WO2019029371A1 - 脱膻羊奶、其制备方法及羊乳制品 - Google Patents

脱膻羊奶、其制备方法及羊乳制品 Download PDF

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Publication number
WO2019029371A1
WO2019029371A1 PCT/CN2018/097139 CN2018097139W WO2019029371A1 WO 2019029371 A1 WO2019029371 A1 WO 2019029371A1 CN 2018097139 W CN2018097139 W CN 2018097139W WO 2019029371 A1 WO2019029371 A1 WO 2019029371A1
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WO
WIPO (PCT)
Prior art keywords
goat milk
carbon dioxide
preparation
goat
dislocated
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PCT/CN2018/097139
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English (en)
French (fr)
Inventor
畅鹏飞
刘彪
孔小宇
Original Assignee
内蒙古伊利实业集团股份有限公司
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Priority to EP18844474.9A priority Critical patent/EP3666080B1/en
Priority to NZ761096A priority patent/NZ761096B2/en
Priority to US16/635,885 priority patent/US11259534B2/en
Publication of WO2019029371A1 publication Critical patent/WO2019029371A1/zh

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Classifications

    • 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
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • A23C7/043—Removing unwanted substances other than lactose or milk proteins from milk using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • 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
    • A23C21/00—Whey; Whey preparations
    • 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
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
    • 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
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products

