CN110786378A - Method for producing multi-nutrient and trace-element-rich lactic acid fermented goat milk - Google Patents

Method for producing multi-nutrient and trace-element-rich lactic acid fermented goat milk Download PDF

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CN110786378A
CN110786378A CN201810873453.3A CN201810873453A CN110786378A CN 110786378 A CN110786378 A CN 110786378A CN 201810873453 A CN201810873453 A CN 201810873453A CN 110786378 A CN110786378 A CN 110786378A
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goat milk
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程艳青
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Cangzhou Fuke New Energy Technology Co Ltd
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins

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Abstract

The invention discloses a method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements, which comprises the following raw materials of fresh goat milk, yam slices, soybean meal, honey, sesame, seaweed, pumpkin seeds, walnut kernels, lactobacillus bulgaricus, bifidobacterium, calcium selenite, ferrous gluconate, zinc lactate, cod-liver oil, sodium alginate, chitosan, citric acid, acesulfame potassium, xylitol, milk flavor essence and purified water; the method comprises the steps of crushing, drying, grinding, squeezing, manufacturing de-odoring fresh goat milk, fermenting, homogenizing and sterilizing at high temperature, wherein the fresh goat milk is de-odored for multiple times by adopting a high-temperature vacuum process, 1:1 compound strain of lactobacillus bulgaricus and bifidobacterium is added for fermentation treatment, honey, chitosan, citric acid, acesulfame, xylitol and milk flavor essence are added to improve the taste, and yam slices, soybean meal, sesame, seaweed, pumpkin seeds, walnut kernels, calcium selenite, ferrous gluconate and zinc lactate are added to increase the content of trace elements and improve the nutritional value.

Description

Method for producing multi-nutrient and trace-element-rich lactic acid fermented goat milk
Technical Field
The invention relates to the technical field of goat milk production, in particular to a production method of multi-nutrient and microelement-rich lactic acid fermented goat milk.
Background
The goat milk is considered as the milk of sheep as the name implies, is regarded as the top-quality product in the dairy product with the advantages of rich nutrition, easy absorption and the like, is called as the king in milk, and is the dairy product which is recognized in the world and is closest to the human milk. The fat particle volume of the goat milk is one third of that of the cow milk, so that the goat milk is more beneficial to human body absorption, and the goat milk cannot cause fatness after long-term drinking. Although the goat milk is rich in nutrition, the requirements of human bodies on necessary trace elements cannot be met, the goat milk is poor in taste, and the pursuit of most people on the taste cannot be met.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides a method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements, and solves the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements comprises the following steps:
(1) crushing: crushing the dried Chinese yam slices into powder of more than 80 meshes for later use;
(2) drying and grinding: rolling and drying sesame, pumpkin seeds and walnuts at the temperature of 80-90 ℃ at the speed of 10-20 r/min for 30-50 minutes, and then mixing and grinding into 50-100 mesh pulp for later use;
(3) squeezing: mixing seaweed with water of the same volume, grinding and squeezing, squeezing and filtering to remove juice for later use;
