CN107372819A - Full-cream pasteurize goat milk and preparation method thereof - Google Patents
Full-cream pasteurize goat milk and preparation method thereof Download PDFInfo
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- CN107372819A CN107372819A CN201710748887.6A CN201710748887A CN107372819A CN 107372819 A CN107372819 A CN 107372819A CN 201710748887 A CN201710748887 A CN 201710748887A CN 107372819 A CN107372819 A CN 107372819A
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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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/07—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves
- A23C3/076—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves by ultraviolet or infrared radiation
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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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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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
- 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
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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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention discloses a kind of full-cream pasteurize goat milk and preparation method thereof, the preparation method of the full-cream pasteurize goat milk comprises the following steps：(1) fresh sheep breast filtering, sterilization；(2) degassing is vacuumized；(3) raw material homogeneous；(4) sterilize；(5) it is vacuum-packed.A kind of full-cream pasteurize goat milk of the present invention, optimize preparation technology, native compound has been used as de- agent of having a strong smell, using UV treatment goat milk, achieve good de- effect and the bactericidal effect of having a strong smell, the full-cream pasteurize goat milk nutrient health of the present invention, pure flavor, preservation long-term at low temperature be not putrid and deteriorated.
Description
Technical field
Present invention relates particularly to a kind of pasteurize goat milk and preparation method thereof.
Background technology
Goat milk is nutritious, contains multiple nutritional components and bioactive substance.The fat ratio milk of goat milk is high, goat milk
Fat globule size is identical with people's milk, only 1/3rd of milk, can faster, more completely be absorbed by the body, will not cause
Fat accumulation, drink for a long time strong without getting fat.Although goat milk nutritive value is high, be easy to absorb, due to smell of mutton compared with
Weight, smaller in China market, development is limited.The smell of mutton of goat milk mostlys come from pollution and the internal chemical composition of external environment condition
Influence.Special sebaceous angle gap, the lipid of angle gap secretion on rear side of the angle bastem portion on milch goat head be present
The smell of uniqueness can be given out, pollution sheep breast, makes to contain smell of mutton in sheep breast.The fat that smell of mutton in goat milk also contains in itself with goat milk
Fat acid content is related, such as the content of acid, certain herbaceous plants with big flowers acid and octanoic acid in goat milk is usually 6-18%, and these aliphatic acid are in milk
In content be only 5%, although itself there is no any smell, because it can interact in goat milk, formed
Complex compound be combined with each other, so as to form smell of mutton.
The goat milk flavor removing technology in China mainly has following several at present：The de- mode of having a strong smell of smell doffing method, physics of beginning of production,
Chemistry de- have a strong smell mode, biological smell doffing method etc..Vacuumize degassing to flash, be a kind of de- mode of having a strong smell of physics, flash distillation is exactly high pressure
Saturation water enter low pressure container in, because the unexpected reduction of pressure makes these saturation waters become saturated steam.That is basis
Pressure declines, and the principle that solution boiling point declines carries out vacuum evaporation cooling, pumps bad smell.
The invention provides a kind of full-cream pasteurize goat milk and preparation method thereof, nutritious, smell of mutton is low, can low temperature length
Phase preserves.
The content of the invention
It is to provide for one of above shortcomings, the technical problems to be solved by the invention in the prior art a kind of complete
The preparation method of fat pasteurize goat milk.
The two of the technical problems to be solved by the invention are to provide a kind of full-cream pasteurize goat milk.
The present invention seeks to what is be achieved through the following technical solutions：
A kind of preparation method of full-cream pasteurize goat milk, comprises the following steps：
(1) fresh sheep breast filtering, sterilization；
(2) degassing is vacuumized；
(3) raw material homogeneous；
(4) sterilize；
(5) it is vacuum-packed.
