CN112273539A - 一种哺乳仔猪专用液体酸奶的加工工艺 - Google Patents
一种哺乳仔猪专用液体酸奶的加工工艺 Download PDFInfo
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Abstract
本发明公开了一种哺乳仔猪专用液体酸奶的加工工艺,将水和油混合升温至65~75℃并高速搅拌10‑15min,然后将乳化增稠剂与葡萄糖投入水油混合液中,维持温度继续搅拌15~20min;将乳清粉、全脂奶粉和氨基酸加入上述稳定剂溶液,再混合搅拌10min;将混合料液降温后,将柠檬酸和乳酸先用水稀释,然后缓慢加入料液中,调节pH为4‑5;将料液升温至60‑70℃,15‑25Mpa压力均质一次;将料液在55℃~60℃热灌装,并将灌装好的料液75‑90℃水浴杀菌10‑30min;装箱、储存。仔猪液体酸奶干物质含量高,养分含量接近母乳成分,粗蛋白、粗脂肪含量适宜、氨基酸平衡、易消化、适口性好,饲喂操作方便,可减少现场人工投入,能够显著提高哺乳仔猪断奶前及断奶后成活率,增加断奶正品率。
Description
技术领域
本发明涉及液体酸奶技术领域,特别涉及一种哺乳仔猪专用液体酸奶的加工工艺。
背景技术
随着遗传育种技术、品种改良及饲喂管理水平的日益提高,纯种、二元及回交母猪的繁殖性能得到充分的挖潜,总产仔数有了较大的提高,但母猪采食量及乳头数不会随着总产仔数的增加而增加,母猪奶水不足影响断奶前死亡率乃至断奶重的现象日益凸显;此外,受国内非瘟疫情的影响,三元母猪肥转种成为常态,其较差的产仔性能及泌乳能力也成为影响各养殖企业效益的主要原因。因此,如何通过补料方式来弥补母猪泌乳能力的不足,从而保证哺乳期仔猪快速生长发育,是各饲料企业争相探究的难题。
目前国内猪场在哺乳期应用较广的是各种剂型的教槽料,包括粉料和颗粒料两种形式,均为将固体饲料直接饲喂给仔猪,存在的问题是仔猪从母乳直接转换为固体饲料时开口较慢,整个哺乳期采食量有限;另一种补料方式为奶粉料,需要现场饲喂人员将水烧开并晾凉后对奶粉料进行冲泡,部分解决了仔猪因为饲料形态变化导致的开口问题,但保质期较短,很大程度上增加了现场工作量。本项目旨在根据仔猪哺乳期间的采食喜好及营养需求,科学选择合理的原料配比,配合合理的乳品加工工艺,研发一种可以常温储存的哺乳仔猪专用液体酸奶,以更温和的方式衔接起母乳和固体教槽料间的过渡,从而获得良好的断奶重及断奶后采食与增重,改善目前断奶重过低,断奶应激大,腹泻率高,死亡率高的现状。
发明内容
本发明的目的在于提供一种哺乳仔猪专用液体酸奶的加工工艺,该仔猪液体酸奶的主要优势为干物质含量高,养分含量接近母乳成分,粗蛋白、粗脂肪含量适宜、氨基酸平衡、易消化、适口性好,打开包装即可倒入料槽中进行饲喂,相比于教槽料缩短了开口时间,相对于奶粉料节省了现场冲泡操作,且保质期长,暴露于环境中三天不会变质,已解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种哺乳仔猪专用液体酸奶的加工工艺,包括以下步骤:
步骤1:将水和油混合升温至65~80℃并高速搅拌10-15min,将乳化增稠剂与葡萄糖投入水油混合液中,继续搅拌15~20min;
步骤2:将乳清粉、全脂奶粉和氨基酸加入步骤1的稳定剂溶液,再混合搅拌10min;
步骤3:将混合料液降温后,将柠檬酸和乳酸先用水稀释为15%~20%的溶液,然后缓慢加入料液中,调节pH为4-5;
步骤4:将料液升温至60-80℃,15-25Mpa压力均质一次;
步骤5:将料液在55℃~60℃热灌装,并将灌装好的料液75-90℃水浴杀菌10-30min,得到可以常温保存的仔猪液体酸奶。
进一步地,水:油:乳化增稠剂:葡萄糖:乳清粉:全脂奶粉:氨基酸=550-650:25-50:10-20:40-60:130-160:80-130:8-15。
进一步地,步骤3将温度降温至40℃以下,用柠檬酸调节pH为4-4.5。
进一步地,步骤4将料液升温至60-70℃,15-20Mpa压力均质一次。
进一步地,步骤5将料液在55℃~60℃热灌装,并将罐装好的料液80-90℃水浴杀菌10-20min,得到可以常温保存的哺乳仔猪专用液体酸奶。
与现有技术相比,本发明的有益效果是:本发明提供的一种哺乳仔猪专用液体酸奶的加工工艺,将油脂与水高温混合后加入乳化剂和葡萄糖,高速搅拌均匀,然后加入乳清粉、全脂奶粉和氨基酸,降温后再用柠檬酸和乳酸调节pH,之后升温均质一次,适当冷却后热灌装并用巴氏杀菌法进行灭菌,得到一种可以长期常温保存的哺乳仔猪专用液体酸奶。该仔猪液体酸奶干物质含量高,接近母乳养分含量,具有适宜的粗蛋白质、粗脂肪水平,可以弥补仔猪断奶前因母乳采食不足而导致的生长受限,提高断奶成活率,增加断奶均重。
具体实施方式
