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Preparation method of mutton-smelling-free full fat goat milk powder reserving fatty acid of goat milk

A technology of goat milk powder and fatty acid, applied in dairy products, milk preparations, applications, etc., can solve the problem of reducing the nutritional value of goat milk and achieve the effect of retaining nutrients

Pending Publication Date: 2017-10-17
MEILU BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] To sum up, the current method of removing mutton is carried out by heating, vacuum pumping or activated carbon adsorption, which will more or less remove medium-chain fatty acids, thereby reducing the nutritional value of goat milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] After removing impurities and standardizing fresh goat milk, add 0.2 kg of powdered soybean lecithin, 0.8 kg of β-cyclodextrin, 0.1 kg of L-sodium ascorbate and 0.1 kg of locust bean gum, then homogenize, pasteurize, and concentrate in vacuo. After spray-drying, the finished product of full-fat goat milk powder without odor is obtained.

[0023] After removing impurities and standardizing 98.1 kilograms of fresh goat milk, the non-fat solid content of fresh goat milk is ≥8.1%, the protein content is ≥2.8%, the fat content is ≥3.1%, and the acidity value is 6~13°; select 0.2 kilogram of powdered soybean lecithin (soybean Powdered phospholipid, its acetone insoluble matter content ≥ 95%, particle diameter is 80~120 orders), 0.8 kilogram of β-cyclodextrin (beta-cyclodextrin is white powder, particle diameter is 80~120 orders; content ( (calculated on a dry basis) is 98.0-101.0%); soybean lecithin and β-cyclodextrin are evenly mixed, dispersed and dissolved in 50 kg of fres...

Embodiment 2

[0026] After removing impurities and standardizing fresh goat milk, add 0.25 kg of powdered soybean lecithin, 1 kg of β-cyclodextrin, 0.15 kg of L-sodium ascorbate and 0.15 kg of locust bean gum, then homogenize, pasteurize, and concentrate in vacuo. After spray-drying, the finished product of full-fat goat milk powder without odor is obtained.

[0027] After 98.5 kilograms of fresh goat's milk are removed and standardized, the non-fat milk solid content of fresh goat's milk is ≥8.1%, the protein content is ≥2.8%, the fat content is ≥3.1%, and the acidity value is 6~13o; select 0.2 kilogram of powdered soybean lecithin (soybean Powdered phospholipid, its acetone insoluble content ≥ 95%, particle diameter is 80~120 mesh), 1 kilogram of β-cyclodextrin (β-cyclodextrin is white powder, particle diameter is 80~120 mesh; content ( (calculated on a dry basis) is 98.0-101.0%); soybean lecithin and β-cyclodextrin are evenly mixed, dispersed and dissolved in 50 kg of fresh goat milk, an...

Embodiment 3

[0030] After removing impurities and standardizing fresh goat milk, add 0.25 kg of powdered soybean lecithin, 1 kg of β-cyclodextrin, 0.15 kg of L-sodium ascorbate and 0.15 kg of locust bean gum, then homogenize, pasteurize, and concentrate in vacuo. After spray-drying, the finished product of full-fat goat milk powder without odor is obtained.

[0031] After 98.8 kilograms of fresh goat's milk are removed and standardized, the non-fat milk solid content of fresh goat's milk is ≥8.1%, the protein content is ≥2.8%, the fat content is ≥3.1%, and the acidity value is 6~13o; select 0.3 kilogram of powdered soybean lecithin (soybean Powdered phospholipid, its acetone insoluble content ≥ 95%, particle diameter is 80~120 mesh), 1.2 kilograms of β-cyclodextrin (beta-cyclodextrin is white powder, particle diameter is 80~120 mesh; content ( (calculated on a dry basis) is 98.0-101.0%); soybean lecithin and β-cyclodextrin are evenly mixed, dispersed and dissolved in 50 kg of fresh goat mi...

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Abstract

The invention discloses a preparation method of mutton-smelling-free full fat goat milk powder reserving fatty acid of goat milk. The full fat goat milk powder comprises the following raw materials in parts by mass: 98.1-98.8 parts of fresh goat milk, 0.2-0.3 part of phospholipid, 0.8-1.2 parts of beta-cyclodextrine, 0.1-0.2 part of ascorbic acid, and 0.1-0.2 part of locust bean gum. Goat milk fat globule membranes are weak relatively, and are easy to destroy in various processing processes, so that the content of long chain fatty acid is reduced, the content of medium and short chain fatty acid is increased, and the mutton smelling of goat milk is increased. According to the method, the emulsification of phospholipid and the antioxidation of the ascorbic acid are used, so that the goat milk fat is protected; and besides, the entrapping effect of the beta-cyclodextrine is used, so that under the condition that the medium chain fatty acid is not removed, the mutton smelling is concealed, and the nutrient components of the goat milk are reserved to the maximum extent.

Description

technical field [0001] The invention relates to the technical scope of removing food bad smell, in particular to a preparation method of whole-fat goat milk powder without smell of goat milk which retains goat milk fatty acid. Background technique [0002] Goat milk has high nutritional value and is recognized by nutrition experts at home and abroad as the closest to breast milk. Fresh goat milk is milky white or milky yellow. The main functions of goat milk are: containing immunoglobulin, which can enhance human resistance; low cholesterol content, which is beneficial to cardiovascular and cerebrovascular health; high cephalin content, which is beneficial to infant brain development; high VE content, strong antioxidant capacity; With high whey protein content and small fat particle size, it is easier to digest and absorb. [0003] Goat milk fat is characterized by a high content of short- and medium-chain fatty acids, with a C4-C10 fatty acid content as high as 15%, while ...

Claims

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Application Information

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IPC IPC(8): A23C9/16A23C9/158A23C9/152
CPCA23C9/152A23C9/1528A23C9/158A23C9/16
Inventor 陈林王溢
Owner MEILU BIOTECH CO LTD
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