CN107372819B - Full-fat pasteurized goat milk and preparation method thereof - Google Patents
Full-fat pasteurized goat milk and preparation method thereof Download PDFInfo
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- A23C3/00—Preservation of milk or milk preparations
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Abstract
The invention discloses full-fat pasteurized goat milk and a preparation method thereof, wherein the preparation method of the full-fat pasteurized goat milk comprises the following steps: (1) filtering fresh goat milk, and sterilizing; (2) vacuumizing and degassing; (3) homogenizing the raw materials; (4) sterilizing; (5) and (7) vacuum packaging. The full-fat pasteurized goat milk optimizes the preparation process, uses natural compounds as the de-odoring agent, adopts ultraviolet rays to treat the goat milk, and achieves good de-odoring effect and sterilizing effect.
Description
Technical Field
The invention particularly relates to pasteurized goat milk and a preparation method thereof.
Background
The goat milk is rich in nutrition, and contains various nutritional ingredients and bioactive substances. The fat of the goat milk is higher than that of the cow milk, the fat ball size of the goat milk is the same as that of the cow milk and is only one third of that of the cow milk, the goat milk can be absorbed by a human body more quickly and completely, fat accumulation cannot be caused, and the goat milk is firm and does not become fat after being drunk for a long time. Although the goat milk has high nutritive value and is easy to absorb, the goat milk has a small market and limited development in China due to a heavier goat smell. The smell of goat milk mainly comes from the pollution of external environment and the influence of internal chemical components. The horn gaps specially secreting lipid exist in the rear side of the horn bud base of the head of the milk goat, and the lipid secreted in the horn gaps can emit unique smell to pollute the goat milk, so that the goat milk has the goat odor. The mutton smell in goat milk is also related to the content of fatty acids contained in goat milk itself, for example, the content of caproic acid, capric acid and caprylic acid in goat milk is usually 6-18%, and the content of these fatty acids in goat milk is only 5%, although they do not have any smell by themselves, but they interact with each other in goat milk to form a complex or combine with each other to form the mutton smell.
At present, the Chinese goat milk de-odoring technology mainly comprises the following steps: a de-odoring method, a physical de-odoring mode, a chemical de-odoring mode, a biological de-odoring method and the like of a production source. Vacuum degassing, namely flash evaporation, is a physical deodorizing mode, namely high-pressure saturated water enters a low-pressure container, and the saturated water is changed into saturated vapor due to sudden reduction of pressure. Namely, the vacuum evaporation cooling is carried out according to the principle that the pressure is reduced and the boiling point of the solution is reduced, and the bad smell is removed.
The invention provides full fat pasteurized goat milk and a preparation method thereof, and the full fat pasteurized goat milk is rich in nutrition, low in mutton smell and capable of being stored for a long time at low temperature.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of whole pasteurized goat milk.
The second technical problem to be solved by the invention is to provide the whole pasteurized goat milk.
The purpose of the invention is realized by the following technical scheme:
a method for preparing whole pasteurized goat milk comprises the following steps:
(1) filtering fresh goat milk, and sterilizing;
(2) vacuumizing and degassing;
(3) homogenizing the raw materials;
(4) sterilizing;
(5) and (7) vacuum packaging.
A preparation method of whole pasteurized goat milk comprises the following steps:
(1) filtering fresh goat milk with 120 mesh filter cloth, and performing primary pasteurization on the filtered fresh goat milk;
(2) cooling 100 parts of the sterilized fresh goat milk obtained in the step (1) to 60-70 ℃, and then carrying out vacuum degassing on the fresh goat milk;
(3) taking 45-65 parts of the fresh goat milk subjected to degassing treatment in the step (2), adding into a homogenizer, adding 35-75 parts of water, homogenizing at 30-55 ℃ under 16-18MPa for 3-10min, sequentially adding 1-3 parts of white granulated sugar, 0.1-0.3 part of sodium citrate and 0.003-0.009 part of propylene glycol alginate, and homogenizing at 30-55 ℃ under 6-12MPa for 5-20min to obtain a mixture;
(4) performing secondary pasteurization on the mixture obtained in the step (3);
(5) and (4) vacuum packaging the mixture sterilized in the step (4) to obtain the product.