A kind of preparation method of full-cream pasteurize goat milk, comprises the following steps, described part is parts by weight：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize；
(2) 100 parts of fresh sheep breast after step (1) is sterilized is cooled to 60-70 DEG C, then fresh sheep breast vacuumize de-
Gas；
(3) fresh sheep breast 45-65 parts of step of learning from else's experience (2) degassing process, are added in homogenizer, add 35-75 part water,
16-18MPa, 30-55 DEG C of homogeneous 3-10min, sequentially add 1-3 parts white granulated sugar, 0.1-0.3 parts sodium citrate, 0.003-
0.009 part of propylene glycol alginate, in 6-12MPa, 30-55 DEG C of homogeneous 5-20min, obtain compound；
(4) compound for obtaining step (3) carries out second of pasteurize；
(5) product will be produced through the compound vacuum packaging after step (4) sterilization.
A kind of preparation method of full-cream pasteurize goat milk, comprises the following steps, described part is parts by weight：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize；
(2) 100 parts of fresh sheep breast after step (1) is sterilized is cooled to 60-70 DEG C, then fresh sheep breast vacuumize de-
Gas；
(3) fresh sheep breast 45-65 parts of step of learning from else's experience (2) degassing process, 10-30 parts water is added, 0.006-0.06 parts take off and had a strong smell
Agent, in 5-25 DEG C, 300-600rpm stirrings 1-2h, the de- agent of having a strong smell is beta carotene and the mixture of xylitol；
(4) the fresh sheep breast handled through step (3) is added in homogenizer, 35-75 part water is added, in 16-18MPa, 30-
55 DEG C of homogeneous 3-10min, sequentially add 1-3 parts white granulated sugar, 0.1-0.3 parts sodium citrate, 0.003-0.009 parts alginic acid the third two
Alcohol ester, in 6-12MPa, 30-55 DEG C of homogeneous 5-20min, obtain compound；
(5) compound for obtaining step (4) carries out second of pasteurize；
(6) product will be produced through the compound vacuum packaging after step (5) sterilization.
A kind of preparation method of full-cream pasteurize goat milk, comprises the following steps, described part is parts by weight：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize, after taking pasteurize
100 parts of fresh sheep breast, be cooled to 30-40 DEG C, add 0.05-0.5 part vitamins, with wavelength be 254-395nm, power 10-
75W (being preferably 35-45W) ultra violet lamp 15-45min；
(2) the fresh sheep breast after step (1) processing is warming up to 60-70 DEG C, then fresh sheep breast is carried out vacuumizing degassing；
(3) fresh sheep breast 45-65 parts of step of learning from else's experience (2) degassing process, 10-30 parts water is added, 0.006-0.06 parts take off and had a strong smell
Agent, in 5-25 DEG C, 300-600rpm stirrings 1-2h, the de- agent of having a strong smell is beta carotene and the mixture of xylitol；
(4) the fresh sheep breast handled through step (3) is added in homogenizer, 35-75 part water is added, in 16-18MPa, 30-
55 DEG C of homogeneous 3-10min, sequentially add 1-3 parts white granulated sugar, 0.1-0.3 parts sodium citrate, 0.003-0.009 parts alginic acid the third two
Alcohol ester, in 6-12MPa, 30-55 DEG C of homogeneous 5-20min, obtain compound；
(5) compound for obtaining step (4) carries out second of pasteurize；
(6) product will be produced through the compound vacuum packaging after step (5) sterilization.
Preferably, in the de- agent of having a strong smell, the mass ratio of beta carotene and xylitol is 1:1.5~1.5:1；
Preferably, described vitamin is vitamin C and/or vitamin A1；It is highly preferred that described vitamin is given birth to for dimension
Plain C and vitamin A1Mass ratio (2-3)：1 mixture.
Preferably, the vacuum for vacuumizing degassing is 0.05-0.08MPa, time 30-90s.
Preferably, the sterilization temperature of the first time pasteurize is 65-85 DEG C, sterilizing time 10-30s.
Preferably, the sterilization temperature of second of pasteurize is 65-80 DEG C, sterilizing time 15-30s.
The present invention also provides a kind of full-cream pasteurize goat milk, is prepared using the above method.
