阅读说明：本技术 一种高蛋白牛奶的加工工艺 (Processing technology of high-protein milk ) 是由 陈辉 于 2019-10-29 设计创作，主要内容包括：本发明涉及牛奶加工,具体是指一种高蛋白牛奶的加工工艺,包括离心、制备浓缩牛奶蛋白液、混合加料、杀菌灌装等步骤。本发明在牛奶的制备过程中添加了益生元、复配甜味剂或白砂糖、食用香精等配料,风味自然、口感新鲜顺滑细腻、营养丰富,还消除了配料过程中出现的泡沫,同时,乳糖经过水解,适用于乳糖不耐的人群,脂肪含量更低,热量更低,更加健康。(The invention relates to milk processing, in particular to a processing technology of high-protein milk, which comprises the steps of centrifugation, preparation of concentrated milk protein liquid, mixing and feeding, sterilization and filling and the like. According to the invention, the prebiotics, the compound sweetener or the white granulated sugar, the edible essence and other ingredients are added in the preparation process of the milk, so that the milk has natural flavor, fresh, smooth and fine mouthfeel and rich nutrition, and the foam generated in the ingredient process is eliminated.)

1. A processing technology of high protein milk is characterized by comprising the following steps:

(1) centrifuging: preheating raw milk and then carrying out centrifugal separation to obtain skim milk and cream;

(2) preparing concentrated milk protein liquid: sequentially sterilizing, ultrafiltering and cleaning skim milk to obtain concentrated milk protein liquid, wherein the protein content of the concentrated milk protein liquid is more than or equal to 8.5%, the fat content is less than or equal to 1.0%, and the lactose content is less than or equal to 0.1;

(3) and (3) sterilization and filling: mixing the milk phospholipid solution and the separated milk protein concentrated solution, adding a proper amount of water, sequentially adding prebiotics, a sweetening agent and essence, and finally adding an acidity adjusting solution to adjust the pH value to obtain a semi-finished product solution;

(4) and (4) pasteurizing the semi-finished product solution, and filling to obtain the high-protein milk beverage.

2. The process for processing high protein milk according to claim 1, wherein the process comprises the following steps: in the step (3), the prebiotics, the sweetening agent and the essence respectively account for 2% -5%, 1.5% -3% and 0.5% -1% of the total material.

3. The process for processing high protein milk according to claim 1, wherein the process comprises the following steps: in the step (3), the acidity adjusting solution comprises the following components in parts by weight: 50-75% of dipotassium phosphate and 25-50% of sodium citrate.

4. The process for processing high protein milk according to claim 1, wherein the process comprises the following steps: in the step (4), the pasteurization condition is that the temperature is 75-95 ℃ and the time is 15-30 s.

Technical Field

The invention relates to milk processing, in particular to a processing technology of high-protein milk.

Background

With the improvement of living standard of people, more and more consumers pay more attention to health, so that high-quality milk with high protein, low fat and no lactose becomes the best choice for more sportsmen, social elite, old people and children, and becomes the trend of healthy consumption, especially for lactose intolerance people.

Protein is the material basis of all life, is an important component of body cells, is a main raw material for human tissue renewal and repair, and can not separate from protein in human development and repair and update of damaged cells. Therefore, a person may be in sub-health if the protein is not well ingested, absorbed, or utilized, and when tissue is damaged, including trauma, and cannot be repaired in a timely and high quality manner, the deterioration of the body may be accelerated.

At present, the application of foreign high-protein milk products is very common, but the domestic market of high-protein milk with protein higher than 5.0 percent is less. In addition, the domestic market generally uses powdered protein sources to standardize milk, but with the increase of the dosage, the taste of the protein powder per se becomes heavier, the viscosity of the liquid increases, and the mouthfeel becomes poor.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a processing technology of high-protein milk, which is environment-friendly, stable and efficient.

In order to achieve the purpose of the invention, the invention adopts the technical scheme that:

a processing technology of high protein milk comprises the following steps:

(1) centrifuging: preheating raw milk and then carrying out centrifugal separation to obtain skim milk and cream;

(2) preparing concentrated milk protein liquid: sequentially sterilizing, ultrafiltering and cleaning skim milk to obtain concentrated milk protein liquid, wherein the protein content of the concentrated milk protein liquid is more than or equal to 8.5%, the fat content is less than or equal to 1.0%, and the lactose content is less than or equal to 0.1;

(3) and (3) sterilization and filling: mixing the milk phospholipid solution and the separated milk protein concentrated solution, adding a proper amount of water, sequentially adding prebiotics, a sweetening agent and essence, and finally adding an acidity adjusting solution to adjust the pH value to obtain a semi-finished product solution;

(4) and (4) pasteurizing the semi-finished product solution, and filling to obtain the high-protein milk beverage.

Preferably, in the step (3), the prebiotics, the sweetener and the essence respectively account for 2% -5%, 1.5% -3% and 0.5% -1% of the total material.

Preferably, in the step (3), the acidity adjusting solution comprises the following components in parts by weight: 50-75% of dipotassium phosphate and 25-50% of sodium citrate.

Preferably, in step (4), the pasteurization is carried out at a temperature of 75 ℃ to 95 ℃ for 15s to 30 s.

The invention has the beneficial effects that: the prebiotics, the compound sweetener or the white granulated sugar, the edible essence and other ingredients are added, the flavor is natural, the taste is fresh, smooth and fine, the nutrition is rich, the foam generated in the ingredient process is eliminated, and meanwhile, the lactose is hydrolyzed, so that the nutritional health-care food is suitable for people who are intolerant to the lactose, and is lower in fat content, lower in heat and healthier.

Detailed Description

In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below.

A processing technology of high protein milk comprises the following steps:

(1) centrifuging: preheating raw milk and then carrying out centrifugal separation to obtain skim milk and cream;

(2) preparing concentrated milk protein liquid: sequentially sterilizing, ultrafiltering and cleaning skim milk to obtain concentrated milk protein liquid, wherein the protein content of the concentrated milk protein liquid is more than or equal to 8.5%, the fat content is less than or equal to 1.0%, and the lactose content is less than or equal to 0.1;

(3) mixing and feeding: mixing the milk phospholipid solution and the separated milk protein concentrated solution, adding a proper amount of water, sequentially adding prebiotics, a sweetening agent and essence, and finally adding an acidity adjusting solution to adjust the pH value to obtain a semi-finished product solution;

(4) and (3) sterilization and filling: and (4) pasteurizing the semi-finished product solution, and filling to obtain the high-protein milk beverage.

Preferably, in the step (3), the prebiotics, the sweetener and the essence respectively account for 2% -5%, 1.5% -3% and 0.5% -1% of the total material.

Preferably, in the step (3), the acidity adjusting solution comprises the following components in parts by weight: 50-75% of dipotassium phosphate and 25-50% of sodium citrate.

Preferably, in step (4), the pasteurization is carried out at a temperature of 75 ℃ to 95 ℃ for 15s to 30 s.

The invention has the beneficial effects that: the prebiotics, the compound sweetener or the white granulated sugar, the edible essence and other ingredients are added, the flavor is natural, the taste is fresh, smooth and fine, the nutrition is rich, the foam generated in the ingredient process is eliminated, and meanwhile, the lactose is hydrolyzed, so that the nutritional health-care food is suitable for people who are intolerant to the lactose, and is lower in fat content, lower in heat and healthier.