A preparation method of whole pasteurized goat milk comprises the following steps:
(1) filtering fresh goat milk with 120 mesh filter cloth, and performing primary pasteurization on the filtered fresh goat milk;
(2) cooling 100 parts of the sterilized fresh goat milk obtained in the step (1) to 60-70 ℃, and then carrying out vacuum degassing on the fresh goat milk;
(3) taking 45-65 parts of the fresh goat milk subjected to degassing treatment in the step (2), adding 10-30 parts of water and 0.006-0.06 part of a de-odoring agent, and stirring at 5-25 ℃ and 600rpm for 1-2h at 300-25 ℃, wherein the de-odoring agent is a mixture of β -carotene and xylitol;
(4) adding the fresh goat milk processed in the step (3) into a homogenizer, adding 35-75 parts of water, homogenizing at 30-55 ℃ under 16-18MPa for 3-10min, sequentially adding 1-3 parts of white granulated sugar, 0.1-0.3 part of sodium citrate and 0.003-0.009 part of propylene glycol alginate, and homogenizing at 30-55 ℃ under 6-12MPa for 5-20min to obtain a mixture;
(5) performing secondary pasteurization on the mixture obtained in the step (4);
(6) and (5) carrying out vacuum packaging on the mixture sterilized in the step (5) to obtain the product.
A preparation method of whole pasteurized goat milk comprises the following steps:
(1) passing fresh goat milk through 120 mesh filter cloth, performing primary pasteurization on the filtered fresh goat milk, taking 100 parts of pasteurized fresh goat milk, cooling to 30-40 ℃, adding 0.05-0.5 part of vitamin, and irradiating for 15-45min by using an ultraviolet lamp with the wavelength of 254-395nm and the power of 10-75W (preferably 35-45W);
(2) heating the fresh goat milk treated in the step (1) to 60-70 ℃, and then vacuumizing and degassing the fresh goat milk;
(3) taking 45-65 parts of the fresh goat milk subjected to degassing treatment in the step (2), adding 10-30 parts of water and 0.006-0.06 part of a de-odoring agent, and stirring at 5-25 ℃ and 600rpm for 1-2h at 300-25 ℃, wherein the de-odoring agent is a mixture of β -carotene and xylitol;
(4) adding the fresh goat milk processed in the step (3) into a homogenizer, adding 35-75 parts of water, homogenizing at 30-55 ℃ under 16-18MPa for 3-10min, sequentially adding 1-3 parts of white granulated sugar, 0.1-0.3 part of sodium citrate and 0.003-0.009 part of propylene glycol alginate, and homogenizing at 30-55 ℃ under 6-12MPa for 5-20min to obtain a mixture;
(5) performing secondary pasteurization on the mixture obtained in the step (4);
(6) and (5) carrying out vacuum packaging on the mixture sterilized in the step (5) to obtain the product.
Preferably, in the de-odoring agent, the mass ratio of β -carotene to xylitol is 1: 1.5-1.5: 1;
preferably, the vitamin is vitamin C and/or vitamin A1(ii) a More preferably, the vitamins are vitamin C and vitamin A1Mass ratio (2-3): 1.
Preferably, the vacuum degree of the vacuum degassing is 0.05-0.08MPa, and the time is 30-90 s.
Preferably, the sterilization temperature of the first pasteurization is 65-85 ℃, and the sterilization time is 10-30 s.
Preferably, the sterilization temperature of the second pasteurization is 65-80 ℃, and the sterilization time is 15-30 s.
The invention also provides the whole pasteurized goat milk prepared by the method.
The full-fat pasteurized goat milk optimizes the preparation process, uses natural compounds as the de-odoring agent, adopts ultraviolet rays to treat the goat milk, and achieves good de-odoring effect and sterilizing effect.
