CN115812790A - Yak milk powder and preparation method thereof - Google Patents
Yak milk powder and preparation method thereof Download PDFInfo
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- CN115812790A CN115812790A CN202211562962.7A CN202211562962A CN115812790A CN 115812790 A CN115812790 A CN 115812790A CN 202211562962 A CN202211562962 A CN 202211562962A CN 115812790 A CN115812790 A CN 115812790A
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Images
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Dairy Products (AREA)
Abstract
The invention provides yak milk powder and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the invention, specific lipase (LBK-1000A, xiaheng) is adopted to act on saturated fatty acid and triglyceride in yak milk to generate free fatty acid, and the zymolyte obtained after enzymolysis has good smell and taste after being backfilled in raw yak milk, so that soft and synergistic milk fragrance can be brought to the yak milk, and the problems of insufficient milk fragrance and heavy milk smell in the yak milk are solved. The fat content of the yak milk powder prepared by the invention is 32-34%, the protein content is 25-26%, and the lactose content is 32-34%, so that the requirements of standardized yak milk powder are met.
Description
Technical Field
The invention relates to the technical field of dairy product processing, in particular to yak milk powder and a preparation method thereof.
Background
Yak milk is characterized by high content of dry matter and fat, and the content of dry matter, milk fat, protein, lactose and other nutrient components is higher than that of Holstein cow (black and white). A large number of researches show that the yak milk contains 8 essential amino acids required by a human body, abundant vitamins, trace elements, lactoferrin, lysozyme and the like, wherein the content of the soluble trace elements such as calcium, iodine, selenium, iron, zinc and the like is very abundant. And active factors in yak milk: the Conjugated Linoleic Acid (CLA) has higher content than common milk, is a polyunsaturated fatty acid, and has important functions of resisting tumor, resisting oxidation, reducing cholesterol of animals and human bodies, triglyceride and low-density lipoprotein cholesterol, resisting atherosclerosis, improving immunity, improving bone density, preventing and treating diabetes and the like.
Yak milk is a rare dairy product with high nutritive value, has obvious advantages in protein composition and content compared with common milk, and has some components even superior to breast milk. However, the commercialization process of the yak milk is limited by the problems of heavy smell, insufficient frankincense taste and the like of the yak milk.
Disclosure of Invention
The invention aims to provide yak milk powder and a preparation method thereof, and solves the problems of insufficient fragrance and heavy mutton smell of yak milk powder.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of yak milk powder, which comprises the following steps:
partially degreasing yak raw milk to obtain cream and skim milk;
mixing part of cream with LBK-1000A lipase, and performing first enzymolysis to obtain a first zymolyte;
mixing the residual cream and summer flourishing lipase, and performing second enzymolysis to obtain a second zymolyte;
mixing the first zymolyte and the second zymolyte, and mixing the obtained zymolyte mixture with skim milk to obtain milk;
sequentially homogenizing, sterilizing, concentrating and spray drying the milk to obtain yak milk powder;
the order of the first enzymolysis and the second enzymolysis is not limited.
Preferably, the fat content in the cream is more than or equal to 80wt%; the mass of the LBK-1000A lipase is 1.0-1.2% of that of the partial cream; the temperature of the first enzymolysis is 45 +/-2 ℃, the pH value is 16-18, and the time is 6-7 h.
Preferably, the mass of the summer flouring lipase is 1.0-1.2% of the mass of the residual cream; the temperature of the second enzymolysis is 45 +/-2 ℃, the pH value is 16-18, and the time is 6-8 h.
Preferably, the mass ratio of the first zymolyte to the second zymolyte is 7.
Preferably, the mass of the enzymolysis mixture is 1.0-1.5% of the mass of the skim milk.
Preferably, the fat content of the milk is 4.4-4.7 wt%.
Preferably, the homogenizing pressure is 25-30 Mpa, and the temperature is 55-65 ℃; the sterilization comprises pre-sterilization and steam direct injection type sterilization which are sequentially carried out, wherein the pre-sterilization temperature is 85-95 ℃, and the steam direct injection type sterilization temperature is 95-105 ℃.
