CN107251949A - A kind of preparation method for the full-cream sheep milk powder of without smelling of mutton for retaining goat milk aliphatic acid - Google Patents
A kind of preparation method for the full-cream sheep milk powder of without smelling of mutton for retaining goat milk aliphatic acid Download PDFInfo
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- CN107251949A CN107251949A CN201710654810.2A CN201710654810A CN107251949A CN 107251949 A CN107251949 A CN 107251949A CN 201710654810 A CN201710654810 A CN 201710654810A CN 107251949 A CN107251949 A CN 107251949A
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- goat milk
- mutton
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- 235000020251 goat milk Nutrition 0.000 title claims abstract description 84
- 239000000843 powder Substances 0.000 title claims abstract description 38
- 239000006071 cream Substances 0.000 title claims abstract description 24
- 239000002253 acid Substances 0.000 title claims abstract description 18
- 235000020254 sheep milk Nutrition 0.000 title claims abstract description 18
- 125000001931 aliphatic group Chemical group 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 22
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 16
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 16
- 239000000711 locust bean gum Substances 0.000 claims abstract description 16
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 11
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 11
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 11
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 12
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 11
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- 235000013861 fat-free Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000008347 soybean phospholipid Substances 0.000 claims description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims 1
- 241000283707 Capra Species 0.000 claims 1
- 238000013019 agitation Methods 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 13
- 150000004667 medium chain fatty acids Chemical class 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 3
- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 3
- 235000021391 short chain fatty acids Nutrition 0.000 abstract description 3
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 238000004945 emulsification Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 2
- 239000001116 FEMA 4028 Substances 0.000 abstract 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 2
- 229960004853 betadex Drugs 0.000 abstract 2
- 150000004668 long chain fatty acids Chemical class 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 229940083466 soybean lecithin Drugs 0.000 description 9
- 238000001694 spray drying Methods 0.000 description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 241001494479 Pecora Species 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- LEGGANXCVQPIAI-UHFFFAOYSA-N 4-methyl-octanoic acid Chemical class CCCCC(C)CCC(O)=O LEGGANXCVQPIAI-UHFFFAOYSA-N 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 102000019280 Pancreatic lipases Human genes 0.000 description 1
- 108050006759 Pancreatic lipases Proteins 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 210000003240 portal vein Anatomy 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses a kind of preparation method for the full-cream sheep milk powder of without smelling of mutton for retaining goat milk aliphatic acid, and the full-cream goat milk powder is based on quality component, and its raw material includes：Fresh 98.1~98.8 parts of Goat Milk, phosphatidase 0 .2~0.3 part, 0.8~1.2 part of beta-cyclodextrin, 0.1~0.2 part of ascorbic acid, 0.1~0.2 part of locust bean gum.Goat milk fat ball film is comparatively fragile, is easily destroyed in various process so that long-chain fatty acid content reduction, the rise of Short-Chain Fatty Acids content, increases goat milk smell of mutton.The inventive method is emulsification, the antioxidation of ascorbic acid using phosphatide, protects sheep milk fat, while using the embedding effect of beta-cyclodextrin, in the case where not removing medium chain fatty acid, covering smell of mutton, the nutritional ingredient of goat milk is retained to the full extent.
Description
Technical field
The present invention relates to the technical scope for removing food bad smell, especially a kind of without smelling of mutton for retaining goat milk aliphatic acid
The preparation method of full-cream sheep milk powder.
Background technology
Goat Milk has higher nutritive value, is the newborn class closest to breast milk that domestic and international nutritionist generally acknowledges, fresh
Goat Milk be creamy white or milk yellow.The primary efficacy of Goat Milk has：Containing immunoglobulin, human body resistance can be strengthened
Power；Cholesterol level is low, is conducive to cardiovascular and cerebrovascular health；Cephalin content is high, is conducive to infant's brain development；VE contents
Height, oxidation resistance is strong；High, the fatty particle diameter of protein content of whey is small, it is easier to digest and assimilate.