Definitions

  • This invention relates to the field of dairy product preparation. More specifically, it relates to a dislocated goat milk, a preparation method thereof and a goat milk product.
  • Goat milk has high nutritional value, is rich in protein, fat, minerals, vitamins and a variety of biologically active substances, and has a certain therapeutic effect.
  • goat milk is favored in many countries around the world, the strong astringency of goat milk is an important factor restricting its popularity in China, affecting the development and utilization of goat milk products. Therefore, the development of the goat milk industry must solve the technical problem of goat milk removal.
  • the current physical dislocation method is mainly the use of flashing and ⁇ -cyclodextrin embedding for dislocation, and its operation principle is to use ⁇ -cyclodextrin to embed the complex in goat milk and
  • the high pressure is saturated in a low pressure vessel, and the vacuum is evaporated and cooled by the pressure drop and the boiling point of the solution are lowered to remove the astringency.
  • steaming can be carried out by means of steam spraying.
  • the principle is mainly to form vacuum evaporation by continuous decompression, so that the fatty acid in the goat milk is volatilized, thereby reducing the internal chemical composition.
  • the effect of goat milk reduces the astringency in goat milk.
  • the main purpose of physical dislocation is to remove 8-12 carbon medium chain fatty acids (MCFA) from goat milk to achieve the effect of dislocation.
  • MCFA medium chain fatty acids
  • MCFA is more easily absorbed and has a faster absorption rate, which can be rapidly oxidized and energized in the body, and also has the effect of improving lipid metabolism and glucose metabolism. Therefore, the use of physical dislocation will reduce the nutrition of goat milk to a certain extent, and has high requirements on equipment, large investment, and limited use.
  • Chemical dislocation The chemical dislocation method is mainly used to add a small amount of almonds, red dates and orange peel when cooking goat milk, or directly add jasmine tea, which can effectively remove the astringency in goat milk.
  • the color of the goat's milk after dislocation is yellow, and the sensory state such as odor is slightly changed. This method cannot be extended to industrial production due to limitations.
  • the biological desorption method is also a common method for removing milk from goat milk by adding a microorganism such as lactic acid bacteria as a deodorizing agent to the goat milk, and removing the astringency of the goat milk by the microbial fermentation.
  • a microorganism such as lactic acid bacteria as a deodorizing agent
  • this method is often used in the production of cheese, goat's milk and yogurt, with obvious limitations.
  • a first object of the present invention is to provide a method for preparing dislocated goat milk.
  • a second object of the present invention is to provide a dislocated goat milk.
  • a third object of the present invention is to provide a goat milk product.
  • the present invention provides a preparation method of dislocated goat milk, which comprises: purifying fresh goat milk or sheep whole fat; wherein, in the process of purifying, the material is subjected to carbon dioxide treatment, carbon dioxide Treatment includes: introducing carbon dioxide into the material, refrigerating and removing carbon dioxide.
  • the sheep whole fat in the present invention is prepared by sterilizing, dehydrating and spray drying fresh goat milk.
  • the material refers to a raw material required in the preparation process of the dislocated goat milk, such as fresh goat milk or full fat of sheep.
  • the material in the method for preparing the dew goat milk, is subjected to carbon dioxide treatment before or after at least any step of purifying fresh goat milk or sheep whole fat.
  • the purifying comprises the steps of: neat milk, homogenization, sterilization.
  • the timing of carbon dioxide treatment of the material can be carried out prior to the net milking of the material, between the milking and homogenizing steps, between the homogenization and sterilization steps, after the sterilization step, and the like.
  • the above processes of pure milk, homogenization, sterilization and the like are conventional processes for processing goat milk, and specific conditions can be carried out according to actual selection.
  • the homogenization condition may be 40-160 MPa
  • the sterilization condition may be 80-95 ° C/10-25 s or the like.
  • the amount of carbon dioxide introduced into the material during the carbon dioxide treatment is 1000-5000 ppm. Further, the amount of carbon dioxide introduced in the present invention includes, but is not limited to, 1000-4500 ppm, 1200-4000 ppm, 1500-3000 ppm, and the like. More preferably, the amount of carbon dioxide introduced is 1500-3000 ppm.
  • the temperature of the refrigeration is 1-5 ° C, more preferably 3-4 ° C.
  • the refrigeration is carried out for a period of from 2 to 10 h, more preferably from 4 to 8 h.
  • the method for removing carbon dioxide in the material includes, but is not limited to, conventional physical adsorption, high temperature removal, chemical absorption, and the like.
  • the present invention provides a dislocated goat milk prepared by the above-mentioned preparation method of dislocated goat milk.
  • the present invention provides a goat milk product comprising the above-mentioned dislocated goat milk in the raw material of the goat milk product.
  • the dairy product of the present invention includes, but is not limited to, one or more selected from the group consisting of goat milk powder, goat milk protein powder, sheep desalted whey powder, cheese or yogurt.
  • goat milk powder includes, but not limited to, whole fat goat milk powder, skim goat milk powder and the like.
