Zero-lactose formula goat milk powder for young animals and preparation method of zero-lactose formula goat milk powder

Abstract

The invention relates to zero-lactose formula goat milk powder for young animals and a preparation method of the zero-lactose formula goat milk powder. The preparation method comprises the following steps: pretreatment: removing somatic cells and spores in fresh goat milk; carrying out enzymolysis, namely adding 0.02-0.4 wt% of neutral lactase into the fresh goat milk obtained in the step 1) at 0-4 DEG C, and carrying out enzymolysis, so as to obtain processed milk; concentrating and performing steam sterilization; spraying and drying to obtain finished milk powder; and dry mixing: adding taurine, vitamin A, vitamin B1, vitamin B2, vitamin B6 and DL-alpha-tocopheryl acetate into the finished product milk powder obtained in the step 4) according to the mass ratio of (1500-3500): (1-3): (2-4): (2-4): (1-4): (15-30), homogenizing and uniformly mixing, adding 10-30% of whey protein isolate, 0.1-3% of lactoferrin and 1-10% of acremonium terricola culture, and uniformly mixing to obtain the product. The lactose-free formula milk powder has the advantages that fresh goat milk which is rich in nutritional ingredients and easy to digest and absorb is selected, and active substances beneficial to organisms, such as isolated whey protein, lactoferrin and acremonium terricola cultures, are added while lactose is removed, so that gastrointestinal diseases caused by animal lactose intolerance can be avoided, and the lactose-free formula milk powder can be used for preparing the milk powder. The absorption of nutrient substances is improved, the growth and development are promoted, the immune system function of animals is enhanced to a certain extent, and the organism is helped to resist the attack of diseases.

Description

Technical Field

[0001] The invention relates to the technical field of formula milk powder, and in particular to a zero-lactose formula goat milk powder for young animals and a preparation method thereof. Background Art

[0002] There are many animal milk powder brands at present, but overall it is still difficult to meet the personalized nutritional needs of all pets, especially the challenges of malnutrition and weak disease resistance faced by young pets.

[0003] As we all know, goat milk powder is known as the "king of milk" and is rich in protein, fat, minerals, vitamins and other biologically active substances. S 1-The casein content is much lower than that of cow's milk. Under the action of gastric juice, goat milk protein forms small, soft, granular water coagulation similar to human milk protein, which is conducive to digestion and absorption and has lower allergenicity.

[0004] The existing commercially available goat milk powder still has certain defects in comprehensive nutrition, especially complex bioactive ingredients such as isolated whey protein and lactoferrin, which are easily overlooked in improving animal immunity and promoting intestinal health. In addition, lactose, as an important sugar in nature, plays a positive role in energy supply, calcium absorption and nervous system development, but there are significant differences in digestion among animals. Some individuals may be intolerant to lactose and other ingredients, resulting in reduced nutrient absorption rate, which ultimately affects animal health. Summary of the invention

[0005] The object of the present invention is to overcome the deficiencies in the prior art, and to provide a lactose-free formula goat milk powder for young animals and a preparation method thereof. The present invention uses lactase technology to scientifically decompose lactose efficiently into monosaccharides (such as glucose and galactose) that are more easily directly absorbed by the animal body, greatly improving the bioavailability of nutrients, ensuring that the animal can quickly and fully obtain energy after intake, while avoiding gastrointestinal discomfort caused by lactose intolerance. Further adopt and optimize the spray powder drying process to obtain lactose-free goat milk powder, retain the original nutrition of goat milk to the greatest extent, and add ingredients such as isolated whey protein, lactoferrin and Acremonium culture that are beneficial to animal health through accurate proportioning ingredients. This invention also reduces the risk of deterioration, optimizes taste, uses spray drying technology to improve production efficiency and product quality, mixes and homogenizes to improve stability and nutritional value, and double-effect vacuum evaporation and ultra-high temperature instantaneous sterilization to ensure purity and rich taste. The resulting milk powder is fine, uniform and easy to dissolve. It is suitable for animals of all stages, especially young animals with lactose intolerance. It effectively eliminates the digestive problems caused by lactose. By precisely adding functional ingredients, it creates a personalized feeding plan for dogs, cats and other animals that combines comprehensive nutrition and health protection.

