CN104170980A - Whole goat milk powder preparation method capable of inhibiting mutton smell from forming during storage period - Google Patents
Whole goat milk powder preparation method capable of inhibiting mutton smell from forming during storage period Download PDFInfo
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- CN104170980A CN104170980A CN201410325386.3A CN201410325386A CN104170980A CN 104170980 A CN104170980 A CN 104170980A CN 201410325386 A CN201410325386 A CN 201410325386A CN 104170980 A CN104170980 A CN 104170980A
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Abstract
The invention relates to a whole goat milk powder preparation method capable of inhibiting mutton smell from forming during a storage period. The whole goat milk powder preparation method comprises five steps of purifying, adding antioxidants, homogenizing, sterilizing and producing whole goat milk powder. In the production of the whole goat milk powder, butylated hydroxytoluene, propyl gallate, tert-butylhydroquinone, tea polyphenol and the like are added as the antioxidants, and fat decomposition and oxidation are effectively prevented, so that the aim of inhibiting mutton smell from forming is achieved.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of preparation method that can suppress the full-cream goat milk powder of lay up period smell of mutton formation.
Background technology
Goat milk is nutritious, is rich in protein, fat, lactose, mineral matter, vitamin and various bioactivators, and trophic component and breast milk approach, and are called as " king in milk ".Current people apply goat milk can be processed into the various dairy products such as goat milk powder, sheep Yoghourt, liquid goat milk, goat milk cheese, and wherein goat milk powder is the leading products of goat milk product.At China's goat milk powder, account for the more than 90% of goat milk product population, and be almost all full-cream goat milk powder.Full-cream goat milk powder fat content is 30% left and right, be the food of high fat content, and the content of unrighted acid is higher, at lay up period because fatty decomposition and oxidation can make milk powder smell of mutton increase the weight of.People generally believe that the smell of mutton of goat milk is mainly that free fatty in goat milk causes, fat oxidation product is also the principal element that forms smell of mutton simultaneously.
At present, about removing the existing many reports of goat milk smell of mutton, Zhang Baogang (CN102326516A, CN101077091) provides a kind of de-odoring device for goat milk, effectively removes volatility free fatty in goat milk, reaches goat milk flavor removing object; Luo Yongkang (CN101107943) application flash evaporation, in conjunction with β ?cyclodextrin embedding technology, is removed the smell of mutton of goat milk.These methods all can remove goat milk smell of mutton, and cannot suppress the formation of goat milk product lay up period smell of mutton, the product of this high fat content of especially full-cream goat milk powder.
Therefore, can effectively suppress full-cream goat milk powder in lipolysis and the oxidation of lay up period, thereby reduce the formation of smell of mutton, to improving the local flavor of full-cream goat milk powder, have great importance.
Summary of the invention
In order to solve full-cream goat milk powder lay up period lipolysis and oxidation, cause the problem of goat milk smell of mutton, the invention provides a kind of preparation method that lipolysis and oxidation and then inhibition smell of mutton formed, improved the full-cream goat milk powder of full-cream goat milk powder local flavor that can effectively suppress between storage-life.
The present invention realizes the technical scheme that above-mentioned purpose adopts and is comprised of following steps:
(1) purify
Acidity is less than to 13 ° of T, non-fat solids and is greater than 8.1% fresh goat milk with milk clarifier or with screen filtration;
(2) add antioxidant
In goat milk after purification, add antioxidant, mix;
(3) homogeneous
The fresh goat milk adding after antioxidant is heated to 50～60 ℃ in Cooling or heating jar, with homogenizer homogeneous under 15～20MPa;
(4) sterilization
By goat milk after homogeneous with tubing heat exchanger 15 seconds of sterilization at 80～85 ℃;
(5) full-cream goat milk powder is produced
With conventional milk powder producing process carry out Vacuum Concentration, spraying is dry, make lay up period at normal temperatures and can suppress the full-cream goat milk powder that smell of mutton produces;
The antioxidant adding in above-mentioned steps (2) specifically dibutyl hydroxy toluene, n-propyl gallate, tertiary butyl to any one or the combination of dibutyl hydroxy toluene and Tea Polyphenols or the combination of n-propyl gallate and Tea Polyphenols or the combination of tertiary butyl to biphenol and Tea Polyphenols in biphenol and Tea Polyphenols; Wherein,
The addition of dibutyl hydroxy toluene is: in the fresh goat milk of every 100kg, add 0.1～0.5g;
The addition of n-propyl gallate is: in the fresh goat milk of every 100kg, add 0.1～0.3g;
Tertiary butyl to the addition of biphenol is: in the fresh goat milk of every 100kg, add 0.1～0.5g;
The addition of Tea Polyphenols is: in the fresh goat milk of every 100kg, add 0.5～2.0g;
The combination addition of dibutyl hydroxy toluene and Tea Polyphenols is: in the fresh goat milk of every 100kg, adding dibutyl hydroxy toluene is 0.1～0.3g, and Tea Polyphenols is 0.5～1.0g;
The combination addition of n-propyl gallate and Tea Polyphenols is: in the fresh goat milk of every 100kg, adding n-propyl gallate is 0.1～0.2g, and Tea Polyphenols is 0.5～1.0g;
Tertiary butyl to the combination addition of biphenol and Tea Polyphenols is: in the fresh goat milk of every 100kg, adding tertiary butyl is 0.1～0.3g to biphenol, and Tea Polyphenols is 0.5～1.0g.
