CN101077091A - Process for deodouring of goat's milk - Google Patents
Process for deodouring of goat's milk Download PDFInfo
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- CN101077091A CN101077091A CN 200610081142 CN200610081142A CN101077091A CN 101077091 A CN101077091 A CN 101077091A CN 200610081142 CN200610081142 CN 200610081142 CN 200610081142 A CN200610081142 A CN 200610081142A CN 101077091 A CN101077091 A CN 101077091A
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Abstract
The present invention is mutton smell eliminating technology for goat milk and relates to goat milk processing. The mutton smell eliminating process for goat milk includes the first preheating raw goat milk to 97-99 deg.c, the subsequent two-stage elimination of mutton smell, condensating the eliminated gas to separate out milk scent fat, and static high pressure mixing of the milk scent fat with the mutton smell eliminated goat milk. The process has the mutton smell of goat milk eliminated while well maintaining the quality and nutritious components of goat milk, and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of processing method of goat milk, more particularly, the present invention relates to a kind of smell doffing method of goat milk.
Background technology
The technology of having a strong smell of taking off of goat milk is stranded rich Dairy Production enterprise always, makes enterprise can not set foot in the manufacture field of goat milk, also is the rare main cause of goat milk product on the market.Slough the smell of mutton in the goat milk, keep original quality of goat milk and nutritive value to become the unsolved for many years difficult problem of Dairy Processing enterprise.Unstable characteristics such as the fat in the goat milk, albumen, SCFA, acidity have increased difficulty, complexity and the production cost etc. of goat milk flavor removing.
At present the suitability for industrialized production of the liquid goat milk of China fails to move towards the right path always, and main cause is that the technology of having a strong smell of taking off of goat milk fails to obtain to break through.
Summary of the invention
The present invention is directed to the problem that does not also have suitable goat milk flavor removing technology at present, proposed two sections decompressions of a kind of employing and taken off the goat milk flavor removing technology of having a strong smell.
Concrete technical scheme is as follows.
The method of the goat milk flavor removing that the present invention proposes may further comprise the steps:
(1) preheating: will give birth to goat milk and be preheated to 97～99 ℃, and 97～99 ℃ of following constant temperature 20 seconds;
(2) once take off and have a strong smell: the living goat milk of preheating to be sent into once taken off the tower of having a strong smell and reduce pressure to take off and have a strong smell, the meter pressure that once takes off the tower of having a strong smell is-0.04～-0.06MPa, tower still temperature is 80～85 ℃, and tower top temperature is 95～97 ℃, and cat head obtains vacuum smell of mutton gas;
(3) secondary takes off and has a strong smell: the goat milk that will once take off the Tata still of having a strong smell is delivered to secondary and is taken off the tower of having a strong smell, and the meter pressure that secondary takes off the tower of having a strong smell is-0.05～-0.07MPa, tower still temperature is 70～75 ℃, and tower top temperature is 80～82 ℃, and cat head obtains vacuum smell of mutton gas;
(4) separation of milk face cream fat: will once take off have a strong smell tower and secondary take off vacuum smell of mutton gas that the tower of having a strong smell obtains-0.04～-be condensed to 57～59 ℃ under the pressure of 0.06MPa, be separated into milk fat and vacuum smell of mutton gas, vacuum smell of mutton gas is discharged, and described milk fat is delivered to the high pressure static mixer;
(5) milk fat with take off the goat milk high pressure static mixing of having a strong smell: secondary is taken off send into the high pressure static mixer after goat milk that the Tata still of having a strong smell obtains is cooled to 8～10 ℃, milk fat and goat milk mix under 20MPa and 54 ℃, make the nothing goat milk of having a strong smell.
In step (1), described preheating is through two step preheatings, and the first step is preheated to 45～50 ℃, and second step was preheated to 95～100 ℃.Pining for utilizing secondary to take off the goat milk that the tower of having a strong smell obtains in advance in the first step carries out heat exchange, has reclaimed the heat in the goat milk.
From goat milk, isolate free fatty, SCFA (smell of mutton gas) and water and milk fat in the process of having a strong smell once taking off with secondary.
The nutrition of goat milk is suckled near the people.The dry of goat milk, protein, amino acid, fat, mineral matter, vitamin are all suckled similar in the people.That goat milk albumen forms is less, fat globule is little, soft and even, be easy to human consumption and absorb.Particularly immunoglobulin content is higher in the goat milk, thereby goat milk more approaches people milk, is easier to the baby and drinks.Goat milk is considered to the best substitute of breast milk since ancient times.Much told tales such as Yang Shi wet nurse are arranged.
