CN109938105A - A kind of production technology standardizing yak flavoured milk - Google Patents
A kind of production technology standardizing yak flavoured milk Download PDFInfo
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- CN109938105A CN109938105A CN201910118373.1A CN201910118373A CN109938105A CN 109938105 A CN109938105 A CN 109938105A CN 201910118373 A CN201910118373 A CN 201910118373A CN 109938105 A CN109938105 A CN 109938105A
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Abstract
The present invention relates to technical fields, and in particular to a kind of production technology for standardizing yak flavoured milk.Include the following steps: degreasing；Fat: will be put into the container equipped with purified water by degumming, add after phosphoric acid solution to be placed on shaking table and shake, stand, layering to get；Enzymatic hydrolysis: the fat after degumming is preheated, and is added after lipase to be put into shaking table and is carried out enzyme digestion reaction, then carry out enzyme-deactivating to get；Crystallization: it is crystallized being put into ice salt bath after the fat addition emulsifier and magnesium sulfate solution after enzymatic hydrolysis, then successively carries out vacuum outgas and sterilizing, Hui Tian is into milk, then is transferred in drying tower and is spray-dried to obtain powder, dispenses powder.The present invention solves the problems, such as that yak milk flavor substance is not standardized processing, by being added in milk again from extraction flavor substance in yak milk, avoids the presence of yak milk fishy smell, and can embody fragrance brought by its flavor substance and mouthfeel well.
Description
Technical field
The present invention relates to technical fields, and in particular to a kind of production technology for standardizing yak flavoured milk.
Background technique
Milk is most ancient one of natural drink, is known as " white blood ", the importance to human body as one can imagine.Ox
Milk is as its name suggests extruded from female milk cattle.In country variant, milk, which also divides, different grades.Milk contains
Minerals abundant, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum.The most rare part is that milk is the best source of human calcium, and calcium phosphorus
Ratio is very appropriate, conducive to the absorption of calcium.Type is complicated, and at least more than 100 kinds, main ingredient has water, fat, phosphatide, albumen
Matter, lactose, inorganic salts etc..
Milk is known as closest to perfect food, and other than with nutritive value abundant, dense just aromatic also have
Unique glamour.Meeting after milk fragrance heat-treated so that fragrance in milk, pleasant impression, freshness and intensity palatability reduce,
Especially degreasing and partly defatted milk, due to the reduction of fat, even more mouthfeel is thin, milk is insufficient.Different milk flavours
Difference is the aroma substance difference contained due to it.By the effect of enzymatic hydrolysis, can make triglycerides enzymatic hydrolysis in fat is to be saturated not
Saturated fatty acid, ketone acid and hydroxy acid release, and produce flavor substance and flavor substance precursor.
The amino acid of yak milk, calcium, vitamin A content higher than ordinary milk 15%, 15% and 6% respectively.Microelement
In, iron contained in yak milk is 9.8 times of general milk, Zn content is 3 times of general milk, calcium content is general milk
1.13 again.The immunoglobulin contained in yak milk is lacking in ordinary milk, and long-term drinking may consequently contribute to raising human body and exempt from
Epidemic disease power.Yak milk calcium rich in and the vitamin D for being conducive to calcium uptake, can enhance bone and tooth, effectively supplement pregnant woman
And the daily required calcium of fetus, reduce fetus calcium deficiency risk.Milk have prevent in absorption of human body food toxic metallic lead and
The function of cadmium can be reduced the risk that fetus absorbs this kind of noxious material.The great natural antibody of yak has " endurance, cold-resistant, resistance to
The natural immunities such as anoxic, radiation hardness ", it is few throughout one's life sick.Its milk is also firmly got " handing down in a direct line from the master ", rare ecosystem nutritional ingredient
And the plateau energy of adverse circumstances is resisted, natural protection ability can be supplemented for human body, prevent infection in pregnancy.
In the prior art, the flavor substance of yak milk does not carry out processing criterion metaplasia production, the yak milk tool directly obtained
It is zestful at the same also have certain fishy smell, therefore, it is necessary to by the flavor substance in yak milk be standardized processing after Hui Tian
To in any milk.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of production works for standardizing yak flavoured milk
Skill solves the problems, such as that yak milk flavor substance is not standardized processing, is added again by extracting flavor substance from yak milk
It adds in milk, avoids the presence of yak milk fishy smell, and fragrance brought by its flavor substance and mouthfeel can be embodied well.
