CN107372820B - Goat milk sterilization method - Google Patents
Goat milk sterilization method Download PDFInfo
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- CN107372820B CN107372820B CN201710748935.1A CN201710748935A CN107372820B CN 107372820 B CN107372820 B CN 107372820B CN 201710748935 A CN201710748935 A CN 201710748935A CN 107372820 B CN107372820 B CN 107372820B
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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
- A23C7/02—Chemical cleaning of dairy apparatus; Use of sterilisation methods therefor
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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
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
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Abstract
The invention discloses a goat milk sterilization method, which comprises the following steps: (1) sterilizing goat milk; (2) adding antibacterial substance into the sterilized goat milk, and mixing well. The goat milk sterilization method solves the problem that the most widely applied heat sterilization method in the industry at present can cause serious loss to nutrient components, flavor, color and the like in the goat milk while killing microorganisms, seeks an ohmic heating sterilization process capable of meeting the requirements of pasteurized milk, and embodies the advantages of ohmic heating sterilization compared with the traditional heat sterilization mode; the method has good research value and popularization value, so that the ohmic heating sterilization technology of the goat milk is more mature, and good economic benefit is generated; the nutrient components in the goat milk can not be damaged, the peculiar smell of the goat milk can not be generated, and the original color and natural fragrance of the goat milk can be ensured.
Description
Technical Field
The invention relates to the technical field of goat milk preservation, in particular to a goat milk sterilization method.
Background
In the records of the compendium of materia medica, sheep's breast is sweet and warm in nature, can tonify cold and deficiency, moisten heart and lung, treat emaciation, treat consumptive disease, benefit vital essence and energy, regulate intestinal qi, benefit large intestine, treat convulsion of children, retching and regurgitation, and milk is mainly used for tonifying five internal organs, fatness and brightness of the people, tonifying qi, treating emaciation, soothing skin, moistening hair, and stopping tears by touching eyes.
Modern medical and nutritional research shows that goat milk is the highest milk product containing nutrients and various active substances beneficial to human body in mammalian milk. Goat milk contains more than 200 kinds of nutrients and bioactive substances, including various lactic acid, 20 kinds of amino acids and vitamins, 25 kinds of minerals, and 10 kinds of enzymes. The goat milk does not produce lactose intolerance symptoms such as abdominal distension, diarrhea and the like when being drunk, so the goat milk is an ideal dairy product for lactose intolerance patients. The contents of vitamins and beneficial trace elements in the blood of the infant fed by goat milk are obviously higher than those of the infant fed by cow milk, and the height, the weight, the bone density and the intelligence development speed of the infant are all higher than those of the infant fed by cow milk at the same time.
The fresh goat milk is inevitably polluted by dust, impurities, dirt and microorganisms, so that the fresh goat milk is directly supplied to consumers after being filtered, purified, sterilized, disinfected, bottled or bagged.
Patent application No.: 201210182182.X discloses a preparation method of 100% liquid pure goat milk capable of being stored for a long time at normal temperature. The invention comprises the following steps: (1) the method comprises the following steps of (1) taking 100% of raw fresh goat milk, (2) inspecting and cold-chain, (3) filtering, centrifuging and purifying the goat milk, (4) pasteurizing and homogenizing, (5) carrying out ultrahigh-temperature instant sterilization, (6) carrying out secondary homogenization, (7) deodorizing and carrying out ultrahigh-temperature sterilization, and (8) carrying out aseptic packaging, wherein the fresh goat milk is processed to remove the inherent mutton smell of the goat milk and the characteristics of the goat milk, so that the problems that the conventional technology for processing the goat milk into normal-temperature liquid milk is difficult and the liquid pure goat milk cannot be stored for a long time at the normal temperature are solved.
Patent application No.: 200610081141.6A method comprises a gentle heating process, in which the temperature of sheep milk is slowly raised to 95 deg.C, homogenized under 200MPa, heated to 105 deg.C for 33 seconds, heated to 115 deg.C for 4 seconds, and rapidly lowered to 80-10 deg.C, so that the obtained sheep milk contains no bacteria, and whey protein is softened and easily absorbed.
Disclosure of Invention
Aiming at a plurality of defects in the prior art, the inventor provides a goat milk sterilization method after intensive research and full creative work.