Preferably, the concentration comprises a first-effect concentration, a second-effect concentration and a third-effect concentration which are sequentially carried out; the temperature of the first-effect concentration is 55-65 ℃, the temperature of the second-effect concentration is 50-60 ℃, and the temperature of the third-effect concentration is 40-50 ℃; the concentrated discharge density is 1050-1100 kg/m 3 And the concentration of the feed liquid obtained after concentration is 30-35 wt%.
Preferably, the parameters of the spray drying include: the air inlet temperature is 120-150 ℃, the air exhaust temperature is 50-70 ℃, the high-pressure pump pressure is 170-210 bar, and the pressure in the tower is-3 to-5 bar.
The invention provides the yak milk powder prepared by the preparation method in the technical scheme, which comprises, by mass, 3.0-3.5% of water, 32-34% of fat, 25-26% of protein and 32-34% of lactose.
The invention provides a preparation method of yak milk powder, wherein specific lipase (LBK-1000A, xiaheng) is adopted to act on saturated fatty acid and triglyceride in yak milk to generate free fatty acid, and a zymolyte obtained after enzymolysis is backfilled in skim milk to have good smell and taste, so that soft and synergistic milk fragrance can be brought to yak milk, and the problems of insufficient milk fragrance and heavy milk smell in yak milk are solved. In addition, the zymolyte is backfilled in the skim milk and then is homogenized, and an emulsifying effect can be provided in a reaction system, so that the solubility of the yak milk powder is improved, and the white point of the making is reduced.
Furthermore, the invention reduces the content of short-chain fatty acids (such as butyric acid, caproic acid, caprylic acid and capric acid) through specific lipase and enzymolysis conditions thereof, improves the fragrance of yak milk powder, reduces the smell of mutton, stabilizes the smell and taste of the yak milk powder, and solves the problems of large macro-nutrient index difference, unstable smell and taste, heavy smell and taste and the like of yak milk caused by pasture, climate, season and the like.
According to the invention, fat content is controlled through degreasing treatment, so that macro-nutrient index contents such as fat, protein, lactose and the like of the yak milk powder are stable, the fat content of the obtained yak milk powder is 32-34%, the protein content is 25-26%, and the lactose content is 32-34%, so that the requirements of standardized yak milk powder are met.
Furthermore, the concentrated feed liquid concentration is controlled through homogenizing, sterilizing and concentrating and spray drying conditions, so that the odor loss caused by triple effect concentration is reduced, the discharging density and the spray drying conditions are controlled, the water content of the yak milk powder is stably controlled to be 3.0-3.5%, the frankincense taste is thick, the instant solubility of the yak milk powder is improved, the phenomenon of lump mixing of the yak milk powder is reduced, and the mixing performance of the full-fat yak milk powder can be improved.
Drawings
Fig. 1 is a comparative graph of the reconstituted mass of yak milk powder prepared in example 2 and comparative example 2.
Detailed Description
The invention provides a preparation method of yak milk powder, which comprises the following steps:
partially degreasing yak raw milk to obtain cream and skim milk;
mixing part of cream with LBK-1000A lipase, and performing first enzymolysis to obtain a first zymolyte;
mixing the residual cream and summer flourishing lipase, and performing second enzymolysis to obtain a second zymolyte;
mixing the first zymolyte and the second zymolyte, and mixing the obtained zymolyte mixture with yak raw milk to obtain milk;
homogenizing, sterilizing, concentrating and spray drying the milk liquid in sequence to obtain yak milk powder;
the order of the first enzymatic hydrolysis and the second enzymatic hydrolysis is not limited.
In the present invention, unless otherwise specified, all the required starting materials or equipment for the preparation are commercially available products well known to those skilled in the art.
According to the invention, the yak raw milk is subjected to partial degreasing treatment to obtain cream and skim milk.
The source of the yak raw milk is not particularly limited, and the yak raw milk can be obtained according to a manner known in the art, and is more preferably from a high cold region of over 3000 meters in Qinghai-Tibet plateau.
