CN110178977A - A kind of lamb powered milk substitute and preparation method thereof - Google Patents
A kind of lamb powered milk substitute and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of lamb powered milk substitutes, including enzymatic hydrolysis and fermentation full-fat bean, whole milk powder, whey powder, lactose, fatty powder, lysine, methionine, tryptophan, immunopotentiator, choline chloride, mountain flour, calcium monohydrogen phosphate, salt, vitamin premix, mineral substance premix.Preparation method includes full-fat bean pretreatment, full-fat bean predigestion, mixing, drying and packaging advantage: 1) using plant-derived enzymatic hydrolysis and fermentation full-fat bean for main lipoprotein source, palatability is good, completely remains phosphatide, sterol and functional small peptide.2) digestibility is high, and for trophic level close to breast milk, palatability is good, and ewe lactation amount deficiency can be effectively supplemented, enhance lamb premunition.3) colloid mill ultramicro grinding is carried out using raw material in advance, crushes efficiency height, particle diameter distribution is narrow.Using semi liquid state deep layer enzymatic hydrolysis and fermentation, nutrient digestibility is improved, and available peptide content is up to 50% or more high-quality calorie-protein source, and pollution-free health is pure.
Description
Technical field
The present invention is a kind of lamb powered milk substitute and preparation method thereof, belongs to lamb breeding technology field.
Background technique
Aquaculture developed country promotes lamb early weaning as a routine techniques, traditionally China lamb feeding one
As just wean when the 3-4 monthly age after its birth, this mode reduces the breeding utilization rate of ewe, in addition, ewe polyembryony fecund,
If the output of milk is insufficient, breast milk if, is not able to satisfy the needs of lamb fast-growth development, influences the growth of lamb, it is difficult to which adaptation is worked as
The production requirement of all-in and all-out is not achieved in the development trend of preceding scale, intensive management.
Lamb milk replacer increasingly attracts people's attention, and powered milk substitute can solve the problem of lamb breast milk deficiency, while
The infection disease that dam can effectively be blocked is the key that early stage lamb wean technology, reduces and cultivates cost.The selection of powered milk substitute
On the basis of meeting lamb growth needs and digestive utilization ratio, therefore the selection of powered milk substitute raw material is also most important.Sheep breast milk
Middle protein level is up to 30.79%, and fat level is up to 34.9%(and accounts for dry matter), Goat milk protein level is up to
23.78%, fat level is up to 32.68%(and accounts for dry matter), the calorie-protein raw material of powered milk substitute mainly has whole milk at present
Powder, whey powder, plasma protein powder etc. are animal derived.Animal-based protein unstable quality and is deposited because of limited source, expensive
In some potential safety problems, plant fat albumen source is extensive, cheap, is the reason that newborn source calorie-protein is substituted in substitute breast milk
Protein sources are thought, currently, having soybean protein, wheat gluten and corn gluten albumen, Shao Liangying using relatively broad in powered milk substitute
There are sorghum seed albumen, Potato protein concentrate etc..Wherein soybean protein resource is abundant, cheap, and protein content is high, amino
Sour relative equilibrium, but anti-nutritional factors content is high；Wheat gluten protein is free of any anti-nutritional factors, but lysine content is very
Low, acid heat for branched-amino, and hydrophobic amino acid content is high, is unfavorable for the digestibility and utilization of protein；Corn gluten albumen is agreeable to the taste
Property it is poor, amino acid composition is bad, and hydrophobic amino acid content is high；Potato protein concentrate supply is limited, and palatability is poor.Vegetable protein exists
Application in substitute breast milk need to have following characteristics: 1) nutrition is comprehensive, amino acid Compositional balance；2) abundance, it is cheap；3)
It is nontoxic without good reaction, absorption easy to digest；4) water-soluble and emulsifiability is good, and palatability is good.Domestic lamb powered milk substitute plant egg
