Method for preparing lyophilized donkey milk powder by low temperature sterilization

A donkey milk powder and donkey milk technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of large loss of nutrients, milk powder solubility, poor reconstitution, low qualified donkey milk powder, etc., and achieve a high yield Excellent lifting, rehydrating and instant dissolving properties, filling the gap in the market

Pending Publication Date: 2016-07-06
张筱康 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method has relatively high temperature control in key processes such as sterilization, concentration, and spray drying, and the loss of nutrients is relatively large, especially for heat-sensitive substances in milk (destruction rate of protein, vitamins, etc. ≥ 35%), active substances and other nutrients. A large amount of loss affects the natural quality of milk powder, resulting in relatively poor solubility and brewability of the prepared milk powder
[0004] The invention patent with application number 201110341046.6 discloses a production method of freeze-dried full-fat donkey milk powder. This method does not fully emulsify donkey milk and incomplete low-temperature sterilization, resulting in low quality donkey milk powder, rehydration and instant solubility. bad

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  • Method for preparing lyophilized donkey milk powder by low temperature sterilization

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Effect test

Embodiment 1

[0024] Embodiment 1: A method for preparing freeze-dried donkey milk powder by low-temperature sterilization, comprising the steps of:

[0025] The first step is pretreatment of fresh donkey milk: Filter the qualified fresh donkey milk through a 100-200 mesh nylon gauze and then move it to the refrigeration equipment for refrigeration. The temperature is controlled at -1°C to -5°C, and the storage time does not exceed 48 Hour;

[0026] The second step of standardization: use donkey fat to adjust the fat content in fresh donkey milk to ≥0.7%;

[0027] The third step of emulsification: adjust the gap between the stator and rotor of the colloid mill to 0.05㎜~0.3㎜, add the qualified fresh donkey milk into the colloid mill for emulsification and mixing, control the particle size of fat globules to ≤0.15㎜, and the degree of emulsification to ≥95%;

[0028] The fourth step is high-pressure homogeneous emulsification: add the emulsified liquid donkey milk to a high-pressure homogeniz...

Embodiment 2

[0036] Embodiment 2: a method for preparing freeze-dried donkey milk powder by low-temperature sterilization, comprising the following steps:

[0037] The first step is pretreatment of fresh donkey milk: Filter the qualified fresh donkey milk through a 100-200 mesh nylon gauze and then move it to the refrigeration equipment for refrigeration. The temperature is controlled at -1°C to -5°C, and the storage time does not exceed 48 Hour;

[0038] The second step of standardization: use donkey fat to adjust the fat content in fresh donkey milk to ≥0.7%;

[0039] The third step of emulsification: adjust the gap between the stator and rotor of the colloid mill to 0.05㎜~0.3㎜, add the qualified fresh donkey milk into the colloid mill for emulsification and mixing, control the particle size of fat globules to ≤0.15㎜, and the degree of emulsification to ≥95%;

[0040] The fourth step is high-pressure homogeneous emulsification: add the emulsified liquid donkey milk into a high-pressure ...

Embodiment 3

[0048] Embodiment 3: a method for preparing freeze-dried donkey milk powder by low-temperature sterilization, comprising the following steps:

[0049] The first step is pretreatment of fresh donkey milk: Filter the qualified fresh donkey milk through a 100-200 mesh nylon gauze and then move it to the refrigeration equipment for refrigeration. The temperature is controlled at -1°C to -5°C, and the storage time does not exceed 48 Hour;

[0050] The second step of standardization: use donkey fat to adjust the fat content in fresh donkey milk to ≥0.7%;

[0051] The third step of emulsification: adjust the gap between the stator and rotor of the colloid mill to 0.05㎜~0.3㎜, add the qualified fresh donkey milk into the colloid mill for emulsification and mixing, control the particle size of fat globules to ≤0.15㎜, and the degree of emulsification to ≥95%;

[0052] The fourth step is high-pressure homogeneous emulsification: add the emulsified liquid donkey milk into a high-pressure ho...

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Abstract

The invention relates to the technical field of deep processing of food, in particular to a production method for preparing lyophilized donkey milk powder by low temperature sterilization, which is characterized by comprising the steps of pretreatment of fresh donkey milk, standardization, emulsification, high-pressure homogeneous emulsification, low temperature concentration sterilization, freezing, sublimation, desorption drying, powder collection and unboxing, milling and mixing and the like. In embodiments of the invention, twice homogenization, vacuum low-temperature sterilization, low-temperature freezing, sublimation and drying are performed, to maximally protect nutrients in raw milk, especially heat-labile active substances; meanwhile, the new homogenization process and the low-temperature sterilization process are employed, so that the yield of donkey milk powder is increased significantly; the rehydration and instant solubility of donkey milk powder are excellent; a gap in the market of lyophilized donkey milk powder at present is filled.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a production method for preparing freeze-dried donkey milk powder through low-temperature sterilization. Background technique [0002] Xinjiang donkey is an excellent local breed, which is resistant to rough feeding and has strong adaptability. It used to be an important means of transportation for farmers and herdsmen. In recent years, with the help of the "aid to Xinjiang", the donkey industry in Xinjiang has developed rapidly, and the number of donkeys in stock has reached 1.3 million. Donkey breeding, donkey meat, donkey milk and other deep processing industries have developed rapidly. Because donkey milk has the characteristics of low fat, low cholesterol, high calcium and natural selenium richness compared to milk, it has the prospect of further development. [0003] The traditional milk powder production technology mostly adopts multi-effect fall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/16
CPCA23C9/16
Inventor 张筱康刘洁
Owner 张筱康
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