(4) preparing de-odorized fresh goat milk: removing the smell of mutton of fresh goat milk by adopting a high-temperature vacuum process, removing the smell of mutton of the fresh goat milk in a multistage vacuum deodorizing tower, heating the fresh goat milk to 55-60 ℃ at a first stage, wherein the negative pressure is-0.06-0.08 MPa, the smell of mutton is removed for 20-40 minutes, then heating the fresh goat milk to 70-75 ℃ at a second stage, wherein the negative pressure is-0.08-0.1 MPa, the smell removing time is 20-40 minutes, heating the fresh goat milk to 80-85 ℃ at a third stage, wherein the negative pressure is-0.1-0.12 MPa, the smell removing time is 20-40 minutes, and then cooling the fresh goat milk to a low temperature of 5-10 ℃ for later use;
(5) fermentation: mixing the yam flour prepared in the first step with soybean flour, stirring and mixing the yam flour and normal-temperature water with the volume of 3 times, uniformly mixing the liquid without agglomeration, pouring the liquid into boiling purified water with the formula amount, heating the mixture to a boiling state for 2 to 3 minutes, cooling the mixture to 40 to 45 ℃, adding the cooled mixture into a closed fermentation cylinder together with the goat milk prepared in the step 4, adding 1:1 compound strain of lactobacillus bulgaricus and bifidobacterium, slowly stirring and fermenting the mixture at the speed of 5 to 10r/min for 8 hours until the pH value reaches 4.0 to 4.2, and titrating the acidity to 75 to 80。Quickly cooling to 3-5 ℃ at t, and stopping fermentation;
(6) homogenizing: adding the substances prepared in the steps 2 and 3, honey, calcium selenite, ferrous gluconate, zinc lactate, cod liver oil, sodium alginate and chitosan into fermented yoghourt, preheating the mixed solution to 65-70 ℃, homogenizing under the pressure of 18MPa by using a high-speed shearing machine at the speed of 2500-3500 r/min for 30-50 minutes, adding into an ultrasonic homogeneous emulsifying instrument for secondary homogenization, adding acesulfame potassium, xylitol and milk flavor essence, adding citric acid to adjust the pH value to 3.7-3.8, and homogenizing for 1-2 hours under the pressure of 20MPa by using a homogeneous emulsifying instrument at the speed of 40-50 KHz;
(7) high-temperature sterilization: flashing at 140-145 ℃ for 3-5 seconds, cooling to normal temperature, sterilizing by adopting ultraviolet rays with the wavelength of 255-260 nm for 30-40 minutes, standing for 2-5 hours under the negative pressure of 0.08-0.1 MPa, and packaging.
Preferably, the raw materials in the step 1-7 comprise fresh goat milk, yam slices, soybean meal, honey, sesame, seaweed, pumpkin seeds, walnut kernels, lactobacillus bulgaricus, bifidobacterium, calcium selenite, ferrous gluconate, zinc lactate, cod-liver oil, sodium alginate, chitosan, citric acid, acesulfame potassium, xylitol, milk flavor and purified water.
Preferably, the raw materials in the step 1-7 are proportioned as follows: 20-30 parts of fresh goat milk, 10-20 parts of yam slices, 10-20 parts of soybean meal, 2-5 parts of honey, 2-5 parts of sesame, 2-5 parts of seaweed, 2-5 parts of pumpkin seeds, 2-5 parts of walnut kernels, 0.02-0.05 part of lactobacillus bulgaricus, 0.02-0.05 part of bifidobacteria, 0.01-0.05 part of calcium selenite, 0.01-0.05 part of ferrous gluconate, 0.01-0.05 part of zinc lactate, 0.2-0.5 part of cod-liver oil, 0.2-0.5 part of sodium alginate, 0.5-1 part of chitosan, 0.3-1 part of citric acid, 0.1-0.5 part of acesulfame, 1-3 parts of xylitol, 0.5-2 parts of milk flavor essence and 150-250 parts of purified water.
Compared with the prior art, the invention has the following beneficial effects: a multi-nutrient lactic acid fermented goat milk rich in trace elements is prepared from fresh goat milk, sliced yam, soybean powder, honey, sesame, seaweed, pumpkin seed, walnut kernel, lactobacillus bulgaricus, bifidobacterium, calcium selenite, ferrous gluconate, zinc lactate, cod-liver oil, sodium alginate, chitosan, citric acid, acesulfame potassium, xylitol, milk essence and purified water, and contains multiple minerals, trace elements and vitamins.
