Preparation method of aroma-improved defatted buffalo milk

A technology for buffalo milk and skim milk, which is applied in the directions of dairy products, milk preparations, applications, etc., can solve the problems of few commercial products, complex composition and structure of flavor substances, difficult to realize chemical synthesis, etc., and achieves low cost and fat content. Low, stable quality effect

Inactive Publication Date: 2017-05-10
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the composition and structure of flavor substances in milk are very complex, and chemical synthesis is difficult to achieve
In the last century, foreign countries began to study the preparation of fat-derived flavor substances by moderately enzymatically hydrolyzing milk fat to simulate the natural frankincense flavor. However, most of them are in the scientific research stage in China, and there are few commercial products. Most domestic companies are agents of imported products, and the milk source is Holstein. Cattle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing flavor-enhancing skimmed buffalo milk, comprising the following steps:

[0024] 1) taking raw buffalo milk as raw milk, and then performing skimming treatment to obtain skimmed milk and cream, controlling the protein content of the skimmed milk to be ≥3.9g / 100g, and the fat content≤0.35g / 100g;

[0025] 2) adding a natural flavoring base material of 0.3%-0.6% of the skim milk mass to the skim milk obtained in step 1), and then homogenizing to obtain a mixed material;

[0026] 3) Pasteurize the mixed material obtained in step 2) at 72°C for 15s, then cool to room temperature, then fill in cans, seal, pack, and refrigerate at 1-4°C. After inspection of pollutants, Other indicators such as mycotoxins and microorganisms meet the relevant requirements of GB25191 modulated milk, and the finished skim buffalo milk is obtained;

[0027] Wherein, the preparation method of described natural flavoring base-material is as follows:

[0028] ① Take raw buffalo...

Embodiment 2

[0032] A method for preparing flavor-enhancing skimmed buffalo milk, comprising the following steps:

[0033] 1) taking raw buffalo milk as raw milk, and then performing skimming treatment to obtain skimmed milk and cream, controlling the protein content of the skimmed milk to be ≥3.9g / 100g and the fat content≤0.35g / 100g;

[0034] 2) adding a natural flavoring base material of 0.3%-0.6% of the skim milk mass to the skim milk obtained in step 1), and then homogenizing to obtain a mixed material;

[0035] 3) Pasteurize the mixed material obtained in step 2) at 72°C for 15s, then cool to room temperature, then fill in cans, seal, pack, and refrigerate at 1-4°C. After inspection of pollutants, Other indicators such as mycotoxins and microorganisms meet the relevant requirements of GB25191 modulated milk, and the finished skim buffalo milk is obtained;

[0036] Wherein, the preparation method of described natural flavoring base-material is as follows:

[0037] 1. Take the cream o...

Embodiment 3

[0041] A method for preparing flavor-enhancing skimmed buffalo milk, comprising the following steps:

[0042] 1) taking raw buffalo milk as raw milk, and then performing skimming treatment to obtain skimmed milk and cream, controlling the protein content of the skimmed milk to be ≥3.9g / 100g, and the fat content≤0.35g / 100g;

[0043] 2) adding a natural flavoring base material with a mass of 2.0%-6.0% of the skim milk to the skim milk obtained in step 1), and then homogenizing to obtain a mixed material;

[0044] 3) Pasteurize the mixed material obtained in step 2) at 72°C for 15s, then cool to room temperature, then fill in cans, seal, pack, and refrigerate at 1-4°C. After inspection of pollutants, Other indicators such as mycotoxins and microorganisms meet the relevant requirements of GB25191 modulated milk, and the finished skim buffalo milk is obtained;

[0045] Wherein, the preparation method of described natural flavoring base-material is as follows:

[0046] ① Take raw ...

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PUM

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Abstract

The invention provides a preparation method of aroma-improved defatted buffalo milk, and belongs to the technical field of food processing. The preparation method comprises the following steps: performing defatting treatment on raw buffalo milk serving as raw milk to obtain defatted milk, adding a specially developed natural buffalo milk fat aroma-improving base material, and performing homogenization treatment, pasteurization, cooling, canning, sealing, boxing and cold storage at 1 to 4 DEG C to obtain the aroma-improved defatted buffalo milk which is checked to be qualified. According to the preparation method, operation procedures are simple, wherein the buffalo milk fat aroma-improving base material is prepared by sequentially performing enzymolysis through flavourzyme and fatty proteinase by adopting the raw buffalo milk or watery cream obtained by defatting the raw buffalo milk as an enzymolysis substrate; the obtained aroma-improving base material is stable in quality, strong in flavor and rich in small molecule peptide, amino acid and fatty acid, and can be applied and added for preparation of the defatted buffalo milk to realize comprehensive utilization of a byproduct fat, and the defatted buffalo milk is rich in milk protein and low in fat content, and has a milk fat source flavor.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a method for preparing flavor-enhancing skimmed buffalo milk. [0003] 【Background technique】 [0004] The rich fat content of buffalo milk is an important reason for its strong frankincense flavor, but too much fat will increase the greasy feeling of drinking and is not good for health. In production, raw milk is often skimmed, especially partially skimmed and skimmed milk. The aroma and taste of the product is far inferior to that of unskimmed raw buffalo milk, which greatly reduces the brand characteristics of buffalo milk. A high-efficiency food flavor product can be obtained by preparing buffalo milk fat flavoring product. However, the composition and structure of flavor substances in milk are very complex, and chemical synthesis is difficult to achieve. In the last century, foreign countries began to study the preparation of fat-derived flavor substances b...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/12
CPCA23C9/1528A23C9/1209A23C9/1216
Inventor 李玲曾庆坤农皓如黄丽冯玲唐艳杨攀
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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