Detailed Description
And (3) testing the smell removal performance: sensory scores were used to evaluate the de-taint effect, and the panel consisted of 15 persons sensitive to goat milk taint, 5 men and 10 women. Preparation of samples: taking the fresh goat milk processed in the steps (1) to (2) in the example 1 and the fresh goat milk processed in the steps (1) to (3) in the examples 2 to 4, firstly, putting a fresh goat milk sample in a water bath at 30 ℃ for heating for 30min, then, scoring the goat odor of the goat milk by a grader, wherein 10 scores are full scores, and taking the average value of the scores of 15 people. 1-3, 3-5, 5-7, 7-9, 9-10, and 9-10. And (3) calculating the de-cowy rate which is (Y-X)/Y by setting the cowy rate before treatment as X and the cowy rate after treatment as Y.
And (3) testing the sterilizing effect: the total number of colonies tested on the whole pasteurized goat milk prepared in each example was tested according to the test method in GB/T4789.18-2003.
Introduction of raw materials in the examples:
fresh goat milk, milk expressed from healthy ewes without any change in composition, is provided by Shanxi Style auspicious milk industry Co., Ltd.
Pasteurization equipment: the pasteurization tank provided by Yizhong machinery limited of China is adopted, and the specification is as follows: 500L.
A UV germicidal lamp having a wavelength of 254nm was manufactured by Asahi electric light Source manufacturing Ltd of Ji28095, Zhou.
Vitamin C, CAS No.: 50-81-7, L-ascorbic acid, food grade, available from Jiangsu Runpu food science and technology Co.
Vitamin A1CAS number: 68-26-8, food grade, provided by Jiangsu Runpu food science and technology Limited.
The vacuum degassing equipment adopts a vacuum deodorizing machine provided by Hangzhou mechanical equipment Limited company, and the power is 4.5 KW.
β -Carotene, CAS number 7235-40-7, food grade provided by national health Biotech limited of Baoji.
Xylitol, CAS No.: 16277-71-7, food grade, available from Jiangsu Runpu food science and technology Co.
The homogenizer is GJB1000-60 homogenizer available from Hangzhou Huishi mechanical equipment.
White granulated sugar, provided by Jinan Xin Jiulong Biotech Co., Ltd, and is in food grade.
Sodium citrate, CAS No.: 6132-04-3, food grade, provided by Jiangsu Runpu food science and technology Limited.
Propylene glycol alginate, CAS number: 9005-37-2, food grade, by Wuhan Ares Biotech, Inc.
Example 1
The preparation method of the whole pasteurized goat milk comprises the following steps of:
(1) filtering fresh goat milk with 120 mesh filter cloth, and performing primary pasteurization on the filtered fresh goat milk at 82 deg.C for 15 s;
(2) cooling 100 parts of the sterilized fresh goat milk obtained in the step (1) to 65 ℃, and then carrying out vacuum degassing on the fresh goat milk, wherein the vacuum degree is 0.06MPa, and the time is 40 s;
(3) taking 50 parts of the fresh goat milk subjected to degassing treatment in the step (2), adding the 50 parts of fresh goat milk into a homogenizer, adding 55 parts of water, homogenizing at the temperature of 40 ℃ and 16MPa for 8min, sequentially adding 2 parts of white granulated sugar, 0.2 part of sodium citrate and 0.006 part of propylene glycol alginate, and homogenizing at the temperature of 45 ℃ and 8MPa for 15min to obtain a mixture;
(4) performing secondary pasteurization on the mixture obtained in the step (3), wherein the sterilization temperature is 80 ℃, and the sterilization time is 15 s;
(5) and (4) vacuum packaging the mixture sterilized in the step (4) to obtain the product.