The purpose of the invention is realized by the following technical scheme:
a goat milk sterilization method comprises the following steps:
(1) sterilizing goat milk;
(2) adding antibacterial substance into the sterilized goat milk, and mixing well.
A goat milk sterilization method comprises the following steps:
(1) sterilizing goat milk by ohmic heating;
(2) adding antibacterial substance into the sterilized goat milk, and mixing well.
Preferably, the sterilization temperature of the ohmic heating method sterilization is 30-70 ℃, the sterilization time is 5-25s, and the voltage is 100-500V.
More preferably, the sterilization temperature of the ohmic heating method sterilization is 40-60 ℃, the sterilization time is 5-25s, and the voltage is 250-350V.
Preferably, the goat milk sterilization method comprises the following steps:
(1) sterilizing goat milk by ohmic heating;
(2) microwave sterilizing the goat milk sterilized by the ohmic heating method;
(3) adding antibacterial substance into the sterilized goat milk, and mixing well.
Preferably, the power of the microwave sterilization is 500-900W, and the time is 90-150 s.
More preferably, the power of the microwave sterilization is 700-800W, and the time is 95-105 s.
Preferably, the addition amount of the bacteriostatic substance is 50-500 mg/L.
More preferably, the addition amount of the bacteriostatic substance is 80-180 mg/L.
Preferably, the bacteriostatic substance is alliin and/or gallic acid. More preferably, the bacteriostatic substance consists of 75-85 wt% alliin and 15-25 wt% gallic acid.
The goat milk sterilization method solves the problem that the most widely applied heat sterilization method in the industry at present can cause serious loss to nutrient components, flavor, color and the like in the goat milk while killing microorganisms, seeks an ohmic heating sterilization process capable of meeting the requirements of pasteurized milk, and embodies the advantages of ohmic heating sterilization compared with the traditional heat sterilization mode; the method has good research value and popularization value, so that the ohmic heating sterilization technology of the goat milk is more mature, and good economic benefit is generated; the nutrient components in the goat milk can not be damaged, the peculiar smell of the goat milk can not be generated, and the original color and natural fragrance of the goat milk can be ensured. The invention obtains excellent effect by combining the ohmic heating sterilization with the microwave sterilization, which may be caused by good microwave sterilization effect but large damage to nutrient components; the ohm heating method has poor sterilization effect but has little influence on the loss of nutrient components.
Detailed Description
The vitamin C determination method comprises the following steps:
(1) preparatory tests
Preparing 2% oxalic acid solution, ascorbic acid standard solution and 2, 6-dichloroindophenol solution.
The 2, 6-dichloroindophenol titer was calibrated with ascorbic acid standard solution prior to testing. Taking 1mL of ascorbic acid standard solution into a 50mL conical flask, adding 10mL of 2% oxalic acid, shaking up, titrating with 2, 6-dichloroindophenol solution until the solution is pink for 15s and does not fade, taking 10mL of 2% oxalic acid as a blank test, and calculating the titer according to the following formula: t ═ C · V/(V1-V2), where T is the number of milligrams of 2, 6-dichloroindophenol solution per milliliter of ascorbic acid; c is the concentration of ascorbic acid, mg/mL; v is the volume of ascorbic acid taken up, mL; v1 is the volume of 2, 6-dichloroindophenol solution used for titration of ascorbic acid solution, mL; v2 is the volume of 2, 6-dichloroindophenol solution used for titration of the blank, mL.
(2) Titration of the goat milk to be tested
Taking 10g of goat milk into a 100mL volumetric flask, adding a proper amount of 2% oxalic acid solution, shaking uniformly, then fixing the volume to a scale mark, taking 10mL of the solution into a conical flask, titrating with the calibrated 2, 6-dichloroindophenol solution until the solution is pink and keeps 15s constant, and simultaneously performing a blank test to record the amount of the used 2, 6-dichloroindophenol solution. The content of vitamin C is calculated according to the following formula: r ═ (V-V0) · T · a/W, where R is vitamin C content, (mg/100 g); v is the volume of 2, 6-dichloroindophenol solution consumed during titration of the sample solution, mL; v0 is the volume of 2, 6-dichloroindophenol solution consumed in titration blank, mL; t is the titer of the 2, 6-dichloroindophenol solution, mg/mL; a is the dilution multiple, the total volume of the sample solution after constant volume/the volume of the sample solution sucked during titration; w is the sample weight, g.