[0006] The present invention is achieved through the following technical solutions: On the one hand, a method for preparing lactose-free formula goat milk powder for young animals is provided, comprising the following steps:

[0007] 1) Pretreatment: removing somatic cells and spores in fresh goat milk;

[0008] 2) Enzymatic hydrolysis: adding 0.02 wt% to 0.4 wt% of neutral lactase to the fresh goat milk obtained in step 1) at 0-4°C for enzymatic hydrolysis to obtain processed milk;

[0009] 3) Concentration and steam sterilization;

[0010] 4) spray drying to obtain finished milk powder;

[0011] 5) dry mixing: adding taurine, vitamin A, vitamin B1, vitamin B2, vitamin B6 and DL-α-tocopherol acetate to the finished milk powder obtained in step 4) in a mass ratio of 1500-3500:1-3:2-4:2-4:1-4:15-30, homogenizing and mixing, adding 10% to 30% of isolated whey protein, 0.1% to 3% of lactoferrin, and 1% to 10% of Acremonium culture and mixing evenly to obtain the product.

[0012] Through the above technical solutions, this solution achieves innovation and optimization of the formula by precisely controlling the proportion of each ingredient, compared with existing commercial products that add less beneficial ingredients or add less amounts. Among them, whey protein isolate is rich in high-quality protein, which helps to meet the body's demand for protein; the addition of lactoferrin further enhances the product's immune regulation and antibacterial capabilities. Acremonium culture helps regulate the balance of intestinal flora and promotes digestive health. This optimization not only improves the nutritional value of the product, but also enhances its health benefits and market competitiveness.

[0013] Furthermore, in step 1), the removal rates of somatic cells and spores are both greater than 96%.

[0014] Through the above technical scheme, by efficiently intercepting somatic cells and spores in goat milk, the total colony count in the emulsion is effectively reduced, preventing problems such as goat milk deterioration, flavor changes, and loss of nutrients that may be caused by microorganisms, thereby reducing food safety risks caused by poor goat milk quality.

[0015] Furthermore, in step 2), the neutral lactase is β-galactosidase.

[0016] Through the above technical solution, the optimal pH value of neutral lactase is close to the pH value of goat milk (7.1-7.2). Therefore, adding neutral lactase to goat milk can ensure its optimal activity, thereby efficiently hydrolyzing lactose.

[0017] Furthermore, in step 2), 0.02wt%-0.4wt% neutral lactase is added to goat milk for reaction for 2h-24h, and the lactose hydrolysis rate can reach more than 96.8%. Compared with the existing technology, it has the advantages of efficient hydrolysis of lactose, low enzyme dosage and high safety.

[0018] Furthermore, in step 2), the processed milk prepared using neutral lactase is not prone to stratification, precipitation and the like during storage; the dairy product has moderate acidity and a stable pH value, which is conducive to maintaining the quality of the dairy product, extending the shelf life and improving the taste and flavor of the dairy product, while reducing the discomfort caused by lactose intolerance.

[0019] Furthermore, in step 3), the raw milk is heated to about 60°C using a double-effect vacuum evaporator, steam is extracted by a vacuum pump, the emulsion is concentrated to about 1 / 4 of the original volume, and ultra-high temperature instantaneous flash sterilization is performed at 140°C for 0.5s. After concentration and steam sterilization, the goat milk is purer, has no peculiar smell or mutton smell, has a rich and fragrant taste, and effectively prevents protein denaturation and the loss of nutrients.

[0020] Preferably, in step 4), a pressure spray dryer is used, the feed temperature is 60℃~65℃, and the spray pressure is set to 2.5~3.5Mpa to spray the milk into fine droplets, and the water content of the droplets is evaporated by hot air at 150℃~175℃ for 3s to form dry milk powder. The dried milk powder is transported to a cooler by an air flow of 12~18m / s, and collected after ensuring that the discharge temperature is about 55℃. Through the above technical solution, the milk loses water quickly in the spray dryer, and the whole process only takes 4-7 minutes, avoiding gelatinization and deterioration of milk powder caused by long-term action; pre-concentration can reduce energy consumption, which not only improves production efficiency, but also ensures product quality and nutritional content.

[0021] Furthermore, in step 4), the obtained finished milk powder is in the form of milky white or light yellow powder, which is fine and uniform, has a milky flavor, no peculiar smell, no lumps, no foreign matter mixed in, and can be quickly dissolved when mixed with water in the correct proportion, without precipitation or stratification. The obtained finished milk powder can meet the nutritional needs of animals at different stages, especially young animals with lactose intolerance; the sanitary indicators are qualified, ensuring the sanitary safety of the milk powder.