The purpose of the present invention is achieved through the following technical solutions:
A kind of production technology standardizing yak flavoured milk, includes the following steps:
Step 1: degreasing: yak milk being preheated at least 2h in the container that temperature is 30~45 DEG C, stands at least 30min
Afterwards by the isolated degreasing yak milk of seperator and cream, wherein degreasing yak milk is recycled, and is obtained fatty stand-by；
Step 2: degumming: the use purifying of fat obtained in step 1 being washed to after lacking 2 times, then fat is put into dress
Have in the container of purified water, adds after phosphoric acid solution to be placed on shaking table and shake at least 30min, take out after standing at least 10min
Oil reservoir and water layer layering, it is stand-by to be separated off the fat that water layer obtains after degumming；
Step 3: enzymatic hydrolysis: the fat after degumming in step 2 is added in reaction vessel, after being preheated to 35~40 DEG C, then
It is put into shaking table after addition lipase and carries out enzyme digestion reaction, then carry out the fat after enzyme-deactivating is digested for use；
Step 4: crystallization: the fatty natural cooling after digesting in step 3 being cooled to 20~30 DEG C, adds emulsifier
It is put into ice salt bath after stirring cooling at least 1h, is stood extremely after the magnesium sulfate solution for being 20~25% with magnesium sulfate mass fraction
Few 30min crystallization, filtering is washed at least 3 times, then successively carries out vacuum outgas and sterilizing, by the fat and milk of vacuum outgas
According to (0.2~0.6): 100 weight ratio after mixing, then is transferred in drying tower and is spray-dried to obtain powder, packing
Powder.
Degumming: the basic principle of (one) aquation degumming: before 1. aquations start: moisture is few, and phosphatide is in internal salt structure, completely molten
Solution in the oil, less than critical-temperature, will not agglomerate precipitation；2. after heating water in the oil: phospholipid molecule structure is changed into hydrate-form,
With very strong water absorbing capacity (1) monolayer: when water content is few, the polar group of phospholipid molecule is aligned towards water phase；
(2) polymolecular layer: increasing with rate of water added, and phospholipid molecule aligns into the bilayer that hydrocarbon chain tail tail connects, and a phosphatide is double
It is separated between molecular layer and another phospholipid bilayer by a certain number of hydrones, becomes piece (layer) shape crystalline solid；(3) divide
Ascus alveolar layer: when water increases to it is very big when, phospholipid molecule just forms monolayer vesica.(4) it multilamellar liposome: is finally expanded into
The closing spherical structure ° multilamellar liposome of the similar onion shape of multilayer ± its each lamella is phospholipid bilayer structure,
Between lamella and middle edema with the heart involved.(5) flocculate micelle: phosphatide also adsorbs other colloids in oil during forming multilamellar liposome,
Grain increases, then attracts each other flocculation into big micelle by small micelle.The micelle of formation is more stable, and oil content is lower, easier and grease
Separation.
Yak milk forms skim milk and fat after degreasing, and wherein skim milk can be using recycling and reusing or as production
Product sell, and improve the utilization rate of material；Fat by degumming, enzymatic hydrolysis and etc. rear generation flavor substance or flavor substance
Flavor substance is added in milk the fragrance and mouthfeel for increasing milk, is added to the sense organ of the milk of flavor substance by precursor
Scoring is higher than the milk for being not added with flavor substance, and the product mouthfeel for being added to the milk after flavor substance, which is substantially better than, to be not added with
The milk of flavor substance.
Further, the centrifugal rotational speed that seperator separates in the step 1 is 1000~1500rpm, centrifugation time 3
~5min.
Further, shaking table is constant-temperature table in the step 2, and the temperature of constant-temperature table is 25 DEG C；In the step 2
The phosphate aqueous solution that phosphoric acid quality score is 30~35% in phosphoric acid solution.
Fat removes phosphatide by degumming, and phosphoric acid non-hydratable phospholipid is transformed into hydrated phospholipid, phosphatide water suction after adding phosphoric acid
The salt forming atom group of infiltration, phosphatide just combines with water, and phospholipid molecule structure is changed into hydrate-form by inner salt-type, has stronger parent
Water group makes the more hygroscopic aquation of phosphatide, and with the increase of water absorption, flocculated critical-temperature is improved, phosphatide volume expansion,
Specific gravity increases, to be precipitated from oil, just can be separated from oil by separation.
