CN114304265A - Method for removing smell of goat milk - Google Patents

Abstract

The invention discloses a method for removing the smell of goat milk, which comprises the following steps: (1) pretreating raw materials; (2) carrying out standardization treatment; (3) homogenizing; (4) sterilizing; (5) cooling and storing; (6) and (6) filling. The advantages are that: the mutton smell of the goat milk is aggravated due to the fact that the content of short-chain free fatty acid of the goat milk is increased along with the increase of the storage temperature and the extension of the storage time; the influence of the sterilization treatment on the content of the free fatty acid of the goat milk is not obvious, but the smell of the goat milk can be reduced; the homogenization treatment can increase the short-chain free fatty acid content of the goat milk and seriously aggravate the goat milk smell; the concentration treatment can reduce the content of short-chain free fatty acid in the goat milk and lighten the smell of the goat milk. The method provided by the invention can effectively remove the smell of the goat milk, enhance the taste of the goat milk without influencing the quality of the goat milk, and provide reliable guarantee for the large-scale production and sale of the goat milk.

Description

Method for removing smell of goat milk

The technical field is as follows:

the invention relates to a method for removing the smell of mutton, in particular to a method for removing the smell of mutton milk.

Background art:

goat milk is regarded as a fine product in dairy products with the advantages of rich nutrition, easy absorption and the like, is called as 'king of milk', and is recognized in the world as the dairy product closest to 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. However, due to the smell of the sheep skin and certain chemical components in the goat milk, the goat milk has a heavy goat odor, which seriously affects the taste, and further restricts the production and sale of goat milk products.

At present, in order to remove the smell of goat milk, physical de-odoring, chemical de-odoring and biological de-odoring technologies are generally adopted, so that a certain de-odoring effect can be achieved, different limitations exist, and the method has certain difficulty in large-scale popularization and application.

The invention content is as follows:

the invention aims to provide a method for removing the smell of goat milk, which can enhance the taste of goat milk without influencing the quality of goat milk and provide a reliable guarantee for the large-scale production and sale of goat milk.

The invention is implemented by the following technical scheme:

the method for removing the smell of goat milk comprises the following steps:

(1) pretreatment of raw materials: removing impurities, dust and bad gases in the goat milk, and then cooling and storing, wherein the storage temperature of cooling and storing is 4-6 ℃, and the storage time is not more than 24 hours;

(2) and (3) standardization treatment: carrying out flash evaporation concentration on the goat milk obtained after the raw material pretreatment in the step (1), wherein the concentration temperature is 45-55 ℃, and the concentration time is 8-12 min;

(3) homogenizing: homogenizing the goat milk obtained in the standardized treatment in the step (2) under the pressure of 15-20 MPa, wherein the homogenizing temperature is 65 ℃;

(4) and (3) sterilization treatment: sterilizing the goat milk homogenized in the step (3) for 300s at the temperature of 95 ℃;

(5) cooling and storing: cooling the goat milk sterilized in the step (4) to about 10 ℃ for storage, wherein the storage time is not more than 12 h;

(6) filling: and (5) carrying out aseptic canning on the goat milk cooled and stored in the step (5).

The invention has the advantages that:

the mutton smell of the goat milk is aggravated due to the fact that the content of short-chain free fatty acid of the goat milk is increased along with the increase of the storage temperature and the extension of the storage time; the influence of the sterilization treatment on the content of the free fatty acid of the goat milk is not obvious, but the smell of the goat milk can be reduced; the homogenization treatment can increase the short-chain free fatty acid content of the goat milk and seriously aggravate the goat milk smell; the concentration treatment can reduce the content of short-chain free fatty acid in the goat milk and lighten the smell of the goat milk. The method provided by the invention can effectively remove the smell of the goat milk, enhance the taste of the goat milk without influencing the quality of the goat milk, and provide reliable guarantee for the large-scale production and sale of the goat milk.

The specific implementation mode is as follows:

the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1:

the method for removing the smell of goat milk comprises the following steps:

(1) pretreatment of raw materials: inspecting and accepting the goat milk according to GB19301-2010 national food safety Standard raw milk, removing impurities, dust and bad gases in the goat milk qualified by inspection and acceptance, and then cooling and storing at the storage temperature of 4 ℃ for 12 h; table 1 shows the effect of different storage temperatures on goat milk taint, and table 2 shows the effect of different storage times on goat milk taint.

TABLE 1 Effect of storage temperature on goat milk odor

As can be seen from table 1, after 12 hours of storage, the goat milk odor significantly increased when stored at 12 ℃ and the goat milk odor significantly increased when stored at 25 ℃ and 37 ℃ as compared with the goat milk stored at 4 ℃, so that the storage temperature of the goat milk was set to 4 ℃ from the viewpoint of reducing the goat odor.

