Physics the goat milk smell doffing method

Abstract

The invention discloses a goat's milk physical smell removing method belonging to the technical field of removing unpleasant odor of foodstuff. The method, according to the principle that the pressure and the boiling point descend, removes the unpleasant odor by utilizing flash evaporation (vacuumize degassing); then embeds the complex causing the unpleasant odor in a cavity of molecule. The method can well eliminate the smell of goat's milk by 80 per cent to 90 per cent to enable customer enjoy the flavor of the goat's milk and sense the unique character of goat's milk at the same time. Utilizing physical method to remove the smell of the goat's milk can maintain the full nourishment ingredient of the goat's milk, which is simple and convenient and low in cost, thereby, is suitable for practical operation the enterprises.

Description

technical field [0001] The invention belongs to the technical scope of removing bad smell from food, and in particular relates to a method for physical deodorization of goat milk. Background technique [0002] As a dairy industry with great potential for development, goat milk is being valued by people all over the world, and it is showing a growing trend. Dairy sheep production has adopted modern intensive management in developed countries, and the level is very high. Goat milk and its products are popular among people, and the price is much higher than that of milk. my country is one of the countries that raise the most dairy sheep in the world, with about 3.6 million dairy sheep and an annual milk output of over one million tons. However, due to the strong smell of goat milk, most people are not used to it, and there is a lack of reasonable and perfect deodorization technology, which restricts the development of goat milk processing industry and sheep breeding industry,...

AI Technical Summary

Problems solved by technology

At present, several methods of detoxification proposed in China have certain effects, but they have their limitations. In actual promotion, there are still some difficulties (Jiao Lingmei, Dairy Processing, 2006, 6: 56-58)

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