It is further preferred that the mass ratio of phosphoric acid solution and fat is 1:(0.8~1.0 in the step 2).
Further, the weight ratio of lipase and the fat after degumming is (0.9~1.1) in the step 3: 100；Institute
The temperature for stating enzyme digestion reaction in step 3 is 35~40 DEG C, and enzymolysis time is >=4h.
It is further preferred that the lipase is lipase RO.
It is further preferred that the weight ratio of the fat after the lipase RO and degumming is 1.0:100.
Further, the temperature of vacuum outgas is 35~40 DEG C in the step 4, and the vacuum outgas time is 35~45s；
Sterilizing is microwave disinfection in the step 4；Fat weight in the step 4 after emulsifier, magnesium sulfate solution and enzymatic hydrolysis
Amount ratio is followed successively by 1.0:(0.10~0.15): (1.5~2.0)；Drying tower hot wind temperature in spray-drying process in the step 4
Degree is 80~85 DEG C, powder moisture content≤0.5%.
In enzymolysis process, the flavor substance obtained using lipase RO is more pure aromatic, and hydrolysis temperature control is existed
At 35~40 DEG C, the sensory evaluation scores of enzymolysis product are high, without the taste that is pungent；Fat after enzymatic hydrolysis is added in milk, vacuum is taken off
The fat of gas is controlled with the weight ratio of milk in (0.4~0.6): 100, the sensory evaluation scores of milk are higher.
Further, the fat of vacuum outgas and the weight ratio of milk are (0.4~0.6) in the step 4: 100.
It is further preferred that the temperature of the microwave disinfection is 64~65 DEG C, sterilizing time is 130~150s.
The beneficial effects of the present invention are:
1. yak milk forms skim milk and fat after degreasing, wherein skim milk can using recycling and reusing or as
Product sells, and improves the utilization rate of material；Fat by degumming, enzymatic hydrolysis and etc. rear generation flavor substance or flavor
Flavor substance is added in milk the fragrance and mouthfeel for increasing milk, is added to the sense of the milk of flavor substance by matter precursor
Official's scoring is higher than the milk for being not added with flavor substance, and the product mouthfeel for being added to the milk after flavor substance, which is substantially better than, not to be added
Add the milk of flavor substance；
2. fat removes phosphatide by degumming, phosphoric acid non-hydratable phospholipid is transformed into hydrated phospholipid after adding phosphoric acid, and phosphatide is inhaled
The salt forming atom group of water infiltration, phosphatide just combines with water, and phospholipid molecule structure is changed into hydrate-form by inner salt-type, with stronger
Hydrophilic group makes the more hygroscopic aquation of phosphatide, and with the increase of water absorption, flocculated critical-temperature is improved, and phosphatide volume is swollen
Swollen, specific gravity increases, to be precipitated from oil, just can be separated from oil by separation；
3. the flavor substance obtained using lipase RO is more pure aromatic in enzymolysis process, hydrolysis temperature is controlled
At 35~40 DEG C, the sensory evaluation scores of enzymolysis product are high, without the taste that is pungent；Fat after enzymatic hydrolysis is added in milk, by vacuum
The fat of degassing is controlled with the weight ratio of milk in (0.4~0.6): 100, the sensory evaluation scores of milk are higher.
Detailed description of the invention
Fig. 1 is the production technological process for standardizing flavor yak flavoured milk.
Specific embodiment
Technical solution of the present invention is described in further detail combined with specific embodiments below, but protection scope of the present invention is not
It is confined to as described below.
