阅读说明：本技术 一种高蛋白、高钙牛奶及其制备方法 (High-protein and high-calcium milk and preparation method thereof ) 是由 高瑞雄 李伟 巴根纳 樊启超 贺保平 于 2019-11-29 设计创作，主要内容包括：本申请公开了一种从生奶制备高蛋白、高钙奶产品的方法,包括以下步骤：1)将生奶进行过滤除杂、预热和脂肪部分分离,得到部分脱脂奶；2)对所述部分脱脂奶杀菌,优选巴氏杀菌；3)对杀菌后的部分脱脂奶进行超滤浓缩,得到浓缩脱脂奶；4)对所述浓缩脱脂奶进行反渗透浓缩,得到半成品；5)对所述半成品进行杀菌,优选超高温杀菌,然后灌装,得到所述高蛋白、高钙奶产品。本申请还公开了通过所述方法制备的高蛋白、高钙奶产品。(The application discloses a method for preparing a high protein, high calcium milk product from raw milk, comprising the steps of: 1) filtering raw milk to remove impurities, preheating and separating fat part to obtain partially defatted milk; 2) sterilizing, preferably pasteurizing, the partially skim milk; 3) carrying out ultrafiltration concentration on the sterilized partially defatted milk to obtain concentrated defatted milk; 4) performing reverse osmosis concentration on the concentrated skim milk to obtain a semi-finished product; 5) and (4) sterilizing the semi-finished product, preferably sterilizing at ultrahigh temperature, and filling to obtain the high-protein and high-calcium milk product. The application also discloses a high protein, high calcium milk product prepared by the method.)

1. A method for preparing a high protein, high calcium milk product from raw milk, preferably raw cow's, horse, sheep or camel milk, more preferably raw cow's milk, comprising the steps of:

1) filtering the raw milk to remove impurities, preheating and separating fat part to obtain partially defatted milk;

2) sterilizing, preferably pasteurizing, the partially skim milk;

3) concentrating the sterilized partially skimmed milk to obtain concentrated skimmed milk;

4) concentrating the concentrated skim milk to obtain a semi-finished product;

5) sterilizing the semi-finished product, preferably ultra-high temperature sterilizing, and filling to obtain the high-protein and high-calcium milk product,

wherein the concentration of step 3) and the concentration of step 4) are ultrafiltration and reverse osmosis concentration, respectively, or reverse osmosis and ultrafiltration concentration, respectively.

2. The method of claim 1, wherein in step 1) the raw milk is filtered to remove impurities by a 30-100 mesh single or double filter, preferably the raw milk is preheated to 40-60 ℃, preferably the partially skimmed milk has a fat content of 1.5-3.0% by weight.

3. The method of any of claims 1-2, wherein the pasteurization temperature is 60-80 ℃ for 5-180 seconds.

4. A process as claimed in any one of claims 1 to 3, wherein the ultrafiltration concentration factor is 1.1 to 1.6 times and the acidity of the concentrated skim milk is 15 to 25 ° T.

5. The process of any one of claims 1 to 4 wherein the reverse osmosis concentration factor is from 1.1 to 1.6 and the acidity of the intermediate product is from 20 to 30 ° T.

6. The method as set forth in any one of claims 1 to 5, wherein the sterilization temperature of the ultra-high temperature sterilization is 120 ℃ and the sterilization time is 3 to 300 seconds.

7. The method of any one of claims 1-6, wherein the protein content of the concentrated skim milk is 3.5-5.5g/100 mL.

8. The method of any one of claims 1-7, wherein the protein content of the intermediate product is greater than 6g/100mL and the calcium content is greater than 160mg/100 mL.

9. A high protein, high calcium milk product prepared by the method of any one of claims 1-8.

10. A high protein, high calcium milk product, wherein the protein content is greater than 6g/100mL and the calcium content is greater than 160mg/100 mL.

Technical Field

The invention relates to a concentrated dairy product technology, in particular to a preparation method of high-protein and high-calcium milk.