Detailed Description
Example 1: a method for preparing multi-nutrient lactic acid fermented goat milk rich in trace elements comprises preparing fresh goat milk, rhizoma Dioscoreae slices, semen glycines powder, Mel, semen Sesami, Sargassum, semen Cucurbitae, semen Juglandis, Lactobacillus bulgaricus, Bacillus bifidus, calcium selenite, ferrous gluconate, zinc lactate, cod liver oil, sodium alginate, chitosan, citric acid, acesulfame potassium, xylitol, milk flavor essence, and purified water; the method comprises the following steps:
(1) crushing: the dried Chinese yam slices are crushed into powder of more than 80 meshes, 10 parts of Chinese yam slices are taken for standby application, and the Chinese yam has the advantages of tonifying spleen and nourishing stomach, promoting the production of body fluid and benefiting lung, and tonifying kidney and arresting seminal emission;
(2) drying and grinding: 2 parts of sesame, 2 parts of pumpkin seeds and 2 parts of walnut kernels are dried for 30 minutes at 80 ℃ in a rolling mode at the speed of 10r/min, then the mixture is ground into 50-mesh slurry for later use, wherein the sesame contains rich iron, zinc, copper and magnesium and has certain plant fragrance, the pumpkin seeds contain rich zinc, phosphorus and selenium, and the walnut contains rich zinc, iron, vitamin B1 and vitamin B6, so that trace elements required by a human body are supplemented;
(3) squeezing: mixing 2 parts of seaweed with water with the same volume, grinding and squeezing, squeezing and filtering to remove juice for later use, wherein the seaweed contains rich iron, magnesium, iodine and vitamin K and can enhance the immunity of a human body;
(4) preparing de-odorized fresh goat milk: removing the smell of fresh goat milk by adopting a high-temperature vacuum process, removing 20 parts of smell of fresh goat milk in a multistage vacuum deodorizing tower, heating the first stage to 55 ℃, carrying out negative pressure of-0.06 MPa for 20 minutes, then heating the second stage to 70 ℃, carrying out negative pressure of-0.08 MPa for 20 minutes, heating the third stage to 80 ℃, carrying out negative pressure of-0.1 MPa for 20 minutes, and then cooling the third stage to the low temperature of 5 ℃ for later use;
(5) fermentation: mixing the yam powder prepared in the step 1 with 10 parts of soybean powder, wherein the soybean contains abundant iron, zinc, copper, calcium phosphorus, selenium and vitamin B2, then stirring and mixing with normal-temperature water with the volume of 3 times, uniformly mixing the liquid without agglomeration, then pouring the mixture into 150 parts of boiling purified water with the formula amount, and heating the mixture until the boiling purified water is boiledBoiling for 2 minutes, cooling to 40 ℃, adding the cooled goat milk and the goat milk prepared in the step 4 into a closed fermentation cylinder, adding 0.02 part of lactobacillus bulgaricus and 0.02 part of bifidobacterium which are compounded in a ratio of 1:1, slowly stirring at the speed of 5r/min, fermenting for 8 hours until the pH value reaches 4.0, and the titrated acidity reaches 75。Quickly cooling to 3 ℃ at t, and stopping fermentation;
(6) homogenizing: adding the substances prepared in the steps 2 and 3, 2 parts of honey, 0.01 part of calcium selenite, 0.01 part of ferrous gluconate, 0.01 part of zinc lactate, 0.2 part of cod-liver oil, 0.2 part of sodium alginate and 0.5 part of chitosan into fermented yoghourt, enhancing the taste of honey, promoting the absorption of vitamin A, D and vitamin K by the cod-liver oil, supplementing a certain amount of selenium, calcium, iron and zinc by the calcium selenite, the ferrous gluconate and the zinc lactate, preheating the mixed solution to 65 ℃, homogenizing by a 2500r/min high-speed shearing machine under the pressure of 18MPa for 30 minutes, then adding into an ultrasonic homogenizing emulsifier for secondary homogenization, adding 0.1 part of acesulfame potassium, 1 part of xylitol and 0.5 part of milk flavor essence, adding 0.3 part of citric acid, adjusting the pH to 3.7, and then homogenizing by a homogenizing emulsifier for 1 hour under the pressure of 20MPa and the pressure of 40 KHz;
(7) high-temperature sterilization: flashing at 140 deg.C for 3 s, cooling to normal temperature, sterilizing with 255nm ultraviolet ray for 30 min to ensure food safety, standing under negative pressure of 0.08MPa for 2 hr, and packaging.