  • the specific goat milk product of the present invention can be prepared according to a conventional method for producing a corresponding article in the art.
  • the goat milk powder can be prepared by concentrating and spray-drying the dislocated goat milk.
  • the raw materials can also be standardized, mixed, homogenized, concentrated and sterilized, and then the materials are subjected to carbon dioxide treatment, and then spray-dried to prepare goat milk powder.
  • the raw material may be fresh goat milk or sheep full fat or goat milk products obtained without carbon dioxide treatment, such as defatted goat milk powder, goat milk protein powder and the like.
  • the concentration of the liquid after the mixing is 10-22% by weight, and the concentration of the concentrated liquid is 25-44% by weight.
  • the raw materials used can be obtained commercially or commercially by a conventional technique in the art unless otherwise specified.
  • the preparation method of the dislocated goat milk of the invention is simple in process, and the special decarbonization treatment of the goat milk is realized by adopting specific carbon dioxide treatment on the material in the preparation process, and the nutrient in the goat milk can be well preserved at the same time.
  • the dislocated goat milk of the invention has no obvious astringency, and the nutrient preservation of the goat milk in the product is relatively complete.
  • the goat milk product of the present invention by selecting a specific carbon dioxide-treated raw material for treatment, a goat milk product having an indistinct astringency can be obtained.
  • a preparation method of dislocated goat milk comprising the following steps:
  • the goat milk is treated with carbon dioxide: 4000ppm carbon dioxide is introduced into the fresh goat milk, and refrigerated at 4°C for 4h, and then the carbon dioxide in the material is removed by high temperature removal; then the milk is homogenized and homogenized.
  • the homogenization pressure is 60 MPa, sterilization, sterilization condition is 90 ° C / 10 s, cooling, cooling condition is 4 ° C / 2 h, the dislocated goat milk is obtained, the goat milk has obvious taste and good taste.
  • a preparation method of dislocated goat milk comprising the following steps:
  • the fresh goat milk is subjected to a net milk treatment, and then subjected to carbon dioxide treatment: 2000 ppm of carbon dioxide is introduced into the fresh goat milk after the net milk, and refrigerated at 5 ° C for 8 hours, and then the carbon dioxide in the material is removed by high temperature removal;
  • the goat milk is homogenized, the homogenization pressure is 100 MPa, sterilization, the sterilization condition is 85 ° C / 20 s, cooling, and the cooling condition is 5 ° C / 4 h, and the goat milk is obtained.
  • the goat milk has obvious taste and good taste.
  • a preparation method of dislocated goat milk comprising the following steps:
  • Fresh goat milk is purified and homogenized, the homogenization pressure is 120MPa, and then carbon dioxide treatment: 3000ppm carbon dioxide is introduced into the homogenized fresh goat milk, and refrigerated at 2°C for 2h, and then physically adsorbed.
  • the method removes carbon dioxide; the goat milk is sterilized, the sterilization condition is 90 ° C / 15 s, cooling, and the cooling condition is 5 ° C / 4 h, and the dislocated goat milk is obtained, and the goat milk has obvious taste and good taste.
  • a preparation method of dislocated goat milk comprising the following steps:
  • Fresh goat milk is purified and homogenized, the homogenization pressure is 80MPa, sterilization treatment, sterilization condition is 80 °C / 20s, and then carbon dioxide treatment: 2000ppm carbon dioxide is introduced into the fresh goat milk after sterilization, at 5 °C temperature After being chilled for 6 hours, the carbon dioxide was removed by physical adsorption to obtain dislocated goat milk.
  • the goat milk had obvious taste and good taste.
  • the whole fat goat milk powder, the desalted goat milk powder, the goat milk protein powder, the vegetable oil, etc. are pre-mixed, so that the concentration of the milk after the mixing is 18 wt%, the concentration of the concentrated milk after concentration is 38 wt%, and then the carbon dioxide is introduced. 3000ppm, stored at 4 ° C for 4 hours, spray dried to obtain goat milk powder, the goat milk powder has no obvious astringency.
  • the dislocated goat milk obtained in Example 1 was concentrated and spray-dried to obtain goat milk powder, and the goat milk powder had no obvious astringency.
  • the dislocated goat milk prepared in Example 1 was used as a raw milk raw material, and the corresponding products were prepared according to the preparation methods of conventional whey protein powder, yoghurt, dried cheese and desalted whey powder, respectively, and the obtained products had no obvious astringency.
  • Test Example 1 The release effects of the products obtained in each of the examples and the comparative examples were tested.
  • Evaluation criteria The assessment team consisted of 15 people who were sensitive to goat milk. First, the samples of the products of the respective examples were placed in a 30 ° C water bath for 30 minutes, and then the taste evaluator was used to score the astringency by a 10-point scale method. 1-3 is divided into almost no astringency, 3-5 is divided into slight astringency, 5-7 is divided into medium intensity astringency, 7-9 is divided into obvious astringency, and 9-10 is divided into strong astringency. The experiment set a blank control, and each treatment was set to 3 parallels, and the astringency score before treatment was set to x, and the processed astringency score was y.
  • Example 1 sample Dislocation rate Example 1 58.31 ⁇ 0.10%
  • Example 2 60.25 ⁇ 0.14%
  • Example 3 61.22 ⁇ 0.13%
  • Example 4 62.21 ⁇ 0.18%