以下将详细说明本发明实施例,然而,本发明实施例并不以此为限。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
将水65kg和油脂4kg混合升温至80℃,将乳化增稠剂1.5kg与葡萄糖5kg投入水油混合液中,恒温搅拌20min;将乳清粉15kg、全脂奶粉10kg和氨基酸1kg加入稳定剂溶液中,高速剪切搅拌15min至混合均匀;将料液降温至40℃以下,将柠檬酸和乳酸用水稀释为15%的溶液,缓慢加入料液中,调节pH为4;将料液升温至65℃,20Mpa均质一次;冷却后,将料液在55℃热灌装,并将灌装好的料液85℃水浴杀菌15min,装箱、存储。
实施例2
将水300kg和油脂25kg混合升温至80℃,将乳化增稠剂8kg与葡萄糖30kg投入水油混合液中,恒温搅拌18min;将乳清粉70kg、全脂奶粉50kg和氨基酸5kg加入稳定剂溶液中,高速剪切搅拌20min至混合均匀;将料液降温至40℃以下,将柠檬酸和乳酸用水稀释为20%的溶液,缓慢加入料液中,调节pH为4.5;将料液升温至65℃,20Mpa均质一次;冷却后,将料液在60℃热灌装,并将灌装好的料液85℃水浴杀菌10min,装箱、存储。
实施例3
将水550kg和油脂5kg混合升温至80℃,将乳化增稠剂2kg与葡萄糖40kg投入水油混合液中,恒温搅拌15min;将乳清粉70kg、全脂奶粉55kg和氨基酸5kg加入稳定剂溶液中,高速剪切搅拌20min至混合均匀;将料液降温至40℃以下,将柠檬酸和乳酸用水稀释为18%的溶液,缓慢加入料液中,调节pH为4.5;将料液升温至70℃,20Mpa均质一次;冷却后,将料液在55℃热灌装,并将灌装好的料液85℃水浴杀菌30min,装箱、存储。
实施例4
将水600kg和油脂2.5kg混合升温至80℃,将乳化增稠剂1.5kg与葡萄糖50kg投入水油混合液中,恒温搅拌15min;将乳清粉80kg、全脂奶粉65kg和氨基酸6kg加入稳定剂溶液中,高速剪切搅拌20min至混合均匀;将料液降温至40℃以下,将柠檬酸和乳酸用水稀释为20%的溶液,缓慢加入料液中,调节pH为4.5;将料液升温至70℃,20Mpa均质一次;冷却后,将料液在55℃热灌装,并将灌装好的料液85℃水浴杀菌30min,装箱、存储。
本发明提供一种可以增加仔猪哺乳期采食量,并且降低养殖现场人工投入的哺乳仔猪专用液体酸奶的加工工艺。该仔猪液体酸奶的主要优势为干物质含量高,养分含量接近母乳成分,粗蛋白、粗脂肪含量适宜、氨基酸平衡、易消化、适口性好,打开包装即可倒入料槽中进行饲喂,相比于教槽料缩短了开口时间,相对于奶粉料节省了现场冲泡操作,且保质期长,暴露于环境中三天不会变质。此外,该液体酸奶在密封情况下仅需常温避光储存,6个月内油脂和蛋白稳定不分层。3日龄后开始饲喂仔猪酸奶,能够显著提高哺乳仔猪断奶前及断奶后成活率,增加断奶正品率,提高平均断奶重1公斤以上,21日龄平均断奶重达到6.8公斤以上。
本发明实施例制备的哺乳仔猪专用液体酸奶干物质含量高,接近母乳成分含量,具有适宜的粗蛋白质、粗脂肪水平,可以弥补仔猪断奶前因母乳采食不足而导致的生长受限,提高断奶成活率,增加断奶均重,且饲喂操作方便,可减少现场人工投入。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种哺乳仔猪专用液体酸奶的加工工艺,其特征在于,包括以下步骤:
步骤1:将水和油混合升温至65~80℃并高速搅拌10-15min,将乳化增稠剂与葡萄糖投入水油混合液中,继续搅拌15~20min;
步骤2:将乳清粉、全脂奶粉和氨基酸加入步骤1的稳定剂溶液,再混合搅拌10min;
步骤3:将混合料液降温后,将柠檬酸和乳酸先用水稀释为15%~20%的溶液,然后缓慢加入料液中,调节pH为4-5;
步骤4:将料液升温至60-80℃,15-25Mpa压力均质一次;
步骤5:将料液在55℃~60℃热灌装,并将灌装好的料液75-90℃水浴杀菌10-30min,得到可以常温保存的仔猪液体酸奶。
2.如权利要求1所述的哺乳仔猪专用液体酸奶的加工工艺,其特征在于,水:油:乳化增稠剂:葡萄糖:乳清粉:全脂奶粉:氨基酸=550-650:25-50:10-20:40-60:130-160:80-130:8-15。
3.如权利要求1所述的哺乳仔猪专用液体酸奶的加工工艺,其特征在于,步骤3将温度降温至40℃以下,用柠檬酸调节pH为4-4.5。
4.如权利要求1所述的哺乳仔猪专用液体酸奶的加工工艺,其特征在于,步骤4将料液升温至60-70℃,15-20Mpa压力均质一次。
5.如权利要求1所述的哺乳仔猪专用液体酸奶的加工工艺,其特征在于,步骤5将料液在55℃~60℃热灌装,并将罐装好的料液80-90℃水浴杀菌10-20min,得到可以常温保存的哺乳仔猪专用液体酸奶。
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