The newborn source of white substitution also makes some progress, and whole bean milk powder accounts in the lamb powered milk substitute that CN02128844.5 is provided
60.48%, whole soya-bean powder accounts for 65.48%, milk powder 5%, has used a large amount of soybean source instead of newborn source product, but untreated big
Contain anti-nutritional factors, such as antigen protein, protease inhibitor in beans, lamb can damage enteron aisle after largely searching for food, influence
It grows.CN102894218B provides the milk replacer of 0-3 monthly age lamb, the ingredient containing following parts by weight: gluten powder
5-15%, peanut protein powder 2-15%, whole soya-bean powder 2-30%, whey powder 10-20%, maltodextrin 2-20%, fatty powder 15-
30%, glucose 5-10%, lysine 0.2-2%, methionine 0.2-2%, threonine 0.2-2%, tryptophan 0.01-0.5%, coating dimension
Raw element C 0.01%-0.05%, complex microorganism preparations 0.05-0.5%, fiber degradation complex enzyme 0.5-5%, vitamin premix
0.02-0.2%, mineral substance premix 1.0-4.0%.With gluten powder and peanut protein powder instead of about 50% whole bean milk powder
It with whole soya-bean powder and 100% milk powder, reduces costs to a certain extent, solves that anti-nutritional factors in soybean is high to ask
Topic, but gluten powder essential amino acid lacks, lysine content is very low, and branched-chain amino acid is opposite to be lacked, and need to supplement phase
The branched-chain amino acid answered, in addition, containing more hydrophobic amino acid in gluten powder peptide chain, dissolubility is low, influences its albumen
Digestibility.Peanut protein powder is commonly used in food, and it is expensive, is supplied limited.It is multiple using fiber degradation in the invention
The compound that synthase, that is, lipase, protease, amylase and zytase share is helped to supplement lamb digestive ferment hyposecretion
The macro-nutrients such as protein, fat and the starch in degrading plant raw material are helped, but enzyme is passing through animal gastrointestinal tract
When its activity vulnerable to gastrointestinal tract environment such as pH value, the influence of the factors such as rumen microorganism degradation, effect plays limited.
A kind of " system of novel enzymatic hydrolysis and fermentation plant protein fodder of Chinese invention patent CN201710891681 disclosure of the invention
Standby technique " comprises the following steps: (1) removing the peel full-fat bean, removal of impurities, then pulverizes, being ground into partial size is 170um
Whole soya-bean powder below；(2) heat sterilization after smashed full-fat bean is mixed with water with 1:4 more than, then cooling carries out
Enzymatic hydrolysis, adjusting pH value is 3, and acid protease is added and is digested, enzymolysis time 9-10 hours；(3) microorganism is carried out after digesting
Fermentation, 40-50 DEG C of temperature drying to water content are lower than 25%.It is low to obtain a kind of anti-nutritional factors, small peptide content is high, easily by animal
The enzymatic hydrolysis and fermentation plant protein material digested and absorbed.There are the following problems for the invention: the ultramicro grinding of use, finished product
For partial size in 170um hereinafter, fat can not be emulsified, easily there is lamination in the finished product substitute breast milk brewed, and fat can float, product
Palatability and quality stability are affected；Enzymatic hydrolysis moisture content is up to 80%, only uses acid protease, needs to adjust pH value,
Enzymolysis time is up to 9-10 hours, can be only achieved the high purpose of small-molecular peptides content, and drying cost is high, and enzymolysis time is long and easily makes
At living contaminants, it is unfavorable for industrialization.And the way for directly feeding raw material to animal in embodiment is also unfavorable for reality
Production.
Summary of the invention
Proposed by the present invention is a kind of lamb powered milk substitute and preparation method thereof, and its object is to for lamb in the prior art
The defects of expensive, unstable quality or preparation method existing for sheep substitute breast milk are unfavorable for industrialization proposes a kind of nutritive water
It flushes close and is better than breast milk, and be absorbed and utilized conducive to lamb, promote the development of lamb cud, cost is relatively low, palatability is good, is conducive to produce
Lamb powered milk substitute of industry and preparation method thereof.