The protein determination method comprises the following steps:
(1) drawing and preparing standard curve
Taking six test tubes with a stopper, adding 0, 0.02, 0.04, 0.06, 0.08 and 0.10mL of standard protein solution into each test tube respectively, adding distilled water with different volumes into each test tube to make the total volume be 1mL, adding 5mL of Coomassie brilliant blue G-250 reagent into each test tube, longitudinally reversing and mixing the solutions in each test tube after stopper covering, carrying out color comparison at 595nm after standing for 15 minutes, recording the absorbance value A measured by each tube, and making a standard curve according to the concentration and the corresponding absorbance, wherein the regression equation of the standard curve is that y is 0.0045x +0.0353, R is 0.0045x +0.03532＝0.9879。
(2) Determination of protein content in goat milk
Taking three 10mL test tubes with plugs, respectively adding 0.1mL goat milk and 0.9mL distilled water, adding 5mL Coomassie brilliant blue G-250 reagent into each test tube, fully mixing uniformly, standing for 15min, carrying out color comparison at 595nm, recording absorbance value A, and calculating the protein content in the goat milk through a standard curve.
And (3) testing antibacterial performance: total number of bacteria: reference GB/T4789.2-2010; coliform group bacteria: reference is made to GB/T4789.3-2008.
In the embodiment, the goat milk is fresh goat milk produced by pure Saneng dairy goats.
Example 1
The goat milk sterilization method comprises the following steps:
(1) pasteurizing goat milk at 85 deg.C for 120 s;
(2) adding alliin into the sterilized goat milk, wherein the addition amount of alliin is 100mg/L (namely adding 100mg alliin into each liter of sterilized goat milk), and uniformly mixing; obtaining the sterilized goat milk.
Nutrient loss test results: vitamin C loss was 13.6%, protein loss was 2.3%; wherein, the loss (%) of vitamin C is (the content of vitamin C in the goat milk before sterilization-the content of vitamin C in the goat milk after sterilization)/the content of vitamin C in the goat milk before sterilization is multiplied by 100%, and the loss (%) of protein is (the content of protein in the goat milk before sterilization-the content of protein in the goat milk after sterilization)/the content of protein in the goat milk before sterilization multiplied by 100%.
After the sterilized goat milk is stored for 7 days at the temperature of 5 ℃ and the relative humidity of 50%, the total number of bacterial colonies and the coliform group test are carried out, and the test result is as follows: total number of colonies 3.2X 104CFU/g, coliform 127MPN/100 g.
Example 2
The goat milk sterilization method comprises the following steps:
(1) sterilizing goat milk by ohmic heating at 50 deg.C for 120s at 300V;
(2) adding alliin into the sterilized goat milk, wherein the addition amount of alliin is 100mg/L (namely adding 100mg alliin into each liter of sterilized goat milk), and uniformly mixing; obtaining the sterilized goat milk.
Nutrient loss test results: vitamin C loss was 4.8%, protein loss was 1.5%; wherein, the loss (%) of vitamin C is (the content of vitamin C in the goat milk before sterilization-the content of vitamin C in the goat milk after sterilization)/the content of vitamin C in the goat milk before sterilization is multiplied by 100%, and the loss (%) of protein is (the content of protein in the goat milk before sterilization-the content of protein in the goat milk after sterilization)/the content of protein in the goat milk before sterilization multiplied by 100%.
After the sterilized goat milk is stored for 7 days at the temperature of 5 ℃ and the relative humidity of 50%, the total number of bacterial colonies and the coliform group test are carried out, and the test result is as follows: the total number of colonies is 8620CFU/g, and the coliform group bacteria is 51MPN/100 g.
Example 3
The goat milk sterilization method comprises the following steps:
(1) carrying out microwave sterilization on the goat milk, wherein the microwave sterilization power is 750W, and the microwave sterilization time is 120 s;
(2) adding alliin into the sterilized goat milk, wherein the addition amount of alliin is 100mg/L (namely adding 100mg alliin into each liter of sterilized goat milk), and uniformly mixing; obtaining the sterilized goat milk.
