.1 vacuum degassing: the vacuum degree is-35 to-80 kpa.

10.2 homogenizing by a homogenizer: the homogenization temperature is 70-75 deg.C, and the homogenization pressure is 50/250bar (adjusted according to different homogenization temperatures and homogenization pressures of the product).

10.3 UHT: 137-.

10.4, cooling: cooling the ultra-high temperature sterilized semi-finished product to less than or equal to 30 deg.C (adjustable according to different cooling temperature of semi-finished product, the cooling temperature of semi-finished product is approximately equal to the infusion temperature of product).

10.5 other technical parameters refer to technical parameters provided by the equipment vendor.

11. Filling: the concrete steps and parameters are shown in the operating instruction of the filling machine.

12. Packaging: sticking a pipe, boxing and spraying a code.

13. And (5) leaving factory: after each index of the finished product is detected to be qualified, the product can be put on the market.

Eighth, example

The technical features and characteristics of the present invention will be described in detail by the following specific examples, which are not intended to limit the scope of the present invention.