Low-temperature preparation method of high-protein camel milk powder

Abstract

The invention discloses a low-temperature preparation method of high-protein camel milk powder. The method comprises the following steps of step (1), adding sodium caseinate into liquid milk so as to enable the concentration to reach 0.3 to 0.5 percent; step (2), homogenizing the liquid milk under the condition of 150 to 200bar and 60 to 70 DEG C; step (3), pasteurizing the liquid camel milk for 30 to 60min under the temperature of 60 to 70 DEG C; step (4), concentrating the liquid camel milk by utilizing a rotary evaporation instrument at the temperature of 60 to 70 DEG C, wherein the concentration of the obtained dry substance reaches 40 to 60 percent; step (5), carrying out the low-temperature thin-layer drying, adjusting and heating the dry substance to 60 to 70 DEG C, starting a material belt, uniformly distributing the material by utilizing a material distributor, wherein the thickness of the material is 1.5mm to 2mm, adjusting the movement speed of the material belt, heating the material for 15min to 30min, and collecting the dry material; step (6), cooling and pulverizing the dry material to obtain the camel milk powder. Since the entire process flow of the method stays in a vacuum low-temperature and closed environment, the heating efficiency, production capacity and labor cost of the method are far better than the traditional drying method.

Description

Technical field: [0001] The invention relates to food processing and treatment, in particular to a low-temperature preparation method of high-protein camel milk powder. Background technique: [0002] As we all know, camel milk tastes slightly saltier than cow's milk, has higher calcium content, lower saturated fatty acids, and has medical value. The content of vitamin C and iron in camel milk is 3 times and 10 times that of milk respectively. In addition, camel milk also contains a lot of calcium and vitamin B family needed by the human body, as well as a lot of unsaturated fatty acids that can prevent cardiovascular diseases. Camel milk has far less fat than cow's milk. Camel milk was revered as a powerful tonic against many diseases, as well as an aphrodisiac. Camel milk can help diabetics reduce their need for insulin, is good for newborns because it is allergen-free, is good for people with peptic ulcer disease, and helps people with high blood pressure and heart dise...

AI Technical Summary

Problems solved by technology

[0003] Camel milk contains a large amount of bioactive components and unsaturated fatty acids, which are easily damaged during high-temperature sterilization, so camel milk is difficult to store and transport in liquid form for a long time

At present, the production technology of camel milk powder in China is immature, and there is no report on the relevant manufacturing method. The spray drying method commonly used in traditional milk powder production cannot be used for the production of camel milk powder due to the high temperature.

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