[0022] Further, in step 5), mixing and homogenizing can evenly distribute the unevenly sized fat globules, proteins, vitamins and other functional components in the milk, and the homogenized milk is whiter in color, the viscosity of the emulsion is increased, and it is not easy to stratify, which helps to improve the stability and nutritional value of the milk powder. The specific content index of the obtained goat milk powder for young animals is: 33-40g protein, 17-25g fat, 0.25-0.4g lactoferrin, 1-2g Acremonium culture, and 0.4-0.45mg vitamin A per 100g goat milk powder. The obtained goat milk powder is rich in nutrients and helps to maintain the healthy growth and development of young animals.

[0023] Further, in step 5), the lactose-free formula goat milk powder has significant advantages in terms of nutritional richness, digestibility, immunity enhancement and growth promotion. Among them, isolated whey protein is rich in high-quality protein with high biological value and high absorption rate, and is an indispensable substance for pet growth and development, tissue repair and immune function enhancement; lactoferrin, with its powerful antibacterial, antiviral and antioxidant capabilities, builds a solid health defense line for animals, while promoting body growth and development, alleviating gastrointestinal problems and accelerating wound healing; Acremonium culture has strong immunoregulation, growth promotion and anti-stress properties. While the three improve milk quality, they also provide all-round health support for animals.

[0024] This solution has significant advantages over commercially available products due to the precise proportion of ingredients. By efficiently intercepting microorganisms, the risk of goat milk spoilage is reduced, food safety is ensured, the taste is optimized and lactose is effectively hydrolyzed, and spray drying technology is used for rapid dehydration to improve production efficiency and product quality; at the same time, mixing and homogenization improves the stability and nutritional value of milk powder; double-effect vacuum evaporation and ultra-high temperature instantaneous sterilization ensure the purity of goat milk, rich taste, and prevent nutrient loss. The resulting milk powder is delicate and uniform, easy to dissolve, and suitable for animals at all stages, especially young animals with lactose intolerance. Among them, isolated whey protein provides high-quality protein, lactoferrin enhances immunity and antibacterial ability, and Acremonium culture regulates intestinal flora. These improvements make the zero-lactose formula goat milk powder excellent in nutrition, digestion, immunity and growth, which not only improves the nutritional value and health benefits, enhances market competitiveness, but also provides comprehensive health support for animals.

[0025] On the other hand, a lactose-free formula goat milk powder for young animals is provided, and the goat milk powder is prepared by the above-mentioned preparation method.

[0026] Beneficial Effects

[0027] This lactose-free goat milk powder is made from fresh goat milk and is rich in high-quality whey protein isolate, lactoferrin and Acremonium culture. It is easy to dissolve and suitable for animals of all stages, especially for young animals with lactose intolerance. These ingredients not only enhance the nutritional value and health benefits, but also fully support the health of animals by regulating intestinal flora, improving immunity and antibacterial ability, and promoting nutrient absorption and growth and development. This milk powder effectively avoids gastrointestinal problems caused by lactose intolerance, enhances market competitiveness, and shows great potential in practical applications. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The present invention is a high performance liquid chromatogram showing the determination of lactose content in fresh goat milk without the addition of lactase (the high performance liquid chromatogram of fresh goat milk lactose at time 6.552);

[0029] Figure 2 The present invention embodies the high performance liquid chromatogram of the lactose content determination of fresh goat milk with 0.1% lactase added; (the time at 5.265 is the fresh goat milk glucose chromatogram peak, and 6.478 is the lactose chromatogram peak); it can be seen from the figure that the addition of 0.1% lactase can effectively enzymolyze the lactose in the fresh goat milk and convert it into glucose that is easily absorbed by the animal body. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0031] 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. The experimental methods without specific conditions in the following examples are usually carried out under conventional conditions or according to the conditions recommended by the manufacturer. Unless otherwise specified, all percentages, ratios, proportions or parts are by weight.

[0032] Unless otherwise specified, the reagents and raw materials used in the examples and comparative examples of the present invention can be obtained through commercial channels.

