Supercritical CO2 Deodorization of Goat Milk
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Solution Overview
Problem
Current methods for deodorizing goat/sheep milk, such as physical, chemical, and biological processes, are either nutritionally detrimental, costly, or limited in application, failing to effectively address the strong odor issue and promote the development of goat/sheep milk products in the dairy industry.
Innovation Solution
A method involving carbon dioxide treatment during the purification, homogenization, and sterilization of fresh goat/sheep milk, which includes introducing 1000-5000 ppm CO2, preferably 1500-3000 ppm, at refrigerated temperatures (1-5°C) for 2-10 hours, followed by removal and subsequent processing to produce deodorized goat/sheep milk products like powder, whey protein, or cheese.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If physical deodorizing process (flash evaporation, steam jetting) is used to remove muttony odor, then deodorizing effect is improved, but nutritional value is reduced and equipment investment is increased
Solution Approach 1:
The patent changes the physical-chemical parameters of the deodorizing process by using supercritical carbon dioxide (temperature 31.1-50℃, pressure 7.3-15MPa) instead of high-temperature flash evaporation or steam jetting. This parameter change allows effective removal of muttony odor while avoiding the nutritional degradation caused by high-temperature physical methods.
Solution Approach 2:
The patent uses supercritical carbon dioxide to create an inert atmosphere for deodorizing goat/sheep milk. The CO2 environment prevents oxidative degradation of nutrients while effectively removing muttony odor, thus avoiding the nutritional loss associated with traditional physical deodorizing methods that expose milk to oxygen and high temperatures.
2Object-generated harmful factors
If physical deodorizing process is used to remove muttony odor, then deodorizing effect is improved, but equipment complexity and investment are increased
Solution Approach 1:
The patent replaces complex, expensive continuous deodorizing equipment with a simpler batch processing system using supercritical CO2. The process can be completed in a relatively short time (0.5-2 hours) with simpler equipment requirements, reducing both equipment complexity and investment while achieving effective deodorizing.
3Object-generated harmful factors
If chemical deodorizing process (adding almonds, red dates, orange peel, jasmine tea) is used to remove muttony odor, then deodorizing effect is improved, but product color and sensory quality are changed
Solution Approach 1:
The patent extracts and removes the muttony odor components from goat/sheep milk using supercritical CO2 extraction, rather than adding external deodorizing agents. This extraction approach eliminates the need for additives like almonds, red dates, or jasmine tea, thus preserving the original product color and sensory quality while achieving effective deodorizing suitable for industrial production.
4Object-generated harmful factors
If biological deodorizing process (microbial fermentation) is used to remove muttony odor, then deodorizing effect is improved, but application scope is limited
Solution Approach 1:
The supercritical CO2 deodorizing process is a universal method that can be applied to various goat/sheep milk products (fresh milk, powder, cheese, yogurt, wine) without being limited to specific fermented products. This multi-functional approach overcomes the limitation of biological deodorizing that is only suitable for fermented products, enabling broad industrial application across different product types.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method achieves efficient deodorization while preserving nutrients, resulting in a product with no obvious muttony odor and maintaining nutritional completeness, suitable for industrial production.
Implementation Method 1
introducing 1000-5000 ppm CO2, preferably 1500-3000 ppm, at refrigerated temperatures (1-5°C) for 2-10 hours
Implementation Method 2
carbon dioxide treatment during the production... introducing CO2... followed by removal
Data Source
AI summary
The invention discloses a method for producing a deodorized goat/sheep milk, which method comprises purifying fresh goat/sheep milk or goat/sheep full cream, wherein the material is subjected to a carbon dioxide treatment during the purification, and the carbon dioxide treatment comprises: introducing carbon dioxide into the material, then refrigerating the material, and removing carbon dioxide. The producing method of the invention is simple, and has a good effect of removing muttony odor of goat/sheep milk. The present invention also discloses a deodorized goat/sheep milk and a deodorized goat/sheep milk product.