The addition of above-mentioned dibutyl hydroxy toluene is preferably: in the fresh goat milk of every 100kg, add 0.2～0.4g;
The addition of n-propyl gallate is preferably: in the fresh goat milk of every 100kg, add 0.15～0.2g;
Tertiary butyl is preferably the addition of biphenol: in the fresh goat milk of every 100kg, add 0.2～0.4g;
The addition of Tea Polyphenols is preferably: in the fresh goat milk of every 100kg, add 0.6～1.0g.
The combination addition of above-mentioned dibutyl hydroxy toluene and Tea Polyphenols is preferably: in the fresh goat milk of every 100kg, adding dibutyl hydroxy toluene is 0.15～0.2g, and Tea Polyphenols is 0.6～0.8g;
The combination addition of n-propyl gallate and Tea Polyphenols is preferably: in the fresh goat milk of every 100kg, adding n-propyl gallate is 0.1～0.2g, and Tea Polyphenols is 0.6～0.8g;
Tertiary butyl is preferably the combination addition of biphenol and Tea Polyphenols: in the fresh goat milk of every 100kg, adding tertiary butyl is 0.15～0.2g to biphenol, and Tea Polyphenols is 0.6～0.8g.
A kind of preparation method who suppresses the full-cream goat milk powder of lay up period smell of mutton formation provided by the invention, its be by full-cream goat milk powder is produced, add dibutyl hydroxy toluene, n-propyl gallate, tertiary butyl to biphenol and Tea Polyphenols etc. as antioxidant, effectively suppress lipolysis and oxidation, thereby reach, suppress the object that smell of mutton forms, in addition method of the present invention simple to operate, can keep the original local flavor of goat milk and nutrition, fresh keeping time is long, to improving the local flavor of full-cream goat milk powder, has great importance.
The specific embodiment
Now technical scheme of the present invention is further described, but the present invention is not limited only to following enforcement situation in conjunction with the embodiments.
The fresh goat milk of 100kg of now take is example, and the preparation method who suppresses the full-cream goat milk powder of lay up period smell of mutton formation is comprised of following steps:
(1) purify
Measure acidity and be less than 13 ° of T, non-fat solids and be greater than 8.1% fresh goat milk 100kg and filter according to conventional process for purifying with milk clarifier or 100 eye mesh screens, standby;
(2) add antioxidant
In goat milk after purification, add antioxidant, mix, wherein antioxidant and addition thereof are referring to table 1.
(3) homogeneous
The fresh goat milk adding after antioxidant is heated in Cooling or heating jar according to common homogenization, use homogenizer homogeneous;
(4) sterilization
By goat milk after homogeneous with tubing heat exchanger 15 seconds of sterilization at 80～85 ℃;
(5) full-cream goat milk powder is produced
With conventional milk powder producing process carry out Vacuum Concentration, spraying is dry, make lay up period at normal temperatures and can suppress the full-cream goat milk powder that smell of mutton produces.
Method preparation according to above-mentioned steps (1)～(5) under the process conditions of table 1 can suppress the full-cream goat milk powder that smell of mutton produces.