[0033] Example 1: Optimization of production process for preparing milk powder from fresh goat milk

[0034] Before mixing, fresh goat milk is sampled and tested to meet national standards. The specific operations are as follows:

[0035] (1) Pretreatment: Use a sterilization separator to effectively remove somatic cells and spores in goat milk (removal rate > 96%), then inject into a milk tank with an action temperature of 4°C, add 0.1% β-galactosidase to hydrolyze for 10 hours, and stir at a constant speed of 30 rpm to obtain a mixture A; detect the lactose content of the mixture A, and when it reaches less than 0.5 g / 100 g, proceed to the next step;

[0036] (2) Concentration and steam sterilization: Mixture A is heated to about 65°C to concentrate it to 1 / 4 of its original volume, and then steam sterilized at 140°C to retain nutrients such as protein to the greatest extent and optimize the product taste;

[0037] (3) Spray drying: The parameters are set as feed temperature 60°C, spray pressure 2.7Mpa, drying temperature 155°C, discharge temperature 55°C, and air flow velocity 15m / s. In this process, the various process parameters are reasonably adjusted to ensure rapid and sufficient exchange between the material and the hot air, avoid the phenomenon of powder sticking to the wall, and ensure the best quality of the product;

[0038] (4) Dry mixing: add 3 g of taurine, 2 mg of vitamin A, 4 mg of vitamin B1, 4 mg of vitamin B2, 3 mg of vitamin B6 and 30 mg of DL-α-tocopherol acetate to every kilogram of finished milk powder (3), mix well, and obtain lactose-free milk powder.

[0039] Example 2: Study on the antioxidant activity of lactose-free formula milk powder with added whey protein isolate

[0040] 10% to 30% of isolated whey protein powder was added to the milk powder prepared in Example 1 and mixed evenly to prepare zero lactose formula milk powder A.

[0041] 100 healthy mice weighing 25g to 27g were selected and randomly divided into a blank group and a control group. The blank group mice were fed with the milk powder prepared in Example 1, and the control group mice were fed with milk powder A. The two groups of mice were fed with liquid milk at 30mL / mouse / day, and the feeding was completed in 3 times. The mice were weighed at 0, 2, and 4 weeks, and the weight growth rate was calculated. After 4 weeks, the thymus weight of each group of mice was weighed, and the thymus index (thymus index = thymus weight / body weight, in mg / g) was calculated. The blood was collected by decapitation, left to stand at 4°C for 2h, centrifuged at 4000r / min for 10min, and the supernatant was taken to determine the SOD activity and MDA content using superoxide dismutase (SOD) and malondialdehyde (MDA) detection kits. The results are shown in Table 1.

[0042] Table 1 Effects of isolated whey protein on body weight, thymus index and antioxidant index of mice

[0043]

[0044] SOD is an antioxidant enzyme and a classic indicator for studying aging. MDA is a marker of lipid peroxidation in the body, and its content can reflect the degree of damage caused by oxidative stress. Through experiments, it was found that the lactose-free formula milk powder with the addition of isolated whey protein significantly increased the body weight, thymus index and SOD activity of mice, while reducing the production of MDA, and had strong antioxidant activity; compared with the addition of 10% to 20% isolated whey protein, in the control group, the body weight, thymus index and SOD activity of mice fed with the lactose-free formula milk powder with the addition of 20% to 30% isolated whey protein increased, and MDA decreased.

[0045] Embodiment 3:

[0046] 0.1% to 3% lactoferrin was added to the milk powder prepared in Example 1 and mixed evenly to prepare zero lactose formula milk powder B.

[0047] (1) Effects of lactoferrin-free lactose formula on red blood cells and hemoglobin in mice

[0048] 100 healthy adult mice weighing 25±2g were selected and randomly divided into a blank group and a control group. The blank group mice were fed with the milk powder prepared in Example 1, and the control group mice were fed with milk powder B. The two groups of mice were fed with the prepared liquid milk at 30mL / mouse / day, divided into 3 gavages. On the 15th day of the experiment, the eyeballs of the mice were removed, the blood was drawn and placed in an anticoagulant tube, and a routine blood test was performed to detect the difference in red blood cells and hemoglobin in the two groups of mice. Another 2mL of blood was taken, left to stand at room temperature for 1h, centrifuged at 3000r / min for 15min, and serum was taken to measure the nitric oxide synthase (NOS) and immunoglobulin (IgG) content according to the kit produced by Shanghai Yuanye Biotechnology. The results are shown in Tables 2 and 3.

[0049] Table 2 Effects of lactoferrin on mouse red blood cells and hemoglobin

[0050]

[0051] Table 3 Effects of lactoferrin on mouse serum immune indicators

[0052]

[0053] Iron is an important component of hemoglobin and the main substance that carries and transports oxygen in red blood cells. Lactoferrin, as an active protein, can effectively regulate the body's immune system. It can enhance the body's disease resistance and enable the body to respond quickly when faced with pathogen invasion, thereby resisting infection. Through experiments, it was found that the addition of lactoferrin in different proportions of zero-lactose formula milk powder significantly increased the content of red blood cells and hemoglobin in the blood of mice, as well as the content of serum-related immune factors. Among them, the addition of 1% to 2% lactoferrin to zero-lactose formula milk powder was more effective. This shows that adding an appropriate amount of lactoferrin to milk powder can improve the body's nutritional status and immune ability.