Nutrient loss test results: vitamin C loss was 10.9%, protein loss was 2.1%; wherein, the loss (%) of vitamin C is (the content of vitamin C in the goat milk before sterilization-the content of vitamin C in the goat milk after sterilization)/the content of vitamin C in the goat milk before sterilization is multiplied by 100%, and the loss (%) of protein is (the content of protein in the goat milk before sterilization-the content of protein in the goat milk after sterilization)/the content of protein in the goat milk before sterilization multiplied by 100%.
After the sterilized goat milk is stored for 7 days at the temperature of 5 ℃ and the relative humidity of 50%, the total number of bacterial colonies and the coliform group test are carried out, and the test result is as follows: the total number of colonies is 5870CFU/g, and the coliform group is 39MPN/100 g.
Example 4
The goat milk sterilization method comprises the following steps:
(1) sterilizing goat milk by ohmic heating at 50 deg.C for 20s at 300V;
(1) microwave sterilizing goat milk sterilized by an ohmic heating method, wherein the microwave sterilizing power is 750W, and the time is 100 s;
(2) adding alliin into the goat milk after microwave sterilization, wherein the addition amount of the alliin is 100mg/L (namely adding 100mg of alliin into each liter of the goat milk after sterilization), and uniformly mixing; obtaining the sterilized goat milk.
Nutrient loss test results: vitamin C loss was 4.0%, protein loss was 1.2%; wherein, the loss (%) of vitamin C is (the content of vitamin C in the goat milk before sterilization-the content of vitamin C in the goat milk after sterilization)/the content of vitamin C in the goat milk before sterilization is multiplied by 100%, and the loss (%) of protein is (the content of protein in the goat milk before sterilization-the content of protein in the goat milk after sterilization)/the content of protein in the goat milk before sterilization multiplied by 100%.
After the sterilized goat milk is stored for 7 days at the temperature of 5 ℃ and the relative humidity of 50%, the total number of bacterial colonies and the coliform group test are carried out, and the test result is as follows: the total number of colonies is 3040CFU/g, and the coliform group is 15MPN/100 g.
And (3) storing the sterilized goat milk for 7 days at the temperature of 5 ℃ and the relative humidity of 50%, and then performing a nutrient loss test, wherein the test result is as follows: vitamin C loss was 1.8%, protein loss was 0.7%; wherein, the loss (%) of vitamin C is (the content of vitamin C in the goat milk before preservation-the content of vitamin C in the goat milk after preservation)/the content of vitamin C in the goat milk before preservation is multiplied by 100%, and the loss (%) of protein is (the content of protein loss in the goat milk before preservation-the content of protein loss in the goat milk after preservation)/the content of protein loss in the goat milk before preservation is multiplied by 100%.
Example 5
The goat milk sterilization method comprises the following steps:
(1) sterilizing goat milk by ohmic heating at 50 deg.C for 20s at 300V;
(1) microwave sterilizing goat milk sterilized by an ohmic heating method, wherein the microwave sterilizing power is 750W, and the time is 100 s;
(2) adding gallic acid into goat milk subjected to microwave sterilization, wherein the addition amount of the gallic acid is 100mg/L (namely adding 100mg of gallic acid into per liter of goat milk subjected to sterilization), and uniformly mixing; obtaining the sterilized goat milk.
And (3) storing the sterilized goat milk for 7 days at the temperature of 5 ℃ and the relative humidity of 50%, and then performing a nutrient loss test, wherein the test result is as follows: vitamin C loss was 2.5%, protein loss was 0.8%; wherein, the loss (%) of vitamin C is (the content of vitamin C in the goat milk before preservation-the content of vitamin C in the goat milk after preservation)/the content of vitamin C in the goat milk before preservation is multiplied by 100%, and the loss (%) of protein is (the content of protein loss in the goat milk before preservation-the content of protein loss in the goat milk after preservation)/the content of protein loss in the goat milk before preservation is multiplied by 100%.
And (3) storing the sterilized goat milk for 7 days at the temperature of 5 ℃ and the relative humidity of 50%, and then testing the total number of colonies and the coliform group, wherein the test result is as follows: the total number of colonies is 3920CFU/g, and the coliform group bacteria is 23MPN/100 g.
