阅读说明：本技术 一种鲜奶生产中保鲜去腥味的方法 (Method for keeping freshness and removing fishy smell in fresh milk production ) 是由 李昊帮 邢虎成 刘小平 于 2019-10-12 设计创作，主要内容包括：本发明是一种鲜奶生产中保鲜去腥味的方法,在采用巴氏消毒法的鲜奶生产制作的流程中,采用特定方式方法加入粮食酿造酒与生姜片,使生产的产品在0-4℃保存15天(采用真空包装)仍保持鲜奶的营养,并且去除了大部分的奶腥味。(The invention relates to a method for keeping fresh and removing fishy smell in fresh milk production, which adds grain brewing wine and ginger slices in a specific mode in the process of producing and manufacturing the fresh milk by adopting a pasteurization method, so that the produced product can still keep the nutrition of the fresh milk after being stored for 15 days (by adopting vacuum packaging) at the temperature of 0-4 ℃, and most of the fishy smell of the milk is removed.)

1. A method for keeping freshness and removing fishy smell in fresh milk production is characterized by comprising the following steps:

(1) collecting the squeezed milk, namely collecting the milk, adding the grain brewed wine with the alcoholic strength of 52 degrees into the milk according to the mass ratio of four ten-thousandth of the milk, slightly stirring for 2 minutes, and mixing;

(2) adding ginger slices with the thickness of 1 mm according to the mass ratio of one thousandth of the substances obtained after the above working procedures, carrying out pasteurization by adopting a pasteurization machine at the temperature of 85 ℃ for 35 minutes, and then leaking the ginger slices;

(3) and obtaining the mass ratio of four ten-thousandth of substances according to the above working procedures, adding grain brewed wine with the alcoholic strength of 52 degrees, slightly stirring and mixing for 5 minutes to obtain the product to be filled.

Technical Field

The invention relates to a method for keeping fresh and removing fishy smell in fresh milk production.

Background

The production and preparation process of fresh milk (cow milk, goat milk, etc.) by pasteurization generally comprises the steps of milking, milk collection, heating sterilization, leakage passing and filling. After pasteurization, because a small part of harmless or beneficial and heat-resistant bacteria or bacterial spores are still preserved, the pasteurized fresh milk is usually preserved at the temperature of about 0-4 ℃, but the nutrition and the natural flavor of the fresh milk can be kept unchanged only within about 7 days (vacuum packaging).

Disclosure of Invention

The invention aims to increase a method for keeping fresh and removing fishy smell in fresh milk production in the process of fresh milk production and preparation by adopting a pasteurization method, so that the quality guarantee period of the fresh milk is prolonged, and most of the fishy smell of the milk is removed to meet the preference of many consumers.

The invention is realized in such a way that a method for keeping fresh and removing fishy smell in the production of fresh milk comprises the following steps:

(1) collecting the squeezed milk, namely collecting the milk, adding the grain brewed wine with the alcoholic strength of 52 degrees into the milk according to the mass ratio of four ten-thousandth of the milk, slightly stirring for 2 minutes, and mixing;

(2) adding ginger slices with the thickness of 1 mm according to the mass ratio of one thousandth of the substances obtained after the above working procedures, carrying out pasteurization by adopting a pasteurization machine at the temperature of 85 ℃ for 35 minutes, and then leaking the ginger slices;

(3) and obtaining the mass ratio of four ten-thousandth of substances according to the above working procedures, adding grain brewed wine with the alcoholic strength of 52 degrees, slightly stirring and mixing for 5 minutes to obtain the product to be filled.

Because the grain brewed wine and the ginger slices have the effects of sterilization and fishy smell removal, the method is added in the production of the fresh milk, so that the produced product can be stored at 0-4 ℃ for 15 days (vacuum packaging) and still maintain the nutrition of the fresh milk, and most of the fishy smell of the milk is removed.

Detailed Description

The embodiment of the invention is as follows, and the method for keeping freshness and removing fishy smell in the production of fresh milk comprises the following steps:

(1) collecting the squeezed milk together to be 100 kg, adding 40 g of grain brewed wine with the alcoholic strength of 52 degrees into the milk according to the mass ratio of four ten-thousandth of the milk, slightly stirring for 2 minutes and mixing;

(2) adding ginger slices with the thickness of 1 mm according to the mass ratio of one thousandth of the substances obtained after the above working procedures, carrying out pasteurization by adopting a pasteurization machine at the temperature of 85 ℃ for 35 minutes, and then leaking the ginger slices;

(3) and obtaining the mass ratio of four ten-thousandth of substances according to the above working procedures, adding grain brewed wine with the alcoholic strength of 52 degrees, slightly stirring and mixing for 5 minutes to obtain the product to be filled.