Deodorized goat milk, method for preparing the same, and goat milk product
By introducing carbon dioxide treatment into the goat milk preparation process in combination with conventional processes, the problem of removing the goaty smell of goat milk has been solved, achieving efficient deodorization while retaining nutrients, and is suitable for the industrial production of goat dairy products.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- INNER MONGOLIA YILI IND GROUP CO LTD
- Filing Date
- 2017-08-09
- Publication Date
- 2026-06-12
AI Technical Summary
Existing technologies for removing the goaty smell from goat milk suffer from problems such as high equipment requirements, significant nutrient loss, limited application scope, and changes in the sensory state of the product, which restrict the development of the goat milk industry.
Carbon dioxide treatment technology is used to specifically treat materials during the preparation of goat milk, including introducing carbon dioxide, refrigeration, and removal, combined with conventional processes such as milk purification, homogenization, and sterilization, to prepare deodorized goat milk.
It achieves efficient removal of goaty odor while retaining the nutritional components of goat milk. The product has no obvious goaty smell and is suitable for industrial production.
Smart Images
Figure SMS_2
Abstract
Description
[0001] This application is a divisional application of the invention patent application with patent application number 201710673350.8, application date August 9, 2017, entitled "Deodorized Goat Milk, Preparation Method Thereof and Goat Milk Products". Technical Field
[0002] This invention relates to the field of dairy product preparation. More specifically, it relates to a deodorized goat milk, its preparation method, and goat milk products. Background Technology
[0003] Goat milk is highly nutritious, rich in protein, fat, minerals, vitamins, and various bioactive substances, and possesses certain dietary and health benefits. Although goat milk is popular in many countries worldwide, its strong goaty odor is a significant factor hindering its widespread adoption in my country, impacting the development and utilization of goat milk products. Therefore, the development of the goat milk industry necessitates solving the technical problem of removing the goaty odor from goat milk.
[0004] Currently, there are many methods for removing the odor from goat milk, including physical, chemical, and biological methods. However, different deodorization techniques have shown specific drawbacks in practical applications.
[0005] Physical deodorization: Currently, the best physical deodorization methods mainly use flash evaporation and β-cyclodextrin encapsulation. The operating principle involves encapsulating complexes in goat milk with β-cyclodextrin and placing a high-pressure saturated container into a low-pressure container. The pressure drop and the decrease in the solution's boiling point allow for vacuum evaporation and cooling, removing the goaty odor. Alternatively, during goat milk powder processing, deodorization can be achieved through steam injection. This method uses continuous decompression to create vacuum evaporation, allowing fatty acids in the goat milk to evaporate, thus reducing the impact of internal chemical components on the goat milk and minimizing the goaty odor. The primary purpose of physical deodorization is to remove medium-chain fatty acids (MCFAs) of 8-12 carbons from goat milk to achieve the deodorization effect. However, compared to long-chain fatty acids, MCFAs are more easily absorbed and absorbed quickly, allowing for rapid oxidation for energy in the body. They also improve lipid and glucose metabolism. Therefore, physical deodorization will reduce the nutritional value of goat milk to some extent, and it requires high-end equipment, involves significant investment, and has limited applicability.
[0006] Chemical deodorization: Chemical deodorization mainly involves adding a small amount of almonds, red dates, and orange peel, or directly adding jasmine tea, during the steaming and boiling of goat milk. This method can effectively remove the goaty smell from goat milk. However, the goat milk after deodorization turns yellowish in color, and its sensory characteristics such as taste and aroma also change slightly. This method has limitations and cannot be scaled up for industrial production.
[0007] Biological deodorization: Biological deodorization is also a common method for removing the odor from goat milk. It involves adding microorganisms such as lactic acid bacteria as deodorizing agents, which then ferment the goat milk to remove its odor. However, this method is often used in the production of cheese, goat milk wine, and yogurt, and has significant limitations.
[0008] This shows that current goat milk deodorization technology is not mature and still has various problems, directly limiting the development of the goat milk industry. Therefore, new methods for deodorizing goat milk are needed to enable it to be better applied in the dairy industry. Summary of the Invention
[0009] To address the above problems, the first objective of this invention is to provide a method for preparing deodorized goat milk.
[0010] The second objective of this invention is to provide deodorized goat milk.
[0011] The third objective of this invention is to provide a sheep dairy product.
[0012] To achieve the first objective mentioned above, the present invention provides a method for preparing deodorized goat milk, the method comprising: purifying fresh goat milk or whole goat milk; wherein, during the purification process, the material is treated with carbon dioxide, the carbon dioxide treatment comprising: introducing carbon dioxide into the material, refrigeration, and removing carbon dioxide.
[0013] The whole sheep milk in this invention is produced by sterilizing, dehydrating, and spray-drying fresh sheep milk. Furthermore, unless otherwise specified, the materials mentioned in this invention refer to the raw materials required in the preparation of deodorized sheep milk, such as fresh sheep milk or whole sheep milk.