Technical solution of the invention: a kind of lamb powered milk substitute includes the component of following weight percentage: enzyme
Hydrolysis and fermentation full-fat bean 40-80%, whole milk powder 0-10%, whey powder 2-15%, lactose 2-20%, fatty powder 3-15%, lysine
0.20-0.45%, methionine 0.20-0.30%, tryptophan 0-0.2%, immunopotentiator 0.01-0.0.53%, choline chloride 0.10-
0.15%, mountain flour 0.30-0.60%, calcium monohydrogen phosphate 0.70-1.00%, salt 0.20-0.30%, vitamin premix 0.01-
0.03%, mineral substance premix 0.005-0.12%.
The immunopotentiator is beta glucan 0-0.2%, ruminates with yeast 0-0.2%, astragalus polyose 0-0.05%, essential oil
0.01-0.03%。
Preparation method includes the following steps:
1) full-fat bean pre-processes: after full-fat bean first to be carried out to removal of impurities dedusting, colloid mill ultramicro grinding, sterilization treatment, to enzyme
Hydrolysis and fermentation；
2) full-fat bean predigestion: colloid mill is pulverized, the full-fat bean after sterilization treatment is put into enzymatic vessel, addition
Enzyme preparation and probiotics carry out enzymatic hydrolysis and fermentation；
3) it mixes: above-mentioned made enzymatic hydrolysis and fermentation full-fat bean is mixed in proportion with other components, blocky or cream is made
Shape material；
4) dry: resulting blocky or plaster material will be mixed above will be dried by flash dryer, 40-130 DEG C of flash temperature,
Make final material moisture content up to 2-10%；
5) it packs: the material after expansion drying being packed with package bag vacuum, finished product.
In the step 1) full-fat bean pretreatment, colloid mill ultramicro grinding is the full-fat bean after cleaning dust removal process
Coarse crushing in first carrying out adds the quenched further colloid mill of water to pulverize, and granularity control is in 10um hereinafter, sterilizing is by colloid mill
Full-fat bean progress sterilization treatment after ultramicro grinding, 80-120 DEG C of sterilising temp, sterilization time 1-4h.
In the step 2 full-fat bean predigestion, enzyme preparation be acid protease 0-4 ‰, alkali protease 1-8 ‰, in
One or more of property proteinase-10-4 ‰, phytase 0-4 ‰, cellulase 0-4 ‰, the probiotics 0.5-10 ‰ is contained
Strain is one or more of bacillus subtilis, bacillus licheniformis, lactic acid bacteria composition, enzymatic hydrolysis and fermentation time 1-5h, enzyme
30-65 DEG C of hydrolysis and fermentation temperature, moisture content 50-70%；Aforementioned proportion is material number.
Beneficial effects of the present invention:
1) creative to use plant-derived enzymatic hydrolysis and fermentation full-fat bean as main lipoprotein source, anti-nutritional factors is effective
Removal, small peptide content is high, and fat is emulsified package, and it is a kind of very high high-quality calorie-protein raw material of digestibility that palatability is good,
Complete alternative animal derived calorie-protein, while original effective component in soybean is also remained, such as linoleic acid and flax
Acid also completely remains the phosphatide that can promote fat absorption having in soybean, and with anti-inflammatory antioxidation
What trace active ingredient sojasterol and soybean generated during enzymatic hydrolysis and fermentation has the functionality for improving animal immunizing power
Small peptide.
2) not only digestibility is high for powered milk substitute its nutrient source especially lipoprotein obtained by, and trophic level is also close to mother
Cream, and palatability is good, fully meets the nutritional need of lamb, is conducive to lamb and preferably plays growth potential.It can effectively mend
It is insufficient to fill ewe lactation amount, facilitates weak young lamb feeding, improves the uniformity, be conducive to all-in and all-out, be added and be effectively retained
Probiotics be conducive to the development of lamb cud, enhance lamb premunition, reduce diarrhea rate, reduce weaning stress, improve wean
Weight, increases economic efficiency.