Embodiment 1
A kind of production technology standardizing yak flavoured milk, includes the following steps:
Step 1: degreasing: yak milk being preheated at least 2h in the container that temperature is 30 DEG C, is led to after standing at least 30min
It crosses the seperator that revolving speed is 1000rpm and separates 5min, obtain degreasing yak milk and cream, wherein degreasing yak milk recycles, and obtains
It is fatty stand-by；
Step 2: degumming: the use purifying of fat obtained in step 1 being washed to after lacking 2 times, then fat is put into dress
Have in the container of purified water, is placed on the constant-temperature table that temperature is 25 DEG C after adding the phosphate aqueous solution that mass fraction is 30%
At least 30min is shaken, phosphate aqueous solution and fatty mass ratio are 1:0.8, take out oil reservoir and water layer point after standing at least 10min
It is stand-by to be separated off the fat that water layer obtains after degumming for layer；
Step 3: enzymatic hydrolysis: the fat after degumming in step 2 being added in reaction vessel, after being preheated to 35 DEG C, is added
It is put into after lipase RO in the constant-temperature table that temperature is 35 DEG C and carries out enzyme digestion reaction at least 4h, lipase RO and the fat after degumming
Weight ratio be 1.0:100, then carry out after enzyme-deactivating digest fat for use；
Step 4: crystallization: the fatty natural cooling after digesting in step 3 being cooled to 20~30 DEG C, adds emulsifier
It is put into ice salt bath after stirring cooling at least 1h, is stood at least after the magnesium sulfate solution for being 20% with magnesium sulfate mass fraction
30min crystallization, is filtered, and the fat weight ratio after emulsifier, magnesium sulfate solution and enzymatic hydrolysis is followed successively by 1.0:0.15:1.5, mistake
Water after filter is washed till 3 times less, then carries out vacuum outgas, and the temperature of vacuum outgas is 35 DEG C, and the vacuum outgas time is 35s, then in temperature
Degree is microwave disinfection 150s at 64 DEG C, by the fat of vacuum outgas and milk according to 0.2:100 weight ratio after mixing, then
It being transferred in drying tower and is spray-dried to obtain powder, drying tower hot blast temperature is 80 DEG C, powder moisture content≤0.5%, point
Fill powder.
Subjective appreciation is carried out referring to GB/T14454.2-2008 " fragrance remembers rating method ", is divided into pure (39.1~40.0
Point), purer (36.0~39.0 points), can (32.0~35.9 points), still (28.0~31.9 points), pass (24.0~
27.9 points) and fail (24.0 points or less).The sense organ flavour mark of fat after digesting in above-described embodiment is 39.2 points,
The sense organ flavor evaluation for dispensing powder is 39.1 points.
Embodiment 2
A kind of production technology standardizing yak flavoured milk, includes the following steps:
Step 1: degreasing: yak milk being preheated at least 2h in the container that temperature is 45 DEG C, is led to after standing at least 30min
It crosses the seperator that revolving speed is 1500rpm and separates 3min, obtain degreasing yak milk and cream, wherein degreasing yak milk recycles, and obtains
It is fatty stand-by；
Step 2: degumming: the use purifying of fat obtained in step 1 being washed to after lacking 2 times, then fat is put into dress
Have in the container of purified water, is placed on the constant-temperature table that temperature is 25 DEG C after adding the phosphate aqueous solution that mass fraction is 35%
At least 30min is shaken, phosphate aqueous solution and fatty mass ratio are 1:1.0, take out oil reservoir and water layer point after standing at least 10min
It is stand-by to be separated off the fat that water layer obtains after degumming for layer；
Step 3: enzymatic hydrolysis: the fat after degumming in step 2 being added in reaction vessel, after being preheated to 40 DEG C, is added
It is put into after lipase RO in the constant-temperature table that temperature is 40 DEG C and carries out enzyme digestion reaction at least 4h, lipase RO and the fat after degumming
Weight ratio be 0.9:100, then carry out after enzyme-deactivating digest fat for use；
Step 4: crystallization: the fatty natural cooling after digesting in step 3 being cooled to 20~30 DEG C, adds emulsifier
It is put into ice salt bath after stirring cooling at least 1h, is stood at least after the magnesium sulfate solution for being 25% with magnesium sulfate mass fraction
30min crystallization, is filtered, and the fat weight ratio after emulsifier, magnesium sulfate solution and enzymatic hydrolysis is followed successively by 1.0:0.10:2.0, mistake
Water after filter is washed till 3 times less, then carries out vacuum outgas, and the temperature of vacuum outgas is 40 DEG C, and the vacuum outgas time is 35s, then in temperature
Degree is 130~150s of microwave disinfection at 65 DEG C, and the fat of vacuum outgas is uniformly mixed with milk according to the weight ratio of 0.6:100
Afterwards, it then being transferred in drying tower and is spray-dried to obtain powder, drying tower hot blast temperature is 85 DEG C, powder moisture content≤
0.5%, dispense powder.