Goat milk has the good characteristic of skin care, beauty treatment.Active factors in the goat milk-epithelical cell growth factor EGF can promote human epithelial cell ground to grow up fast, form new cell, the most of cell of human body is activated by it all, drink or wash epithelial cell aging, downright bad with all repairing fast, wearing and tearing, promote skin elasticity to form, make skin-whitening health, and recover normal physiological function, the effect that skin maintenance is arranged and delay senility.So Gu has the record of " often drinking goat milk, look such as virgin ".
Goat milk is the desirable dairy products of the elderly.The calcium that ratio is fit to, phosphorus play an important role to the prevention senile osteoporosis, the goat milk cholesterol is low to have the certain significance to reducing cardiovascular and cerebrovascular diseases and hypertension incidence rate, the cephalin in the goat milk fat and the content of nucleotides is than milk height, and the elderly is increased intelligence and to recover brain function helpful.It is low that the elderly also has benefited from goat milk acidity, and softer curdled milk and good buffer capacity can be improved the digestive system function, prolong life.
Goat milk is the not anti-disease person's of milk best dairy products.Phenomenons such as abdominal distension, diarrhoea, vomiting can take place during milk drink in 25% colony, are called as " lactose intolerance ".Lack the digestion lactase in the human body, milk forms grumeleuse in stomach and intestine, nondigestible.Drinking goat milk does not just have this phenomenon, and easily the goat milk of digestion, good absorbing is the not anti-disease person's of milk best milk beverage.
Goat milk flavor removing technological break-through of the present invention be stranded the difficult problem of rich Dairy Production enterprise always, solved the unsolved for many years difficult problem of Dairy Processing enterprise, can remove the smell of mutton in the goat milk, can keep original quality of goat milk and nutrition again, the goat milk that not only has nutritive value but also have a health care can be enjoyed for consumers in general.Goat milk flavor removing technology of the present invention has successfully realized the suitability for industrialized production of goat milk, has filled up the market vacancy.
The specific embodiment
Further explain the present invention in the mode of embodiment below.
Embodiment 1
1. take off and have a strong smell
(1) preheating: at first take off vacuum smell of mutton gas that the column overhead of having a strong smell obtains and will give birth to goat milk from 4～15 ℃ preheating temperature to 43 ℃ with once taking off have a strong smell tower and secondary, utilize secondary to take off the heat that takes off the goat milk of having a strong smell that the tower of having a strong smell obtains then and be preheated to 97～99 ℃, and under this temperature constant temperature 20 seconds;
(2) once take off and have a strong smell: the living goat milk of preheating is sent into once taken off the tower of having a strong smell and reduce pressure to take off and have a strong smell, the meter pressure that once takes off the tower of having a strong smell is-0.05MPa, and tower still temperature is 83 ℃, and tower top temperature is 96 ℃, and cat head obtains vacuum smell of mutton gas;
(3) secondary takes off and has a strong smell: the goat milk that will once take off the Tata still of having a strong smell is delivered to secondary and is taken off the tower of having a strong smell, and the meter pressure that secondary takes off the tower of having a strong smell is-0.06MPa, and tower still temperature is 73 ℃, and tower top temperature is 81 ℃, and cat head obtains vacuum smell of mutton gas;
(4) separation of milk face cream fat: will once take off have a strong smell tower and secondary and take off vacuum smell of mutton gas that the tower of having a strong smell obtains and under the pressure of-0.05MPa, be condensed to 58 ℃, be separated into milk fat and vacuum smell of mutton gas, vacuum smell of mutton gas is discharged from vavuum pump, and described milk fat is delivered to the high pressure static mixer;
(5) milk fat with take off the goat milk high pressure static mixing of having a strong smell: secondary is taken off send into the high pressure static mixer after goat milk that the Tata still of having a strong smell obtains is cooled to 8～10 ℃ with frozen water, milk fat and goat milk mix under 20MPa and 54 ℃, make the nothing goat milk of having a strong smell.
2. the analysis of nutritional labeling
The above-mentioned goat milk that takes off the PROCESS FOR TREATMENT front and back of having a strong smell is carried out the nutrition analysis, the results are shown in following table 1.
From the result of table 1 as can be seen, before and after handling through smell doffing method of the present invention, the nutritional labeling in the goat milk does not almost change.
3. influence the analysis of the main component of smell of mutton
The main component that influences smell of mutton is the low carbon chain free fatty, and the kind of they and sheep, age, heredity, lactation period, season, raising etc. all have relation, and general content is 0.5%～0.8%.The goat milk that takes off before and after having a strong smell is analyzed, the analysis result that influences the main low carbon chain free fatty of smell of mutton is listed in table 2.
Find out that from the result of table 2 through the technology of having a strong smell of taking off of the present invention, the main component that influences smell of mutton in the goat milk significantly reduces, therefore removed the smell of mutton of goat milk.