Example 2: a method for preparing multi-nutrient lactic acid fermented goat milk rich in trace elements comprises preparing fresh goat milk, rhizoma Dioscoreae slices, semen glycines powder, Mel, semen Sesami, Sargassum, semen Cucurbitae, semen Juglandis, Lactobacillus bulgaricus, Bacillus bifidus, calcium selenite, ferrous gluconate, zinc lactate, cod liver oil, sodium alginate, chitosan, citric acid, acesulfame potassium, xylitol, milk flavor essence, and purified water; the method comprises the following steps:
(1) crushing: the dried Chinese yam slices are crushed into powder of more than 80 meshes, 15 parts of Chinese yam slices are taken for standby application, and the Chinese yam has the advantages of tonifying spleen and nourishing stomach, promoting the production of body fluid and benefiting lung, and tonifying kidney and arresting seminal emission;
(2) drying and grinding: rolling and drying 4 parts of sesame, 4 parts of pumpkin seeds and 4 parts of walnut kernels for 40 minutes at 85 ℃ at the speed of 15r/min, mixing and grinding into 75-mesh slurry for later use, wherein the sesame contains rich iron, zinc, copper and magnesium and has certain plant fragrance, the pumpkin seeds contain rich zinc, phosphorus and selenium, the walnut contains rich zinc, iron, vitamin B1 and vitamin B6, and trace elements required by a human body are supplemented;
(3) squeezing: mixing 4 parts of seaweed with water with the same volume, grinding and squeezing, squeezing and filtering to remove juice for later use, wherein the seaweed contains rich iron, magnesium, iodine and vitamin K and can enhance the immunity of a human body;
(4) preparing de-odorized fresh goat milk: removing the smell of fresh goat milk by adopting a high-temperature vacuum process, removing the smell of fresh goat milk by 25 parts in a multistage vacuum deodorizing tower, heating the first stage to 58 ℃, wherein the negative pressure is-0.07 MPa, removing the smell of goat milk for 30 minutes, then heating the second stage to 73 ℃, wherein the negative pressure is-0.09 MPa, removing the smell of goat milk for 30 minutes, heating the third stage to 83 ℃, wherein the negative pressure is-0.11 MPa, removing the smell of goat milk for 30 minutes, and cooling the third stage to the low temperature of 7 ℃ for later use;
(5) fermentation: mixing the yam powder prepared in the first step with 15 parts of soybean powder, wherein the soybean contains abundant iron, zinc, copper, calcium, phosphorus, selenium and vitamin B2, then stirring and mixing with normal-temperature water with the volume of 3 times, the liquid is uniform and free of agglomeration, then pouring into 200 parts of boiling purified water with the formula amount, heating to boiling state for 2.5 minutes, then cooling to 42 ℃, adding the cooled liquid and the goat milk prepared in the step 4 into a closed fermentation tank, adding 0.04 part of lactobacillus bulgaricus and 0.04 part of bifidobacterium which is 1:1 compound strain, slowly stirring and fermenting at the speed of 8r/min for 8 hours until the pH value reaches 4.1, and titrating the acidity reaches 78。Quickly cooling to 4 ℃ at t, and stopping fermentation;
(6) homogenizing: adding the substances prepared in the steps 2 and 3, 4 parts of honey, 0.03 part of calcium selenite, 0.03 part of ferrous gluconate, 0.03 part of zinc lactate, 0.4 part of cod-liver oil, 0.4 part of sodium alginate and 0.8 part of chitosan into fermented yoghourt, enhancing the taste of honey, promoting the absorption of vitamin A, D and vitamin K by the cod-liver oil, supplementing a certain amount of selenium, calcium, iron and zinc by the calcium selenite, the ferrous gluconate and the zinc lactate, preheating the mixed solution to 68 ℃, homogenizing by using a 3000r/min high-speed shearing machine under the pressure of 18MPa for 40 minutes, then adding into an ultrasonic homogenizing emulsifier for secondary homogenization, adding 0.3 part of acesulfame potassium, 2 parts of xylitol and 1.3 parts of milk flavor essence, adding 0.7 part of citric acid, adjusting the pH to 3.75, and then homogenizing by using a 45KHz homogenizing emulsifier for 1.5 hours under the pressure of 20 MPa;
(7) high-temperature sterilization: flashing at 143 deg.C for 4 seconds, cooling to normal temperature, sterilizing with 257nm ultraviolet ray for 35 minutes to ensure food safety, standing at 0.09MPa for 4 hours, and packaging.