Background

Milk is a food having important nutritive value for human body, and can provide essential nutritive substances for human body: protein and calcium. With the advent of the upgrading of dairy product consumption, the consumption appeal of consumers gradually trends to natural and healthy dairy products. In the concept test of the consumer product, the easily understood proportion of the high-protein and high-calcium milk product in the consumer reaches 94.7 percent; the proportion of consumers willing to try to buy reaches 94.3%. However, in the market, high-protein and high-calcium products are obtained by additionally adding protein powder (whey protein powder or concentrated milk protein powder) and calcium powder (milk calcium) into a material mixing table in the production process, other stabilizers are required to be added to the products to ensure shelf-life stability, and the protein powder and the calcium powder are added to the products to cause strong powder feeling of the products, so that the taste and flavor of the products are seriously influenced. The high protein and high calcium dairy product added with the food additive violates the natural appeal of consumers.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide high-protein high-calcium milk and a preparation method thereof, and a high-protein high-calcium milk product without other ingredients is obtained by a membrane concentration partial skim milk technology, wherein the protein content in the product reaches 6g/100mL or more, the calcium content in the product reaches 160mg/100mL or more, the product contains about 2 times of protein and 1.8 times of calcium of common milk, and the natural and additive-free consumption requirements of consumers are met.

In particular, the present application provides methods and products for producing high protein, high calcium milk products from raw milk as described in the following schemes.

1. A method for preparing a high protein, high calcium milk product from raw milk, preferably raw cow's, horse, sheep or camel milk, more preferably raw cow's milk, comprising the steps of:

1) filtering the raw milk to remove impurities, preheating and separating fat part to obtain partially defatted milk;

2) sterilizing, preferably pasteurizing, the partially skim milk;

3) concentrating the sterilized partially skimmed milk to obtain concentrated skimmed milk;

4) concentrating the concentrated skim milk to obtain a semi-finished product;

5) sterilizing the semi-finished product, preferably ultra-high temperature sterilizing, and filling to obtain the high-protein and high-calcium milk product,

wherein the concentration of step 3) and the concentration of step 4) are ultrafiltration and reverse osmosis concentration, respectively, or reverse osmosis and ultrafiltration concentration, respectively.

2. The method of item 1, wherein in step 1) the filtration to remove impurities is performed by a 30-100 mesh single or double filter, preferably the raw milk is preheated to 40-60 ℃, preferably the fat content of the partially skimmed milk is 1.5-3.0% by weight.

3. The method of any of items 1-2, wherein the pasteurization temperature is 60-80 ℃ for 5-180 seconds.

4. The method of any of items 1 to 3, wherein the ultrafiltration concentration factor is 1.1 to 1.6 times, and the acidity of the concentrated skim milk is 15 to 25 ° T.

5. The method of any of items 1 to 4, wherein the reverse osmosis concentration factor is 1.1 to 1.6 times, and the acidity of the semi-finished product is 20 to 30 ° T.

6. The method according to any of items 1 to 5, wherein the sterilization temperature of the ultra-high temperature sterilization is 120 ℃ and 140 ℃, and the sterilization time is 3 to 300 seconds.

7. The method of any of clauses 1-6, wherein the protein content of the concentrated skim milk is 3.5-5.5g/100 mL.

8. The method of any one of items 1-7, wherein the intermediate product has a protein content greater than 6g/100mL and a calcium content greater than 160mg/100 mL.

9. A high protein, high calcium milk product prepared by the method of any of items 1-8.

10. A high protein, high calcium milk product, wherein the protein content is greater than 6g/100mL and the calcium content is greater than 160mg/100 mL.

Definition of

All terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art unless otherwise defined. It is noted that the terms used herein should be interpreted as having a meaning that is consistent with the context of this specification and should not be interpreted in an idealized or overly formal sense. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure.

The terms "comprises," "comprising," and the like, as used herein, specify the presence of stated features, steps, operations, and/or components, but do not preclude the presence or addition of one or more other features, steps, operations, or components.