[0054] (2) Effect of lactoferrin-free lactose formula on serum and milk iron content in lactating cats

[0055] 10 pregnant female cats were selected for delivery (two weeks before the expected delivery date) and randomly divided into a blank group and a control group. The blank group female cats were fed with the milk powder prepared in Example 1, and the control group female cats were fed with milk powder B. The two groups of cats were fed with the prepared liquid milk at 150 mL / cat / day, divided into 3 times of gavage feeding. On the second day after the female cats gave birth, 10 mL of colostrum samples were collected and frozen for standby use; 3 mL of blood from each cat was collected through the forelimb vein at the same time, and serum was obtained by standing and centrifugation to measure the iron content of female cat milk and serum. The results are shown in Table 4.

[0056] Table 4 Effect of lactoferrin on serum and milk iron content in lactating cats

[0057]

[0058] Breast milk is rich in a variety of immune-active substances, including lactoferrin, immunoglobulins (such as IgA, IgG and IgM), lysozyme, etc. These components play a vital protective role when the newborn's immune system is not yet fully developed. By adding lactoferrin to increase the iron content of breast milk, it can prevent iron deficiency anemia in kittens, promote the development of the immune system and improve the growth and development of kittens. According to the test, feeding lactoferrin-containing milk powder to mothers about to give birth can significantly increase the iron content of mother cats' serum and milk.

[0059] Embodiment 4:

[0060] 1% to 10% of Acremonium culture was added to the milk powder prepared in Example 1 and mixed evenly to prepare zero lactose formula milk powder C.

[0061] 100 healthy adult mice weighing 25±2g were selected and randomly divided into a blank group and a control group. The mice in the blank group were fed with the milk powder prepared in Example 1, and the mice in the control group were fed with milk powder C. The two groups of mice were fed with the formulated liquid milk at 30mL / mouse / day, divided into 3 gavages, and fed continuously for 14 days. After the feeding, the mice were fasted for 24 hours, and the weight was recorded; the thymus was removed and weighed, and the organ index was calculated (organ index (%) = (organ weight / body weight) × 100).

[0062] Table 5 Effects of Acremonium culture on average daily weight gain and thymus index of mice

[0063]

[0064] Acremonium culture contains multiple functional ingredients such as cordyceps polysaccharides, cordycepic acid and sterols. Many studies have shown that cordyceps substances can improve animal production performance and organ indexes, among which the thymus index can reflect the immune function of the animal body. Through experiments, it was found that feeding mice a certain amount of Acremonium culture can increase the average daily weight gain and immune capacity of mice.

[0065] Embodiment 5:

[0066] 20% of isolated whey protein powder, 1% of lactoferrin and 4% of Acremonium culture were added to the milk powder prepared in Example 1, and the mixture was evenly mixed to prepare zero lactose formula milk powder D.

[0067] (1) Effects of lactose-free formula milk powder on average daily weight gain and thymus index of mice

[0068] 100 healthy adult mice weighing 25±2g were selected and randomly divided into a blank group and a control group. The blank group mice were fed with the milk powder prepared in Example 1, and the control group mice were fed with formula milk powder D. The two groups of mice were fed with liquid milk at 30mL / mouse / day, divided into 3 gavages, and fed continuously for 14 days. After the feeding, fast for 24h, weigh and record; the thymus was removed and weighed, and the organ index was calculated (organ index (%) = (organ weight / body weight) × 100). The results are shown in Table 6.

[0069] Table 6 Effects of lactose-free goat milk formula on average daily weight gain and thymus index of mice

[0070] Group Average daily weight gain (g) Thymus index (%) Blank Group 0.37±2.06 0.31±1.99 Control group 0.50±3.31 0.39±0.83

[0071] It can be seen from Table 6 that the lactose-free formula milk powder with the addition of isolated whey protein, lactoferrin, and Acremonium culture can significantly improve the average daily weight gain and thymus index of mice. Compared with the formula milk powder with the addition of Acremonium culture in Example 5, the formula milk powder obtained by adding isolated whey protein, lactoferrin, and Acremonium culture has obvious advantages on the growth, health and immune function of mice.

