CN112931714A - 一种仔猪食用酸奶的制备方法 - Google Patents
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Abstract
本发明公开了一种仔猪食用酸奶的制备方法,包括以下步骤:稳定剂溶解、粉料混合、配料投入、降温调酸、均质、灌装、杀菌;本发明将乳清、全脂奶粉、葡萄糖、油脂、氨基酸以及其他助剂混合,通过乳酸以及柠檬酸将饲料调配成带有酸奶风味的乳猪饲料,提升饲料适口性和吸收效率,有效提升乳猪的采食量,降低腹泻等症状的发生,保证养殖效益。
Description
技术领域
本发明涉及仔猪饲养技术领域,是一种仔猪食用酸奶的制备方法。
背景技术
断奶期是仔猪培育最为关键的时期,断奶会造成仔猪肠道绒毛高度下降,隐窝深度增加,消化道酸度下降还会伴有一定的断奶应激反应,由于仔猪发育并不完全,消化系统十分稚嫩,很难快速适应固体饲料的喂养,大大降低了营养成分的吸收利用,导致仔猪容易出现腹泻,病死率提高,大大影响养殖效率。为了使仔猪从母乳喂养顺利过渡至固体饲料喂养阶段,现有的应对方式是配制液体饲料以减轻仔猪消化系统的压力,促进营养吸收。为了提高液体饲料的营养价值,在使用乳制品作为主要原料的同时,还会添加乳清蛋白,油脂以及糖分。
虽然液体饲料可以有效促进仔猪的营养吸收,提升养殖效率,但由于液体饲料中的营养组分较多,相容度存在差异,均质效果较差。尤其是为了保证仔猪的脂肪摄入,液体饲料中会添加油脂,如果不进行充分的乳化,会导致水油分离,大大影响饲料的适口性,影响养殖效率。同时液体饲料受其本身性质影响,对环境的变化较为铭感,相较于固体饲料,其储存以及运输要求相对苛刻。在不进行充分灭菌的情况下,很容易出现变质问题,造成经济损失。
因此需要找到一种合理的仔猪液体饲料制备流程,在保证液体饲料营养含量的同时降低运输储存难度。
发明内容
本发明的目的在于,提供一种仔猪食用酸奶的制备方法,提高仔猪液体饲料制备的不足。
本发明解决其技术问题所采用的技术方案是:一种仔猪食用酸奶的制备方法,其特征在于:包括以下步骤:
稳定剂溶解:将水和油脂混合升温至75-80℃,将复配乳化剂投入水油混合液中,维持温度在75℃以上,1000r/min搅拌10min,再将复配增稠剂与葡萄糖干混均匀后,加入料液,1000r/min搅拌10min即得稳定剂溶液;
粉料混合:将乳清粉和全脂奶粉用60-65℃的水溶解,1000r/min搅拌15min,与稳定剂溶液2000r/min高速剪切搅拌10-15min至混合均匀即得混合溶液;
配料投入:将乳酸、氨基酸、风味改进剂加入混合溶液中,1000r/min搅拌10min即得调味混合溶液;
降温调酸:待调味混合溶液冷却40℃以下时,将柠檬酸和柠檬酸钠用水稀释成质量浓度为15%-20%的溶液缓慢加入调味混合溶液即得料液;
均质:将料液均质两次;
灌装:将料液在55-60℃环境下进行热灌装;
杀菌:灌装好的料液进行杀菌。
优选的是,所述仔猪食用酸奶中包含的原料,按质量份数配比为:乳清90-110份、全脂奶粉140-160份、葡萄糖20-40份、油脂45-50份、氨基酸8-10份、柠檬酸8-10份、柠檬酸钠0.9-1份、风味改进剂2-5份、乳酸8-12份、复配增稠剂6-8份和复配乳化剂8-10份。
优选的是,所述油脂为棕榈油或大豆油。
优选的是,所述稳定剂溶解步骤中,水与油脂的比例为:水:油脂=10~12:1。
优选的是,所述乳清为蛋白浓缩乳清。
优选的是,所述风味改进剂包括:山梨酸钾、三氯蔗糖和牛奶香精。
风味添加剂各组分质量份数配比为:山梨酸钾0.6-1.4份、三氯蔗糖0.2-0.8份、牛奶香精0.08-0.12份。
优选的是,所述均质步骤中,料液在65℃及40Mpa环境下均质两次。
优选的是,所述杀菌步骤中,采用巴氏杀菌法对封装好的料液进行杀菌。