TABLE 2 Effect of storage time on goat milk odor

As shown in table 2, generally, the mutton smell of goat milk gradually worsens with the increase of storage time, which may be due to the growth of microorganisms in goat milk as storage time increases, resulting in the aggravation of the mutton smell.

(2) And (3) standardization treatment: and (2) carrying out flash evaporation concentration on the goat milk obtained after the raw material pretreatment in the step (1), and carrying out vacuum evaporation cooling according to the principles of pressure reduction and solution boiling point reduction so as to remove bad smell, so that the mutton smell of the goat milk can be obviously reduced by concentration treatment. Table 3 shows the effect of different concentration temperatures on goat milk odor intensity.

TABLE 3 Effect of concentration temperature on goat milk odor intensity

As can be seen from Table 3, the higher the concentration temperature, the more remarkable the reduction of the smell of mutton; however, the concentration degree is too large, so that the dry matter content in the goat milk is increased, the goat milk has a strong salty taste, and the taste and flavor of the goat milk are greatly reduced. Therefore, the optimum concentration temperature was set to 50 ℃ and the concentration time was set to 10 min.

(3) Homogenizing: homogenizing the goat milk obtained in the standardization treatment in the step (2) under the pressure of 17.5MPa, wherein the homogenization temperature is 65 ℃. Table 4 shows the effect of different homogenization pressures on the goat milk odor intensity.

TABLE 4 Effect of homogenization pressure on goat milk odor intensity

As can be seen from table 4, the mutton smell intensity of the goat milk generally tends to increase with the increase of the homogenizing pressure, and the increase of the mutton smell intensity is very obvious, which is probably because the higher the homogenizing pressure is, the more the breaking degree of the milk fat ball is, the more the flavor substances in the milk fat ball are exposed, and the increase of the short-chain free fatty acid content in the process is also an important reason for the increase of the mutton smell intensity of the goat milk.

(4) And (3) sterilization treatment: sterilizing the goat milk homogenized in the step (3) for 300s at the temperature of 95 ℃; table 5 shows the effect of different sterilization temperatures on the goat milk odor intensity.

TABLE 5 Effect of Sterilization temperature on goat milk odor intensity

As can be seen from Table 5, the effect of sterilization on the removal of the goat milk smell is not obvious, but the sterilization can kill bacteria in milk and prevent the goat milk smell from being aggravated due to the action of microorganisms. In addition, high temperature may cause the decomposition or denaturation of proteins in the goat milk, resulting in the generation of off-flavor in the goat milk. Therefore, it is recommended that the temperature used in the sterilization treatment is not excessively high.

TABLE 6 influence of Sterilization time on goat milk odor degree

The results of the influence of different sterilization times on the mutton smell strength of the goat milk are shown in table 6, after the sterilization treatment, the mutton smell of the goat milk is improved to a certain extent, but after a certain time, the sterilization time is continuously increased, and no obvious effect on removing the mutton smell is achieved, so that the sterilization time is recommended to be kept for 5 min.

(5) Cooling and storing: cooling the goat milk sterilized in the step (4) to about 10 ℃ for storage, wherein the storage time is not more than 12 h;

(6) filling: and (5) carrying out aseptic canning on the goat milk cooled and stored in the step (5).

The results of this example show that the goat milk odor is increased with the increase of the storage temperature and the increase of the content of short-chain free fatty acid of the goat milk with the extension of the storage time. The sterilization treatment has no obvious effect on the content of the free fatty acid of the goat milk, but can reduce the smell of the goat milk. The homogenization treatment can increase the short-chain free fatty acid content of the goat milk and seriously aggravate the goat milk smell. The concentration treatment can reduce the content of short-chain free fatty acid in the goat milk and lighten the smell of the goat milk.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (1)

1. The method for removing the smell of goat milk is characterized by comprising the following steps:

(1) pretreatment of raw materials: removing impurities, dust and bad gases in the goat milk, and then cooling and storing, wherein the storage temperature of cooling and storing is 4-6 ℃, and the storage time is not more than 24 hours;

(2) and (3) standardization treatment: carrying out flash evaporation concentration on the goat milk obtained after the raw material pretreatment in the step (1), wherein the concentration temperature is 45-55 ℃, and the concentration time is 8-12 min;

(3) homogenizing: homogenizing the goat milk obtained in the standardized treatment in the step (2) under the pressure of 15-20 MPa, wherein the homogenizing temperature is 65 ℃;

(4) and (3) sterilization treatment: sterilizing the goat milk homogenized in the step (3) for 300s at the temperature of 95 ℃;

(5) cooling and storing: cooling the goat milk sterilized in the step (4) to 10 ℃ for storage, wherein the storage time is not more than 12 h;

(6) filling: and (5) carrying out aseptic canning on the goat milk cooled and stored in the step (5).