3) colloid mill ultramicro grinding is carried out using raw material in advance, obtains ideal mixing, homogeneous, emulsification and levigate effect,
It is high to crush efficiency, improves its economic value and nutritive value, particle diameter distribution is narrower, and fineness is in 5um hereinafter, ensureing the generation of preparation
After infusion without lamination, fat is emulsified emulsified material finished product, no rising phenomenon.
4) semi liquid state deep layer enzymatic hydrolysis and fermentation, the anti-nutritional factors being completely removed in full-fat bean, nutrient digestibility are used
It improves, palatability is good, and quality is reliable and stable.The enzyme preparation probiotics for screening specific proportion carries out enzymatic hydrolysis and fermentation, without adjusting
PH value, enzymatic hydrolysis and fermentation time 1-5h can be obtained the high-quality calorie-protein source that peptide content is up to 50% or more, pollution-free, and health is pure
It is clean.
Specific embodiment
A kind of lamb powered milk substitute, component include enzymatic hydrolysis and fermentation full-fat bean 40-80%, whole milk powder 0-10%, whey
Powder 2-15%, lactose 2-20%, fatty powder 3-15%, lysine 0.20-0.45%, methionine 0.20-0.30%, tryptophan 0-0.2%,
Immunopotentiator 0.01-0.0.53%, choline chloride 0.10-0.15%, mountain flour 0.30-0.60%, calcium monohydrogen phosphate 0.70-1.00%,
Salt 0.20-0.30%, vitamin premix 0.01-0.03%, mineral substance premix 0.005-0.12%.
Further, the immunopotentiator is beta glucan 0-0.2%, ruminates with yeast 0-0.2%, astragalus polyose 0-
0.05%, essential oil 0.01-0.03%.
A kind of lamb powered milk substitute, preparation method include the following steps:
1) full-fat bean pre-processes: after full-fat bean first to be carried out to removal of impurities dedusting, colloid mill ultramicro grinding, sterilization treatment, to enzyme
Hydrolysis and fermentation；The colloid mill ultramicro grinding is coarse crushing during the full-fat bean after cleaning dust removal process first carries out, and adds water quenched
Further colloid mill pulverizes, granularity control in 10um hereinafter, sterilizing be full-fat bean after pulverizing colloid mill into
Row sterilization treatment, 80-120 DEG C of sterilising temp, sterilization time 1-4h.
2) full-fat bean predigestion: the full-fat bean after colloid mill ultramicro grinding, sterilization treatment is put into enzymatic vessel, is added
Enter enzyme preparation and probiotics and carry out enzymatic hydrolysis and fermentation, the enzyme preparation is acid protease 0-4 ‰, alkali protease 1-8 ‰, neutral
One or more of proteinase-10-4 ‰, phytase 0-4 ‰, cellulase 0-4 ‰ (pressing material part), the probiotics 0.5-
10 ‰ (pressing material part), contained strain are one or more of bacillus subtilis, bacillus licheniformis, lactic acid bacteria composition,
Enzymatic hydrolysis and fermentation time 1-5h, 30-65 DEG C of enzymatic hydrolysis and fermentation temperature, moisture content 50-70%.
3) it mixes: above-mentioned made enzymatic hydrolysis and fermentation full-fat bean being mixed in proportion with other components, bulk is made
Or plaster material；
4) dry: resulting blocky or plaster material will be mixed above will be dried by flash dryer, 40-130 DEG C of flash temperature,
Make final material moisture content up to 2-10%；
Embodiment 1
A kind of lamb powered milk substitute, is formed by following material combination: enzymatic hydrolysis and fermentation full-fat bean 45%, whey powder 14%, whole milk
Powder 12%, lactose 17%, fatty powder 8.6%, lysine 0.46%, methionine 0.22%, tryptophan 0.2%, immunopotentiator 0.53%,
Choline chloride 0.15%, mountain flour 0.50%, calcium monohydrogen phosphate 0.90%, salt 0.25%, vitamin premix 0.025%, minerals premix
Material 0.12%.