Subjective appreciation is carried out referring to GB/T14454.2-2008 " fragrance remembers rating method ", is divided into pure (39.1~40.0
Point), purer (36.0~39.0 points), can (32.0~35.9 points), still (28.0~31.9 points), pass (24.0~
27.9 points) and fail (24.0 points or less).The sense organ flavour mark of fat after digesting in above-described embodiment is 39.5 points,
The sense organ flavor evaluation for dispensing powder is 39.5 points.
Embodiment 3
A kind of production technology standardizing yak flavoured milk, includes the following steps:
Step 1: degreasing: yak milk being preheated at least 2h in the container that temperature is 35 DEG C, is led to after standing at least 30min
It crosses the seperator that revolving speed is 1200rpm and separates 4min, obtain degreasing yak milk and cream, wherein degreasing yak milk recycles, and obtains
It is fatty stand-by；
Step 2: degumming: the use purifying of fat obtained in step 1 being washed to after lacking 2 times, then fat is put into dress
Have in the container of purified water, is placed on the constant-temperature table that temperature is 25 DEG C after adding the phosphate aqueous solution that mass fraction is 32%
At least 30min is shaken, phosphate aqueous solution and fatty mass ratio are 1:0.9, take out oil reservoir and water layer point after standing at least 10min
It is stand-by to be separated off the fat that water layer obtains after degumming for layer；
Step 3: enzymatic hydrolysis: the fat after degumming in step 2 being added in reaction vessel, after being preheated to 38 DEG C, is added
It is put into after lipase RO in the constant-temperature table that temperature is 38 DEG C and carries out enzyme digestion reaction at least 4h, lipase RO and the fat after degumming
Weight ratio be 1.1:100, then carry out after enzyme-deactivating digest fat for use；
Step 4: crystallization: the fatty natural cooling after digesting in step 3 being cooled to 20~30 DEG C, adds emulsifier
It is put into ice salt bath after stirring cooling at least 1h, is stood at least after the magnesium sulfate solution for being 22% with magnesium sulfate mass fraction
30min crystallization, is filtered, and the fat weight ratio after emulsifier, magnesium sulfate solution and enzymatic hydrolysis is followed successively by 1.0:0.12:1.8, mistake
Water after filter is washed till 3 times less, then carries out vacuum outgas, and the temperature of vacuum outgas is 38 DEG C, and the vacuum outgas time is 40s, then in temperature
Degree is microwave disinfection 140s at 65 DEG C, by the fat of vacuum outgas and milk according to 0.4:100 weight ratio after mixing, then
It being transferred in drying tower and is spray-dried to obtain powder, drying tower hot blast temperature is 82 DEG C, powder moisture content≤0.5%, point
Fill powder.
Subjective appreciation is carried out referring to GB/T14454.2-2008 " fragrance remembers rating method ", is divided into pure (39.1~40.0
Point), purer (36.0~39.0 points), can (32.0~35.9 points), still (28.0~31.9 points), pass (24.0~
27.9 points) and fail (24.0 points or less).The sense organ flavour mark of fat after digesting in above-described embodiment is 39.4 points,
The sense organ flavor evaluation for dispensing powder is 39.3 points.
Embodiment 4
A kind of production technology standardizing yak flavoured milk, includes the following steps:
Step 1: degreasing: yak milk being preheated at least 2h in the container that temperature is 35 DEG C, is led to after standing at least 30min
It crosses the seperator that revolving speed is 1200rpm and separates 4min, obtain degreasing yak milk and cream, wherein degreasing yak milk recycles, and obtains
It is fatty stand-by；
Step 2: degumming: the use purifying of fat obtained in step 1 being washed to after lacking 2 times, then fat is put into dress
Have in the container of purified water, is placed on the constant-temperature table that temperature is 25 DEG C after adding the phosphate aqueous solution that mass fraction is 32%
At least 30min is shaken, phosphate aqueous solution and fatty mass ratio are 1:0.9, take out oil reservoir and water layer point after standing at least 10min
It is stand-by to be separated off the fat that water layer obtains after degumming for layer；
Step 3: enzymatic hydrolysis: the fat after degumming in step 2 being added in reaction vessel, after being preheated to 40 DEG C, is added
It is put into after lipase RO in the constant-temperature table that temperature is 40 DEG C and carries out enzyme digestion reaction at least 4h, lipase RO and the fat after degumming
Weight ratio 1.0:100, then to carry out the fat after enzyme-deactivating is digested stand-by；
Step 4: crystallization: the fatty natural cooling after digesting in step 3 being cooled to 20~30 DEG C, adds emulsifier
It is put into ice salt bath after stirring cooling at least 1h, is stood at least after the magnesium sulfate solution for being 20% with magnesium sulfate mass fraction
30min crystallization, is filtered, and the fat weight ratio after emulsifier, magnesium sulfate solution and enzymatic hydrolysis is followed successively by 1.0:0.10:1.5, mistake
Water after filter is washed till 3 times less, then carries out vacuum outgas, and the temperature of vacuum outgas is 40 DEG C, and the vacuum outgas time is 35s, then in temperature
Degree is microwave disinfection 150s at 64 DEG C, by the fat of vacuum outgas and milk according to 0.5:100 weight ratio after mixing, then
It being transferred in drying tower and is spray-dried to obtain powder, drying tower hot blast temperature is 82 DEG C, powder moisture content≤0.5%, point
Fill powder.