Example 3: a method for preparing multi-nutrient lactic acid fermented goat milk rich in trace elements comprises preparing fresh goat milk, rhizoma Dioscoreae slices, semen glycines powder, Mel, semen Sesami, Sargassum, semen Cucurbitae, semen Juglandis, Lactobacillus bulgaricus, Bacillus bifidus, calcium selenite, ferrous gluconate, zinc lactate, cod liver oil, sodium alginate, chitosan, citric acid, acesulfame potassium, xylitol, milk flavor essence, and purified water; the method comprises the following steps:
(1) crushing: the dried Chinese yam slices are crushed into powder of more than 80 meshes, 20 parts of Chinese yam slices are taken for standby application, and the Chinese yam has the advantages of tonifying spleen and nourishing stomach, promoting the production of body fluid and benefiting lung, and tonifying kidney and arresting seminal emission;
(2) drying and grinding: rolling and drying 5 parts of sesame, 5 parts of pumpkin seeds and 5 parts of walnut kernels at 90 ℃ at the speed of 20r/min for 50 minutes, mixing and grinding into 100-mesh slurry for later use, wherein the sesame contains abundant iron, zinc, copper and magnesium and has certain plant fragrance, the pumpkin seeds contain abundant zinc, phosphorus and selenium, and the walnut contains abundant zinc, iron, vitamin B1 and vitamin B6, so as to supplement trace elements required by a human body;
(3) squeezing: mixing 5 parts of seaweed with water with the same volume, grinding and squeezing, squeezing and filtering to remove juice for later use, wherein the seaweed contains rich iron, magnesium, iodine and vitamin K and can enhance the immunity of a human body;
(4) preparing de-odorized fresh goat milk: removing the smell of fresh goat milk by adopting a high-temperature vacuum process, removing the smell of fresh goat milk by 30 parts in a multistage vacuum deodorizing tower, heating the first stage to 60 ℃, carrying out negative pressure of-0.08 MPa for 40 minutes, then heating the second stage to 75 ℃, carrying out negative pressure of-0.1 MPa for 40 minutes, heating the third stage to 85 ℃, carrying out negative pressure of-0.12 MPa for 40 minutes, removing the smell of goat milk, and cooling the third stage to 10 ℃ for later use;
(5) fermentation: mixing the yam powder prepared in the first step with 20 parts of soybean powder, wherein the soybean contains abundant iron, zinc, copper, calcium phosphorus, selenium and vitamin B2, then stirring and mixing with normal-temperature water with the volume of 3 times, the liquid is uniform and free of agglomeration, then pouring into 250 parts of boiling purified water with the formula amount, heating to boiling for 3 minutes, then cooling to 45 ℃, adding the cooled liquid and the goat milk prepared in the step 4 into a closed fermentation tank, adding 0.05 part of lactobacillus bulgaricus and 0.05 part of 1:1 compound strain of bifidobacterium, slowly stirring and fermenting at the speed of 10r/min for 8 hours until the pH value reaches 4.2, and titrating the acidity to 80。Quickly cooling to 5 ℃ at t, and stopping fermentation;
(6) homogenizing: adding the substances prepared in the steps 2 and 3, 5 parts of honey, 0.05 part of calcium selenite, 0.05 part of ferrous gluconate, 0.05 part of zinc lactate, 0.5 part of cod-liver oil, 0.5 part of sodium alginate and 1 part of chitosan into fermented yoghourt, enhancing the taste of honey, promoting the absorption of vitamin A, D and vitamin K by cod-liver oil, supplementing a certain amount of selenium, calcium, iron and zinc by the calcium selenite, the ferrous gluconate and the zinc lactate, preheating the mixed solution to 70 ℃, homogenizing by a 3500r/min high-speed shearing machine under the pressure of 18MPa for 50 minutes, then adding into an ultrasonic homogenizing emulsifying apparatus for secondary homogenization, adding 0.5 part of acesulfame potassium, 3 parts of xylitol and 2 parts of milk flavor, adding 1 part of citric acid to adjust the pH to 3.8, and then homogenizing for 2 hours under the pressure of 20MPa by using an emulsifying apparatus of 50 KHz;
