CN107318978B - Method for removing smell of goat milk - Google Patents
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- CN107318978B CN107318978B CN201710748829.3A CN201710748829A CN107318978B CN 107318978 B CN107318978 B CN 107318978B CN 201710748829 A CN201710748829 A CN 201710748829A CN 107318978 B CN107318978 B CN 107318978B
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- 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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/043—Removing unwanted substances other than lactose or milk proteins from milk using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents
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- 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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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Abstract
The invention relates to a goat milk de-odoring method, which comprises the following steps: (1) homogenizing goat milk for 2-10 min; (2) filtering the goat milk after homogenizing treatment; (3) and sterilizing the filtered goat milk. The method optimizes and researches the goat milk de-odoring method, effectively and thoroughly removes the goat milk odor by combining physical and chemical methods on the basis of the traditional de-odoring process, takes quercetin, eugenol and the like as de-odoring agents, not only effectively eliminates the goat odor substances, but also can effectively inhibit fat decomposition and oxidation, thereby achieving the purpose of inhibiting the formation of the goat odor for a long time; meanwhile, the nutrient components in the goat milk are not damaged, the nutrient substances in the goat milk are completely preserved, and the quality of the prepared goat milk is stable.
Description
Technical Field
The invention relates to the technical field of goat milk de-odoring, in particular to a goat milk de-odoring method.
Background
The goat milk has comprehensive nutrition and unique flavor, is regarded as a high-quality milk product in developed countries in Europe and America, Japan and southeast Asia, is called as 'noble milk', and is deeply favored by consumers. But the specific mutton smell of the goat milk is accepted by consumers to a lower extent, so that the consumption and the utilization of the goat milk and products thereof are greatly limited. At present, no matter manufacturers or consumers, people hope to eliminate the smell of goat milk.
The main reason why many people are difficult to accept the goat milk and products thereof is that the mutton smell is heavier in the goat milk, so that the 'taste' of the goat milk and products thereof is greatly reduced, and therefore the main way for overcoming the defect is to know the mutton smell in the goat milk. According to investigation, the reason for the mutton smell in the goat milk is as follows: firstly, there is the special angle clearance of secreting lipid in the angle bud basal portion rear side of milk goat head, and the lipid of this angle clearance secretion can give out unique smell, pollutes the goat milk for the goat milk contains the mutton smell, simultaneously, because the angle clearance of ram is comparatively flourishing, and the mutton smell is heavier on one's body, leads to the goat milk to be contaminated more easily under the influence of estrus, leads to the goat milk to have the mutton smell. Secondly, the cowy smell in goat milk is related to the content of fatty acids contained in goat milk itself, for example, the content of hexanoic acid, decanoic acid and octanoic acid in goat milk is usually 6-18%, and the content of these fatty acids in goat milk is only 5%, although it has no odor, but because they interact with each other in goat milk, they form complex or combine with each other, so as to form the cowy smell.
The mutton smell of goat milk is the bottleneck of the development of goat milk industry, and whether the mutton smell technology is mature or not is the key for solving the problem. At present, the physical de-odoring, chemical de-odoring and biological de-odoring technologies are generally adopted for the mutton smell of goat milk.
The physical de-odoring is the internationally recognized method with the best de-odoring effect at present, and is mainly characterized in that flash evaporation is adopted to remove the odor, free fatty acid in goat milk can be volatilized to the maximum extent by utilizing the principle of reduced pressure evaporation, and the content of the free fatty acid is reduced, so that the aim of removing the odor is fulfilled.
The chemical mutton smell removing method is mainly characterized in that a small amount of almond, red dates and orange peel are added or jasmine tea is directly added when the goat milk is cooked, the mutton smell in the goat milk can be removed, the taste of the goat milk can be improved, the goat milk has unique faint scent, and the chemical mutton smell removing method is simple and suitable for being used at home. In addition, the mutton smell can be removed by adding a mutton smell removing agent, but the mutton smell removing agent is required to meet the relevant national regulations, is nontoxic and safe and ensures that the nutritive value of the goat milk is not influenced.
The biological mutton smell removing method mainly includes that microzyme or lactobacillus and other microorganisms are directly added into goat milk, and the mutton smell in the goat milk is covered by utilizing the fragrance generated by alcohol or lactic acid fermentation, and the mutton smell removing method can be applied to processing of goat milk wine or goat milk yoghourt.
However, the existing de-odoring technology has the problems that the investment is large, the existing de-odoring technology is not suitable for being used by a large number of medium and small dairy enterprises, and nutrient substances in milk are lost due to high temperature.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a method for removing the smell of goat milk.
In order to solve the problems, the invention adopts the following technical scheme:
a goat milk de-odoring method comprises the following steps:
(1) homogenizing goat milk for 2-10 min;
(2) filtering the goat milk after homogenizing treatment;
(3) and sterilizing the filtered goat milk.