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
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Abstract

一种脱膻羊奶的制备方法，该方法包括：将鲜羊奶或羊全脂进行净化；其中，在净化的过程中进行二氧化碳处理，二氧化碳处理包括：向物料中通入二氧化碳、冷藏和脱除二氧化碳。一种脱膻羊奶，由该方法制备得到。一种羊乳制品，包含该脱膻羊奶。

Description

脱膻羊奶、其制备方法及羊乳制品 技术领域
本发明涉及乳制品制备领域。更具体地，涉及一种脱膻羊奶、其制备方法及羊乳制品。
背景技术
羊奶营养价值很高，富含蛋白质、脂肪、矿物质、维生素以及多种生物活性物质，具有一定的食疗保健作用。虽然羊奶在世界许多国家都备受青睐，但是羊奶浓重的膻味是制约其在我国普及的重要因素，影响着羊奶产品的开发利用。因此，羊奶产业的发展，必需解决羊奶除膻这一技术问题。
目前用于羊奶除膻的方法很多，有物理脱膻、化学脱膻和生物脱膻等。然而，不同脱膻技术在实际应用中表现出了特定的缺陷。
物理脱膻：目前较好的物理脱膻方式主要是使用闪蒸和β-环糊精包埋来进行脱膻，其运作原理是应用β-环糊精包埋羊奶中的络合物以及将高压饱放入低压容器里，利用压力下降和溶液沸点降低的依据对其进行真空的蒸发和冷却，将膻味除去。另外，在进行羊乳粉的加工时，可以通过蒸汽喷射的方式来进行脱膻，其原理主要是通过连续减压的形式形成真空蒸发，让羊奶里的脂肪酸挥发，从而降低内部化学成分对羊奶的影响，减少羊奶中的膻味。物理脱膻其主要目的即去除羊奶中8-12个碳的中链脂肪酸(MCFA)来达到脱膻的效果。然而，与长链脂肪酸相比，MCFA更易吸收，而且吸收速度快，在体内可以被快速氧化供能，同时还具有改善脂代谢和糖代谢的作用。因此，采用物理脱膻，会在一定程度上降低羊奶的营养，且对设备要求高，投入较大，使用范围有限。
化学脱膻：化学脱膻方式主要是在进行羊奶的蒸煮时，加入少量的杏仁、红枣以及桔子皮，或者直接加入茉莉花茶，这种方式可以有效除去羊奶中的膻味。但是脱膻后的羊奶颜色发黄，滋气味等感官状态也会略有变化，该方法使用局限，无法扩大到工业生产。
生物脱膻：生物脱膻方法也是一种常见的羊奶脱膻方法，它通过在羊奶中加入乳酸菌之类的微生物作为脱膻剂，通过这种微生物发酵去除羊奶的膻味。但是该方法常用于干酪、羊奶酒和酸奶的制作，有明显的局限性。
由此可知，目前的羊奶脱膻技术并不成熟，依然存在各种问题，从而直接限制了羊奶产业的发展。因此，需要提供新的羊奶脱膻的方法，从而使得羊奶能更好的应用于乳品行业中。
发明内容
针对以上问题，本发明的第一个目的在于提供一种脱膻羊奶的制备方法。
本发明的第二个目的在于提供一种脱膻羊奶。
本发明的第三个目的在于提供一种羊乳制品。
为达到上述第一个目的，本发明提供一种脱膻羊奶的制备方法，该方法包括：将鲜羊奶或羊全脂进行净化；其中，在净化的过程中对物料进行二氧化碳处理，二氧化碳处 理包括：向物料中通入二氧化碳、冷藏和脱除二氧化碳。
本发明中的羊全脂是通过将鲜羊奶经消毒、脱水、喷雾干燥制成。此外，本发明中如无特殊说明，所述物料是指在脱膻羊奶制备过程中所需的原料，如鲜羊奶或羊全脂。
根据本发明的优选实施方式，该脱膻羊奶的制备方法中，在将鲜羊奶或羊全脂净化的至少任一步骤之前或之后对物料进行二氧化碳处理。
根据本发明的优选实施方式，所述净化包含如下步骤：净乳、均质、杀菌。示例性的，对物料进行二氧化碳处理的时机可为在物料净乳前进行、在净乳和均质步骤之间进行、在均质和杀菌步骤之间进行、在杀菌步骤后进行等。
本发明中，上述净乳、均质、杀菌等工艺均为羊奶加工的常规工艺，具体条件可根据实际选择需要进行。例如，均质的条件可为40-160Mpa，杀菌的条件可为80-95℃/10-25s等。
根据本发明的优选实施方式，所述二氧化碳处理过程中，向物料中通入二氧化碳的量为1000-5000ppm。进一步地，本发明中二氧化碳的通入量包括但不限于为1000-4500ppm、1200-4000ppm、1500-3000ppm等。更优选地，二氧化碳的通入量为1500-3000ppm。
根据本发明的优选实施方式，所述二氧化碳处理过程中，所述冷藏的温度为1-5℃，更优选为3-4℃。
根据本发明的优选实施方式，所述二氧化碳处理过程中，所述冷藏的时间为2-10h，更优选为4-8h。
本发明中，物料中二氧化碳的脱除方法包括但不限于采用常规的物理吸附、高温脱除、化学吸收等方法进行。
为达到上述第二个目的，本发明提供一种脱膻羊奶，该脱膻羊奶由上述脱膻羊奶的制备方法制备得到。