The method preferably adopts a plate heat exchanger to cool the yak raw milk to below 4 ℃, and adopts a separator to separate and remove impurities, and then partial degreasing treatment is carried out; the process of separating, removing impurities and partially degreasing is not particularly limited in the present invention, and the cream with the desired fat content can be obtained according to the process well known in the art.
After the partial degreasing treatment is finished, cream and skim milk are obtained, wherein the fat content in the cream is preferably more than or equal to 80wt%; the fat content of the skim milk is preferably 3.7 to 4.0wt%.
After cream is obtained, mixing part of cream with LBK-1000A lipase, and carrying out first enzymolysis to obtain a first zymolyte; and mixing the residual cream with summer flouring lipase, and performing second enzymolysis to obtain a second zymolyte.
The sources of the LBK-1000A lipase and Xiusheng lipase are not particularly limited in the present invention, and commercially available products well known in the art are sufficient. In the examples of the present invention, LBK-1000A lipase was derived from Green microbiology Biotechnology Ltd, and Xiasheng lipase was derived from Xiasheng Biotechnology development Ltd.
In the present invention, preferably, LBK-1000A lipase and Xiusheng lipase are dissolved in water at 30-40 deg.C, respectively, and the obtained lipase solution is mixed with cream. The concentration of the lipase solution is not specially limited, and the required dosage of the lipase is ensured; the proportion of the partial cream and the rest cream is not specially limited, and the proportion can be adjusted according to the actual requirement of subsequent zymolyte.
In the present invention, the LBK-1000A lipase is preferably 1.0 to 1.2% by mass based on the partial cream; the temperature of the first enzymolysis is preferably 45 +/-2 ℃, and the pH value is preferably 16-18, and more preferably 17.1-17.8; the time is preferably 6 to 7 hours.
After the first enzymolysis is finished, the invention preferably carries out first enzyme deactivation treatment to obtain a first zymolyte; the temperature of the first enzyme deactivation treatment is preferably 85 +/-2 ℃, and the time is preferably 10-15 min.
In the invention, the mass of the summer flourishing lipase is preferably 1.0-1.2% of the mass of the residual cream; the temperature of the second enzymolysis is preferably 45 ℃ +/-2 ℃, the pH value is preferably 16-18, more preferably 17.8, and the time is preferably 6-8 h.
After the second enzymolysis is finished, the invention preferably carries out second enzyme deactivation treatment to obtain a second zymolyte; the temperature of the second enzyme deactivation treatment is preferably 85 +/-2 ℃, and the time is preferably 10-15 min.
After the first zymolyte and the second zymolyte are obtained, the first zymolyte and the second zymolyte are mixed, and the obtained zymolyte mixture is mixed with the skim milk to obtain the milk.
In the present invention, the mass ratio of the first substrate to the second substrate is preferably 7; the mass of the enzymolysis mixture is preferably 1.0-1.5%, and more preferably 1.2% of the mass of the skim milk. The present invention is not limited to the above mixing, and the materials may be mixed uniformly according to the procedures known in the art.
In the present invention, the fat content of the milk is preferably 4.4 to 4.7wt%.
After the milk liquid is obtained, the invention sequentially performs homogenization, sterilization, concentration and spray drying on the milk liquid to obtain the yak milk powder.
In the invention, the homogeneous pressure is preferably 25-30 Mpa, the temperature is preferably 55-65 ℃, and more preferably 60 ℃; according to the invention, the milk is preferably homogenized after being preheated by a preheating section of a pasteurization unit; the invention achieves the temperature required for homogenization by the preheating. The invention improves the emulsification effect of the zymolyte and the skim milk through homogenization.
In the present invention, the sterilization preferably includes pre-sterilization and steam direct injection sterilization, which are sequentially performed, and the pre-sterilization temperature is preferably 85 to 95 ℃, and more preferably 90 ℃; the time is preferably 15s. The invention preferably pre-sterilizes the microorganisms by a pasteurization unit.