[0014] According to a preferred embodiment of the present invention, in the method for preparing deodorized goat milk, the material is treated with carbon dioxide before or after at least any step of purifying fresh goat milk or whole goat milk.
[0015] According to a preferred embodiment of the present invention, the purification includes the following steps: milk purification, homogenization, and sterilization. For example, the carbon dioxide treatment of the material may be performed before milk purification, between the milk purification and homogenization steps, between the homogenization and sterilization steps, or after the sterilization step, etc.
[0016] In this invention, the aforementioned processes such as milk purification, homogenization, and sterilization are all conventional processes for goat milk processing. Specific conditions can be selected according to actual needs. For example, homogenization conditions can be 40-160 MPa, and sterilization conditions can be 80-95℃ / 10-25s, etc.
[0017] According to a preferred embodiment of the present invention, during the carbon dioxide treatment process, the amount of carbon dioxide introduced into the material is 1000-5000 ppm. Further, the amount of carbon dioxide introduced in the present invention includes, but is not limited to, 1000-4500 ppm, 1200-4000 ppm, 1500-3000 ppm, etc. More preferably, the amount of carbon dioxide introduced is 1500-3000 ppm.
[0018] According to a preferred embodiment of the present invention, during the carbon dioxide treatment process, the refrigeration temperature is 1-5°C, more preferably 3-4°C.
[0019] According to a preferred embodiment of the present invention, the refrigeration time during the carbon dioxide treatment process is 2-10 hours, more preferably 4-8 hours.
[0020] In this invention, the methods for removing carbon dioxide from materials include, but are not limited to, conventional methods such as physical adsorption, high-temperature removal, and chemical absorption.
[0021] To achieve the second objective mentioned above, the present invention provides deodorized goat milk, which is prepared by the above-mentioned method for preparing deodorized goat milk.
[0022] To achieve the third objective mentioned above, the present invention provides a sheep dairy product, the raw materials of which include the aforementioned deodorized sheep milk.
[0023] The goat milk products in this invention include, but are not limited to, one or more of the following: goat milk powder, goat whey protein powder, demineralized goat whey powder, cheese, or yogurt. The goat milk powder includes, but is not limited to, whole goat milk powder and skimmed goat milk powder.
[0024] The specific goat milk products in this invention can be prepared using conventional methods for producing corresponding products in the art. For example, the goat milk powder can be prepared by concentrating and spray-drying deodorized goat milk. Alternatively, the raw materials can be standardized, mixed, homogenized, concentrated, and sterilized, then treated with carbon dioxide, and finally spray-dried to prepare goat milk powder. The raw materials can be fresh goat milk, whole goat milk, or goat milk products obtained without carbon dioxide treatment, such as skimmed goat milk powder, goat whey protein powder, etc. The concentration of the mixed liquid is 10-22 wt%, and the concentration of the concentrated liquid is 25-44 wt%.
[0025] Unless otherwise specified, all raw materials used in this invention can be obtained through commercial purchases or conventional technical means in the field.
[0026] The beneficial effects of this invention are as follows: The method for preparing deodorized goat milk of the present invention is simple, and by using specific carbon dioxide treatment on the materials during the preparation process, the goat milk can be efficiently deodorized while retaining the nutrients in the goat milk.
[0027] The deodorized goat milk of this invention has no obvious goaty smell, and the goat milk nutrients in the product are well preserved.
[0028] In the sheep milk products of the present invention, by selecting specific carbon dioxide-treated raw materials for processing, sheep milk products with a less pronounced sheep odor can be obtained. Detailed Implementation
[0029] To more clearly illustrate the present invention, the following description, in conjunction with preferred embodiments, further clarifies the invention. Those skilled in the art should understand that the specific descriptions below are illustrative rather than restrictive, and should not be construed as limiting the scope of protection of the present invention.
[0030] Example 1
[0031] A method for preparing deodorized goat milk includes the following steps: The fresh goat milk was treated with carbon dioxide: 4000ppm carbon dioxide was introduced into the fresh goat milk, and it was refrigerated at 4℃ for 4 hours. Then, the carbon dioxide in the material was removed by high temperature removal method. The goat milk was then purified, homogenized at a pressure of 60MPa, sterilized at 90℃ for 10 seconds, and cooled at 4℃ for 2 hours to obtain deodorized goat milk with a distinct milk flavor and good taste.
[0032] Example 2
[0033] A method for preparing deodorized goat milk includes the following steps: Fresh goat milk is purified and then treated with carbon dioxide: 2000ppm carbon dioxide is introduced into the purified fresh goat milk, and it is refrigerated at 5℃ for 8 hours. Then, carbon dioxide is removed from the material by high-temperature removal. The goat milk is then homogenized at a pressure of 100MPa, sterilized at 85℃ for 20 seconds, and cooled at 5℃ for 4 hours to obtain deodorized goat milk with a distinct milk flavor and good taste.