A kind of full-cream pasteurize goat milk of the present invention, optimizes preparation technology, has used native compound as de-
Have a strong smell agent, using UV treatment goat milk, achieve good de- have a strong smell effect and bactericidal effect, full-cream pasteurize sheep of the invention
Milk nutrient health, pure flavor, preservation long-term at low temperature be not putrid and deteriorated.
Embodiment
De- performance test of having a strong smell：Using the de- effect of having a strong smell of sensory evaluation scores evaluation, evaluation group is by 15 to goat milk smell of mutton sensitivity
Composition of personnel, 5 male 10 female.The preparation of sample：Fresh sheep breast, embodiment 2-4 warp of the Example 1 after step (1)-(2) are handled
Fresh goat milk sample, is placed in 30 DEG C of water-baths heats 30min first, then pass through product by the fresh goat milk after the processing of step (1)-(3)
Personnel are commented to score its smell of mutton, 10 points are full marks, take the average value of 15 personnel's scorings.1-3 divides for almost without smelling of mutton, 3-
5 points are slight smell of mutton, and 5-7 points are moderate strength smell of mutton, and 7-9 points are obvious smell of mutton, and 9-10 points are strong smell of mutton.If before processing
Smell of mutton scoring is X, and the smell of mutton scoring after processing is Y, calculates de- rate of having a strong smell, de- rate=(the Y-X)/Y that has a strong smell.
Bactericidal effect is tested：The full-cream pasteurize goat milk that each embodiment is prepared carries out total plate count test, presses
Detected according to the method for testing in GB/T4789.18-2003.
Each raw material introduction in embodiment：
Fresh sheep is newborn, the milk changed without any composition extruded in healthy ewe breast, limited by all auspicious dairy industries in Shaanxi
Company provides.
Pasteurisation apparatus：The pasteurize tank provided using Zhucheng Yi Zhong Machinery Co., Ltd.s, specification：500L.
Uviol lamp, the ultraviolet-sterilization that the wavelength produced using Zhuozhou City rising sun Puri electric light source Manufacturing Co., Ltd is 254nm
Lamp.
Vitamin C, No. CAS：50-81-7, i.e. L-AA, provided by Jiangsu Run Pu food science and technologies Co., Ltd, food
Grade.
Vitamin A1, No. CAS：68-26-8, provided by Jiangsu Run Pu food science and technologies Co., Ltd, food-grade.
Degassing equipment is vacuumized, the de- machine of having a strong smell of the vacuum provided using Hangzhou Hang Sheng plant equipment Co., Ltd, power
4.5KW。
Beta carotene, No. CAS：7235-40-7, provided by Baoji Guo Kang bio tech ltd, food-grade.
Xylitol, No. CAS：16277-71-7, provided by Jiangsu Run Pu food science and technologies Co., Ltd, food-grade.
Homogenizer, the model GJB1000-60 produced using Hangzhou Hui He plant equipment Co., Ltd homogenizer.
White granulated sugar, the prosperous Kowloon bio tech ltd in Jinan provide, food-grade.
Sodium citrate, No. CAS：6132-04-3, Jiangsu Run Pu food science and technologies Co., Ltd provide, food-grade.
Propylene glycol alginate, No. CAS：9005-37-2, provided by Wuhan Ares bio tech ltd, food-grade.
Embodiment 1
The preparation method of full-cream pasteurize goat milk, comprises the following steps, and described part is parts by weight：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize, sterilization temperature 82
DEG C, sterilizing time 15s；
(2) 100 parts of fresh sheep breast after step (1) is sterilized is cooled to 65 DEG C, then fresh sheep breast is carried out vacuumizing degassing,
Vacuum is 0.06MPa, time 40s；
(3) step of learning from else's experience (2) degassing process fresh sheep breast 50 parts, be added in homogenizer, add 55 parts of water, 16MPa,
40 DEG C of homogeneous 8min, 2 portions of white granulated sugars, 0.2 part of sodium citrate, 0.006 part of propylene glycol alginate are sequentially added, in 8MPa, 45
DEG C homogeneous 15min, obtains compound；
(4) compound for obtaining step (3) carries out second of pasteurize, and sterilization temperature is 80 DEG C, and sterilizing time is
15s；
(5) product will be produced through the compound vacuum packaging after step (4) sterilization.