Preferably, the pre-sterilized milk is cooled to below 7 ℃, is pumped into a cooked milk bin for temporary storage, is preheated by a preheater and a flash evaporator, and is subjected to steam direct injection sterilization; the preheating temperature of the preheater is preferably 15-35 ℃, and more preferably 25 ℃; the temperature of the outlet 1 of the flash evaporator is preferably 45-68 ℃, more preferably 55-58 ℃, and the temperature of the outlet 2 is preferably 50-75 ℃, more preferably 65-68 ℃; the temperature of the steam direct injection type sterilization is preferably 95-105 ℃, more preferably 100 ℃, and the heat preservation time is preferably 15s.
After the sterilization is finished, the obtained feed liquid is concentrated by the triple-effect falling-film evaporator. In the present invention, the concentration preferably includes one-effect concentration, two-effect concentration, and three-effect concentration, which are performed in this order; the temperature of the first-effect concentration is 55-65 ℃, the temperature of the second-effect concentration is 50-60 ℃, and the temperature of the third-effect concentration is 40-50 ℃; the concentrated discharge density is 1050-1100 kg/m 3 And the concentration of the feed liquid obtained after concentration is 30-35 wt%.
After the concentration is finished, the obtained concentrated milk enters a high-pressure pump through a duplex filter, and is conveyed to the top of a drying tower through the high-pressure pump for spray drying; the parameters of the spray drying preferably include: the air inlet temperature is 120-150 ℃, the air exhaust temperature is 50-70 ℃, the high-pressure pump pressure is 170-210 bar, and the pressure in the tower is-3 to-5 bar.
In the present invention, it is preferable that 2 to 3 spray guns are used for the spray drying, and the diameters of the plate holes and the nozzles of the spray guns are 2.2cm and 2.0cm, respectively.
The invention provides the yak milk powder prepared by the preparation method in the technical scheme, which comprises, by mass, 3.0-3.5% of water, 32-34% of fat, 25-26% of protein and 32-34% of lactose.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. 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.
In the following examples, LBK-1000A lipase was from Green Microkang Biotech, inc., and Xiasheng lipase was from Xiasheng Biotech, inc.
Example 1
Cooling yak raw milk to below 4 ℃ by a plate heat exchanger, separating and removing impurities and partially degreasing the obtained raw milk by a separator to obtain cream with the fat content of 80wt% and skim milk (3.7 wt%);
mixing part of the cream with a 40 ℃ aqueous solution of LBK-1000A lipase, mixing the rest cream with a 40 ℃ aqueous solution of Xiusheng lipase, and respectively and synchronously carrying out enzymolysis, wherein the enzymolysis process parameters are as follows: the addition amount of LBK-1000A lipase is 1.0 percent of the mass of part of cream, the enzymolysis temperature is 45 +/-2 ℃, the pH value is 17.1, the enzymolysis time is 7 hours, enzyme deactivation treatment is carried out after the enzymolysis is finished, the enzyme deactivation temperature is 85 +/-2 ℃, and the enzyme deactivation time is 15 minutes; adding summer flouring lipase in an amount of 1.2% of the mass of the residual cream, carrying out enzymolysis at 45 +/-2 ℃ for 6h, and carrying out enzyme deactivation treatment at 85 +/-2 ℃ for 15min after the enzymolysis is finished to obtain a first zymolyte and a second zymolyte;
after enzymolysis is finished, adding the first zymolyte and the second zymolyte into the skim milk according to a mass ratio of 7;
and (2) preheating the milk liquid by a pasteurization unit preheating section and then homogenizing, wherein the homogenization parameters are as follows: homogenizing under 25Mpa at 55 deg.C;
pre-sterilizing the homogenized milk by a pasteurization machine set, wherein the sterilization temperature is 90 ℃, and the sterilization time is 15s;
cooling the pre-sterilized milk to below 7 ℃, pumping the milk into a cooked milk bin for temporary storage, preheating the feed liquid by a preheater and a flash evaporator, wherein the preheating temperature of the preheater is 25 ℃, the temperature of a flash evaporation outlet is 1 ℃ and the temperature of an outlet is 2 ℃ and 65 ℃, directly spraying clean steam to sterilize the preheated feed liquid, the direct-spraying sterilization temperature of the steam is 100 ℃, and the sterilization and heat preservation time is 15 seconds;
and (3) evaporating and concentrating the sterilized feed liquid by a three-effect falling film evaporator:the first-effect concentration temperature is 60 ℃, the second-effect concentration temperature is 55 ℃, the third-effect concentration temperature is 45 ℃, the stable discharge density is ensured, and the discharge density is 1070kg/m 3 The concentration of the concentrated feed liquid is 32wt%;
feeding the concentrated milk obtained after concentration into a high-pressure pump through a duplex filter, and conveying the concentrated milk to the top of a drying tower through the high-pressure pump for atomization, wherein 3 spray guns are adopted, and the diameters of plate holes and nozzles of the spray guns are respectively 2.2cm and 2.0cm; the spray drying parameters were: the air inlet temperature is 130 ℃, the air exhaust temperature is 55 ℃, the pressure of the high-pressure pump is 180bar, and the pressure in the tower is-4 bar, so that the yak milk powder is obtained.