Further, the immunopotentiator is beta glucan 0.1%, ruminates with yeast 0.1%, astragalus polyose 0.03, plants
Object essential oil 0.3%.
Preparation method includes the following steps:
1) full-fat bean pre-processes: dedusting that full-fat bean is first cleaned, colloid mill pulverize, after sterilization treatment, wait digest hair
Ferment；It is coarse crushing in full-fat bean elder generation after clean dust removal process, continuation glue after adding water quenched that the colloid mill, which pulverizes,
Body mill pulverizes, and sterilizing is that the full-fat bean after pulverizing colloid mill carries out sterilization treatment, 100 DEG C of sterilising temp, goes out
Bacterium time 2.5h.
2) full-fat bean predigestion: the full-fat bean after colloid mill ultramicro grinding, sterilization treatment is put into enzymatic vessel, is added
Enter enzyme preparation and probiotics carries out enzymatic hydrolysis and fermentation, the enzyme preparation is acid protease 1.5 ‰, alkali protease 5.5 ‰, neutrality
Protease 1.5 ‰, phytase 0.5 ‰, cellulase 4 ‰ (pressing material part), the probiotics 8 ‰ (pressing material part), contained bacterium
It plants as in bacillus subtilis, bacillus licheniformis, lactic acid bacteria, enzymatic hydrolysis and fermentation time 2h, 55 DEG C of enzymatic hydrolysis and fermentation temperature, moisture contains
Amount 65%.
3) it mixes: above-mentioned made enzymatic hydrolysis and fermentation full-fat bean being mixed in proportion with other components, bulk is made
Or plaster material；
4) dry: resulting blocky or plaster material will be mixed above and dried by flash dryer, 110 DEG C of flash temperature, made
Final material moisture content controls below 10%；
5) it packs: the material after expansion drying being packed with package bag vacuum, finished product.
Embodiment 2
A kind of lamb powered milk substitute, is formed by following material combination: enzymatic hydrolysis and fermentation full-fat bean 55%, whey powder 8%, whole milk powder
15%, lactose 10%, fatty powder 9.7%, lysine 0.36%, methionine 0.24%, immunopotentiator 0.53%, choline chloride 0.15%,
Mountain flour 0.50%, calcium monohydrogen phosphate 0.90%, salt 0.25%, vitamin premix 0.025%, mineral substance premix 0.12%.
Further, the immunopotentiator is beta glucan 0.1%, ruminates with yeast 0.1%, astragalus polyose 0.03, plants
Object essential oil 0.3%.
Preparation method includes the following steps:
1) full-fat bean pre-processes: dedusting that full-fat bean is first cleaned, colloid mill pulverize, after sterilization treatment, wait digest hair
Ferment；It is coarse crushing in full-fat bean elder generation after clean dust removal process, continuation glue after adding water quenched that the colloid mill, which pulverizes,
Body mill pulverizes, and sterilizing is that the full-fat bean after pulverizing colloid mill carries out sterilization treatment, 80 DEG C of sterilising temp, sterilizes
Time 4h.
2) full-fat bean predigestion: the full-fat bean after colloid mill ultramicro grinding, sterilization treatment is put into enzymatic vessel, is added
Enter enzyme preparation and probiotics carries out enzymatic hydrolysis and fermentation, the enzyme preparation is acid protease 3 ‰, alkali protease 3 ‰, neutral protein
Enzyme 1 ‰, cellulase 1.75 ‰ (pressing material part), the probiotics 9 ‰ (pressing material part), contained strain is bacillus subtilis
One or more of bacterium, bacillus licheniformis, lactic acid bacteria composition, enzymatic hydrolysis and fermentation time 3.5h, 65 DEG C of enzymatic hydrolysis and fermentation temperature, water
Divide content 50%.
3) it mixes: above-mentioned made enzymatic hydrolysis and fermentation full-fat bean being mixed in proportion with other components, bulk is made
Or plaster material；
4) dry: resulting blocky or plaster material will be mixed above and dried by flash dryer, 95 DEG C of flash temperature, made most
Whole moisture content of material control is below 10%；
5) it packs: the material after expansion drying being packed with package bag vacuum, finished product.