为达到上述第三个目的，本发明提供一种羊乳制品，该羊乳制品的原料中包含上述脱膻羊奶。
本发明中的羊乳制品包括但不限于选自羊奶粉、羊乳清蛋白粉、羊脱盐乳清粉、干酪或酸奶中的一种或几种。其中，羊奶粉包括但不限于为全脂羊奶粉、脱脂羊奶粉等。
本发明中具体的羊乳制品可根据本领域生产相应的制品的常规方法制备得到。例如，所述羊奶粉可通过将脱膻羊奶进行浓缩、喷雾干燥后制备得到。也可将原料经标准化、混料、均质、浓缩杀菌后，再对物料进行二氧化碳处理，再经喷雾干燥，制备得到羊奶粉。其中，所述原料可为鲜羊奶或羊全脂或未经二氧化碳处理得到的羊乳制品，例如脱脂羊奶粉、羊乳清蛋白粉等。其中，混料后的料液浓度为10-22wt％、浓缩后的料液浓度为25-44wt％。
本发明中，如无特殊说明，所用原料均可通过市售商购或者是本领域的常规技术手段获得。
本发明的有益效果如下：
本发明的脱膻羊奶的制备方法工艺简单，且通过在制备过程中对物料采用特定的二氧化碳处理，实现对羊奶的高效脱膻处理，同时可很好的保留羊奶中的营养物质。
本发明的脱膻羊奶无明显膻味，且产品中的羊奶营养物质保留较为完整。
本发明的羊乳制品中，通过选用特定的二氧化碳处理的原料进行处理，能得到膻味不明显的羊乳制品。
具体实施方式
为了更清楚地说明本发明，下面结合优选实施例对本发明做进一步的说明。本领域技术人员应当理解，下面所具体描述的内容是说明性的而非限制性的，不应以此限制本发明的保护范围。
实施例1
一种脱膻羊奶的制备方法，包括如下步骤：
将鲜羊奶进行二氧化碳处理：向鲜羊奶中通入4000ppm二氧化碳，在4℃温度下冷藏4h，再采用高温脱除的方法脱除物料中的二氧化碳；再对羊奶进行净乳、均质，均质压力为60MPa、杀菌，杀菌条件为90℃/10s、冷却，冷却条件为4℃/2h，得到脱膻羊奶，该羊奶奶味明显，口感好。
实施例2
一种脱膻羊奶的制备方法，包括如下步骤：
将鲜羊奶进行净乳处理，然后进行二氧化碳处理：向净乳后的鲜羊奶中通入2000ppm二氧化碳，在5℃温度下冷藏8h，再采用高温脱除的方法脱除物料中的二氧化碳；再对羊奶进行均质，均质压力为100MPa、杀菌，杀菌条件为85℃/20s、冷却，冷却条件为5℃/4h，得到脱膻羊奶，该羊奶奶味明显，口感好。
实施例3
一种脱膻羊奶的制备方法，包括如下步骤：
将鲜羊奶进行净乳、均质处理，均质压力为120MPa，然后进行二氧化碳处理：向均质后的鲜羊奶中通入3000ppm二氧化碳，在2℃温度下冷藏2h，再采用物理吸附的方法脱除二氧化碳；再对羊奶进行杀菌，杀菌条件为90℃/15s、冷却，冷却条件为5℃/4h，得到脱膻羊奶，该羊奶奶味明显，口感好。
实施例4
一种脱膻羊奶的制备方法，包括如下步骤：
将鲜羊奶进行净乳、均质，均质压力为80MPa、杀菌处理，杀菌条件为80℃/20s，然后进行二氧化碳处理：向杀菌后的鲜羊奶中通入2000ppm二氧化碳，在5℃温度下冷藏6h，再采用物理吸附的方法脱除二氧化碳，得到脱膻羊奶，该羊奶奶味明显，口感好。
实施例5
将全脂羊奶粉、脱盐羊乳清粉、羊乳清蛋白粉、植物油等进行预混，使得混料后奶液的浓度为18wt％，浓缩后浓奶的浓度为38wt％，再通入二氧化碳3000ppm，4℃下储存4小时，经喷雾干燥制得羊奶粉，该羊奶粉无明显膻味。
实施例6
将实施例1得到的脱膻羊奶进行浓缩、喷雾干燥，得到羊奶粉，该羊奶粉无明显膻味。
以实施例1制得的脱膻羊奶为原料奶原料，分别按照常规的乳清蛋白粉、酸奶、干 酪和脱盐乳清粉的制备方法制备相应的产品，得到的产品均无明显膻味。
试验例1 测试各实施例及对比例所得产品的脱膻效果
评定标准：评定小组由15名对羊奶膻味敏感的人员组成。首先将各实施例产品的样品置于30℃水浴中加热30min，然后通过品评人员对其膻味采用10点标度法评分。1-3分为几乎无膻味，3-5分为轻微膻味，5-7分为中等强度膻味，7-9分为明显膻味，9-10分为强烈膻味。实验设置空白对照，每个处理设置3个平行，设处理前的膻味评分为x，处理后的膻味评分为y，
Figure PCTCN2018097139-appb-000001
各实施例所得产品的脱膻率如下表1所示。
表1 各实施例及对比例所得脱膻羊奶的脱膻率
样品 脱膻率
实施例1 58.31±0.10％
实施例2 60.25±0.14％
实施例3 61.22±0.13％
实施例4 62.21±0.18％
显然，本发明的上述实施例仅仅是为清楚地说明本发明所作的举例，而并非是对本发明的实施方式的限定，对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动，这里无法对所有的实施方式予以穷举，凡是属于本发明的技术方案所引伸出的显而易见的变化或变动仍处于本发明的保护范围之列。