Table 1
| Nutrition | Take off have a strong smell before | Take off have a strong smell after |
| Acidity (oT) | 11.46 | 11.69 |
| Dry (%) | 12.58 | 13.60 |
| Fat (%) | 4.00 | 4.85 |
| Protein (%) | 3.67 | 3.66 |
| Calcium (milligram/100 grams) | 214 | 214.02 |
| Iron (milligram/100 grams) | 100 | 99.78 |
| Phosphorus (milligram/100 grams) | 96 | 95.7 |
| Vitamin A (international unit/gram fat) | 39 | 39 |
| Vitamin B2 (microgram/100 milliliter) | 210 | 210 |
| Vitamin B1 (microgram/100 milliliter) | 68 | 67.7 |
| Lactose (%) | 4.44 | 4.39 |
| Vitamin C (microgram/100 milliliter | 40 | 39.4 |
| Heat energy (joule/100 milligrams) | 326.4 | 305.4 |
| Mineral matter (%) | 0.85 | 0.82 |
| Vitamin (microgram/100 grams) | 780 | 780 |
Table 2
| The low carbon chain free fatty | Take off have a strong smell preceding (%) | Take off the back (%) of having a strong smell |
| Caproic acid (caproic acid C6H12O2) | 0.23 | 0.01 |
| Sad (caprylic acid C8H16O2) | 0.14 | 0.01 |
| Capric acid (caprylic acid C10H20O2) | 0.07 | 0.03 |
| 4-ethyl suffering-2-diluted acid | 0.06 | Do not detect |
| 6-diluted acid in the trans ninth of the ten Heavenly Stems | 0.02 | 0.02 |
| 4-ethyl capric acid | ≤0.01 | Do not detect |
| The 4-methyloctanoic acid | ≤0.01 | Do not detect |
Claims (2)
1. the method for a goat milk flavor removing is characterized in that, said method comprising the steps of:
(1) preheating: will give birth to goat milk and be preheated to 97～99 ℃, and 97～99 ℃ of following constant temperature 20 seconds;
(2) once take off and have a strong smell: the living goat milk of preheating to be sent into once taken off the tower of having a strong smell and reduce pressure to take off and have a strong smell, the meter pressure that once takes off the tower of having a strong smell is-0.04～-0.06MPa, tower still temperature is 80～85 ℃, and tower top temperature is 95～97 ℃, and cat head obtains vacuum smell of mutton gas;
(3) secondary takes off and has a strong smell: the goat milk that will once take off the Tata still of having a strong smell is delivered to secondary and is taken off the tower of having a strong smell, and the meter pressure that secondary takes off the tower of having a strong smell is-0.05～-0.07MPa, tower still temperature is 70～75 ℃, and tower top temperature is 80～82 ℃, and cat head obtains vacuum smell of mutton gas;
(4) separation of milk face cream fat: will once take off have a strong smell tower and secondary take off vacuum smell of mutton gas that the tower of having a strong smell obtains-0.04～-be condensed to 57～59 ℃ under the pressure of 0.06MPa, be separated into milk fat and vacuum smell of mutton gas, vacuum smell of mutton gas is discharged, and described milk fat is delivered to the high pressure static mixer;
(5) milk fat with take off the goat milk high pressure static mixing of having a strong smell: secondary is taken off send into the high pressure static mixer after goat milk that the Tata still of having a strong smell obtains is cooled to 8～10 ℃, milk fat and goat milk mix under 20MPa and 54 ℃, make the nothing goat milk of having a strong smell.