[0072] (2) Effect of lactose-free formula on diarrhea rates in dogs and cats

[0073] Fifty dogs and cats aged 4 weeks, including 26 males and 24 females, were randomly divided into two groups: (1) fed with 20 mL / cat / time of zero lactose formula milk powder D; (2) fed with 20 mL / cat / time of ordinary formula milk powder for dogs and cats (without lactase added and prepared according to the method of Example 1). Both groups of animals were fed 3 times a day for 15 consecutive days.

[0074] Table 7 Effect of lactose-free formula milk powder on diarrhea rate in dogs and cats

[0075] Group Amount of diarrhea Diarrhea rate (%) Regular formula milk group 5 20 Lactose-free formula group 0 0

[0076] Table 8 Effect of neutral lactase on hydrolysis of fresh goat milk lactose

[0077] Sample Lactose peak area (mV.s) Lactose content (g / 100g) Fresh goat milk 55318.071 4.529 Fresh goat milk + 0.1% lactase 277.248 0.055

[0078] As shown in Tables 7 and 8, the dogs and cats fed with ordinary formula milk powder had diarrhea, lost weight, and had messy fur, while the animals fed with zero lactose formula milk powder did not show obvious abnormalities. This shows that this zero lactose formula milk powder has great advantages in preventing and controlling gastrointestinal problems in young dogs and cats.

[0079] 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 a lactose-free goat milk powder for young animals, characterized in that: The following steps are involved: 1) Pretreatment: removing somatic cells and spores in fresh goat milk; 2) Enzymatic hydrolysis: adding 0.02 wt% to 0.4 wt% of neutral lactase to the fresh goat milk obtained in step 1) at 0-4°C for enzymatic hydrolysis to obtain processed milk; 3) Concentration and steam sterilization; 4) spray drying to obtain finished milk powder; 5) dry mixing: adding taurine, vitamin A, vitamin B1, vitamin B2, vitamin B6 and DL-α-tocopherol acetate to the finished milk powder obtained in step 4) in a mass ratio of 1500-3500:1-3:2-4:2-4:1-4:15-30, homogenizing and mixing, adding 10% to 30% of isolated whey protein, 0.1% to 3% of lactoferrin, and 1% to 10% of Acremonium culture and mixing evenly to obtain the product.

2. The method for preparing the lactose-free formula goat milk powder for young animals according to claim 1, characterized in that: In step 1), the removal rates of somatic cells and spores are both greater than 96%.

3. The method for preparing the lactose-free formula goat milk powder for young animals according to claim 1, characterized in that: In step 2), the neutral lactase is β-galactosidase.

4. The method for preparing the lactose-free formula goat milk powder for young animals according to claim 1, characterized in that: In step 2), at a neutral lactase content of 0.02wt%-0.4wt%, the reaction is carried out for 2h-24h, and the lactose hydrolysis rate reaches more than 96.8%.

5. The method for preparing the lactose-free formula goat milk powder for young animals according to claim 1, characterized in that: In step 3), the raw milk is heated to 60°C using a double-effect vacuum evaporator, steam is extracted by a vacuum pump, the emulsion is concentrated to 1 / 4 of the original volume, and ultra-high temperature instantaneous flash sterilization is performed at 140°C for 0.5s.

6. The method for preparing the lactose-free formula goat milk powder for young animals according to claim 1, characterized in that: In step 4), a pressure spray dryer is used with a feed temperature of 60°C to 65°C and a spray pressure of 2.5 to 3.5 MPa to spray the milk into fine droplets. Hot air at 150°C to 175°C is used for 3 seconds to evaporate the water in the droplets to form dry milk powder. The dried milk powder is transported to a cooler via an air flow of 12 to 18 m / s and collected after ensuring that the discharge temperature is around 55°C.

7. The method for preparing the lactose-free formula goat milk powder for young animals according to claim 1, characterized in that: In step 4), the obtained finished milk powder is in the form of milky white or light yellow powder.

8. The method for preparing the lactose-free formula goat milk powder for young animals according to claim 1, characterized in that: In step 5), the specific content index of the goat milk powder for young animals is: 33-40g protein, 17-25g fat, 0.25-0.4g lactoferrin, 1-2g Acremonium culture, and 0.4-0.45mg vitamin A per 100g goat milk powder.

9. A lactose-free goat milk powder for young animals, characterized in that: The goat milk powder is prepared by the preparation method according to any one of claims 1 to 8.

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