Embodiment 2
The preparation method of full-cream pasteurize goat milk, comprises the following steps, and described part is parts by weight：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize, sterilization temperature 82
DEG C, sterilizing time 15s；
(2) 100 parts of fresh sheep breast after step (1) is sterilized is cooled to 65 DEG C, then fresh sheep breast is carried out vacuumizing degassing,
Vacuum is 0.06MPa, time 40s；
(3) 50 parts of the fresh sheep breast of step of learning from else's experience (2) degassing process, 20 parts of water, 0.03 part of de- agent of having a strong smell are added, 15 DEG C,
500rpm stirs 1h, and the de- agent of having a strong smell is 0.005 part of beta carotene and the mixture of 0.025 part of xylitol；
(4) the fresh sheep breast handled through step (3) is added in homogenizer, 35 parts of water is added, in 16MPa, 40 DEG C of homogeneous
8min, 2 portions of white granulated sugars, 0.2 part of sodium citrate, 0.006 part of propylene glycol alginate are sequentially added, in 8MPa, 45 DEG C of homogeneous
15min, obtain compound；
(5) compound for obtaining step (4) carries out second of pasteurize, and sterilization temperature is 80 DEG C, and sterilizing time is
15s；
(6) product will be produced through the compound vacuum packaging after step (5) sterilization.
Embodiment 3
It is substantially the same manner as Example 2, differ only in：In the present embodiment 3, the de- agent of having a strong smell is 0.015 part of β-carrot
The mixture of element and 0.015 part of xylitol.
Embodiment 4
It is substantially the same manner as Example 2, differ only in：In the present embodiment 4, the de- agent of having a strong smell is 0.025 part of β-carrot
The mixture of element and 0.005 part of xylitol.
Embodiment 5
The preparation method of full-cream pasteurize goat milk, comprises the following steps, and described part is parts by weight：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize, sterilization temperature 82
DEG C, sterilizing time 15s, 100 parts of the breast of the fresh sheep after pasteurize is taken, is cooled to 30 DEG C, 0.3 part of vitamin C is added, uses wavelength
The ultra violet lamp 15min for being 10W for 254nm, power；
(2) the fresh sheep breast after step (1) processing is warming up to 65 DEG C, then fresh sheep breast is carried out vacuumizing degassing, vacuum
Spend for 0.06MPa, time 40s；
(3) 50 parts of the fresh sheep breast of step of learning from else's experience (2) degassing process, 20 parts of water, 0.03 part of de- agent of having a strong smell are added, 15 DEG C,
500rpm stirs 1h, and the de- agent of having a strong smell is 0.015 part of beta carotene and the mixture of 0.015 part of xylitol；
(4) the fresh sheep breast handled through step (3) is added in homogenizer, 35 parts of water is added, in 16MPa, 40 DEG C of homogeneous
8min, 2 portions of white granulated sugars, 0.2 part of sodium citrate, 0.006 part of propylene glycol alginate are sequentially added, in 8MPa, 45 DEG C of homogeneous
15min, obtain compound；
(5) compound for obtaining step (4) carries out second of pasteurize, and sterilization temperature is 80 DEG C, and sterilizing time is
15s；
(6) product will be produced through the compound vacuum packaging after step (5) sterilization.
Embodiment 6
It is substantially the same manner as Example 5, differ only in：The power of uviol lamp described in the present embodiment 6 is 21W.
Embodiment 7
It is substantially the same manner as Example 5, differ only in：The power of uviol lamp described in the present embodiment 7 is 40W.
Embodiment 8
It is substantially the same manner as Example 5, differ only in：The power of uviol lamp described in the present embodiment 8 is 75W.