The characteristics of Goat Milk lipid is that Short-Chain Fatty Acids content is high, and C4-C10 content of fatty acid is up to 15%, and milk is only
Have 9%.Medium chain fatty acid pancreatic lipase effect under be completely decomposed into aliphatic acid and glycerine, be rapidly absorbed, free fatty by
Portal vein is transported to liver, is energy by rapid burning conversion, and liver and body fat will not be caused to accumulate.Medium chain fatty acid by
The characteristics of good dissolubility and quick Absorption And Metabolism, in terms of obesity, reduction serum cholesterol, quick energy supply is suppressed
Study more and more, the children that are particularly suitable for use in, old man, malnutrition and infirmed persons.But research is found, short-chain fat in goat milk
Acid content is high, while its dissolubility and trophism are higher than milk, has also brought goat milk some bad local flavors (smell of mutton), wherein
4- ethyls are sad and 4- methyloctanoic acids are the main matters for causing sheep smell of mutton.Octanoic acid and capric acid content ratio cow's milk are higher by 3 in goat milk
~5 times.This several aliphatic acid without smell of mutton, under certain condition, is combined into a kind of complex compound relatively stablized in itself, or with phase
Typical sheep smell of mutton is just produced in the presence of the form mutually combined.Meanwhile, goat milk fat ball film is comparatively fragile, processed
Easily destroyed in journey, such as stirring, homogeneous, heat treatment, concentration, drying, homogeneous causes steatolysis so that short chain, middle long-chain fat
Fat acid increases by 22% and 199% respectively.Short-Chain Fatty Acids C6:0、C8:0、C10:0 is the main matter for causing the newborn smell of mutton of sheep,
It has been greatly reduced the acceptance of consumer.
At present, domestic full-cream goat milk patent removes what technology of having a strong smell mainly was realized by removing medium chain fatty acid.
In Application No. 200610021142.0, carried out simultaneously using heating in entitled " a kind of method of goat milk flavor removing "
The de- method having a strong smell of two sections of decompressions, the de- vacuum smell of mutton gas having a strong smell out is condensed to isolate milk fat therein, then with degreasing
Goat milk is mixed without goat milk of having a strong smell.The method is only capable of removing a part of smell of mutton, and heating-up temperature is up to 97~99 DEG C, can not keep away
The nutriment that the meeting exempted from is destroyed in fresh goat milk.
In Application No. 201110143858.X, using heating goat milk in entitled " a kind of method of deodorizing goat milk at low temperature "
Had a strong smell so that tangential injection is de- in tower, while the de- method having a strong smell of vacuum decompression.The method is small to the destructiveness of nutriment, but is going
While except a part of smell of mutton, medium chain fatty acid also have lost.
In Application No. 201110333967.8, entitled " the de- active carbon tank of having a strong smell of one kind, de- have a strong smell goat milk and its preparation side
Use milk homogeneous, removal of impurities at 0~25 DEG C, and carried out by the activated carbon of accumulation except the method having a strong smell in method ".The method is made
Goat milk C10 aliphatic acid is determined using gas chromatograph-mass spectrometer (GC-MS), it is found that C10 content of fatty acid is significantly reduced after de- have a strong smell.
In summary, the current method of having a strong smell of removing is carried out by the method for heating, vacuum pumping or active carbon adsorption, all
The more or less removal medium chain fatty acid of meeting, so as to reduce the nutritive value of goat milk.
The content of the invention
It is an object of the invention to provide a kind of preparation method for the full-cream sheep milk powder of without smelling of mutton for retaining goat milk aliphatic acid.
The technical scheme is that：A kind of preparation method for the full-cream sheep milk powder of without smelling of mutton for retaining goat milk aliphatic acid, should
The composition by weight of full-cream sheep milk powder formula：Fresh 98.1~98.8 parts of Goat Milk, phosphatidase 0 .2~0.3 part, cycloheptaamylose 0.8
~1.2 parts, 0.1~0.2 part of ascorbic acid, 0.1~0.2 part of locust bean gum；
Preparation method is comprised the following steps that：1) by fresh goat milk filtering and impurity removing at 0~25 DEG C；2) standardization is prepared, according to
Fresh Goat Milk 98.1-98.8 parts, phosphatidase 0 .2~0.3 part, 0.8~1.2 part of cycloheptaamylose, 0.1~0.2 part of ascorbic acid,
3) homogeneous is fully dissolved in 0.1~0.2 part of locust bean gum, stirring, using 30MPa homogeneous once；4) pasteurize, sterilization temperature is
65 DEG C~80 DEG C, 15~20min；5) it is concentrated in vacuo to a quarter volume；6) it is spray-dried.
Fresh Goat Milk nonfat milk solids content >=8.1%, protein content >=2.8%, fat content >=
3.1%th, 6~13oT of acidity value.