2. goat milk flavor removing method as claimed in claim 1 is characterized in that, the described preheating of step (1) is through two step preheatings, and the first step is preheated to 45～50 ℃, and second step was preheated to 95～100 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100811420A CN100566576C (en) | 2006-05-22 | 2006-05-22 | A kind of method of goat milk flavor removing |
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|---|---|---|---|
| CNB2006100811420A CN100566576C (en) | 2006-05-22 | 2006-05-22 | A kind of method of goat milk flavor removing |
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| CN101077091A true CN101077091A (en) | 2007-11-28 |
| CN100566576C CN100566576C (en) | 2009-12-09 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326624A (en) * | 2011-05-31 | 2012-01-25 | 大连九羊食品有限公司 | Method for deodorizing goat milk at low temperature |
| CN102326516A (en) * | 2011-05-31 | 2012-01-25 | 大连九羊食品有限公司 | De-odoring device for goat milk |
| CN102326515A (en) * | 2011-05-31 | 2012-01-25 | 大连九羊食品有限公司 | De-odoring device for goat milk single tower |
| CN102334550A (en) * | 2011-10-28 | 2012-02-01 | 内蒙古伊利实业集团股份有限公司 | Deodoring activated carbon trough, deodoring goat milk and preparation method of deodoring goat milk |
| CN102626144A (en) * | 2012-04-18 | 2012-08-08 | 潍坊紫鸢乳业发展有限公司 | Method for producing health-care nutrient donkey-hide gelatin, red date and ginger juice goat milk yogurt |
| CN102626141A (en) * | 2012-04-18 | 2012-08-08 | 潍坊紫鸢乳业发展有限公司 | Method for producing pumpkin xylitol goat milk yogurt stored at normal temperature |
| CN102630752A (en) * | 2012-04-18 | 2012-08-15 | 潍坊紫鸢乳业发展有限公司 | Preparation method of goat yogurt in normal-temperature preservation with gingko and hawthorn |
| CN108669230A (en) * | 2018-04-27 | 2018-10-19 | 新疆天宏润生物科技有限公司 | A kind of camel milk removes Processes and apparatus of having a strong smell |
| CN111802457A (en) * | 2020-08-07 | 2020-10-23 | 西安御恭羊乳有限公司 | Triple deodouring method for processing goat milk |
-
2006
- 2006-05-22 CN CNB2006100811420A patent/CN100566576C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326624A (en) * | 2011-05-31 | 2012-01-25 | 大连九羊食品有限公司 | Method for deodorizing goat milk at low temperature |
| CN102326516A (en) * | 2011-05-31 | 2012-01-25 | 大连九羊食品有限公司 | De-odoring device for goat milk |
| CN102326515A (en) * | 2011-05-31 | 2012-01-25 | 大连九羊食品有限公司 | De-odoring device for goat milk single tower |
| CN102326515B (en) * | 2011-05-31 | 2015-09-09 | 大连九羊食品有限公司 | A kind of de-odoring device for goat milk single tower |
| CN102326516B (en) * | 2011-05-31 | 2015-09-02 | 大连九羊食品有限公司 | A kind of de-odoring device for goat milk |
| CN102334550A (en) * | 2011-10-28 | 2012-02-01 | 内蒙古伊利实业集团股份有限公司 | Deodoring activated carbon trough, deodoring goat milk and preparation method of deodoring goat milk |
| CN102630752A (en) * | 2012-04-18 | 2012-08-15 | 潍坊紫鸢乳业发展有限公司 | Preparation method of goat yogurt in normal-temperature preservation with gingko and hawthorn |
| CN102626144B (en) * | 2012-04-18 | 2013-06-12 | 潍坊紫鸢乳业发展有限公司 | Method for producing health-care nutrient donkey-hide gelatin, red date and ginger juice goat milk yogurt |
| CN102630752B (en) * | 2012-04-18 | 2013-06-12 | 潍坊紫鸢乳业发展有限公司 | Preparation method of goat yogurt in normal-temperature preservation with gingko and hawthorn |
| CN102626141B (en) * | 2012-04-18 | 2013-09-04 | 潍坊紫鸢乳业发展有限公司 | Method for producing pumpkin xylitol goat milk yogurt stored at normal temperature |
| CN102626141A (en) * | 2012-04-18 | 2012-08-08 | 潍坊紫鸢乳业发展有限公司 | Method for producing pumpkin xylitol goat milk yogurt stored at normal temperature |
| CN102626144A (en) * | 2012-04-18 | 2012-08-08 | 潍坊紫鸢乳业发展有限公司 | Method for producing health-care nutrient donkey-hide gelatin, red date and ginger juice goat milk yogurt |
| CN108669230A (en) * | 2018-04-27 | 2018-10-19 | 新疆天宏润生物科技有限公司 | A kind of camel milk removes Processes and apparatus of having a strong smell |
| CN111802457A (en) * | 2020-08-07 | 2020-10-23 | 西安御恭羊乳有限公司 | Triple deodouring method for processing goat milk |
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| Publication number | Publication date |
|---|---|
| CN100566576C (en) | 2009-12-09 |
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Effective date of registration: 20170727 Address after: Pulandian City, Dalian City, Liaoning province 116205 Jiahe Zhen Ba Jia Village No. 170 Patentee after: DALIAN JIUYANG DAIRY CO., LTD. Address before: 506, room 15, Hua Chang street, Zhongshan District, Liaoning, Dalian, 116001 Patentee before: Zhang Baogang Effective date of registration: 20170727 Address after: Pulandian City, Dalian City, Liaoning province 116205 Jiahe Zhen Ba Jia Village No. 170 Patentee after: DALIAN JIUYANG DAIRY CO., LTD. Address before: 506, room 15, Hua Chang street, Zhongshan District, Liaoning, Dalian, 116001 Patentee before: Zhang Baogang |
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