Subjective appreciation is carried out referring to GB/T14454.2-2008 " fragrance remembers rating method ", is divided into pure (39.1~40.0
Point), purer (36.0~39.0 points), can (32.0~35.9 points), still (28.0~31.9 points), pass (24.0~
27.9 points) and fail (24.0 points or less).The sense organ flavour mark of fat after digesting in above-described embodiment is 39.3 points,
The sense organ flavor evaluation for dispensing powder is 39.2 points.
Embodiment 5
A kind of production technology standardizing yak flavoured milk, includes the following steps:
Step 1: degreasing: yak milk being preheated at least 2h in the container that temperature is 45 DEG C, is led to after standing at least 30min
It crosses the seperator that revolving speed is 1500rpm and separates 3min, obtain degreasing yak milk and cream, wherein degreasing yak milk recycles, and obtains
It is fatty stand-by；
Step 2: degumming: the use purifying of fat obtained in step 1 being washed to after lacking 2 times, then fat is put into dress
Have in the container of purified water, is placed on the constant-temperature table that temperature is 25 DEG C after adding the phosphate aqueous solution that mass fraction is 35%
At least 30min is shaken, phosphate aqueous solution and fatty mass ratio are 1:1.0, take out oil reservoir and water layer point after standing at least 10min
It is stand-by to be separated off the fat that water layer obtains after degumming for layer；
Step 3: enzymatic hydrolysis: the fat after degumming in step 2 being added in reaction vessel, after being preheated to 40 DEG C, is added
It is put into after lipase RO in the constant-temperature table that temperature is 40 DEG C and carries out enzyme digestion reaction at least 4h, lipase RO and the fat after degumming
Weight ratio be 1.1:100, then carry out after enzyme-deactivating digest fat for use；
Step 4: crystallization: the fatty natural cooling after digesting in step 3 being cooled to 20~30 DEG C, adds emulsifier
It is put into ice salt bath after stirring cooling at least 1h, is stood at least after the magnesium sulfate solution for being 25% with magnesium sulfate mass fraction
30min crystallization, is filtered, and the fat weight ratio after emulsifier, magnesium sulfate solution and enzymatic hydrolysis is followed successively by 1.0:0.12:1.8, mistake
Water after filter is washed till 3 times less, then carries out vacuum outgas, and the temperature of vacuum outgas is 40 DEG C, and the vacuum outgas time is 45s, then in temperature
Degree is microwave disinfection 150s at 65 DEG C, by the fat of vacuum outgas and milk according to 0.6:100 weight ratio after mixing, then
It being transferred in drying tower and is spray-dried to obtain powder, drying tower hot blast temperature is 85 DEG C, powder moisture content≤0.5%, point
Fill powder.
Subjective appreciation is carried out referring to GB/T14454.2-2008 " fragrance remembers rating method ", is divided into pure (39.1~40.0
Point), purer (36.0~39.0 points), can (32.0~35.9 points), still (28.0~31.9 points), pass (24.0~
27.9 points) and fail (24.0 points or less).The sense organ flavour mark of fat after digesting in above-described embodiment is 39.5 points,
The sense organ flavor evaluation for dispensing powder is 39.4 points.