[0034] Example 3
[0035] A method for preparing deodorized goat milk includes the following steps: Fresh goat milk was purified and homogenized at a pressure of 120 MPa, and then treated with carbon dioxide: 3000 ppm carbon dioxide was introduced into the homogenized fresh goat milk, and it was refrigerated at 2°C for 2 hours. The carbon dioxide was then removed by physical adsorption. The goat milk was then sterilized at 90°C for 15 seconds and cooled at 5°C for 4 hours to obtain deodorized goat milk with a distinct milk flavor and good taste.
[0036] Example 4
[0037] A method for preparing deodorized goat milk includes the following steps: Fresh goat milk was purified and homogenized at a pressure of 80 MPa, then sterilized at 80°C for 20 seconds. Next, it underwent carbon dioxide treatment: 2000 ppm of carbon dioxide was introduced into the sterilized fresh goat milk, which was then refrigerated at 5°C for 6 hours. The carbon dioxide was then removed using physical adsorption to obtain deodorized goat milk, which has a distinct milk flavor and a good taste.
[0038] Example 5
[0039] Whole goat milk powder, demineralized goat whey powder, goat whey protein powder, and vegetable oil are premixed to achieve a milk concentration of 18 wt% after mixing. The concentrated milk concentration is 38 wt% after concentration. Then, carbon dioxide 3000 ppm is introduced, and the mixture is stored at 4°C for 4 hours. After spray drying, goat milk powder is obtained. This goat milk powder has no obvious goaty smell.
[0040] Example 6
[0041] The deodorized goat milk obtained in Example 1 was concentrated and spray-dried to obtain goat milk powder, which had no obvious goaty smell.
[0042] Using the deodorized goat milk obtained in Example 1 as the raw milk, corresponding products were prepared according to the conventional preparation methods for whey protein powder, yogurt, cheese and desalted whey powder. All the products obtained had no obvious goaty smell.
[0043] Experimental Example 1: Testing the deodorizing effect of the products obtained from each embodiment and comparative example.
[0044] Evaluation Criteria: The evaluation panel consisted of 15 individuals sensitive to the odor of goat milk. First, samples of each example product were heated in a 30°C water bath for 30 minutes. Then, the tasters scored the odor using a 10-point scale. 1-3 points indicated almost no odor, 3-5 points indicated a slight odor, 5-7 points indicated a moderate odor, 7-9 points indicated a noticeable odor, and 9-10 points indicated a strong odor. A blank control was included in the experiment, and each treatment was replicated in triplicate. Let x be the odor score before treatment, y be the odor score after treatment, and the deodorization rate = .
[0045] The deodorization rates of the products obtained in each embodiment are shown in Table 1 below.
[0046] Table 1. Deodorization rate of deodorized goat milk obtained from each example and comparative example.
[0047] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. For those skilled in the art, other variations or modifications can be made based on the above description. It is impossible to exhaustively list all the implementation methods here. All obvious variations or modifications derived from the technical solutions of the present invention are still within the protection scope of the present invention.
Claims
1. A method for preparing deodorized goat milk, characterized in that, The method includes: purifying fresh goat milk or whole goat fat; wherein, during the purification process, the material is treated with carbon dioxide, the carbon dioxide treatment including: introducing carbon dioxide into the material, refrigeration, and removal of carbon dioxide; the refrigeration temperature is 3-4℃, and the refrigeration time is 4-8 hours. In the carbon dioxide treatment process, the amount of carbon dioxide introduced into the material is 1500-3000 ppm.
2. The preparation method according to claim 1, characterized in that, The purification process includes the following steps: milk purification, homogenization, and sterilization.
3. The preparation method according to claim 2, characterized in that, The timing for carbon dioxide treatment of materials is as follows: before the material is eluted, between the elution and homogenization steps, or between the homogenization and sterilization steps.
4. The preparation method according to claim 1, characterized in that, The method includes: purifying sheep milk products that have not undergone carbon dioxide treatment; The untreated sheep milk products need to be premixed, with the concentration of the mixed liquid being 10-22 wt% and the concentration of the concentrated liquid being 25-44 wt%.
5. The preparation method according to claim 4, characterized in that, The goat milk product is skimmed goat milk powder or goat whey protein powder.
6. A type of deodorized goat milk, characterized in that, It is prepared by the preparation method described in any one of claims 1-5.
7. A sheep dairy product, characterized in that, The raw materials of the goat milk products include the deodorized goat milk as described in claim 6.
8. The sheep milk product according to claim 7, characterized in that, The goat dairy products are selected from one or more of the following: goat milk powder, goat whey protein powder, demineralized goat whey powder, cheese, or yogurt.