Example 2
The preparation method of the whole pasteurized goat milk comprises the following steps of:
(1) filtering fresh goat milk with 120 mesh filter cloth, and performing primary pasteurization on the filtered fresh goat milk at 82 deg.C for 15 s;
(2) cooling 100 parts of the sterilized fresh goat milk obtained in the step (1) to 65 ℃, and then carrying out vacuum degassing on the fresh goat milk, wherein the vacuum degree is 0.06MPa, and the time is 40 s;
(3) taking 50 parts of the fresh goat milk subjected to degassing treatment in the step (2), adding 20 parts of water and 0.03 part of a de-odoring agent, and stirring at 15 ℃ and 500rpm for 1h, wherein the de-odoring agent is a mixture of 0.005 part of β -carotene and 0.025 part of xylitol;
(4) adding the fresh goat milk processed in the step (3) into a homogenizer, adding 35 parts of water, homogenizing at 16MPa and 40 ℃ for 8min, sequentially adding 2 parts of white granulated sugar, 0.2 part of sodium citrate and 0.006 part of alginic acid propylene glycol ester, and homogenizing at 8MPa and 45 ℃ for 15min to obtain a mixture;
(5) performing secondary pasteurization on the mixture obtained in the step (4), wherein the sterilization temperature is 80 ℃, and the sterilization time is 15 s;
(6) and (5) carrying out vacuum packaging on the mixture sterilized in the step (5) to obtain the product.
Example 3
Essentially the same as example 2, except that in example 3, the de-odorizing agent was a mixture of 0.015 parts of β -carotene and 0.015 parts of xylitol.
Example 4
Essentially the same as example 2, except that in this example 4, the de-odorizing agent was a mixture of 0.025 parts of β -carotene and 0.005 parts of xylitol.
Example 5
The preparation method of the whole pasteurized goat milk comprises the following steps of:
(1) passing fresh goat milk through 120 mesh filter cloth, pasteurizing the filtered fresh goat milk at 82 deg.C for 15s, cooling 100 parts of pasteurized fresh goat milk to 30 deg.C, adding 0.3 part of vitamin C, and irradiating with ultraviolet lamp with wavelength of 254nm and power of 10W for 15 min;
(2) heating the fresh goat milk processed in the step (1) to 65 ℃, and then vacuumizing and degassing the fresh goat milk, wherein the vacuum degree is 0.06MPa, and the time is 40 s;
(3) taking 50 parts of the fresh goat milk subjected to degassing treatment in the step (2), adding 20 parts of water and 0.03 part of a de-odoring agent, and stirring at 15 ℃ and 500rpm for 1h, wherein the de-odoring agent is a mixture of 0.015 part of β -carotene and 0.015 part of xylitol;
(4) adding the fresh goat milk processed in the step (3) into a homogenizer, adding 35 parts of water, homogenizing at 16MPa and 40 ℃ for 8min, sequentially adding 2 parts of white granulated sugar, 0.2 part of sodium citrate and 0.006 part of alginic acid propylene glycol ester, and homogenizing at 8MPa and 45 ℃ for 15min to obtain a mixture;
(5) performing secondary pasteurization on the mixture obtained in the step (4), wherein the sterilization temperature is 80 ℃, and the sterilization time is 15 s;
(6) and (5) carrying out vacuum packaging on the mixture sterilized in the step (5) to obtain the product.
Example 6
Essentially the same as example 5, except that: the power of the ultraviolet lamp described in this example 6 was 21W.
Example 7
Essentially the same as example 5, except that: the power of the UV lamp described in this example 7 was 40W.
Example 8
Essentially the same as example 5, except that: the power of the UV lamp described in this example 8 was 75W.
Example 9
The preparation method of the whole pasteurized goat milk comprises the following steps of:
(1) filtering fresh goat milk with 120 mesh filter cloth, pasteurizing at 82 deg.C for 15s, cooling to 30 deg.C, and adding 0.3 part of vitamin A1Irradiating with ultraviolet lamp with wavelength of 254nm and power of 40W for 15 min;
(2) heating the fresh goat milk processed in the step (1) to 65 ℃, and then vacuumizing and degassing the fresh goat milk, wherein the vacuum degree is 0.06MPa, and the time is 40 s;
(3) taking 50 parts of the fresh goat milk subjected to degassing treatment in the step (2), adding 20 parts of water and 0.03 part of a de-odoring agent, and stirring at 15 ℃ and 500rpm for 1h, wherein the de-odoring agent is a mixture of 0.015 part of β -carotene and 0.015 part of xylitol;
(4) adding the fresh goat milk processed in the step (3) into a homogenizer, adding 35 parts of water, homogenizing at 16MPa and 40 ℃ for 8min, sequentially adding 2 parts of white granulated sugar, 0.2 part of sodium citrate and 0.006 part of alginic acid propylene glycol ester, and homogenizing at 8MPa and 45 ℃ for 15min to obtain a mixture;
(5) performing secondary pasteurization on the mixture obtained in the step (4), wherein the sterilization temperature is 80 ℃, and the sterilization time is 15 s;
(6) and (5) carrying out vacuum packaging on the mixture sterilized in the step (5) to obtain the product.