The above is only a preferred embodiment of the present invention, it should be understood that the present invention is not limited to described herein
Form should not be regarded as an exclusion of other examples, and can be used for other combinations, modifications, and environments, and can be at this
In the text contemplated scope, modifications can be made through the above teachings or related fields of technology or knowledge.And those skilled in the art institute into
Capable modifications and changes do not depart from the spirit and scope of the present invention, then all should be in the protection scope of appended claims of the present invention
It is interior.
Claims (10)
1. a kind of production technology for standardizing yak flavoured milk, which comprises the steps of:
Step 1: degreasing: yak milk being preheated at least 2h in the container that temperature is 30~45 DEG C, is led to after standing at least 30min
The isolated degreasing yak milk of seperator and cream are crossed, wherein degreasing yak milk recycles, and obtains fatty stand-by；
Step 2: degumming: the use purifying of fat obtained in step 1 being washed to after lacking 2 times, then fat is put into equipped with pure
In the container for changing water, adds after phosphoric acid solution to be placed on shaking table and shake at least 30min, take out oil reservoir after standing at least 10min
It is layered with water layer, it is stand-by to be separated off the fat that water layer obtains after degumming；
Step 3: enzymatic hydrolysis: the fat after degumming in step 2 being added in reaction vessel, after being preheated to 35~40 DEG C, is added
It is put into after lipase in shaking table and carries out enzyme digestion reaction, then carry out the fat after enzyme-deactivating is digested for use；
Step 4: crystallization: the fatty natural cooling after digesting in step 3 being cooled to 20~30 DEG C, adds emulsifier and sulphur
It is put into ice salt bath after stirring cooling at least 1h, is stood at least after the magnesium sulfate solution that sour magnesium mass fraction is 20~25%
30min crystallization, filtering are washed at least 3 times, then successively carry out vacuum outgas and sterilizing, and the fat of vacuum outgas is pressed with milk
According to (0.2~0.6): 100 weight ratio after mixing, then is transferred in drying tower and is spray-dried to obtain powder, dispenses powder
Body.
2. a kind of production technology for standardizing yak flavoured milk according to claim 1, which is characterized in that the step
The centrifugal rotational speed that seperator separates in one is 1000~1500rpm, and centrifugation time is 3~5min.
3. a kind of production technology for standardizing yak flavoured milk according to claim 1, which is characterized in that the step
Shaking table is constant-temperature table in two, and the temperature of constant-temperature table is 25 DEG C；Phosphoric acid quality score is in phosphoric acid solution in the step 2
30~35% phosphate aqueous solution.
4. a kind of production technology for standardizing yak flavoured milk according to claim 1 or 3, which is characterized in that described
The mass ratio of phosphoric acid solution and fat is 1:(0.8~1.0 in step 2).
5. a kind of production technology for standardizing yak flavoured milk according to claim 1, which is characterized in that the step
The weight ratio of lipase and the fat after degumming is (0.9~1.1) in three: 100；The temperature of enzyme digestion reaction is in the step 3
35~40 DEG C, enzymolysis time is >=4h.
6. a kind of production technology for standardizing yak flavoured milk according to claim 1 or 5, which is characterized in that described
Lipase is lipase RO.
7. a kind of production technology for standardizing yak flavoured milk according to claim 6, which is characterized in that the fat
The weight ratio of enzyme RO and the fat after degumming is 1.0:100.
8. a kind of production technology for standardizing yak flavoured milk according to claim 1, which is characterized in that the step
The temperature of vacuum outgas is 35~40 DEG C in four, and the vacuum outgas time is 35~45s；Sterilizing is killed in the step 4 for microwave
Bacterium；Fat weight ratio after emulsifier in the step 4, magnesium sulfate solution and enzymatic hydrolysis be followed successively by 1.0:(0.10~
0.15): (1.5~2.0)；Drying tower hot blast temperature is 80~85 DEG C in spray-drying process in the step 4, powder moisture
Content≤0.5%.
9. a kind of production technology of standardization yak flavoured milk according to claim 1 or 8, which is characterized in that described
The fat of vacuum outgas and the weight ratio of milk are (0.4~0.6) in step 4: 100.
10. a kind of production technology for standardizing yak flavoured milk according to claim 8, which is characterized in that described micro-
The temperature of wave sterilization is 64~65 DEG C, and sterilizing time is 130~150s.
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| CN115812790A (en) * | 2022-12-07 | 2023-03-21 | 甘肃华羚乳品股份有限公司 | Yak milk powder and preparation method thereof |
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