Embodiment 3
A kind of lamb powered milk substitute, is formed by following material combination: enzymatic hydrolysis and fermentation full-fat bean 60%, whole milk powder 10%, whey
Powder 9.32%, lactose 10%, fatty powder 7.96%, lysine 0.32%, methionine 0.20%, immunopotentiator 0.24%, choline chloride
0.15%, mountain flour 0.50%, calcium monohydrogen phosphate 0.90%, salt 0.25%, vitamin premix 0.025%, mineral substance premix 0.12%.
The further immunopotentiator group becomes beta glucan 0.1%, ruminates with yeast 0.1%, astragalus polyose
0.03%, plants essential oil 0.01%.
Preparation method includes the following steps:
1) full-fat bean pre-processes: dedusting that full-fat bean is first cleaned, colloid mill pulverize, after sterilization treatment, wait digest hair
Ferment；It is coarse crushing in full-fat bean elder generation after clean dust removal process, continuation glue after adding water quenched that the colloid mill, which pulverizes,
Body mill pulverizes, and sterilizing is that the full-fat bean after pulverizing colloid mill carries out sterilization treatment, 100 DEG C of sterilising temp, goes out
Bacterium time 2.5h.
2) full-fat bean predigestion: the full-fat bean after colloid mill ultramicro grinding, sterilization treatment is put into enzymatic vessel, is added
Enter enzyme preparation and probiotics carries out enzymatic hydrolysis and fermentation, the enzyme preparation is acid protease 3 ‰, alkali protease 2 ‰, neutral protein
One or more of enzyme 0.75 ‰, phytase 3.5 ‰, cellulase 1 ‰ (pressing material part), the probiotics 6.5 ‰ (presses object
Expect part), contained strain is that one or more of bacillus subtilis, bacillus licheniformis, lactic acid bacteria form, when enzymatic hydrolysis and fermentation
Between 2h, 55 DEG C of enzymatic hydrolysis and fermentation temperature, moisture content 60%.
3) it mixes: above-mentioned made enzymatic hydrolysis and fermentation full-fat bean being mixed in proportion with other components, bulk is made
Or plaster material；
4) dry: resulting blocky or plaster material will be mixed above and dried by flash dryer, 55 DEG C of flash temperature, made most
Whole moisture content of material control is below 10%；
5) it packs: the material after expansion drying being packed with package bag vacuum, finished product.
Embodiment 4
A kind of lamb powered milk substitute, is formed by following material combination: enzymatic hydrolysis and fermentation full-fat bean 60%, whey powder 14.73%, lactose
10%, fatty powder 12.7%, lysine 0.36%, methionine 0.24%, immunopotentiator 0.01%, choline chloride 0.15%, mountain flour
0.50%, calcium monohydrogen phosphate 0.90%, salt 0.25%, vitamin premix 0.025%, mineral substance premix 0.12%.
Further, the immunopotentiator is plants essential oil 0.01%.
Preparation method includes the following steps:
1) full-fat bean pre-processes: dedusting that full-fat bean is first cleaned, colloid mill pulverize, after sterilization treatment, wait digest hair
Ferment；It is coarse crushing in full-fat bean elder generation after clean dust removal process, continuation glue after adding water quenched that the colloid mill, which pulverizes,
Body mill pulverizes, and sterilizing is that full-fat bean after pulverizing colloid mill carries out sterilization treatment, and 80-120 DEG C of sterilising temp,
Sterilization time 1-4h.
2) full-fat bean predigestion: the full-fat bean after colloid mill ultramicro grinding, sterilization treatment is put into enzymatic vessel, is added
Enter enzyme preparation and probiotics carries out enzymatic hydrolysis and fermentation, the enzyme preparation is acid protease 2.5 ‰, neutral proteinase 1 ‰, phytase
3.25 ‰, cellulase 1.75 ‰ (pressing material part), the probiotics 5 ‰ (pressing material part), contained strain is bacillus subtilis
Bacterium, bacillus licheniformis, lactic acid bacteria, enzymatic hydrolysis and fermentation time 4h, 35 DEG C of enzymatic hydrolysis and fermentation temperature, moisture content 60%.
