Method for preparing milk powder by freeze-drying high-activity camel colostrum at low temperature

Abstract

The invention relates to the technical field of milk powder preparation, and discloses a high-activity camel colostrum low-temperature freeze-drying preparation method which at least comprises the following steps: selecting raw materials; performing degreasing treatment; performing enzymolysis; filtering is performed; performing sterilization; performing concentration; performing freeze-drying; and grinding and packaging. Proteins are decomposed into amino acids which are easily absorbed by a human body by utilizing the characteristics of bromelain and papain on the proteins, the problem that high-content proteins of camel milk are not easily and efficiently absorbed by the human body is solved, a high-temperature and short-time sterilization mode is adopted, and nutrient inactivation caused by long-time high temperature is prevented; the problem that nutrients of camel milk cannot be absorbed by a human body is solved, so that the milk powder which is high in nutritional value and convenient to absorb and pursued by people is ensured; the moisture contained in the concentrated camel milk enzymolysis polypeptide is removed by utilizing the physical property of ice sublimation, so that nutritional ingredients and active substances in the camel colostrum are reserved, and the moisture in the camel colostrum is ensured to be completely removed through the vacuum tank.

Description

Technical Field

[0001] The invention relates to the technical field of milk powder preparation, and in particular to a method for preparing milk powder by low-temperature freeze-drying of high-activity camel colostrum. Background Art

[0002] In the fast-developing modern society, people want to be healthy and live longer, so choosing milk powder with high nutritional value and good absorption is what people pursue. At present, many manufacturers produce a lot of formula milk powders. Because these milk powders contain protein, fat, multiple vitamins, multiple trace mineral elements and multiple amino acids, all the nutrients they contain are destroyed during the production and processing process, thus reducing the nutritional value of milk powder with high nutritional value and easy absorption that people pursue. Summary of the invention

[0003] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a method for preparing milk powder by low-temperature freeze-drying of high-activity camel colostrum.

[0004] In order to achieve the above object, the present invention adopts the following technical scheme: a method for preparing milk powder by low-temperature freeze-drying of highly active camel colostrum, comprising at least the following steps:

[0005] Step 1: Selection of raw materials

[0006] Fresh, pollution-free camel colostrum is selected as the raw material, and the smell, taste, appearance and dust are tested, and then the acidity and fat content are measured;

[0007] Camel colostrum is the milk secreted by a mother camel in the first few days after giving birth. It is rich in nutrients and contains a large number of natural antibodies and active ingredients.

[0008] Step 2: Degreasing

[0009] By using a centrifuge or other separation equipment, the high-intensity centrifugal force makes the milk fat and free fatty acids in the camel milk float up, while other nutrients sink, thereby achieving the separation of fat and milk and obtaining whey protein.

[0010] Step 3: Enzymatic hydrolysis

[0011] Add mixed enzyme to the whey protein in step 2 for enzymolysis. The enzymolysis conditions are as follows: pH value: 6.5-6.7, enzymolysis temperature, 60°C-65°C, enzymolysis time, 4h-6h. After the enzymolysis is completed, heat to inactivate the mixed enzyme, then cool it to room temperature, start the centrifuge for centrifugation, and use a pipette or a straw to collect the supernatant.

[0012] Step 4: Filter

[0013] The supernatant collected in step 3 was filtered using a 10 kDa ultrafiltration membrane to obtain camel milk enzymatic polypeptides with a molecular weight of less than 10 kDa.

[0014] Step 5: Sterilization

[0015] Pour the camel milk enzymatic polypeptide obtained in step 4 into the sterilization equipment, increase the temperature of the sterilization device to 120°C to 150°C, maintain for 5s to 10s, and stir. After sterilization, pour the camel milk enzymatic polypeptide into the cooling equipment to reduce its temperature to room temperature.

[0016] Step 6: Concentrate

[0017] The camel milk enzymatic polypeptide obtained in step six is ​​vacuum concentrated using a vacuum concentrator.

[0018] Step 7: Freeze Drying

[0019] The concentrated camel milk enzymatic polypeptide obtained in step six is ​​freeze-dried to obtain dry milk powder particles.