Example 10
Essentially the same as example 9, except that: this example10 the vitamins are 0.2 part of vitamin C and 0.1 part of vitamin A1A mixture of (a).
The test result of the odor removing effect is as follows: 7 portions of mutton smell removal are scored before the mutton smell is removed, 1.5 portions of mutton smell removal are scored after the mutton smell is removed, and the mutton smell removal rate is 78.6 percent. Total bacteria number test results: 1.1X 102cfu/g. Quality status after 10 days of storage at 5 ℃: the fresh milk has good flavor and quality.
Comparative example 1
The preparation method of the whole pasteurized goat milk comprises the following steps of:
(1) passing fresh goat milk through 120 mesh filter cloth, pasteurizing the filtered fresh goat milk at 82 deg.C for 15s, cooling 100 parts of pasteurized fresh goat milk to 30 deg.C, and irradiating with ultraviolet lamp with wavelength of 254nm and power of 40W for 15 min;
(2) heating the fresh goat milk processed in the step (1) to 65 ℃, and then vacuumizing and degassing the fresh goat milk, wherein the vacuum degree is 0.06MPa, and the time is 40 s;
(3) taking 50 parts of the fresh goat milk subjected to degassing treatment in the step (2), adding 20 parts of water and 0.03 part of a de-odoring agent, and stirring at 15 ℃ and 500rpm for 1h, wherein the de-odoring agent is a mixture of 0.015 part of β -carotene and 0.015 part of xylitol;
(4) adding the fresh goat milk processed in the step (3) into a homogenizer, adding 35 parts of water, homogenizing at 16MPa and 40 ℃ for 8min, sequentially adding 2 parts of white granulated sugar, 0.2 part of sodium citrate and 0.006 part of alginic acid propylene glycol ester, and homogenizing at 8MPa and 45 ℃ for 15min to obtain a mixture;
(5) performing secondary pasteurization on the mixture obtained in the step (4), wherein the sterilization temperature is 80 ℃, and the sterilization time is 15 s;
(6) and (5) carrying out vacuum packaging on the mixture sterilized in the step (5) to obtain the product.
Test example 1
The de-odoring effect of the fresh goat milk in the examples was tested. The specific test results are shown in table 1.
Table 1: test result table for smell removing effect
| Rank off before scoring | Scoring after removing odor | De-odoring rate/%) | |
| Example 1 | 7 | 5.5 | 21.4 |
| Example 2 | 7 | 4.5 | 35.7 |
| Example 3 | 7 | 3.0 | 57.1 |
| Example 4 | 7 | 3.5 | 50.0 |
| Example 8 | 7 | 2.5 | 64.3 |
| Example 9 | 7 | 2.0 | 71.4 |
| Comparative example 1 | 7 | 3.0 | 57.1 |
Comparing with example 1, examples 2-4 further de-odoring the fresh goat milk, and found that the de-odoring effect can be improved by adjusting the ratio of β -carotene to xylitol, and it is speculated that β -carotene can react with free fatty acid in the goat milk, and xylitol can cover up the smell of the goat.
Test example 2
The total number of colonies was tested on the whole pasteurized goat milk prepared in the examples, and the specific test results are shown in table 2.
Table 2: test results of colony count
Comparing examples 5-8 with examples 3 and 1, examples 5-8, the total number of bacteria is significantly reduced by adding vitamins to fresh goat milk and treating with ultraviolet radiation, wherein the vitamins are mainly used as carriers of ultraviolet energy, and active oxygen and high-energy state molecules are generated by ultraviolet radiation to inactivate the bacteria in the goat milk.
