Production process of standardized yak-flavored milk

A production process and technology for yak milk, which are applied in milking devices, milk preparations, dairy products, etc., can solve the problems of unstandardized processing of yak milk flavor substances, and achieve the effects of high sensory score and improved utilization rate.

Inactive Publication Date: 2019-06-28
红原牦牛乳业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The purpose of the present invention is to overcome the deficiencies of the prior art, provide a production process of standardized yak-flavored milk, solve the problem that the flavor substances of yak milk have not been processed in a standardized manner, and extract the flavor substances from yak milk and then add them to milk, Avoid the fishy smell of yak milk, and can well reflect the aroma and taste brought by its flavor substances

Method used

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  • Production process of standardized yak-flavored milk

Examples

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Comparison scheme
Effect test

Embodiment 1

[0033] A production process for standardized yak-flavored milk, comprising the steps of:

[0034] Step 1, defatting: Preheat yak milk in a container with a temperature of 30°C for at least 2 hours, let it stand for at least 30 minutes, and then separate it for 5 minutes through a separator with a rotating speed of 1000 rpm to obtain defatted yak milk and cream, wherein the defatted yak milk is recovered to obtain fat ready for use;

[0035] Step 2, degumming: wash the fat obtained in step 1 with purified water for at least 2 times, then put the fat into a container filled with purified water, add 30% phosphoric acid aqueous solution and place it at a temperature of 25°C Shake on a constant temperature shaker for at least 30 minutes. The mass ratio of phosphoric acid aqueous solution to fat is 1:0.8. After taking out and standing for at least 10 minutes, the oil layer and water layer are separated, and the water layer is separated and removed to obtain degummed fat for use;

...

Embodiment 2

[0040] A production process for standardized yak-flavored milk, comprising the steps of:

[0041] Step 1, degreasing: Preheat yak milk in a container with a temperature of 45°C for at least 2 hours, let it stand for at least 30 minutes, and then separate it through a separator with a rotating speed of 1500 rpm for 3 minutes to obtain defatted yak milk and cream, wherein the defatted yak milk is recovered to obtain fat ready for use;

[0042] Step 2, degumming: wash the fat obtained in step 1 with purified water for at least 2 times, then put the fat into a container filled with purified water, add 35% phosphoric acid aqueous solution and place it at a temperature of 25°C Shake on a constant temperature shaker for at least 30 minutes. The mass ratio of phosphoric acid aqueous solution to fat is 1:1.0. After taking out and standing for at least 10 minutes, the oil layer and water layer are separated, and the water layer is separated and removed to obtain degummed fat for use;

...

Embodiment 3

[0047] A production process for standardized yak-flavored milk, comprising the steps of:

[0048] Step 1, degreasing: Preheat yak milk in a container with a temperature of 35°C for at least 2 hours, let it stand for at least 30 minutes, and then separate it through a separator with a rotating speed of 1200 rpm for 4 minutes to obtain defatted yak milk and cream, wherein the defatted yak milk is recycled to obtain fat ready for use;

[0049] Step 2, degumming: wash the fat obtained in step 1 with purified water for at least 2 times, then put the fat into a container filled with purified water, add a phosphoric acid aqueous solution with a mass fraction of 32%, and place it at a temperature of 25°C Shake on a constant temperature shaker for at least 30 minutes. The mass ratio of phosphoric acid aqueous solution to fat is 1:0.9. After taking out and standing for at least 10 minutes, the oil layer and water layer are separated, and the water layer is separated and removed to obtai...

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Abstract

The invention relates to the technical field of milk, in particular to a production process of standardized yak-flavored milk. The production process includes the following steps of degreasing; degumming, wherein fat is placed in a container filled with purified water, then a phosphoric acid solution is added into the container, the container is shaken on a shaker and subjected to standing and layering, and degummed fat is obtained; enzymolysis, wherein the degummed fat is preheated, lipase is added into the degummed fat, the mixture is placed into the shaker for an enzymolysis reaction, thenenzyme inactivation is carried out, and fat after enzymolysis is obtained; crystallization, wherein an emulsifier and a magnesium sulfate aqueous solution are added into the fat after enzymolysis, themixture is placed in ice salt bath for crystallization, vacuum degassing and sterilization are carried out in sequence, the mixture is added back into milk and then transferred into a drying tower for spray drying to obtain powder, and the powder is packaged to obtain the standardized yak-flavored milk. The production process solves the problem that yak milk flavored substances are not subjectedto standardized processing; by extracting a flavored substance from yak milk and then adding the flavored substance into the milk, the unpleasant smell of raw yak milk is avoided, and the aroma and taste brought by the flavored substance of the yak milk can be well reflected.

Description

technical field [0001] The invention relates to the technical field, in particular to a production process of standardized yak-flavored milk. Background technique [0002] Milk is one of the oldest natural beverages, known as "white blood", and its importance to the human body can be imagined. Milk, as the name suggests, is squeezed from the female cow. In different countries, milk is also divided into different grades. Milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum. The most rare thing is that milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium. There are at least 100 kinds of complex types, and the main components are water, fat, phospholipids, protein, lactose, inorganic salts, etc. [0003] Milk is hailed as the most perfect food. In addition to its rich nutritional value, its strong and mellow aroma also has a uniqu...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/16A23C7/04C12P7/64
Inventor 谢剑谢龙飞曲崧
Owner 红原牦牛乳业有限责任公司
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