The yak milk powder prepared by the embodiment has a water content of 3.2%, a fat content of 32.9%, a protein content of 25.2% and a lactose content of 33.6% by mass.
Example 2
Cooling yak raw milk to below 4 ℃ by a plate heat exchanger, separating and removing impurities and partially degreasing the obtained raw milk by a separator to obtain cream with the fat content of 80wt% and skim milk (4.0 wt%);
mixing part of the cream with a 40 ℃ aqueous solution of LBK-1000A lipase, mixing the rest cream with a 40 ℃ aqueous solution of Xiusheng lipase, and respectively and synchronously carrying out enzymolysis, wherein the enzymolysis process parameters are as follows: the addition amount of LBK-1000A lipase is 1.2% of the mass of part of cream, the enzymolysis temperature is 45 ℃ +/-2 ℃, the pH value is 18, the enzymolysis time is 7 hours, enzyme deactivation treatment is carried out after the enzymolysis is finished, the enzyme deactivation temperature is 85 ℃ +/-2 ℃, and the enzyme deactivation time is 15 minutes; adding summer flouring lipase in an amount of 1.0% of the mass of the residual cream, carrying out enzymolysis at 45 +/-2 ℃ for 17.8 at a pH value, carrying out enzymolysis for 6 hours, and carrying out enzyme deactivation treatment after the enzymolysis is finished, wherein the enzyme deactivation temperature is 85 +/-2 ℃ and the enzyme deactivation time is 15 minutes to obtain a first zymolyte and a second zymolyte;
after enzymolysis is finished, adding the first zymolyte and the second zymolyte into the skim milk according to a mass ratio of 7;
and (2) preheating the milk liquid by a pasteurization unit preheating section and then homogenizing, wherein the homogenization parameters are as follows: homogenizing under 30Mpa at 60 deg.C;
pre-sterilizing the homogenized milk by a pasteurization machine set, wherein the sterilization temperature is 95 ℃, and the sterilization time is 15s;
cooling the pre-sterilized milk to below 7 ℃, pumping the milk into a cooked milk bin for temporary storage, preheating the feed liquid by a preheater and a flash evaporator, wherein the preheating temperature of the preheater is 25 ℃, the temperature of a flash evaporation outlet is 1 ℃ and the temperature of an outlet is 2 ℃ and 68 ℃, directly spraying clean steam to sterilize the preheated feed liquid, the direct-spraying sterilization temperature of the steam is 105 ℃, and the sterilization and heat preservation time is 15 seconds;
and (3) evaporating and concentrating the sterilized feed liquid by a three-effect falling film evaporator: the first-effect concentration temperature is 60 ℃, the second-effect concentration temperature is 55 ℃, the third-effect concentration temperature is 45 ℃, the stable discharge density is ensured, and the discharge density is 1090kg/m 3 The concentration of the concentrated feed liquid is 33wt%;
enabling concentrated milk obtained after concentration to pass through a duplex filter and then enter a high-pressure pump, conveying the concentrated milk to the top of a drying tower through the high-pressure pump for atomization, and adopting 2 spray guns, wherein the diameters of plate holes and nozzles of the spray guns are 2.2cm and 2.0cm respectively; the spray drying parameters were: the air inlet temperature is 140 ℃, the air exhaust temperature is 65 ℃, the pressure of the high-pressure pump is 200bar, and the pressure in the tower is-4 bar, so that the yak milk powder is obtained.