3) it mixes: above-mentioned made enzymatic hydrolysis and fermentation full-fat bean being mixed in proportion with other components, bulk is made
Or plaster material；
4) dry: resulting blocky or plaster material will be mixed above and dried by flash dryer, 75 DEG C of flash temperature, made most
Whole moisture content of material control is below 10%；
5) it packs: the material after expansion drying being packed with package bag vacuum, finished product.
The present invention is not restricted to above-mentioned specific embodiment.To those skilled in the art, any couple of present invention into
Capable equivalent modifications and and substitution also all among scope of the invention.
Claims (5)
1. a kind of lamb powered milk substitute, it is characterized in that including the component of following weight percentage: enzymatic hydrolysis and fermentation full-fat bean
40-80%, whole milk powder 0-10%, whey powder 2-15%, lactose 2-20%, fatty powder 3-15%, lysine 0.20-0.45%, egg ammonia
Sour 0.20-0.30%, tryptophan 0-0.2%, immunopotentiator 0.01-0.0.53%, choline chloride 0.10-0.15%, mountain flour 0.30-
0.60%, calcium monohydrogen phosphate 0.70-1.00%, salt 0.20-0.30%, vitamin premix 0.01-0.03%, mineral substance premix
0.005-0.12%。
2. a kind of lamb powered milk substitute according to claim 1, it is characterized in that the immunopotentiator is beta glucan 0-
0.2%, it ruminates with yeast 0-0.2%, astragalus polyose 0-0.05%, essential oil 0.01-0.03%.
3. a kind of method of lamb powered milk substitute as described in claim 1 is prepared, it is characterized in that including the following steps:
1) full-fat bean pre-processes: after full-fat bean first to be carried out to removal of impurities dedusting, colloid mill ultramicro grinding, sterilization treatment, to enzyme
Hydrolysis and fermentation；
2) full-fat bean predigestion: colloid mill is pulverized, the full-fat bean after sterilization treatment is put into enzymatic vessel, addition
Enzyme preparation and probiotics carry out enzymatic hydrolysis and fermentation；
3) it mixes: above-mentioned made enzymatic hydrolysis and fermentation full-fat bean is mixed in proportion with other components, blocky or cream is made
Shape material；
4) dry: resulting blocky or plaster material will be mixed above will be dried by flash dryer, 40-130 DEG C of flash temperature,
Make final material moisture content up to 2-10%；
5) it packs: the material after expansion drying being packed with package bag vacuum, finished product.
4. the preparation method of a kind of lamb powered milk substitute according to claim 3, it is characterized in that the step 1) is full-cream big
In beans pretreatment, colloid mill ultramicro grinding is coarse crushing during the full-fat bean after cleaning dust removal process first carries out, and adds water quenched
Further colloid mill pulverizes, granularity control in 10um hereinafter, sterilizing be full-fat bean after pulverizing colloid mill into
Row sterilization treatment, 80-120 DEG C of sterilising temp, sterilization time 1-4h.
5. the preparation method of a kind of lamb powered milk substitute according to claim 3, it is characterized in that the step 2 is full-cream big
In beans predigestion, enzyme preparation is acid protease 0-4 ‰, alkali protease 1-8 ‰, neutral proteinase 0-4 ‰, phytase 0-
4 ‰, one or more of cellulase 0-4 ‰, the probiotics 0.5-10 ‰, contained strain be bacillus subtilis,
One or more of clothing bacillus, lactic acid bacteria composition, enzymatic hydrolysis and fermentation time 1-5h, 30-65 DEG C of enzymatic hydrolysis and fermentation temperature, moisture
Content 50-70%；Aforementioned proportion is material number.
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| CN113367345A (en) * | 2021-06-21 | 2021-09-10 | 付立贤 | Production process of predigested food |
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