[0020] The shrunken camel milk enzymatic polypeptides are placed in a vacuum tank and quickly cooled to between -40°C and -20°C, so that the water in the camel colostrum freezes, and the water is removed by using the physical properties of ice sublimation, and discharged from the vacuum tank, thereby retaining the nutrients and active substances in the camel colostrum;

[0021] The vacuum degree of the vacuum tank is controlled at about 20Pa to 30Pa and maintained for 6h to 14h to ensure that the water in the camel colostrum is completely removed.

[0022] Step 8: Crush and Pack

[0023] The milk powder particles obtained in step 6 are crushed and sieved to remove possible lumps or larger particles to ensure the uniformity and fineness of the milk powder, thereby obtaining camel milk powder;

[0024] The screened camel milk powder will be packaged and quality inspected. Camel milk powder that passes the quality inspection will be sent to the finished product warehouse waiting for sale.

[0025] The enzyme blend is a combination of bromelain and papain.

[0026] The present invention has the following beneficial effects:

[0027] 1. Mixed enzymes are added during the preparation process, using the properties of bromelain and papain to break down proteins into amino acids that are easily absorbed by the human body. This solves the problem that the high protein content in camel milk is not easily absorbed by the human body, improves the body's immunity and resistance, and thus helps people restore their health.

[0028] 2. The high-temperature and short-time sterilization method is used to prevent the nutrients from losing their activity due to long-term high temperature, solving the problem that the nutrients in camel milk cannot be absorbed by the human body, thereby ensuring the milk powder with high nutritional value and easy absorption that people pursue.

[0029] 3. Use the physical properties of ice sublimation to remove the water contained in the concentrated camel milk enzymatic polypeptides, so as to retain the nutrients and active substances in the camel colostrum, and use a vacuum tank to ensure that the water in the camel colostrum is completely removed. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] The present invention adopts the following technical scheme: a method for preparing milk powder by low-temperature freeze-drying of highly active camel colostrum, comprising at least the following steps:

[0032] Step 1: Selection of raw materials

[0033] Fresh, pollution-free camel colostrum is selected as the raw material, and the smell, taste, appearance and dust are tested, and then the acidity and fat content are measured;

[0034] Camel colostrum is the milk secreted by a mother camel in the first few days after giving birth. It is rich in nutrients and contains a large number of natural antibodies and active ingredients.

[0035] Step 2: Degreasing

[0036] By using a centrifuge or other separation equipment, the high-intensity centrifugal force makes the milk fat and free fatty acids in the camel milk float up, while other nutrients sink, thereby achieving the separation of fat and milk and obtaining whey protein.

[0037] Step 3: Enzymatic hydrolysis

[0038] Add mixed enzyme to the whey protein in step 2 for enzymolysis. The enzymolysis conditions are as follows: pH value: 6.5-6.7, enzymolysis temperature, 60°C-65°C, enzymolysis time, 4h-6h. After the enzymolysis is completed, heat to inactivate the mixed enzyme, then cool it to room temperature, start the centrifuge for centrifugation, and use a pipette or a straw to collect the supernatant.

[0039] Step 4: Filter

[0040] The supernatant collected in step 3 was filtered using a 10 kDa ultrafiltration membrane to obtain camel milk enzymatic polypeptides with a molecular weight of less than 10 kDa.

[0041] Step 5: Sterilization

[0042] Pour the camel milk enzymatic polypeptide obtained in step 4 into the sterilization equipment, increase the temperature of the sterilization device to 120°C to 150°C, maintain for 5s to 10s, and stir. After sterilization, pour the camel milk enzymatic polypeptide into the cooling equipment to reduce its temperature to room temperature.

[0043] Step 6: Concentrate

[0044] The camel milk enzymatic polypeptide obtained in step six is ​​vacuum concentrated using a vacuum concentrator.

[0045] Step 7: Drying

[0046] The concentrated camel milk enzymatic polypeptide obtained in step six is ​​spray-dried to obtain dry milk powder particles.

[0047] During the spray drying process, the air heater heats the air to 130℃~160℃, and the concentrated camel milk enzymatic polypeptides are sent to the spray drying chamber through a high-pressure pump for contact with the hot air for drying.

[0048] Step 8: Crush and Pack

[0049] The dried and cooled camel milk enzymatic polypeptides are crushed and sieved to remove possible lumps or larger particles to ensure the uniformity and fineness of the milk powder, thereby obtaining camel milk powder;

[0050] The screened camel milk powder will be packaged and quality inspected. Camel milk powder that passes the quality inspection will be sent to the finished product warehouse waiting for sale.