The yak milk powder prepared by the embodiment has a water content of 3.3%, a fat content of 33.2%, a protein content of 25.2% and a lactose content of 33.1% by mass.
Comparative example 1
The only difference from example 2 is: the raw yak milk is not degreased and processed by enzymolysis, and the technological parameters of homogenization, sterilization, concentration and spray drying are the same as those of the embodiment 2, so that the yak milk powder is obtained.
Comparative example 2
Separating raw yak milk by a separator to remove impurities and partially defatting to obtain cream and skim milk with 46wt% of fat content;
performing enzymolysis on the cream at 50 ℃ for 4.5h by adopting Xiasang lipase, and then performing enzyme deactivation treatment at 90 ℃ for 20min, wherein the mass of the lipase is 0.5 percent of that of the cream, so as to obtain a cream zymolyte;
adding the dilute cream zymolyte into the skim milk according to the mass ratio of 0.4%, homogenizing and sterilizing the obtained milk (the fat content is 4.5%) in sequence, wherein the homogenizing pressure is 20Mpa, the sterilization temperature is 90 ℃, the sterilization time is 15s, and the sterilized feed liquid is evaporated and concentrated through a three-effect falling-film evaporator: the primary effect concentration temperature is 60 ℃, the secondary effect concentration temperature is 55 ℃, the tertiary effect concentration temperature is 45 ℃, the concentration time is 0.5h, the concentrated milk (the concentrated milk concentration is 37wt%, the concentrated milk temperature is 46 ℃) obtained after concentration is subjected to spray drying, the air inlet temperature is 170 ℃, the air exhaust temperature is 75 ℃, and the spray pressure is 20MPa, so that the yak milk powder is obtained.
Detection of
1) The yak milk powder prepared in the examples 1-2 is subjected to physical and chemical index detection, and the obtained detection result is shown in table 1.
TABLE 1 detection results of physical and chemical indexes of raw yak milk and yak milk powder prepared in examples 1-2
2) The yak milk powder prepared in examples 1-2 was subjected to sensory evaluation, 10 persons specialized in food quality control and having sensory evaluation ability (no special taste preference) were selected, the color and luster of the yak milk powder were scored, and the texture, flavor and taste after dissolution were subjected to sensory evaluation under uniform standard conditions, and the obtained results are shown in table 2.
TABLE 2 sensory evaluation results of Yak milk powder prepared in examples 1 to 2
3) The fatty acid content of the yak milk powder prepared in example 2 and comparative example 1 is detected by using a GB5009.168 external standard method, the obtained result is shown in Table 3, and the table 3 shows that the content of the short-chain fatty acid of the yak milk powder obtained in example 2 is reduced compared with that of comparative example 1. Because short-chain fatty acids (C1-C3) generally have pungent odor, the irritation of C4-C8 fatty acids is gradually reduced, but the rancid odor is gradually enhanced, wherein acetic acid has vinegar odor, and butyric acid has lasting, pungent and rancid butter odor. The method of the invention is proved that the problems of large smell and bad smell of the whole yak milk powder can be improved by degreasing and composite enzymolysis treatment of raw yak milk.
Table 3 comparison of fatty acid content of yak milk powder prepared in example 2 and comparative example 1
4) The yak milk powder prepared in example 2 and comparative example 2 was subjected to brewing dough comparison: respectively pouring 13.5g of milk powder into 100mL of 50 ℃ warm water, recording the sinking time, after all the milk powder sinks, stirring clockwise for 15 seconds, then stirring anticlockwise for 15 seconds, and observing the wall hanging condition of the milk liquid; dripping 2mL of milk into a 90mm culture plate, and observing and recording the number of small and medium white spots in 1/2 culture plate; after the milk is stirred, the brewed milk is respectively filtered by impurity degree filters, and the lumps on the filter cotton are observed and recorded, and the obtained result is shown in figure 1, wherein 1 represents example 2, and 2 represents comparative example 2.