Embodiment 9
The preparation method of full-cream pasteurize goat milk, comprises the following steps, and described part is parts by weight：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize, sterilization temperature 82
DEG C, sterilizing time 15s, 100 parts of the breast of the fresh sheep after pasteurize is taken, is cooled to 30 DEG C, adds 0.3 part of vitamin A1, use ripple
A length of 254nm, the ultra violet lamp 15min that power is 40W；
(2) the fresh sheep breast after step (1) processing is warming up to 65 DEG C, then fresh sheep breast is carried out vacuumizing degassing, vacuum
Spend for 0.06MPa, time 40s；
(3) 50 parts of the fresh sheep breast of step of learning from else's experience (2) degassing process, 20 parts of water, 0.03 part of de- agent of having a strong smell are added, 15 DEG C,
500rpm stirs 1h, and the de- agent of having a strong smell is 0.015 part of beta carotene and the mixture of 0.015 part of xylitol；
(4) the fresh sheep breast handled through step (3) is added in homogenizer, 35 parts of water is added, in 16MPa, 40 DEG C of homogeneous
8min, 2 portions of white granulated sugars, 0.2 part of sodium citrate, 0.006 part of propylene glycol alginate are sequentially added, in 8MPa, 45 DEG C of homogeneous
15min, obtain compound；
(5) compound for obtaining step (4) carries out second of pasteurize, and sterilization temperature is 80 DEG C, and sterilizing time is
15s；
(6) product will be produced through the compound vacuum packaging after step (5) sterilization.
Embodiment 10
It is substantially the same manner as Example 9, differ only in：Vitamin described in the present embodiment 10 for 0.2 part of vitamin C and
0.1 part of vitamin A1Mixture.
De- measure of merit result of having a strong smell：Take off and scored 7 parts before having a strong smell, take off and scored 1.5 points after having a strong smell, de- rate of having a strong smell is 78.6%.Bacterium is total
Number test result：1.1×102cfu/g.Quality status after being preserved 10 days at 5 DEG C：Fresh milk flavor, quality are good.
Comparative example 1
The preparation method of full-cream pasteurize goat milk, comprises the following steps, and described part is parts by weight：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize, sterilization temperature 82
DEG C, sterilizing time 15s, 100 parts of the breast of the fresh sheep after pasteurize is taken, is cooled to 30 DEG C, with wavelength is 254nm, power 40W
Ultra violet lamp 15min；
(2) the fresh sheep breast after step (1) processing is warming up to 65 DEG C, then fresh sheep breast is carried out vacuumizing degassing, vacuum
Spend for 0.06MPa, time 40s；
(3) 50 parts of the fresh sheep breast of step of learning from else's experience (2) degassing process, 20 parts of water, 0.03 part of de- agent of having a strong smell are added, 15 DEG C,
500rpm stirs 1h, and the de- agent of having a strong smell is 0.015 part of beta carotene and the mixture of 0.015 part of xylitol；
(4) the fresh sheep breast handled through step (3) is added in homogenizer, 35 parts of water is added, in 16MPa, 40 DEG C of homogeneous
8min, 2 portions of white granulated sugars, 0.2 part of sodium citrate, 0.006 part of propylene glycol alginate are sequentially added, in 8MPa, 45 DEG C of homogeneous
15min, obtain compound；
(5) compound for obtaining step (4) carries out second of pasteurize, and sterilization temperature is 80 DEG C, and sterilizing time is
15s；
(6) product will be produced through the compound vacuum packaging after step (5) sterilization.
Test case 1
The de- effect of having a strong smell of fresh goat milk in embodiment is tested.Specific test result is shown in Table 1.