The preferred powdered soybean phospholipid of phosphatide, its acetone insoluble matter content >=95%, particle diameter is 40~200 mesh, preferably
60~160 mesh, preferred 80~120 mesh；Addition be 0.2~0.3 part, preferably 0.2~0.25 part, more preferably
0.25~0.3 part.
The cycloheptaamylose be white powder, particle diameter be 40~200 mesh, 60~160 mesh preferably, preferred 80~
120 mesh；Content (in terms of butt) is 98.0~101.0%.Addition is 0.8~1.2 part, preferably 0.8~1.0 part, more excellent
1.0~1.2 parts of choosing.
The ascorbic acid includes L-AA, L-AA sodium, L-AA calcium, L-AA potassium and resisted
One or more in bad hematic acid palmitate.Addition be 0.1~0.2 part, preferably 0.1~0.15 part, more preferably
0.15~0.2 part.
The locust bean gum is white or pale yellow powder.Addition be 0.1~0.2 part, preferably 0.1~0.15 part,
Preferred 0.15~0.2 part.
Phosphatide is well mixed with cycloheptaamylose, after dispersing and dissolving is uniform in the fresh goat milk of 50 parts of weight, is added
Remaining fresh goat milk continues to stir, and then adds other component auxiliary materials.
Ascorbic acid and locust bean gum are well mixed, dilute solution are dissolved as with the pure water of 10 parts of weight, in stirring condition
Under be added in fresh goat milk.
The advantage of the invention is that：Using the emulsification of phosphatide, the antioxidation of ascorbic acid, sheep milk fat is protected,
Simultaneously using cycloheptaamylose, the embedding effect of locust bean gum, in the case where not removing medium chain fatty acid, smell of mutton is covered, most
Retain the nutritional ingredient of goat milk in big degree.
Embodiment
With reference to embodiment, the present invention is further detailed explanation.
Embodiment 1
After fresh goat milk removal of impurities, standardization, 0.2 Kg of powder soybean lecithin, 0.8 kilogram of cycloheptaamylose, 0.1 thousand are added
Gram 0.1 kilogram of L-AA sodium and locust bean gum, then by homogeneous, pasteurize, vacuum concentration, nothing is obtained after spray drying
The full-cream goat milk powder finished product of smell of mutton.
After 98.1 kilograms of fresh goat milk removal of impurities, standardization so that fresh Goat Milk nonfat milk solids content >=8.1%, egg
White matter content >=2.8%, fat content >=3.1%, 6~13o of acidity value；From 0.2 Kg of powder soybean lecithin (powdered soybean
Phosphatide, its acetone insoluble matter content >=95%, particle diameter be 80~120 mesh), (cycloheptaamylose is white to 0.8 kilogram of cycloheptaamylose
Color powder, particle diameter is 80~120 mesh；Content (in terms of butt) is 98.0~101.0%)；Soybean lecithin is mixed with cycloheptaamylose
Close uniform, dispersing and dissolving is uniform in 50 kilograms of fresh goat milk, then add in remaining fresh goat milk and continue to stir.0.1 thousand
Gram L-AA sodium and 0.1 kilogram of locust bean gum are well mixed, and dilute solution are dissolved as with 10 kilograms of pure water, in stirring condition
Under be added in fresh goat milk；Using 30MPa homogeneous once；Pasteurize, sterilization temperature be 65 DEG C~80 DEG C, 15~20min；
It is concentrated in vacuo to a quarter volume；Spray drying.