The raw milk described herein is one or more of raw milk conventional in the art, such as cow's milk, horse's milk, sheep's milk and camel's milk, preferably raw milk, such as raw milk qualified by illite acceptance.

"pasteurization" as used herein refers to the sterilization method of the instant invention, national biologist Louis. Pasteurization is commonly used in the milk industry to achieve the sterilization of microorganisms in milk. For example, pasteurization in the present invention is preferably carried out at 60 to 80 ℃ for 5 to 180 seconds.

"ultrafiltration" as used herein is a pressurized membrane separation technique known in the art, in which a small solute and a solvent are passed through a specially prepared membrane of a certain pore size under a certain pressure, while a large solute is not permeated and remains on one side of the membrane, thereby partially purifying the large solute. For example, ultrafiltration in the present application can filter out part of the water and other small molecule substances in partially skimmed milk.

"reverse osmosis" as used herein is a separation technique known in the art that uses a pressure differential as a driving force to separate a solvent from a solution by a membrane separation operation.

"ultra-high-temperature sterilization" as used herein refers to sterilization at ultra-high temperature, e.g., 120-. Ultra-high temperature sterilization can kill microorganisms in a short time and well maintain the quality of milk products.

The acidity of milk, such as cow's milk, is expressed in degrees T and refers to the number of mL of 0.1000mol/L NaOH solution consumed to titrate a 100mL sample of milk. The acidity of fresh milk is typically 16-18 ° T.

The percentages herein are by weight unless otherwise specified.

Detailed Description

Embodiments of the present disclosure will be described below. It should be understood that the description is illustrative only and is not intended to limit the scope of the present disclosure. In the following detailed description, for purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding of the embodiments of the disclosure. It may be evident, however, that one or more embodiments may be practiced without these specific details. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present disclosure.

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

Examples

The reagents and starting materials and equipment used in the present application are commercially available. Specifically, raw milk is from raw milk qualified by illite acceptance; the filter is a 30-100 mesh single-connection or double-connection filter, and the sterilizer is a plate sterilizer or a tubular sterilizer.

Example 1

This example provides a high protein, high calcium milk having the following raw material composition (based on 1000 parts by weight of the semi-finished product):

1800 portions of raw milk and 2000 portions of milk

Raw material standard:

raw milk: conforms to the GB19301-2010 standard.

The high-protein and high-calcium milk provided by the embodiment is prepared by the following steps:

(1) separating partial fat of raw milk: filtering common raw milk by adopting a 30-mesh duplex filter to remove impurities, preheating to 50 ℃, and performing fat partial separation by adopting a separator to obtain partial skimmed milk with the fat content of 2.0%;

(2) pasteurization: pasteurizing the partially skimmed milk at 65 ℃ for 50 seconds;

(3) and (3) ultrafiltration concentration: carrying out ultrafiltration concentration on the pasteurized partial skim milk, wherein the concentration multiple is 1.3 times, and obtaining concentrated skim milk with 4.0g/100mL of protein and 17-degree T of acidity;

(4) reverse osmosis concentration: performing reverse osmosis concentration on the ultrafiltration concentrated skim milk, wherein the concentration multiple is 1.5 times, and obtaining a semi-finished product with 6.0g/100mL of protein and 24-degree T of acidity;

(5) ultra-high temperature sterilization and filling: and (3) carrying out ultra-high temperature sterilization treatment on the semi-finished product, sterilizing by adopting a tubular sterilization machine at the sterilization temperature of 130 ℃ for 10 seconds, and then filling to obtain the final product.

Example 2

This example provides a high protein, high calcium milk having the following raw material composition (based on 1000 parts by weight of the semi-finished product):

1800 portions of raw milk and 2000 portions of milk

Raw material standard:

raw milk: conforms to the GB19301-2010 standard.