Table 1：De- measure of merit result table of having a strong smell
| Take off and scored before having a strong smell | Take off and scored after having a strong smell | The de- rate of having a strong smell/% | |
| Embodiment 1 | 7 | 5.5 | 21.4 |
| Embodiment 2 | 7 | 4.5 | 35.7 |
| Embodiment 3 | 7 | 3.0 | 57.1 |
| Embodiment 4 | 7 | 3.5 | 50.0 |
| Embodiment 8 | 7 | 2.5 | 64.3 |
| Embodiment 9 | 7 | 2.0 | 71.4 |
| Comparative example 1 | 7 | 3.0 | 57.1 |
Compared with Example 1, embodiment 2-4 has carried out further de- processing of having a strong smell to fresh sheep breast, find by adjust β-
The ratio of carrotene and xylitol can improve de- effect of having a strong smell, thus it is speculated that beta carotene can with the free-fat acid reaction in sheep breast,
And xylitol serves the effect for covering smell of mutton.Inventors be surprised to learn that compared with Example 3, embodiment 8,9 adds into sheep breast
Enter vitamin, and carry out ultraviolet irradiation method to improve the de- effect of having a strong smell of goat milk.1 progress ultraviolet irradiation of ratio, does not have
Vitamin is added, de- effect of having a strong smell does not improve.
Test case 2
Total plate count test is carried out to full-cream pasteurize goat milk prepared by embodiment, specific test result is shown in Table 2.
Table 2：Total plate count test result table
Comparing embodiment 5-8 and embodiment 3, embodiment 1, embodiment 5-8 add vitamin into fresh sheep breast, use ultraviolet
Treatment with irradiation, total number of bacteria significantly reduce, and the carrier mainly by the use of vitamin as UV energy, passes through ultraviolet photograph here
Penetrate and produce active oxygen and high-energy molecules, inactivate the bacterium in sheep breast.
Test case 3
Full-cream pasteurize goat milk prepared by embodiment is preserved 7 days at 5 DEG C, observes its quality status.Specific test knot
Fruit is shown in Table 3.
Table 3：Full-cream pasteurize goat milk Cord blood the performance test results table
| Quality status after being preserved 7 days at 5 DEG C | |
| Embodiment 1 | Micro-strip putrefactive odor, milk are slightly sticky thick |
| Embodiment 3 | Milk is slightly sticky thick, there is a little grumeleuse |
| Embodiment 5 | It is resistance to slightly sticky thick, no grumeleuse |
| Embodiment 6 | It is resistance to slightly sticky thick, no grumeleuse |
| Embodiment 7 | Pure flavor, quality are good |
| Embodiment 8 | Pure flavor, quality are good |
| Embodiment 9 | Pure flavor, quality are good |
| Comparative example 1 | Milk is slightly sticky thick, no grumeleuse |
Comparing embodiment 5-8 and embodiment 3, embodiment 1, embodiment 5-8 utilize ultraviolet treatment with irradiation, delayed full-cream
Pasteurize goat milk it is putrid and deteriorated, ensure that shelf life and the Quality Safety of goat milk.
It is described above, it is only the preferred embodiments of the present invention, not limits the present invention, appoints
The equivalence enforcement what those skilled in the art is changed to change on an equal basis possibly also with the technology contents of the disclosure above
Example.It is every without departing from the present invention program content, the technical spirit according to the present invention any is simply repaiied to made for any of the above embodiments
Change or equivalent variations, all fall within protection scope of the present invention.
Claims (9)
1. a kind of preparation method of full-cream pasteurize goat milk, it is characterised in that comprise the following steps：
(1) fresh sheep breast filtering, sterilization；
(2) degassing is vacuumized；
(3) raw material homogeneous；
(4) sterilize；
(5) it is vacuum-packed.
2. a kind of preparation method of full-cream pasteurize goat milk, it is characterised in that comprise the following steps, described part is weight
Part：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize；
(2) 100 parts of fresh sheep breast after step (1) is sterilized is cooled to 60-70 DEG C, then fresh sheep breast is carried out vacuumizing degassing；
(3) fresh sheep breast 45-65 parts of step of learning from else's experience (2) degassing process, are added in homogenizer, 35-75 part water are added, in 16-
18MPa, 30-55 DEG C of homogeneous 3-10min, sequentially add 1-3 parts white granulated sugar, 0.1-0.3 parts sodium citrate, 0.003-0.009
Part propylene glycol alginate, in 6-12MPa, 30-55 DEG C of homogeneous 5-20min, obtains compound；
(4) compound for obtaining step (3) carries out second of pasteurize；
(5) product will be produced through the compound vacuum packaging after step (4) sterilization.
