阅读说明：本技术 一种能延长液态奶保质期的生产方法 (Production method capable of prolonging shelf life of liquid milk ) 是由 郭俭 于 2021-06-27 设计创作，主要内容包括：一种能延长液态奶保质期的生产方法。根据国标、液态奶可分为巴氏杀菌纯牛(羊)奶,巴氏杀菌调味乳,灭菌纯牛(羊)奶,灭菌调味乳。按杀、灭菌工艺分：低温长时间杀菌(LTLT),高温短时间杀菌(HTST),超高温瞬时灭菌(UHT),保持灭菌。低温长时间杀菌和高温短时间杀菌、只能杀死奶液中的致病菌使其它病菌休眠、再者不是无菌灌装,所以在6℃以下保存、保质期只有、7、15、21天最多40天。超高温瞬时灭菌奶是在135℃、5秒钟的时间内杀灭菌的,利用无菌包材、通过无菌灌装的产品。保质期也只有6个月、允许坏包率千分之一。是什么原因造成的液态奶保质期短,社会普遍认为是二次污染、二次污染在生产管理上加强控制就可解决。其实是杀灭菌后的奶液隔离不了空气、永远和空气搅合在一起,外界温度上升、残留、休眠的病菌在有氧的环境下复活、繁殖、引起奶液的腐败变质。在巴氏杀菌机和超高温瞬时灭菌机中、将杀、灭菌后的奶液调温至68℃左右通入到真空脱气机中脱除奶液中的全部气体、降温至20℃左右打入能隔离空气的无菌罐至利用高温饱和蒸汽将包装容器中空气赶走的无菌灌装机灌装的产品,或经杀灭菌后被抽成真空的铝箔袋、铝塑纸复合袋、再无菌灌装的产品。即可大大延长液态奶的保质期。(A production method for prolonging shelf life of liquid milk is provided. According to national standards, liquid milk can be classified into pasteurized pure cow (sheep) milk, pasteurized seasoning milk, sterilized pure cow (sheep) milk and sterilized seasoning milk. The killing and sterilizing process comprises the following steps: low temperature long time sterilization (LTLT), high temperature short time sterilization (HTST), ultra high temperature flash sterilization (UHT), and keep sterilization. The milk is sterilized at low temperature for a long time and at high temperature for a short time, only pathogenic bacteria in the milk can be killed, other pathogenic bacteria can be dormant, and the milk is not aseptically filled, so that the milk is stored at the temperature below 6 ℃, and the shelf life is only 7, 15 and 21 days and is up to 40 days. The ultrahigh temperature instant sterilized milk is sterilized at 135 deg.C for 5 seconds, and is packaged in sterile manner with sterile packing material. The shelf life is only 6 months, and the allowable bad package rate is one thousandth. The guarantee period of the liquid milk caused by the reasons is short, and the society generally considers that secondary pollution can be solved by enhancing the control on production management. The sterilized milk can not isolate air, is always mixed with the air, and the bacteria with raised outside temperature, residue and dormancy can revive and propagate in aerobic environment to cause the milk to go bad. In a pasteurization machine and an ultrahigh-temperature instant sterilizer, the sterilized milk is adjusted to about 68 ℃ and then is introduced into a vacuum degasser to remove all gas in the milk, the milk is cooled to about 20 ℃ and then is pumped into an aseptic tank capable of isolating air, and the milk is filled into a product filled in an aseptic filling machine which utilizes high-temperature saturated steam to drive the air in a packaging container away, or the milk is sterilized, pumped into a vacuum aluminum foil bag, an aluminum plastic paper composite bag and then filled in an aseptic manner. The shelf life of the liquid milk can be greatly prolonged.)