A goat milk de-odoring method comprises the following steps:
(1) homogenizing goat milk at 13-17Mpa for 6-8 min, and homogenizing at 43-47Mpa for 1-3 min;
(2) filtering the goat milk after homogenizing treatment;
(3) and sterilizing the filtered goat milk.
A goat milk de-odoring method comprises the following steps:
(1) mixing goat milk and de-odoring agent uniformly, homogenizing under low pressure of 13-17Mpa for 6-8 min, and homogenizing under high pressure of 43-47Mpa for 1-3 min;
(2) filtering the goat milk after homogenizing treatment;
(3) and sterilizing the filtered goat milk.
A goat milk de-odoring method comprises the following steps:
(1) uniformly mixing 95-105 parts by weight of goat milk and 0.01-0.05 part by weight of de-odoring agent, carrying out low-pressure homogenization for 6-8 minutes under the pressure of 13-17Mpa, and then carrying out high-pressure homogenization for 1-3 minutes under the pressure of 43-47 Mpa;
(2) filtering the goat milk after homogenizing treatment;
(3) and sterilizing the filtered goat milk.
Preferably, the filtration precision is 0.1 to 100 μm.
Further preferably, the filtration precision is 0.1 to 10 μm.
More preferably, the filtration precision is 0.5-2.5 μm.
Preferably, the sterilization is pasteurization and/or ultra high temperature flash sterilization.
More preferably, the ultra-high temperature flash sterilization is sterilization at 135-145 ℃ for 2-5 seconds.
Preferably, the deodouring agent is a mixture of one or more of quercetin, eugenol and anthocyanin. More preferably, the de-odoring agent is prepared by mixing quercetin and eugenol, wherein the mass ratio of the quercetin to the eugenol is (1-3): (1-3).
The method optimizes and researches the goat milk de-odoring method, effectively and thoroughly removes the goat milk odor by combining physical and chemical methods on the basis of the traditional de-odoring process, takes quercetin, eugenol and the like as de-odoring agents, not only effectively eliminates the goat odor substances, but also can effectively inhibit fat decomposition and oxidation, thereby achieving the purpose of inhibiting the formation of the goat odor for a long time; meanwhile, the nutrient components in the goat milk are not damaged, the nutrient substances in the goat milk are completely preserved, and the quality of the prepared goat milk is stable.
Detailed Description
The Jian De Dan goat milk is packaged by tetra Pak, and then is stored for 30 days at the temperature of 5 ℃ and the relative humidity of 50 percent, and then the following characteristic tests are carried out.
4-methyloctanoic acid is mainly used in goat milk to influence the smell of mutton; the test method for content of 4-methyloctanoic acid refers to Chapter III of Master thesis (study on relationship between volatile substances and smell of mutton in sheep milk).
The fat oxidation during the storage period has an important influence on the goat milk smell, the thiobarbituric acid value (TBA) is taken as a fat oxidation index, the determination of the thiobarbituric acid value (TBA) is determined according to the GB/T5009.181-2003 method, and the result is expressed as the content of malondialdehyde (mu g/g) in each gram of goat milk.
The raw materials in the examples are introduced:
the goat milk is fresh goat milk produced by pure Saneng dairy goats.
The high-pressure homogenizer adopts a GJB500-60 high-pressure homogenizer provided by Zhengzhou Haojin mechanical equipment Limited company.
The bag filter adopts a bag filter with the model of FNC-1D-1S provided by Wuxi Fennoch electromechanical technology company Limited, and the filtering precision is as follows: 1-200 μm, design pressure: 0-1.0 MPa.
Example 1
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of eugenol, homogenizing for 7 minutes in a high-pressure homogenizer under the pressure of 15MPa, and then homogenizing for 2 minutes under the pressure of 45 MPa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 1 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained.
Example 2
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of eugenol, homogenizing for 7 minutes in a high-pressure homogenizer under the pressure of 15MPa, and then homogenizing for 2 minutes under the pressure of 45 MPa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 3 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained.
Example 3
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of eugenol, homogenizing for 7 minutes in a high-pressure homogenizer under the pressure of 15MPa, and then homogenizing for 2 minutes under the pressure of 45 MPa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 5 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained.
Example 4
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of eugenol, homogenizing for 7 minutes in a high-pressure homogenizer under the pressure of 15MPa, and then homogenizing for 2 minutes under the pressure of 45 MPa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 10 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained.
Example 5
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of eugenol, homogenizing for 7 minutes in a high-pressure homogenizer under the pressure of 15MPa, and then homogenizing for 2 minutes under the pressure of 45 MPa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 15 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained.
Example 6
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of eugenol, and homogenizing for 9 minutes in a high-pressure homogenizer at the pressure of 15 Mpa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 1 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained.
Example 7
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of eugenol, and homogenizing for 9 minutes in a high-pressure homogenizer at the pressure of 30 Mpa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 1 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained.
Example 8
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of eugenol, and homogenizing for 9 minutes in a high-pressure homogenizer at a pressure of 45 Mpa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 1 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained.