3. a kind of preparation method of full-cream pasteurize goat milk, it is characterised in that comprise the following steps, described part is weight
Part：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize；
(2) 100 parts of fresh sheep breast after step (1) is sterilized is cooled to 60-70 DEG C, then fresh sheep breast is carried out vacuumizing degassing；
(3) fresh sheep breast 45-65 parts of step of learning from else's experience (2) degassing process, 10-30 parts water, the de- agent of having a strong smell of 0.006-0.06 parts are added,
5-25 DEG C, 300-600rpm stirrings 1-2h, the de- agent of having a strong smell is beta carotene and the mixture of xylitol；
(4) the fresh sheep breast handled through step (3) is added in homogenizer, 35-75 part water is added, in 16-18MPa, 30-55 DEG C
Homogeneous 3-10min, sequentially add 1-3 parts white granulated sugar, 0.1-0.3 parts sodium citrate, 0.003-0.009 part alginate propylene glycols
Ester, in 6-12MPa, 30-55 DEG C of homogeneous 5-20min, obtain compound；
(5) compound for obtaining step (4) carries out second of pasteurize；
(6) product will be produced through the compound vacuum packaging after step (5) sterilization.
4. a kind of preparation method of full-cream pasteurize goat milk, it is characterised in that comprise the following steps, described part is weight
Part：
(1) fresh sheep breast is crossed into 120 mesh filter clothes, the fresh sheep breast after filtering carries out first time pasteurize, takes fresh after pasteurize
100 parts of sheep breast, is cooled to 30-40 DEG C, adds 0.05-0.5 part vitamins, be 254-395nm with wavelength, power be 10-75W's
Ultra violet lamp 15-45min；
(2) the fresh sheep breast after step (1) processing is warming up to 60-70 DEG C, then fresh sheep breast is carried out vacuumizing degassing；
(3) fresh sheep breast 45-65 parts of step of learning from else's experience (2) degassing process, 10-30 parts water, the de- agent of having a strong smell of 0.006-0.06 parts are added,
5-25 DEG C, 300-600rpm stirrings 1-2h, the de- agent of having a strong smell is beta carotene and the mixture of xylitol；
(4) the fresh sheep breast handled through step (3) is added in homogenizer, 35-75 part water is added, in 16-18MPa, 30-55 DEG C
Homogeneous 3-10min, sequentially add 1-3 parts white granulated sugar, 0.1-0.3 parts sodium citrate, 0.003-0.009 part alginate propylene glycols
Ester, in 6-12MPa, 30-55 DEG C of homogeneous 5-20min, obtain compound；
(5) compound for obtaining step (4) carries out second of pasteurize；
(6) product will be produced through the compound vacuum packaging after step (5) sterilization.
5. the preparation method of full-cream pasteurize goat milk as claimed in claim 4, it is characterised in that described vitamin is dimension
Raw plain C and/or vitamin A1。
6. the preparation method of full-cream pasteurize goat milk as any one of claim 1-4, it is characterised in that described to take out very
The vacuum of sky degassing is 0.05-0.08MPa, time 30-90s.
7. the preparation method of full-cream pasteurize goat milk as any one of claim 2-4, it is characterised in that described first
The sterilization temperature of secondary pasteurize is 65-85 DEG C, sterilizing time 10-30s.
8. the preparation method of full-cream pasteurize goat milk as any one of claim 2-4, it is characterised in that described second
The sterilization temperature of secondary pasteurize is 65-80 DEG C, sterilizing time 15-30s.
9. a kind of full-cream pasteurize goat milk, it is characterised in that using method preparation any one of claim 1-8
Into.
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| CN108323569A (en) * | 2018-03-13 | 2018-07-27 | 重庆拜月食品科技有限公司 | Pasteurize goat milk and its manufacture craft |
| CN115152840A (en) * | 2022-06-29 | 2022-10-11 | 南京浩明乳业有限责任公司 | Mutton smell removing process for processing goat milk products |
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