The corresponding process conditions of each embodiment of table 1
In above-described embodiment 1～20, step (2) antioxidant used can also be replaced any one composition in the combination of biphenol and Tea Polyphenols with combination, the tertiary butyl of combination, n-propyl gallate and the Tea Polyphenols of dibutyl hydroxy toluene and Tea Polyphenols, and its corresponding addition is as shown in table 2 below respectively:
The corresponding process conditions of each embodiment of table 2
In order to determine antioxidant kind of the present invention and addition, the prepared full-cream goat milk powder of simultaneous verification changes at the smell of mutton of lay up period, inventor is usingd free fatty (FFA) as lipolysis index, using thiobarbituricacidα-value (TBA) as fat oxidation index, in conjunction with smell of mutton, evaluate, each index to the full-cream goat milk powder of lay up period is measured, specific as follows:
One, assay method
(1) mensuration of free fatty (FFA)
According to the method for Deeth, measure.Result is expressed as FFA content in every gram of milk powder (μ mol/g)
(2) mensuration of thiobarbituricacidα-value (TBA)
According to GB/T5009.181 ?2003 methods measure, result is expressed as mda content in every gram of milk powder (μ g/g).
(3) smell of mutton evaluation
The smell of mutton evaluation of full-cream goat milk powder forms than more sensitive evaluating member smell of mutton by 15,10 women wherein, 5 male sex.Weigh the full-cream goat milk powder of 10g and put into 50ml beaker, add 40 ℃ of distilled water to stir, then by evaluating member, the smell of mutton of sample is marked by 10 scales.1～2 is divided into almost without smelling of mutton, and 2～4 are divided into slight smell of mutton, and 4～6 are divided into moderate strength smell of mutton, and 6～8 are divided into obvious smell of mutton, and 8～10 are divided into strong smell of mutton.
Two, experiment content
Full-cream goat milk powder has important impact in lipolysis and the oxidation of lay up period to goat milk powder smell of mutton, now using free fatty (FFA) as lipolysis index, using thiobarbituricacidα-value (TBA) as fat oxidation index, in conjunction with smell of mutton evaluation check in full-cream goat milk powder is produced by add dibutyl hydroxy toluene (BHT), n-propyl gallate (PG), tertiary butyl to biphenol (TBHQ) and Tea Polyphenols (TP) after, full-cream goat milk powder changes at lay up period smell of mutton.
1, the impact of dibutyl hydroxy toluene (BHT) on full-cream goat milk powder lay up period FFA, TBA and smell of mutton
In 100kg goat milk, add respectively the dibutyl hydroxy toluene (BHT) of 0.1g, 0.3g and 0.5g and produce full-cream goat milk powder, and not add BHT in contrast, by full-cream goat milk powder (25 ℃) storage at normal temperatures 24 months, measure the variation of lay up period FFA, TBA and smell of mutton, result is as shown in table 3:
The impact of table 3BHT on full-cream goat milk powder lay up period FFA, TBA and smell of mutton
Note: in table, data are the mean value of 3 experiments.
As shown in Table 3, when not adding BTH, in lay up period FFA and TBA value, the prolongation along with period of storage obviously increases full-cream goat milk powder, and while storing 12 months, smell of mutton scoring reaches 7.1 minutes, has obvious smell of mutton.Can find out simultaneously, the BHT that adds various dose has a certain impact to full-cream goat milk powder lay up period FFA and TBA value, especially addition is when 0.3～0.5g, full-cream goat milk powder significantly reduces at whole lay up period FFA and TBA value, while storing 12 months, full-cream goat milk powder smell of mutton scoring is less than 3 minutes, and smell of mutton is very light.Show to add the formation that BTH can effectively suppress FFA and TBA and smell of mutton in full-cream goat milk powder is produced.
2, the impact of n-propyl gallate (PG) on full-cream goat milk powder lay up period FFA, TBA and smell of mutton
In 100kg goat milk, add respectively the n-propyl gallate (PG) of 0.1g and 0.3g and produce full-cream goat milk powder, and not add PG in contrast.By full-cream goat milk powder (25 ℃) storage at normal temperatures 24 months, measure the variation of lay up period FFA, TBA and smell of mutton, result is as shown in table 4:
The impact of table 4 PG on full-cream goat milk powder lay up period FFA, TBA and smell of mutton
Note: in table, data are the mean value of 3 experiments.