As can be seen from fig. 1, the insoluble lumps of the whole yak milk powder obtained in example 2 were less than those obtained in comparative example 2. The yak milk powder of the comparative example 2 has fewer white spots in brewing, but more brewing lumps, which shows that the instant solubility of the yak milk powder obtained from raw yak milk under the optimized production process and conditions of the invention is improved, and the brewing performance of the full-fat yak milk powder can be improved.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The preparation method of the yak milk powder is characterized by comprising the following steps:
partially degreasing yak raw milk to obtain cream and skim milk;
mixing part of cream with LBK-1000A lipase, and performing first enzymolysis to obtain a first zymolyte;
mixing the residual cream and summer flourishing lipase, and performing second enzymolysis to obtain a second zymolyte;
mixing the first zymolyte and the second zymolyte, and mixing the obtained zymolyte mixture with skim milk to obtain milk;
homogenizing, sterilizing, concentrating and spray drying the milk liquid in sequence to obtain yak milk powder;
the order of the first enzymatic hydrolysis and the second enzymatic hydrolysis is not limited.
2. The method according to claim 1, wherein the fat content in the cream is 80wt% or more; the mass of the LBK-1000A lipase is 1.0-1.2% of that of the partial cream; the temperature of the first enzymolysis is 45 +/-2 ℃, the pH value is 16-18, and the time is 6-7 h.
3. The preparation method according to claim 1, wherein the weight of the xiasheng lipase is 1.0-1.2% of the weight of the residual cream; the temperature of the second enzymolysis is 45 +/-2 ℃, the pH value is 16-18, and the time is 6-8 h.
4. The method according to claim 1, 2 or 3, wherein the mass ratio of the first substrate to the second substrate is 7.
5. The preparation method of claim 1, wherein the enzymatic hydrolysis mixture is 1.0-1.5% by mass of the skim milk.
6. The method of claim 1, wherein the milk has a fat content of 4.4 to 4.7wt%.
7. The method of claim 1, wherein the homogenizing is performed at a pressure of 25 to 30Mpa and a temperature of 55 to 65 ℃; the sterilization comprises pre-sterilization and steam direct injection type sterilization which are sequentially carried out, wherein the pre-sterilization temperature is 85-95 ℃, and the steam direct injection type sterilization temperature is 95-105 ℃.
8. The preparation method of claim 1, wherein the concentration comprises sequentially performing one-effect concentration, two-effect concentration and three-effect concentration; the temperature of the first-effect concentration is 55-65 ℃, the temperature of the second-effect concentration is 50-60 ℃, and the temperature of the third-effect concentration is 40-50 ℃; the concentrated discharge density is 1050-1100 kg/m 3 And the concentration of the feed liquid obtained after concentration is 30-35 wt%.
9. The method of claim 1, wherein the parameters of the spray drying include: the air inlet temperature is 120-150 ℃, the air exhaust temperature is 50-70 ℃, the high-pressure pump pressure is 170-210 bar, and the pressure in the tower is-3 to-5 bar.
10. The yak milk powder prepared by the preparation method according to any one of claims 1 to 9, wherein the yak milk powder comprises, by mass, 3.0 to 3.5% of water, 32 to 34% of fat, 25 to 26% of protein and 32 to 34% of lactose.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109938105A (en) * | 2019-02-15 | 2019-06-28 | 红原牦牛乳业有限责任公司 | A kind of production technology standardizing yak flavoured milk |
| CN111743008A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Pure Xiangba's bactericidal yak milk and preparation method thereof |
| CN111743004A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Instant whole yak milk powder and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109938105A (en) * | 2019-02-15 | 2019-06-28 | 红原牦牛乳业有限责任公司 | A kind of production technology standardizing yak flavoured milk |
| CN111743008A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Pure Xiangba's bactericidal yak milk and preparation method thereof |
| CN111743004A (en) * | 2020-07-07 | 2020-10-09 | 甘肃华羚乳品股份有限公司 | Instant whole yak milk powder and preparation method thereof |
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