Example 6
The goat milk sterilization method comprises the following steps:
(1) sterilizing goat milk by ohmic heating at 50 deg.C for 20s at 300V;
(2) microwave sterilizing goat milk sterilized by an ohmic heating method, wherein the microwave sterilizing power is 750W, and the time is 100 s;
(3) adding gallic acid and alliin into goat milk subjected to microwave sterilization, wherein the addition amount of gallic acid is 20mg/L (namely 20mg of gallic acid is added into per liter of goat milk subjected to sterilization), and the addition amount of alliin is 80mg/L (namely 80mg of alliin is added into per liter of goat milk subjected to sterilization), and uniformly mixing; obtaining the sterilized goat milk.
And (3) storing the sterilized goat milk for 7 days at the temperature of 5 ℃ and the relative humidity of 50%, and then performing a nutrient loss test, wherein the test result is as follows: vitamin C loss was 1.2%, protein loss was 0.4%; wherein, the loss (%) of vitamin C is (the content of vitamin C in the goat milk before preservation-the content of vitamin C in the goat milk after preservation)/the content of vitamin C in the goat milk before preservation is multiplied by 100%, and the loss (%) of protein is (the content of protein loss in the goat milk before preservation-the content of protein loss in the goat milk after preservation)/the content of protein loss in the goat milk before preservation is multiplied by 100%.
And (3) storing the sterilized goat milk for 7 days at the temperature of 5 ℃ and the relative humidity of 50%, and then testing the total number of colonies and the coliform group, wherein the test result is as follows: the total number of colonies is 2160CFU/g, and the coliform group is 9MPN/100 g.
Claims (2)
1. The goat milk sterilization method is characterized by comprising the following steps:
(1) sterilizing goat milk by ohmic heating;
(2) microwave sterilizing the goat milk sterilized by the ohmic heating method;
(3) adding bacteriostatic substances into the sterilized goat milk, and uniformly mixing;
the sterilization temperature of the ohmic heating method is 40-60 ℃, the sterilization time is 5-25s, and the voltage is 250-350V;
the power of the microwave sterilization is 700-800W, and the time is 95-105 s;
the antibacterial substance consists of 80mg/L alliin and 20mg/L gallic acid.
2. The goat milk sterilizing method as claimed in claim 1, comprising the steps of:
(1) sterilizing goat milk by ohmic heating at 50 deg.C for 20s at 300V;
(2) microwave sterilizing goat milk sterilized by an ohmic heating method, wherein the microwave sterilizing power is 750W, and the time is 100 s;
(3) adding gallic acid and alliin into goat milk subjected to microwave sterilization, wherein the addition amount of gallic acid is 20mg/L, and the addition amount of alliin is 80mg/L, and mixing well; obtaining the sterilized goat milk.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599240A (en) * | 2012-03-07 | 2012-07-25 | 杨公明 | Method for processing fresh solid pasteurized milk |
| CN103181605A (en) * | 2013-03-08 | 2013-07-03 | 南京永青食品保鲜科技发展有限公司 | Sterilizing method and special microwave sterilization device for liquid food |
| CN203575567U (en) * | 2013-11-25 | 2014-05-07 | 厦门铖毅机电科技有限公司 | Ohmic heating sterilization system |
| CN105660850A (en) * | 2014-11-17 | 2016-06-15 | 张飞飞 | Cold sterilization method for removing goat milk smell |
-
2017
- 2017-08-28 CN CN201710748935.1A patent/CN107372820B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599240A (en) * | 2012-03-07 | 2012-07-25 | 杨公明 | Method for processing fresh solid pasteurized milk |
| CN103181605A (en) * | 2013-03-08 | 2013-07-03 | 南京永青食品保鲜科技发展有限公司 | Sterilizing method and special microwave sterilization device for liquid food |
| CN203575567U (en) * | 2013-11-25 | 2014-05-07 | 厦门铖毅机电科技有限公司 | Ohmic heating sterilization system |
| CN105660850A (en) * | 2014-11-17 | 2016-06-15 | 张飞飞 | Cold sterilization method for removing goat milk smell |
Non-Patent Citations (1)
| Title |
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| 欧姆加热对牛奶的杀菌效果及其营养成分的影响研究;高霞等;《山东农业大学学报(自然科学版)》;20031231;第37卷(第4期);第530-535页 * |
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