Preparation method of goaty-flavor-free goat milk

A technology for goat milk and mutton taste is applied in the field of preparation of goat milk without mutton taste, which can solve the problems of retaining goat milk and removing mutton taste and the like.
CN113180112APending Publication Date: 2021-07-30JIANGNAN UNIV
5 Cites 2 Cited by

Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2021-07-30

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention discloses a preparation method of goaty-flavor-free goat milk, and belongs to the technical field of removal of food unpleasant odor. The preparation method comprises the following steps: firstly, carrying out standardized preparation, mixing and stirring water, goat milk powder (fresh goat milk), honey, a tea extract, vitamin A, beta-cyclodextrine and lecithin to be fully dissolved, and then carrying out high-pressure homogenization and spray drying (or pasteurization) to obtain solid goat milk powder (or liquid goat milk) without mutton smell. According to the method disclosed by the invention, the principle that vitamin A and honey can chemically react with free fatty acid is mainly utilized, so that the goaty flavor is removed while the nutritional ingredients in the goat milk are not destroyed; in addition, the tea leaf extract and beta-cyclodextrine are added, and the goaty smell is further reduced by utilizing the physical surface adsorption effect and embedding effect. The prepared goat milk has the characteristic of stable quality.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention belongs to the technical field of removing bad smell from food, in particular to a method for preparing goat milk without smell. Background technique

[0002] Goat's milk contains more than 200 kinds of nutrients and biologically active substances, and its nutritional components are close to those of cow's milk, but its nutritional value is higher. The protein, amino acid, fat, vitamin and mineral content of goat's milk are higher than that of cow's milk. The diameter of goat milk fat globule is about 2 μm, the diameter of milk fat globule is 3-4 μm, and the diameter of goat milk fat globule is smaller, making it easier to digest and absorb. The ratio of casein to whey protein in goat milk, cow milk, and human milk is roughly 75:25 (goat milk), 85:15 (milk), and 60:40 (human milk). It can be seen that goat milk is more than cow casein Low content, high whey protein content, close to human milk. The higher the casein content, the lower ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More