[0051] The mixed enzyme is a mixture of bromelain and papain, wherein in the enzymatic hydrolysis process of step three, the added amount of bromelain and papain is 1000 U / g, and the mixture is centrifuged at 150000 rpm for 30 minutes.

[0052] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing high-activity camel colostrum by low-temperature freeze-drying, comprising at least the following steps: Step 1: Selection of raw materials; Step 2: degreasing treatment; Step 3: enzymatic hydrolysis; Step 4: Filter; Step 5: Sterilization; Step 6: Concentration; Step 7: freeze drying; Step 8: Crush and package.

2. The method for preparing a high-activity camel colostrum by low-temperature freeze-drying according to claim 1, characterized in that: In step 1, fresh and uncontaminated camel colostrum is selected as raw material, and the smell, taste, appearance and dust are tested, and then the acidity and fat content are measured; Camel colostrum is the milk secreted by a mother camel in the first few days after giving birth. It is rich in nutrients and contains a large number of natural antibodies and active ingredients.

3. The method for preparing a high-activity camel colostrum by low-temperature freeze-drying according to claim 1, characterized in that: In step 2, a centrifuge or other separation equipment is used to cause the milk fat and free fatty acids in the camel milk to float up and other nutrients to sink through high-intensity centrifugal force, thereby achieving separation of fat and milk and obtaining whey protein.

4. The method for preparing high-activity camel colostrum by low-temperature freeze-drying according to claim 1, characterized in that: In step three, a mixed enzyme is added to the whey protein in step two for enzymolysis. The enzymolysis conditions are as follows: pH value: 6.5-6.7, enzymolysis temperature, 60°C-65°C, and enzymolysis time, 4h-6h. After the enzymolysis is completed, the mixed enzyme is inactivated by heating, and then cooled to room temperature, a centrifuge is started for centrifugation, and the supernatant is collected using a pipette or a straw.

5. The method for preparing high-activity camel colostrum by low-temperature freeze-drying according to claim 1, characterized in that: In step 4, the supernatant collected in step 3 is filtered using a 5 kDa ultrafiltration membrane to obtain camel milk enzymatic polypeptides with a molecular weight of less than 5 kDa.

6. The method for preparing high-activity camel colostrum by low-temperature freeze-drying according to claim 1, characterized in that: In step 5, the camel milk enzymatic polypeptide obtained in step 4 is poured into the sterilization equipment, the temperature of the sterilization device is increased to 120° C. to 150° C., maintained for 5 seconds to 10 seconds, and stirred. After the sterilization is completed, the camel milk enzymatic polypeptide is poured into the cooling equipment to reduce its temperature to room temperature.

7. The method for preparing high-activity camel colostrum by low-temperature freeze-drying according to claim 1, characterized in that: In step six, the camel milk enzymatic polypeptide obtained in step six is ​​vacuum concentrated using a vacuum concentrator.

8. The method for preparing high-activity camel colostrum by low-temperature freeze-drying according to claim 1, characterized in that: In step seven, the concentrated camel milk enzymatic polypeptide obtained in step six is ​​freeze-dried to obtain dry milk powder particles. The shrunken camel milk enzymatic polypeptides are placed in a vacuum tank and quickly cooled to between -40°C and -20°C, so that the water in the camel colostrum freezes, and the water is removed by using the physical properties of ice sublimation, and discharged from the vacuum tank, thereby retaining the nutrients and active substances in the camel colostrum; The vacuum degree of the vacuum tank is controlled at about 20Pa to 30Pa and maintained for 6h to 14h to ensure that the moisture in the camel colostrum is completely removed.

9. The method for preparing high-activity camel colostrum by low-temperature freeze-drying according to claim 1, characterized in that: In step eight, the milk powder particles obtained in step six are crushed and sieved to remove possible lumps or larger particles to ensure the uniformity and fineness of the milk powder, thereby obtaining camel milk powder; The screened camel milk powder will be packaged and quality inspected. Camel milk powder that passes the quality inspection will be sent to the finished product warehouse waiting for sale.

10. The method for preparing high-activity camel colostrum by low-temperature freeze-drying according to claim 1, characterized in that: The enzyme blend is a combination of bromelain and papain.