As shown in Table 4, add full-cream goat milk powder that the PG of various dose produces at lay up period FFA and TBA all significantly lower than not adding PG control group, while storing 24 months at normal temperatures, the scoring of the smell of mutton of full-cream goat milk powder almost reduces by 50% than not adding PG control group, shows to add the formation that PG can effectively suppress FFA and TBA and smell of mutton in full-cream goat milk powder is produced.
3, tert-butyl group impact on full-cream goat milk powder lay up period FFA, TBA and smell of mutton on biphenol (TBHQ)
In 100kg goat milk, add respectively 0.1g, 0.3g and 0.5g the tert-butyl group biphenol (TBHQ) is produced to full-cream goat milk powder, and not add TBHQ in contrast.By full-cream goat milk powder (25 ℃) storage at normal temperatures 24 months, measure the variation of lay up period FFA, TBA and smell of mutton, result is as shown in table 5.
The impact of table 5 TBHQ on full-cream goat milk powder lay up period FFA, TBA and smell of mutton
Note: in table, data are the mean value of 3 experiments.
As shown in Table 5, add full-cream goat milk powder that the TBHQ of various dose produces at lay up period FFA and TBA all significantly lower than not adding TBHQ control group.Additive capacity is that full-cream goat milk powder that 0.1g, 0.3g and 0.5g produce is while storing 24 months at normal temperatures, its smell of mutton is respectively 5.2 minutes, 4.1 minutes and 3.2 minutes, significantly, lower than not adding TBHQ control group, show to add the formation that TBHQ can effectively suppress FFA and TBA and smell of mutton in full-cream goat milk powder is produced.
4, the impact of Tea Polyphenols (TP) on full-cream goat milk powder lay up period FFA, TBA and smell of mutton
In 100kg goat milk, add respectively 0.5,1.0 and 2.0 Tea Polyphenols (TP) and produce full-cream goat milk powder, and not add BHT in contrast.By full-cream goat milk powder (25 ℃) storage at normal temperatures 24 months, measure the variation of lay up period FFA, TBA and smell of mutton, result is as shown in table 6.
The impact of table 6 TP on full-cream goat milk powder lay up period FFA, TBA and smell of mutton
Note: in table, data are the mean value of 3 experiments.
As shown in Table 6, while adding the TP of various dose in full-cream goat milk powder is produced, full-cream goat milk powder at lay up period FFA and TBA all significantly lower than not adding TP control group.Additive capacity is full-cream goat milk powder that 0.1g, 0.3g and 0.5g produce while storing 24 months at normal temperatures, and its smell of mutton is respectively 4.5 minutes, 4.1 minutes and 3.1 minutes, significantly lower than not adding TP control group.Show to add the formation that TP can effectively suppress FFA and TBA and smell of mutton in full-cream goat milk powder is produced.
5, the impact of antioxidant proportioning on full-cream goat milk powder lay up period FFA, TBA and smell of mutton
Because BHT, PG and TBHQ are artificial synthetized oxidation preventive agent, press state food additive standard GB2760 ?2011 regulation, its BHT and TBHQ maximum addition in food is 0.02g in every kg grease, and PG maximum addition in food is 0.01g in every kg grease.And Tea Polyphenols (TP) is natural, in food, maximum addition is 0.8g in every gram of grease.GB2760 ?2011 also stipulates that antioxidant is when mixing use simultaneously, and the ratio sum that each plant demand accounts for its maximum use amount should not surpass 1.Therefore on the basis of single factor experiment above, in conjunction with goat milk fat content, being chosen in BHT and TBHQ consumption in 100kg goat milk is 0.1g～0.5g; PG consumption is 0.1g～0.3g; TP consumption is 0.5g～2g.Artificial synthetized oxidation preventive agent is mixed to use with natural, the results are shown in Table 7.
The impact on full-cream goat milk powder lay up period FFA, BTA and smell of mutton of table 7 synthetized oxidation preventive agent and natural proportioning
As can be seen from Table 7, mixes the full-cream goat milk powder of use production with natural TP all lower at lay up period FFA and TBA for artificial synthetized oxidation preventive agent.By the smell of mutton evaluation to full-cream goat milk powder, show, when storing 12 months, the smell of mutton of full-cream goat milk powder and storage initial stage (0 month) are without significant difference, while storing 24 months, the scoring of the smell of mutton of full-cream goat milk powder is all lower than 4 minutes, (0 month) smell of mutton scoring of a little higher than storage initial stage (2.5 minutes), shows that artificial synthetized oxidation preventive agent mixes use with natural TP remarkable in the inhibition of lay up period FFA and TBA and smell of mutton to full-cream goat milk powder.