After the bath of goat milk powder finished product is restored, contrasted with fresh goat milk, subjective appreciation is carried out to smell of mutton intensity, standards of grading are such as
Under：Smell of mutton is very strong 1~3 point；Smell of mutton is stronger 3~5 points；Weaker 5~7 points of smell of mutton；7~9 points of without smelling of mutton.50 parts of effective subjective appreciations
Table statistical result is, fresh 3.2 points of goat milk, full-cream 7.4 points of goat milk powder.
Embodiment 2
After fresh goat milk removal of impurities, standardization, 0.25 Kg of powder soybean lecithin, 1 kilogram of cycloheptaamylose, 0.15 thousand are added
Gram 0.15 kilogram of L-AA sodium and locust bean gum, then by homogeneous, pasteurize, vacuum concentration, obtained after spray drying
The full-cream goat milk powder finished product of without smelling of mutton.
After 98.5 kilograms of fresh goat milk removal of impurities, standardization so that fresh Goat Milk nonfat milk solids content >=8.1%, egg
White matter content >=2.8%, fat content >=3.1%, 6~13o of acidity value；From 0.2 Kg of powder soybean lecithin (powdered soybean
Phosphatide, its acetone insoluble matter content >=95%, particle diameter is 80~120 mesh), (cycloheptaamylose is white to 1 kilogram of cycloheptaamylose
Powder, particle diameter is 80~120 mesh；Content (in terms of butt) is 98.0~101.0%)；Soybean lecithin is mixed with cycloheptaamylose
Uniformly, dispersing and dissolving is uniform in 50 kilograms of fresh goat milk, then adds in remaining fresh goat milk and continues to stir.0.15 kilogram
L-AA sodium and 0.15 kilogram of locust bean gum are well mixed, and dilute solution are dissolved as with 10 kilograms of pure water, in stirring condition
Under be added in fresh goat milk；Using 30MPa homogeneous once；Pasteurize, sterilization temperature be 65 DEG C~80 DEG C, 15~20min；
It is concentrated in vacuo to a quarter volume；Spray drying.
After the bath of goat milk powder finished product is restored, contrasted with fresh goat milk, subjective appreciation is carried out to smell of mutton intensity, standards of grading are such as
Under：Smell of mutton is very strong 1~3 point；Smell of mutton is stronger 3~5 points；Weaker 5~7 points of smell of mutton；7~9 points of without smelling of mutton.50 parts of effective subjective appreciations
Table statistical result is, fresh 3.2 points of goat milk, full-cream 8.1 points of goat milk powder.
Embodiment 3
After fresh goat milk removal of impurities, standardization, 0.25 Kg of powder soybean lecithin, 1 kilogram of cycloheptaamylose, 0.15 thousand are added
Gram 0.15 kilogram of L-AA sodium and locust bean gum, then by homogeneous, pasteurize, vacuum concentration, obtained after spray drying
The full-cream goat milk powder finished product of without smelling of mutton.
After 98.8 kilograms of fresh goat milk removal of impurities, standardization so that fresh Goat Milk nonfat milk solids content >=8.1%, egg
White matter content >=2.8%, fat content >=3.1%, 6~13o of acidity value；From 0.3 Kg of powder soybean lecithin (powdered soybean
Phosphatide, its acetone insoluble matter content >=95%, particle diameter be 80~120 mesh), (cycloheptaamylose is white to 1.2 kilograms of cycloheptaamyloses
Color powder, particle diameter is 80~120 mesh；Content (in terms of butt) is 98.0~101.0%)；Soybean lecithin is mixed with cycloheptaamylose
Close uniform, dispersing and dissolving is uniform in 50 kilograms of fresh goat milk, then add in remaining fresh goat milk and continue to stir.0.2 thousand
Gram L-AA sodium and 0.2 kilogram of locust bean gum are well mixed, and dilute solution are dissolved as with 10 kilograms of pure water, in stirring condition
Under be added in fresh goat milk；Using 30MPa homogeneous once；Pasteurize, sterilization temperature be 65 DEG C~80 DEG C, 15~20min；
It is concentrated in vacuo to a quarter volume；Spray drying.
