Method for removing mutton smell from goat milk

A technology for removing mutton and goat milk, applied in dairy products, applications, milk preparations, etc., can solve the problems of goat milk color, texture, taste, cumbersome process, and not suitable for industrialized mass production, etc., to reduce goat milk smell Odor, elimination of muttony substances, effect of reducing muttony smell of goat milk

Pending Publication Date: 2022-03-29
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Or add a mutton-removing agent to goat milk to remove the mutton smell, but this method must be used in strict accordance with the food additives approved by the state
However, adding these substances will have a greater impact on the color, texture, and taste of goat milk, and the process is cumbersome, so it is not suitable for industrialized mass production

Method used

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  • Method for removing mutton smell from goat milk
  • Method for removing mutton smell from goat milk
  • Method for removing mutton smell from goat milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] A method for removing goat milk

[0081] (1) Pasteurization: sterilize fresh goat milk at 65°C for 30 minutes;

[0082](2) Detoxification: Divide the sterilized goat milk in step (1) into 5 parts, numbered 1~5, and add 50°C extruded whey protein isolate and 75°C extruded whey protein isolate to No.2~5 respectively. , 100°C extruded puffed whey protein isolate and 125°C extruded puffed whey protein isolate, the mass-volume percentages of the four kinds of extruded puffed whey protein isolates to goat milk are all 0.5%, and then respectively heated at 35°C Shake and stir for 30 minutes to obtain 4 different kinds of goat milk;

[0083] (3) Homogenize the goat milk prepared in step (2) under a pressure of 20 MPa to obtain demutated goat milk.

[0084] (4) No. 1 goat milk without puffed whey protein isolate was used as the control group for sensory evaluation, the results are shown in Table 2, and the comprehensive evaluation results after fuzzy mathematics processing are...

Embodiment 2

[0095] (1) Pasteurization: sterilize fresh goat milk at 65°C for 30 minutes;

[0096] (2) Stain-removing: according to the ratio of raw materials in Table 4, mix the goat milk and the smear-removing agent, and shake and stir at 35°C for 30 minutes.

[0097] Table 4 Stain removal agent and raw material proportioning

[0098]

[0099]

[0100] Wherein, the heating of the whey protein isolate is as follows: after adding the deodorizing agent, adding a heat treatment step before shaking and stirring, the temperature of the heat treatment is 65° C., and the time is 30 minutes.

[0101] (3) Homogenize the goat milk prepared in step (2) under a pressure of 20 MPa to obtain demutated goat milk.

[0102] (4) Goat milk without puffed whey protein isolate was used as the control group and groups 1 to 15 were numbered 1 to 16 for sensory evaluation, of which No. 1 was the control group, No. 2 was the first group, and so on , the results are shown in Table 5. The comprehensive eva...

Embodiment 3

[0118] (1) Pasteurization: the homogenized goat milk was sterilized at 65° C. for 30 minutes.

[0119] (2) According to the ratio of raw materials in Table 7, after mixing goat milk and deodorization agent, shake and stir at 35°C for 30min; The composition of whey protein isolate is compressed and expanded, and its different compounding ratios are changed.

[0120] Table 7 Stain-removing agent and raw material proportioning

[0121]

[0122]

[0123] (3) Homogenize the goat milk prepared in step (2) under a pressure of 20 MPa to obtain demutated goat milk.

[0124] (4) Taking the goat milk without adding deodorizing agent as the control group, the sensory evaluation was carried out with groups 1 to 7, renumbered as Nos. 1 to 8, of which No. 1 was the control group and No. 2 was the first group , and so on, the results are shown in Table 8. The comprehensive evaluation results after fuzzy mathematics processing are shown in Table 9.

[0125] Table 8 Sensory evaluation...

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Abstract

The invention discloses a de-odoring method of goat milk, and belongs to the technical field of food processing. The de-odoring method of the goat milk comprises the following steps: sterilizing fresh goat milk, adding a de-odoring agent, and homogenizing to obtain de-odoring goat milk. The goaty smell removal method is optimized and researched, on the basis of a traditional goaty smell removal process, beta-cyclodextrine and whey protein isolate subjected to different physical treatments are used as a goaty smell removal agent, and a protein network structure of beta-lactoglobulin in the whey protein isolate and hydrophobic holes of the beta-cyclodextrine are combined with goaty smell substances in the goat milk, so that the goaty smell is removed, and the goaty smell is removed. The mutton smell substances are effectively eliminated, and meanwhile, the nutritional ingredients in the goat milk cannot be damaged, so that the nutritional ingredients in the goat milk are completely preserved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for removing goat milk. Background technique [0002] Goat milk is rich in various nutrients and active substances, including a variety of fatty acids, dozens of enzymes, 25 minerals, and also rich in protein and vitamins. The content of short-chain fatty acids in goat milk is 5 times that of cow milk, but the diameter of fat globules is only about 2 μm. Smaller fat globules can be more uniformly dispersed in milk, providing a larger surface area for lipase degradation, which is beneficial to fat Digestion, making it easier for the body to digest and absorb. At the same time, milk fat can carry vitamin A, which promotes the body's absorption of calcium. Goat milk has a higher protein content and a softer protein curd, mainly composed of casein and whey proteins. The content of αS1-CN in goat milk is 5.6% of the total casein, which is relatively low and close t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/156A23C9/13
CPCA23C9/1526A23C9/156A23C9/1307
Inventor 侯俊财姜瞻梅刘越马佳歌马月
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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