Claims (3)
1. a preparation method who suppresses the full-cream goat milk powder of lay up period smell of mutton formation, is comprised of following steps:
(1) purify
Acidity is less than to 13 ° of T, non-fat solids and is greater than 8.1% fresh goat milk with milk clarifier or with screen filtration;
(2) add antioxidant
In goat milk after purification, add antioxidant, mix;
(3) homogeneous
The fresh goat milk adding after antioxidant is heated to 50～60 ℃ in Cooling or heating jar, with homogenizer homogeneous under 15～20MPa;
(4) sterilization
By goat milk after homogeneous with tubing heat exchanger 15 seconds of sterilization at 80～85 ℃;
(5) full-cream goat milk powder is produced
With conventional milk powder producing process carry out Vacuum Concentration, spraying is dry, make lay up period at normal temperatures and can suppress the full-cream goat milk powder that smell of mutton produces;
The antioxidant adding in above-mentioned steps (2) specifically dibutyl hydroxy toluene, n-propyl gallate, tertiary butyl to any one or the combination of dibutyl hydroxy toluene and Tea Polyphenols or the combination of n-propyl gallate and Tea Polyphenols or the combination of tertiary butyl to biphenol and Tea Polyphenols in biphenol and Tea Polyphenols; Wherein,
The addition of dibutyl hydroxy toluene is: in the fresh goat milk of every 100kg, add 0.1～0.5g;
The addition of n-propyl gallate is: in the fresh goat milk of every 100kg, add 0.1～0.3g;
Tertiary butyl to the addition of biphenol is: in the fresh goat milk of every 100kg, add 0.1～0.5g;
The addition of Tea Polyphenols is: in the fresh goat milk of every 100kg, add 0.5～2.0g;
The combination addition of dibutyl hydroxy toluene and Tea Polyphenols is: in the fresh goat milk of every 100kg, adding dibutyl hydroxy toluene is 0.1～0.3g, and Tea Polyphenols is 0.5～1.0g;
The combination addition of n-propyl gallate and Tea Polyphenols is: in the fresh goat milk of every 100kg, adding n-propyl gallate is 0.1～0.2g, and Tea Polyphenols is 0.5～1.0g;
Tertiary butyl to the combination addition of biphenol and Tea Polyphenols is: in the fresh goat milk of every 100kg, adding tertiary butyl is 0.1～0.3g to biphenol, and Tea Polyphenols is 0.5～1.0g.
2. the preparation method of the full-cream goat milk powder that inhibition lay up period smell of mutton according to claim 1 forms, is characterized in that: the addition of described dibutyl hydroxy toluene is: in the fresh goat milk of every 100kg, add 0.2～0.4g;
The addition of n-propyl gallate is: in the fresh goat milk of every 100kg, add 0.15～0.2g;
Tertiary butyl to the addition of biphenol is: in the fresh goat milk of every 100kg, add 0.2～0.4g;
The addition of Tea Polyphenols is: in the fresh goat milk of every 100kg, add 0.6～1.0g.
3. the preparation method of the full-cream goat milk powder that inhibition lay up period smell of mutton according to claim 1 forms, it is characterized in that: the combination addition of described dibutyl hydroxy toluene and Tea Polyphenols is: in the fresh goat milk of every 100kg, adding dibutyl hydroxy toluene is 0.15～0.2g, and Tea Polyphenols is 0.6～0.8g;
The combination addition of n-propyl gallate and Tea Polyphenols is: in the fresh goat milk of every 100kg, adding n-propyl gallate is 0.1～0.2g, and Tea Polyphenols is 0.6～0.8g;
Tertiary butyl to the combination addition of biphenol and Tea Polyphenols is: in the fresh goat milk of every 100kg, adding tertiary butyl is 0.15～0.2g to biphenol, and Tea Polyphenols is 0.6～0.8g.
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Application publication date: 20141203 |