Claims (10)

  1. 一种脱膻羊奶的制备方法，其特征在于，所述方法包括：将鲜羊奶或羊全脂进行净化；其中，在净化的过程中对物料进行二氧化碳处理，二氧化碳处理包括：向物料中通入二氧化碳、冷藏和脱除二氧化碳。
  2. 根据权利要求1所述的制备方法，其特征在于，在净化的至少任一步骤之前或之后对物料进行二氧化碳处理。
  3. 根据权利要求1或2所述的制备方法，其特征在于，所述净化包含如下步骤：净乳、均质、杀菌。
  4. 根据权利要求1所述的制备方法，其特征在于，所述二氧化碳处理过程中，向物料中通入二氧化碳的量为1000-5000ppm。
  5. 根据权利要求4所述的制备方法，其特征在于，所述二氧化碳处理过程中，向物料中通入二氧化碳的量为1500-3000ppm。
  6. 根据权利要求1所述的制备方法，其特征在于，所述二氧化碳处理过程中，所述冷藏的温度为1-5℃，优选为3-4℃。
  7. 根据权利要求6所述的制备方法，其特征在于，所述二氧化碳处理过程中，所述冷藏的时间为2-10h，优选为4-8h。
  8. 一种脱膻羊奶，其特征在于，由上述权利要求1-7任一项所述的制备方法制备得到。
  9. 一种羊乳制品，其特征在于，所述羊乳制品的原料中包含如权利要求8所述的脱膻羊奶。
  10. 根据权利要求9所述的羊乳制品，其特征在于，所述羊乳制品选自羊奶粉、羊乳清蛋白粉、羊脱盐乳清粉、干酪或酸奶中的一种或几种。
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