Test example 3
The whole pasteurized goat milk prepared in example was stored at 5 ℃ for 7 days, and the quality status thereof was observed. The specific test results are shown in table 3.
Table 3: test result table of low-temperature preservation performance of whole pasteurized goat milk
| Quality status after 7 days of storage at 5 deg.C | |
| Example 1 | Slightly rancid smell, slightly sticky milk |
| Example 3 | Milk is slightly viscous with little coagulum |
| Example 5 | Resisting slightly viscous and no coagulum |
| Example 6 | Resisting slightly viscous and no coagulum |
| Example 7 | Has pure flavor and good quality |
| Example 8 | Has pure flavor and good quality |
| Example 9 | Has pure flavor and good quality |
| Comparative example 1 | Milk is slightly viscous and free of coagulum |
Comparing examples 5-8 with examples 3 and 1, examples 5-8 utilize ultraviolet irradiation treatment, so that the putrefaction and deterioration of the whole pasteurized goat milk are delayed, and the storage life and quality safety of the goat milk are ensured.
The foregoing is illustrative of the preferred embodiments of the present invention, and is not to be construed as limiting thereof, since modifications and equivalents thereof will now occur to those skilled in the art upon reading the foregoing disclosure. Any simple modification or equivalent changes made to the above embodiments according to the technical essence of the present invention, without departing from the technical spirit of the present invention, fall within the scope of the present invention.
Claims (5)
1. The preparation method of the full-fat pasteurized goat milk is characterized by comprising the following steps of:
(1) passing fresh goat milk through 120 mesh filter cloth, performing primary pasteurization on the filtered fresh goat milk, taking 100 parts of pasteurized fresh goat milk, cooling to 30-40 ℃, adding 0.3 part of vitamin, and irradiating for 15-45min by using an ultraviolet lamp with the wavelength of 254-395nm and the power of 10-75W;
(2) heating the fresh goat milk treated in the step (1) to 60-70 ℃, and then vacuumizing and degassing the fresh goat milk;
(3) taking 45-65 parts of the fresh goat milk subjected to degassing treatment in the step (2), adding 10-30 parts of water and 0.006-0.06 part of a de-odoring agent, and stirring at 5-25 ℃ and 600rpm of 300-inch milk for 1-2h, wherein the de-odoring agent is a mixture of 0.015 part of β -carotene and 0.015 part of xylitol;
(4) adding the fresh goat milk processed in the step (3) into a homogenizer, adding 35-75 parts of water, homogenizing at 30-55 ℃ under 16-18MPa for 3-10min, sequentially adding 1-3 parts of white granulated sugar, 0.1-0.3 part of sodium citrate and 0.003-0.009 part of propylene glycol alginate, and homogenizing at 30-55 ℃ under 6-12MPa for 5-20min to obtain a mixture;
(5) performing secondary pasteurization on the mixture obtained in the step (4);
(6) vacuum packaging the mixture sterilized in the step (5) to obtain a product;
the vitamins are vitamin C and vitamin A1 in a mass ratio of 2: 1.
2. The method of preparing the whole pasteurized goat milk according to claim 1, wherein the vacuum degree of the vacuum degassing is 0.05 to 0.08MPa for 30 to 90 seconds.
3. The method of preparing the whole pasteurized goat milk according to claim 1, wherein the sterilizing temperature of the first pasteurization is 65-85 ℃ and the sterilizing time is 10-30 s.
4. The method of preparing the whole pasteurized goat milk according to claim 1, wherein the sterilizing temperature of the secondary pasteurization is 65-80 ℃ and the sterilizing time is 15-30 s.
5. A whole pasteurized goat milk, prepared by the method of any one of claims 1-4.
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| CN115152840B (en) * | 2022-06-29 | 2024-02-20 | 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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| 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 |
| CN101711537A (en) * | 2008-10-06 | 2010-05-26 | 天津市化学试剂研究所 | Goat milk flavor removing agent |
| CN102599240A (en) * | 2012-03-07 | 2012-07-25 | 杨公明 | Method for processing fresh solid pasteurized milk |
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