After the bath of goat milk powder finished product is restored, contrasted with fresh goat milk, subjective appreciation is carried out to smell of mutton intensity, standards of grading are such as
Under：Smell of mutton is very strong 1~3 point；Smell of mutton is stronger 3~5 points；Weaker 5~7 points of smell of mutton；7~9 points of without smelling of mutton.50 parts of effective subjective appreciations
Table statistical result is, fresh 3.2 points of goat milk, full-cream 7.9 points of goat milk powder.
Above-described is only some embodiments of the present invention.For the person of ordinary skill of the art, not
On the premise of departing from the invention design, various modifications and improvements can be made, these belong to the protection model of the present invention
Enclose.
Claims (8)
1. a kind of preparation method for the full-cream sheep milk powder of without smelling of mutton for retaining goat milk aliphatic acid, it is characterised in that：The full-cream sheep milk powder
The composition by weight of formula：It is fresh 98.1~98.8 parts of Goat Milk, phosphatidase 0 .2~0.3 part, 0.8~1.2 part of cycloheptaamylose, anti-
0.1~0.2 part of bad hematic acid, 0.1~0.2 part of locust bean gum；
Preparation method step is as follows：1) by fresh goat milk filtering and impurity removing at 0~25 DEG C；2) standardization is prepared, according to fresh goat
98.1-98.8 parts of milk, phosphatidase 0 .2~0.3 part, 0.8~1.2 part of cycloheptaamylose, 0.1~0.2 part of ascorbic acid, locust bean gum
0.1~0.2 part, 3) homogeneous is fully dissolved in stirring, using 30MPa homogeneous once；4) pasteurize, sterilization temperature is 65 DEG C~80
DEG C, 15~20min；5) it is concentrated in vacuo to a quarter volume；6) it is spray-dried.
2. retain the preparation method of the full-cream sheep milk powder of without smelling of mutton of goat milk aliphatic acid according to claim 1, it is characterised in that：
Fresh Goat Milk nonfat milk solids content >=8.1%, protein content >=2.8%, fat content >=3.1%, acidity value 6
~13oT.
3. retain the preparation method of the full-cream sheep milk powder of without smelling of mutton of goat milk aliphatic acid according to claim 1, it is characterised in that：
The preferred powdered soybean phospholipid of phosphatide, its acetone insoluble matter content >=95%, particle diameter is 40~200 mesh, preferably 60~160
Mesh, preferred 80~120 mesh；Addition is 0.2~0.3 part, preferably 0.2~0.25 part, preferred 0.25~0.3
Part.
4. retain the preparation method of the full-cream sheep milk powder of without smelling of mutton of goat milk aliphatic acid according to claim 1, it is characterised in that：
The cycloheptaamylose is white powder, and particle diameter is 40~200 mesh, 60~160 mesh preferably, preferred 80~120 mesh；Contain
Measure as 98.0~101.0%；Addition is 0.8~1.2 part, preferably 0.8~1.0 part, preferred 1.0~1.2 parts.
5. retain the preparation method of the full-cream sheep milk powder of without smelling of mutton of goat milk aliphatic acid according to claim 1, it is characterised in that：
The ascorbic acid includes L-AA, L-AA sodium, L-AA calcium, L-AA potassium and ascorbic acid palm fibre
One or more in glycerin monostearate；Addition is 0.1~0.2 part, preferably 0.1~0.15 part, preferred 0.15~0.2
Part.
6. retain the preparation method of the full-cream sheep milk powder of without smelling of mutton of goat milk aliphatic acid according to claim 1, it is characterised in that：
The locust bean gum is white or pale yellow powder；Addition be 0.1~0.2 part, preferably 0.1~0.15 part, more preferably
0.15~0.2 part.
7. retain the preparation method of the full-cream sheep milk powder of without smelling of mutton of goat milk aliphatic acid according to claim 1, it is characterised in that：
Phosphatide is well mixed with cycloheptaamylose, after dispersing and dissolving is uniform in the fresh goat milk of 50 parts of weight, is added remaining fresh
Goat milk continues to stir, and then adds other components.