The high-protein and high-calcium milk provided by the embodiment is prepared by the following steps:

(1) separating partial fat of raw milk: filtering common raw milk by adopting a 30-mesh duplex filter to remove impurities, preheating to 50 ℃, and performing fat partial separation by adopting a separator to obtain partial skimmed milk with the fat content of 2.0%;

(2) pasteurization: pasteurizing the partially skimmed milk at 65 ℃ for 50 seconds;

(3) and (3) ultrafiltration concentration: carrying out ultrafiltration concentration on the pasteurized partial skim milk, wherein the concentration multiple is 1.6 times, and obtaining concentrated skim milk with protein 5.0g/100mL and acidity of 18 DEG T;

(4) reverse osmosis concentration: performing reverse osmosis concentration on the ultrafiltration concentrated skim milk, wherein the concentration multiple is 1.2 times, and obtaining a semi-finished product with 6.0g/100mL of protein and 23-degree T of acidity;

(5) ultra-high temperature sterilization and filling: and (3) carrying out ultra-high temperature sterilization treatment on the semi-finished product, sterilizing by adopting a tubular sterilization machine at the sterilization temperature of 130 ℃ for 10 seconds, and then filling to obtain the final product.

Comparative example 1

This comparative example provides a 3.2g/100mL protein milk having the following raw material composition (based on 1000 parts by weight of pasteurized milk):

1000 parts by weight of raw milk

Raw material standard:

raw milk: conforms to the GB19301-2010 standard.

The 3.2g/100mL of protein milk provided by this comparative example was prepared by the following steps:

(1) pretreatment of raw milk: filtering and removing impurities from common raw milk by adopting a 30-mesh duplex filter, and then standardizing;

(2) pasteurization: pasteurizing the standardized milk at 65 ℃ for 50 seconds to obtain pasteurized milk;

(3) ultra-high temperature sterilization and filling: carrying out ultra-high temperature sterilization treatment on the pasteurized milk, sterilizing by adopting a tubular sterilization machine at the sterilization temperature of 130 ℃ for 10 seconds, and then filling to obtain a final product.

Comparative example 2

This comparative example provides a 3.6g/100mL protein milk having the following raw material composition (based on 1000 parts by weight of pasteurized milk):

1100 parts by weight of raw milk

Raw material standard:

raw milk: conforms to the GB19301-2010 standard.

The comparative example provides 3.6g protein/100 mL milk prepared by the following steps:

(1) pretreatment of raw milk: filtering and removing impurities from common raw milk by adopting a 30-mesh duplex filter, and then carrying out flash evaporation standardization;

(2) pasteurization: pasteurizing the standardized milk at 65 ℃ for 50 seconds to obtain pasteurized milk;

(3) ultra-high temperature sterilization and filling: carrying out ultra-high temperature sterilization treatment on the pasteurized milk, sterilizing by adopting a tubular sterilization machine at the sterilization temperature of 130 ℃ for 10 seconds, and then filling to obtain a final product.

1. Detection result of physicochemical indexes of high-protein and high-calcium milk

The products of the examples 1-2 and the comparative examples 1-2 are taken as detection samples to detect the contents of protein and calcium, the detection methods are all national standard methods, and the detection results are as follows:

as can be seen from the detection results, the protein and calcium contents of the high-protein and high-calcium milk provided by the examples 1-2 of the invention are obviously higher than those of the common pure milk provided by the comparative examples 1 and 2.

2. Evaluation experiment of taste and flavor of high-protein and high-calcium milk

The products of examples 1 to 2 and comparative examples 1 to 2 were used as taste test samples to conduct a taste and flavor evaluation test: the product of examples 1-2 and the products of comparative examples 1 and 2 were tasted by a total of 200 tasters (100 each for males and females between 18-28 years), and the overall preference of the product was scored using the anonymous rating system.

The scoring criteria were as follows:

the calculation method comprises the following steps:

the result is [ (number of people who like very much + (number of people who like comparatively much) ]/total number of people.

The evaluation results were as follows:

as can be seen from the evaluation results, the high-protein, high-calcium milk provided in examples 1-2 of the present invention had a superior mouthfeel to the ordinary pure milk provided in comparative examples 1, 2.

The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.