(7) high-temperature sterilization: flashing at 145 deg.C for 5 s, cooling to room temperature, sterilizing with ultraviolet rays of 260nm wavelength for 40 min to ensure food safety, standing under negative pressure of 0.1MPa for 5 hr, and packaging.
In summary, the following steps: a method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements comprises the following steps of raw materials including fresh goat milk, yam slices, soybean meal, honey, sesame, seaweed, pumpkin seeds, walnut kernels, lactobacillus bulgaricus, bifidobacteria, calcium selenite, ferrous gluconate, zinc lactate, cod-liver oil, sodium alginate, chitosan, citric acid, acesulfame potassium, xylitol, milk flavor essence and purified water, contains various minerals, trace elements and vitamins, is rich in nutrition, contains trace sugar, supplements iron, zinc and calcium, improves mouthfeel, is suitable for old people and weak people to drink, has certain effects on thirst, regurgitation, deficiency of waist and kidney and habitual constipation, promotes digestion and absorption, has the effects of strengthening and health of intestinal tracts and improving immunity, adopts a high-temperature vacuum process to remove the goat milk for multiple times, adds 1:1 compound strain of the lactobacillus bulgaricus and the bifidobacteria for fermentation, finally, high-temperature ultraviolet sterilization and disinfection are carried out, so that the food safety is ensured.
While there have been shown and described what are at present considered to be the fundamental principles of the invention and its advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.

Claims (3)

1. A method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements is characterized by comprising the following steps: the method comprises the following steps:
crushing: crushing the dried Chinese yam slices into powder of more than 80 meshes for later use;
drying and grinding: rolling and drying sesame, pumpkin seeds and walnuts at the temperature of 80-90 ℃ at the speed of 10-20 r/min for 30-50 minutes, and then mixing and grinding into 50-100 mesh pulp for later use;
squeezing: mixing seaweed with water of the same volume, grinding and squeezing, squeezing and filtering to remove juice for later use;
preparing de-odorized fresh goat milk: removing the smell of mutton of fresh goat milk by adopting a high-temperature vacuum process, removing the smell of mutton of the fresh goat milk in a multistage vacuum deodorizing tower, heating the fresh goat milk to 55-60 ℃ at a first stage, wherein the negative pressure is-0.06-0.08 MPa, the smell of mutton is removed for 20-40 minutes, then heating the fresh goat milk to 70-75 ℃ at a second stage, wherein the negative pressure is-0.08-0.1 MPa, the smell removing time is 20-40 minutes, heating the fresh goat milk to 80-85 ℃ at a third stage, wherein the negative pressure is-0.1-0.12 MPa, the smell removing time is 20-40 minutes, and then cooling the fresh goat milk to a low temperature of 5-10 ℃ for later use;