8. retain the preparation method of the full-cream sheep milk powder of without smelling of mutton of goat milk aliphatic acid according to claim 1, it is characterised in that：
Ascorbic acid and locust bean gum are well mixed, are dissolved as dilute solution with the pure water of 10 parts of weight, are added under agitation
In fresh goat milk.
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Cited By (9)
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| CN109275729A (en) * | 2018-11-12 | 2019-01-29 | 黑龙江飞鹤乳业有限公司 | A kind of preparation method for compounding grease and infant formula goat milk powder and the milk powder containing the compounding grease of simulation breast milk fatty acids |
| CN111548856A (en) * | 2020-05-19 | 2020-08-18 | 新疆医科大学第四附属医院 | Preparation method of mutton fat oil without mutton smell |
| CN112674164A (en) * | 2019-10-18 | 2021-04-20 | 内蒙古伊利实业集团股份有限公司 | Application of chitosan or derivatives thereof in de-odoring dairy products |
| CN113180112A (en) * | 2021-05-31 | 2021-07-30 | 江南大学 | Preparation method of goat milk without mutton smell |
| CN114145453A (en) * | 2021-12-14 | 2022-03-08 | 青岛圣桐营养食品有限公司 | Breast milk nutritional supplement suitable for premature and low birth weight infants |
| CN114468042A (en) * | 2021-12-30 | 2022-05-13 | 东北农业大学 | Safe and efficient goat milk de-odoring agent |
| CN115136988A (en) * | 2022-07-15 | 2022-10-04 | 蓝河营养品有限公司 | Sheep whole milk powder and preparation method thereof |
| CN116616349A (en) * | 2023-07-17 | 2023-08-22 | 内蒙古盛健生物科技有限责任公司 | Goat milk powder composition for removing smell of mutton and preparation method thereof |
| CN116649573A (en) * | 2023-05-31 | 2023-08-29 | 浙江大学 | Perilla extract, goat milk tea containing the same and goat milk tea powder |
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| CN109275729A (en) * | 2018-11-12 | 2019-01-29 | 黑龙江飞鹤乳业有限公司 | A kind of preparation method for compounding grease and infant formula goat milk powder and the milk powder containing the compounding grease of simulation breast milk fatty acids |
| CN109275729B (en) * | 2018-11-12 | 2021-11-09 | 黑龙江飞鹤乳业有限公司 | Compound grease simulating breast milk fatty acid, infant formula goat milk powder containing compound grease and preparation method of infant formula goat milk powder |
| CN112674164A (en) * | 2019-10-18 | 2021-04-20 | 内蒙古伊利实业集团股份有限公司 | Application of chitosan or derivatives thereof in de-odoring dairy products |
| CN112674164B (en) * | 2019-10-18 | 2022-11-29 | 内蒙古伊利实业集团股份有限公司 | Application of chitosan or derivatives thereof in de-odoring dairy products |
| CN111548856A (en) * | 2020-05-19 | 2020-08-18 | 新疆医科大学第四附属医院 | Preparation method of mutton fat oil without mutton smell |
| CN113180112A (en) * | 2021-05-31 | 2021-07-30 | 江南大学 | Preparation method of goat milk without mutton smell |
| CN114145453A (en) * | 2021-12-14 | 2022-03-08 | 青岛圣桐营养食品有限公司 | Breast milk nutritional supplement suitable for premature and low birth weight infants |
| CN114468042A (en) * | 2021-12-30 | 2022-05-13 | 东北农业大学 | Safe and efficient goat milk de-odoring agent |
| CN115136988A (en) * | 2022-07-15 | 2022-10-04 | 蓝河营养品有限公司 | Sheep whole milk powder and preparation method thereof |
| CN115136988B (en) * | 2022-07-15 | 2024-01-30 | 蓝河营养品有限公司 | Sheep whole milk powder and preparation method thereof |
| CN116649573A (en) * | 2023-05-31 | 2023-08-29 | 浙江大学 | Perilla extract, goat milk tea containing the same and goat milk tea powder |
| CN116616349A (en) * | 2023-07-17 | 2023-08-22 | 内蒙古盛健生物科技有限责任公司 | Goat milk powder composition for removing smell of mutton and preparation method thereof |
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