优选的是,所述氨基酸为赖氨酸、色氨酸、苏氨酸和蛋氨酸中的一种或多种。
本发明产生的有益效果是:使用奶粉和乳清作为主要原料,提高饲料的蛋白含量,促进乳猪发育;饲料中添加了风味改进剂,改善饲料的口味,激发乳猪食欲,提高采食量;使用复配乳化剂以及增稠剂进行调配,使饲料各组分混合均匀,同时获得较好的口感;在饲料灌装完毕后使用巴氏灭菌法进行灭菌,充分灭除饲料内部细菌,防止变质,延长饲料保质期。
具体实施方式
实施例1:
取水620份、浓缩蛋白乳清90份、全脂奶粉140份、葡萄糖28份、大豆油47份、氨基酸9份、柠檬酸9份、柠檬酸钠1份、乳酸10份、复配增稠剂7份、复配乳化剂9份,山梨酸钾1份、三氯蔗糖0.6份、牛奶香精0.1份。
将水和大豆油混合升温至80℃,将复配乳化剂投入水油混合液中,维持温度在75℃以上,1000r/min搅拌10min,再将复配增稠剂与葡萄糖干混均匀后,加入料液,1000r/min搅拌10min即得稳定剂溶液;将浓缩蛋白乳清粉和全脂奶粉用65℃的水溶解,1000r/min搅拌15min,与稳定剂溶液2000r/min高速剪切搅拌10-15min至混合均匀即得混合溶液;将乳酸、氨基酸、山梨酸钾、三氯蔗糖、牛奶香精加入混合溶液中,1000r/min搅拌10min即得调味混合溶液;待调味混合溶液冷却40℃以下时,将柠檬酸和柠檬酸钠用水稀释成质量浓度为20%的溶液缓慢加入调味混合溶液即得料液;将料液在65℃及40Mpa环境下均质两次均质两次;将料液在60℃环境下进行热灌装;灌装好的料液使用巴氏杀菌法进行灭菌。
实施例2:
取水620份、浓缩蛋白乳清90份、全脂奶粉140份、葡萄糖28份、大豆油47份、氨基酸9份、柠檬酸9份、柠檬酸钠1份、乳酸10份、复配增稠剂7份、复配乳化剂9份,山梨酸钾1份、三氯蔗糖0.6份、牛奶香精0.1份。
将水和大豆油混合升温至80℃,将复配乳化剂投入水油混合液中,维持温度在75℃以上,1000r/min搅拌10min,再将复配增稠剂与葡萄糖干混均匀后,加入料液,1000r/min搅拌10min即得稳定剂溶液;将浓缩蛋白乳清粉和全脂奶粉用65℃的水溶解,1000r/min搅拌15min,与稳定剂溶液2000r/min高速剪切搅拌10-15min至混合均匀即得混合溶液;将乳酸、氨基酸、山梨酸钾、三氯蔗糖、牛奶香精加入混合溶液中,1000r/min搅拌10min即得调味混合溶液;待调味混合溶液冷却40℃以下时,将柠檬酸和柠檬酸钠用水稀释成质量浓度为20%的溶液缓慢加入调味混合溶液即得料液;将料液在60℃环境下进行热灌装;灌装好的料液使用巴氏杀菌法进行灭菌。
实施例3:
取水620份、浓缩蛋白乳清90份、全脂奶粉140份、葡萄糖28份、大豆油47份、氨基酸9份、柠檬酸9份、柠檬酸钠1份、乳酸10份、复配增稠剂7份、复配乳化剂9份。
将水和大豆油混合升温至80℃,将复配乳化剂投入水油混合液中,维持温度在75℃以上,1000r/min搅拌10min,再将复配增稠剂与葡萄糖干混均匀后,加入料液,1000r/min搅拌10min即得稳定剂溶液;将浓缩蛋白乳清粉和全脂奶粉用65℃的水溶解,1000r/min搅拌15min,与稳定剂溶液2000r/min高速剪切搅拌10-15min至混合均匀即得混合溶液;将乳酸、氨基酸加入混合溶液中,1000r/min搅拌10min即得调味混合溶液;待调味混合溶液冷却40℃以下时,将柠檬酸和柠檬酸钠用水稀释成质量浓度为20%的溶液缓慢加入调味混合溶液即得料液;将料液在65℃及40Mpa环境下均质两次均质两次;将料液在60℃环境下进行热灌装;灌装好的料液使用巴氏杀菌法进行灭菌。
对比例1:
按现有饲料制作方式,使用玉米粉、小麦粉、豆粕、鱼粉混合复合氨基酸,进行熟化调制后制成断奶仔猪颗粒饲料。
使用实施例1、实施例2、实施例3以及对比例1中的4种使用不同方式以及配方制作的断奶仔猪饲料进行品质及养殖实验,实验结果如表1。