fermentation: mixing the yam flour prepared in the step 1 with soybean flour, stirring and mixing the yam flour and normal-temperature water with the volume of 3 times, uniformly mixing the liquid without agglomeration, pouring the mixture into boiling purified water with a formula amount, heating the mixture to a boiling state for 2 to 3 minutes, cooling the mixture to 40 to 45 ℃, adding the cooled mixture into a closed fermentation cylinder together with the goat milk prepared in the step 4, adding 1:1 compound strain of lactobacillus bulgaricus and bifidobacterium, slowly stirring and fermenting the mixture at the speed of 5 to 10r/min for 8 hours until the pH value reaches 4.0 to 4.2, and quickly cooling the mixture to 3 to 5 ℃ when the titrating acidity reaches 75 to 80t to stop fermentation; homogenizing: adding the substances prepared in the steps 2 and 3, honey, calcium selenite, ferrous gluconate, zinc lactate, cod liver oil, sodium alginate and chitosan into fermented yoghourt, preheating the mixed solution to 65-70 ℃, homogenizing under the pressure of 18MPa by using a high-speed shearing machine at the speed of 2500-3500 r/min for 30-50 minutes, adding into an ultrasonic homogeneous emulsifying instrument for secondary homogenization, adding acesulfame potassium, xylitol and milk flavor essence, adding citric acid to adjust the pH value to 3.7-3.8, and homogenizing for 1-2 hours under the pressure of 20MPa by using a homogeneous emulsifying instrument at the speed of 40-50 KHz; high-temperature sterilization: flashing at 140-145 ℃ for 3-5 seconds, cooling to normal temperature, sterilizing by adopting ultraviolet rays with the wavelength of 255-260 nm for 30-40 minutes, standing for 2-5 hours under the negative pressure of 0.08-0.1 MPa, and packaging.
2. The method for producing multi-nutrient trace-element-rich lactic acid fermented goat milk according to claim 1, wherein the method comprises the following steps: the raw materials in the step 1-7 comprise fresh goat milk, yam slices, soybean meal, honey, sesame, seaweed, pumpkin seeds, walnut kernels, lactobacillus bulgaricus, bifidobacterium, calcium selenite, ferrous gluconate, zinc lactate, cod liver oil, sodium alginate, chitosan, citric acid, acesulfame, xylitol, milk flavor and purified water.
3. The method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements according to claim 2, wherein the method comprises the following steps: the raw material proportioning in the step 1-7 is as follows: 20-30 parts of fresh goat milk, 10-20 parts of yam slices, 10-20 parts of soybean meal, 2-5 parts of honey, 2-5 parts of sesame, 2-5 parts of seaweed, 2-5 parts of pumpkin seeds, 2-5 parts of walnut kernels, 0.02-0.05 part of lactobacillus bulgaricus, 0.02-0.05 part of bifidobacteria, 0.01-0.05 part of calcium selenite, 0.01-0.05 part of ferrous gluconate, 0.01-0.05 part of zinc lactate, 0.2-0.5 part of cod-liver oil, 0.2-0.5 part of sodium alginate, 0.5-1 part of chitosan, 0.3-1 part of citric acid, 0.1-0.5 part of acesulfame, 1-3 parts of xylitol, 0.5-2 parts of milk flavor essence and 150-250 parts of purified water.
CN201810873453.3A 2018-08-02 2018-08-02 Method for producing multi-nutrient and trace-element-rich lactic acid fermented goat milk Pending CN110786378A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115152840A (en) * 2022-06-29 2022-10-11 南京浩明乳业有限责任公司 Mutton smell removing process for processing goat milk products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115152840A (en) * 2022-06-29 2022-10-11 南京浩明乳业有限责任公司 Mutton smell removing process for processing goat milk products
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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