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.

Pending Publication Date: 2021-07-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In short, at present, the purpose of removing mutton is mainly achieved by combining methods such as heating and negative pressure to remove mutton, embedding to cover up mutton, add...

Method used

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  • Preparation method of goaty-flavor-free goat milk
  • Preparation method of goaty-flavor-free goat milk
  • Preparation method of goaty-flavor-free goat milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Standardized preparation: according to 400g of water, 100g of goat milk powder, 0.4g of β-cyclodextrin, 0.2g of lecithin, 4g of acacia honey, 0.2g of vitamin A (retinol) and 2g of green tea extract, stir to fully dissolve .

[0041](2) Homogenization: use 30MPa operating pressure for homogenization for 10 minutes.

[0042] (3) Spray drying or pasteurization: Part of the homogenized goat milk product is spray-dried under the operating condition of 180° C. to prepare solid non-smelly goat milk powder; The pasteurization was carried out by incubating for 15 minutes under the condition of ℃, and the liquid non-smelly goat's milk was prepared.

[0043] After reconstituting the finished product of solid non-smelly goat milk powder by flushing with water, compared with pure goat milk, the sensory evaluation of the intensity of the smell was carried out. The evaluation results are as follows: the original pure goat milk scored 3.2 points, and the goat milk powder scored 7....

Embodiment 2

[0048] (1) Standardized preparation: 400g of water, 100g of goat milk powder, 0.8g of β-cyclodextrin, 0.3g of lecithin, 5g of acacia honey, 0.4g of vitamin A acetate and 2.5g of green tea extract, stirred and fully dissolved.

[0049] (2) Homogenization: use 30MPa operating pressure for homogenization for 10 minutes.

[0050] (3) Spray drying or pasteurization: Part of the homogenized goat milk product is spray-dried under the operating condition of 180°C to obtain solid odor-free goat milk powder; the remaining homogenized goat milk is dried at 80°C The pasteurization was carried out by keeping the temperature for 15 minutes under the condition to prepare the liquid goat's milk without smell.

[0051] After reconstituting the finished product of solid non-smelly goat milk powder by flushing with water, compared with pure goat milk, sensory evaluation was carried out on the intensity of smell. The evaluation results are as follows: the original pure goat milk scored 3.2 points...

Embodiment 3

[0057] (1) Standardized preparation: according to 550g of fresh goat milk, 0.4g of β-cyclodextrin, 0.2g of lecithin, 4g of acacia honey, 0.2g of vitamin A palmitate and 2g of green tea extract, stir to fully dissolve.

[0058] (2) Homogenization: use 10MPa operating pressure for homogenization for 15 minutes.

[0059] (3) Spray drying or pasteurization: Part of the homogenized goat milk product is spray-dried under the operating condition of 180° C. to prepare solid non-smelly goat milk powder; The pasteurization was carried out by incubating for 15 minutes under the condition of ℃, and the liquid non-smelly goat's milk was prepared.

[0060] Comparing the liquid non-smell goat milk with the pure goat milk, the sensory evaluation of the smell intensity was carried out, and the evaluation results were as follows: the original pure goat milk scored 3.2 points, and the liquid non-smelly goat milk scored 7.5 points.

[0061] (4) For the free fatty acid caproic acid (C 6:0 ), cap...

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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.

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

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Application Information

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IPC IPC(8): A23C9/152A23C9/158A23C9/156
CPCA23C9/152A23C9/158A23C9/156A23C9/1528
Inventor 吕文平王洪新刘露霞叶圣圆毛怡婷占清华华蕾
Owner JIANGNAN UNIV
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