表1
项目 | 灭菌比例(%) | 采食量(kg/头) | 料肉比 | 腹泻率(%) |
实施例1 | 97.5 | 5.34 | 1.14 | 0.8 |
实施例2 | 97.3 | 4.58 | 1.07 | 2.1 |
实施例3 | 97.8 | 5.07 | 1.12 | 1.1 |
对比例1 | 16.2 | 4.26 | 1.23 | 6.2 |
由表1可知,相较于固体颗粒饲料,本发明中的仔猪酸奶由于使用了巴氏灭菌法进行杀菌,其灭菌比例有极大的提升,可以去除饲料中大部分的致病菌,同时由于液体饲料降低了乳猪的消化吸收难度,腹泻率有显著地下降。
实施例2与实施例1的区别在于仔猪酸奶的制作过程中没有进行均质操作,导致仔猪酸奶在储存后出现乳液分离的现象,导致其口味下降且增加了消化难度,使乳猪的腹泻率有所提升,可见均质操作对于液体饲料的品质以及储存有重要作用。
实施例3与实施例1的区别在于没有添加风味改进剂,适口性下降,使采食量有所降低,但没有影响料肉比以及腹泻率,可见风味添加剂可以增加饲料适口性,促进仔猪进食。
综上所述,虽然本发明已以优选实施例揭露如上,但上述优选实施例并非用以限制本发明,本领域的普通技术人员,在不脱离本发明的精神和范围内,均可作各种更动与润饰,因此本发明的保护范围以权利要求界定的范围为准。
Claims (9)
1.一种仔猪食用酸奶的制备方法,其特征在于:包括以下步骤:
稳定剂溶解:将水和油脂混合升温至75-80℃,将复配乳化剂投入水油混合液中,维持温度在75℃以上,1000r/min搅拌10min,再将复配增稠剂与葡萄糖干混均匀后,加入料液,1000r/min搅拌10min即得稳定剂溶液;
粉料混合:将乳清粉和全脂奶粉用60-65℃的水溶解,1000r/min搅拌15min,与稳定剂溶液2000r/min高速剪切搅拌10-15min至混合均匀即得混合溶液;
配料投入:将乳酸、氨基酸、风味改进剂加入混合溶液中,1000r/min搅拌10min即得调味混合溶液;
降温调酸:待调味混合溶液冷却40℃以下时,将柠檬酸和柠檬酸钠用水稀释成质量浓度为15%-20%的溶液缓慢加入调味混合溶液即得料液;
均质:将料液均质两次;
灌装:将料液在55-60℃环境下进行热灌装;
杀菌:灌装好的料液进行杀菌。
2.根据权利要求1所述一种仔猪食用酸奶的制备方法,其特征在于:所述仔猪食用酸奶中包含的原料,按质量份数配比为:乳清90-110份、全脂奶粉140-160份、葡萄糖20-40份、油脂45-50份、氨基酸8-10份、柠檬酸8-10份、柠檬酸钠0.9-1份、风味改进剂2-5份、乳酸8-12份、复配增稠剂6-8份和复配乳化剂8-10份。
3.根据权利要求1所述一种仔猪食用酸奶的制备方法,其特征在于:所述油脂为棕榈油或大豆油。
4.根据权利要求1所述一种仔猪食用酸奶的制备方法,其特征在于:所述稳定剂溶解步骤中,水与油脂的比例为:水:油脂=10~12:1。
5.根据权利要求1所述所述一种仔猪食用酸奶的制备方法,其特征在于:所述乳清为蛋白浓缩乳清。
6.根据权利要求1所述所述一种仔猪食用酸奶的制备方法,其特征在于:所述风味改进剂包括:山梨酸钾、三氯蔗糖和牛奶香精。
风味添加剂各组分质量份数配比为:山梨酸钾0.6-1.4份、三氯蔗糖0.2-0.8份、牛奶香精0.08-0.12份。
7.根据权利要求1所述一种仔猪食用酸奶的制备方法,其特征在于:所述均质步骤中,料液在65℃及40Mpa环境下均质两次。
8.根据权利要求1所述一种仔猪食用酸奶的制备方法,其特征在于:所述杀菌步骤中,采用巴氏杀菌法对封装好的料液进行杀菌。
9.根据权利要求1所述一种仔猪食用酸奶,其特征在于:所述氨基酸为赖氨酸、色氨酸、苏氨酸和蛋氨酸中的一种或多种。
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