Example 9
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of quercetin, homogenizing for 7 minutes in a high-pressure homogenizer under the pressure of 15MPa, and then homogenizing for 2 minutes under the pressure of 45 MPa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 1 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained.
Example 10
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of anthocyanin, homogenizing for 7 minutes in a high-pressure homogenizer under the pressure of 15MPa, and then homogenizing for 2 minutes under the pressure of 45 MPa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 1 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained.
Example 11
The goat milk smell removing method comprises the following steps:
(1) uniformly mixing 100 parts by weight of goat milk, 0.02 part by weight of eugenol and 0.01 part by weight of quercetin, homogenizing for 7 minutes in a high-pressure homogenizer at the pressure of 15Mpa, and then homogenizing for 2 minutes at the pressure of 45 Mpa;
(2) filtering the homogenized goat milk with bag filter with filtering precision of 1 μm and pressure of 0.7 Mpa;
(3) carrying out ultrahigh temperature instantaneous sterilization on the filtered goat milk, wherein the ultrahigh temperature instantaneous sterilization is carried out for 4 seconds at 137 ℃; the mutton smell removed goat milk is obtained. The de-odorized goat milk is packaged by using tetra ethyl acetate, is stored for 30 days in an environment with the temperature of 5 ℃ and the relative humidity of 50 percent, and then is subjected to the test results of the content of 4-methyloctanoic acid and the thiobarbituric acid value (TBA): the content of 4-methyloctanoic acid is 15mg/g, and the acid value of thiobarbituric acid is 0.05 mu g/g.
Test example 1
The de-odorized goat milk prepared in examples 1-10 was packaged with lilone and stored at 5 ℃ and 50% relative humidity for 30 days, and then tested for 4-methyloctanoic acid content and thiobarbituric acid value (TBA), and the specific test results are shown in table 1.
Table 1: test result table for de-odoring goat milk
As can be seen from Table 1, the results of the test of example 1 using a filter fineness of 1 μm, a 4-methyloctanoic acid content, and a thiobarbituric acid value are significantly better than those of examples 2 to 5. Example 1 the combination of low pressure homogenisation for 7 minutes and high pressure homogenisation for 2 minutes is most desirable, probably because the combination of the two results in destruction of fat particles and reduced loss of nutrients.
Claims (3)
1. A goat milk de-odoring method is characterized by comprising the following steps:
(1) uniformly mixing 100 parts by weight of goat milk and 0.03 part by weight of de-odoring agent, carrying out low-pressure homogenization for 7 minutes under the pressure of 15MPa, and then carrying out high-pressure homogenization for 2 minutes under the pressure of 45 MPa;
the deodouring agent is a mixture of 0.01 weight part of quercetin and 0.02 weight part of eugenol;
(2) filtering the goat milk subjected to homogenization treatment, wherein the filtering precision is 1 mu m;
(3) and sterilizing the filtered goat milk.
2. The method of claim 1 for de-cowering goat milk, wherein: the sterilization is pasteurization and/or ultrahigh temperature instant sterilization.
3. The method of claim 1 for de-cowering goat milk, wherein: the ultrahigh temperature instantaneous sterilization is performed at 135-145 ℃ for 2-5 seconds.
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108651615A (en) * | 2018-05-16 | 2018-10-16 | 戴来花 | Goat milk flavor removing technique |
| 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 |
| CN112438312B (en) * | 2020-11-18 | 2023-10-31 | 陕西榆大科技发展有限公司 | Goat milk smell removing method |
| CN113767978A (en) * | 2021-09-06 | 2021-12-10 | 昆明龙腾生物乳业有限公司 | Goat milk low-temperature de-odorizing method for removing odor of goat milk |
| CN113907132A (en) * | 2021-10-22 | 2022-01-11 | 陕西圣唐乳业有限公司 | Fresh liquid goat milk preservation process method with temperature regulation function |
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| CN101107943A (en) * | 2007-08-20 | 2008-01-23 | 澳芝妙乳业（北京）有限公司 | Physics the goat milk smell doffing method |
| CN101151978A (en) * | 2006-09-26 | 2008-04-02 | 西北农林科技大学 | Liquid goat's milk capable of long-term storing in normal temperature condition and method for preparing the same |
| CN102726520A (en) * | 2012-06-05 | 2012-10-17 | 张怀军 | Preparation method of 100% liquid pure goat milk preservable at normal temperature for long term |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101151978A (en) * | 2006-09-26 | 2008-04-02 | 西北农林科技大学 | Liquid goat's milk capable of long-term storing in normal temperature condition and method for preparing the same |
| CN101107943A (en) * | 2007-08-20 | 2008-01-23 | 澳芝妙乳业（北京）有限公司 | Physics the goat milk smell doffing method |
| CN102726520A (en) * | 2012-06-05 | 2012-10-17 | 张怀军 | Preparation method of 100% liquid pure goat milk preservable at normal temperature for long term |
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