CN108651615A - Goat milk flavor removing technique - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a kind of goat milk flavor removing techniques, include the following steps：(1) pasteurize；(2) homogeneous；(3) it takes off and has a strong smell；(4) ultra high temperature short time sterilization, tinning.Goat milk flavor removing technique obtains through the invention sheep breast without smelling of mutton, mouthfeel are smooth, and nutritive value is high, and rich in nutrients such as protein, minerals, vitamins, sugariness is moderate, is easily absorbed by the body, and has the health maintenance effect of gentle qi-restoratives blood-nourishing.
Description
Technical field
The present invention relates to a kind of smell doffing methods of goat milk.
Background technology
Goat milk is full of nutrition with its, is easy to the fine work being considered as the advantages that absorption in dairy products, is referred to as " king in milk ", is
The generally acknowledged dairy products closest to people's milk in the world.Protein, fat, content of mineral substances are above people's milk and ox in goat milk dry matter
Milk, lactose are less than people's milk and milk.Compared with milk, the people for drinking goat milk is less, and many people, which hear, does not get used to its taste, to its battalion
Foster value also not enough understands.Content of vitamin E is higher in goat milk, can prevent unsaturated fat acid oxidase in internal cell, divide
Solution, delay skin aging increase skin elasticity and gloss.Moreover, the epithelial cell growth factor in goat milk has Skin Cell
Repair.Goat milk is warm-natured, has preferable tonic effect.Epithelial cell growth factor may also aid in respiratory tract and gastral
Epithelium mucosa cells reparation improves resistance of the human body to infectious diseases.The fat globule of goat milk only has ox with protein particulate
The 1/3 of milk, and even particle size, so being easier to be digested.The smell of mutton of goat milk comes from sheep fur itself
Certain chemical compositions in smell and goat milk.And the chemical composition in goat milk such as caproic acid, caprylic acid and certain herbaceous plants with big flowers acid etc., it is making
The main reason at goat milk flavour.
De- having a strong smell for sheep breast, generally take physiology and science of heredity means it is de- have a strong smell, beginning of production it is de- have a strong smell it is de- with process
Three classes of having a strong smell method, separately or together using carrying out de- have a strong smell.Physiology and de- have a strong smell of science of heredity means are by genetic method, selection and breeding
The low kind of smell of mutton intensity, to reduce smell of mutton radix.Beginning of production is de- to have a strong smell, can be from the inside behind the bastem portion of goat head
Gland is started between angle, 5-10 days after lamb is born, while removing angle, removes these cell masses.It can also be by reinforcing raising
Support management, not feeding moldy metamorphism, have the feed of peculiar smell.The water for making cleaning of the sheep reference without peculiar smell fresh.Tender leaf is supplemented to raise
Material can reduce smell of mutton intensity, and the sheep breast smell of mutton of indoor raising is relatively low during late fall, and grazing herds the smell of mutton for the breast that sheep produces compared with room
Interior is strong.High fine fodder ratio and high raise competence may improve smell of mutton intensity.It takes ram ewe separately to feed, do sheep hurdle well and defend
Raw is also one of the method for reducing smell of mutton.De- have a strong smell includes mainly that physics takes off method of having a strong smell, chemistry takes off method of having a strong smell and biology is de- in process
It has a strong smell method.De- have a strong smell of physics mainly uses steam directly injection is de- to have a strong smell, and principle is to make volatility fat in sheep breast using reduction vaporization
Fat acid volatilizees to greatest extent, reduces its content, achievees the purpose that de- have a strong smell.The de- method of having a strong smell of chemistry is can reagent using specific chemistry
It is neutralized and is esterified.Smell of mutton can not only be removed using de- have a strong smell of tannic acid, moreover it is possible to improve the faint scent mouthfeel of goat milk.Tussol is de- to have a strong smell
Not only fragrant, pleasant appetizing, moreover it is possible to fill blood.De- agent of having a strong smell is de- to have a strong smell, and is to use food security additive, does not destroy in sheep breast
Nutritional ingredient, do not make sheep breast generate peculiar smell, improve sheep breast fragrance and color and luster.De- have a strong smell of biology is newborn using being added into sheep breast
The specified microorganisms such as sour bacterium, the aromatic substance that lactobacillus-fermented generates cover smell of mutton.Lactic acid bacteria, which generates lactic acid, reduces pH value, inhibits
Lipase Activity reduces regeneration free fatty.Microbial action can also reduce neofat acid content, reduce smell of mutton.
The smell of mutton of goat milk becomes one of the reason of limitation goat milk is widely applied, and develops a kind of efficient goat milk flavor removing side
Method provides low smell of mutton, natural, nutrition-balanced sheep breast becomes sheep breast industry problem to be solved.
Invention content
The present invention provides a kind of goat milk flavor removing techniques.The present invention adopts the following technical scheme that：
A kind of goat milk flavor removing technique includes the following steps, described part is parts by weight：
(1) pasteurize：100-150 parts of fresh sheep breasts are taken, 100-150 mesh sieve is crossed, sheep breast is sterilized into 6- at 60-90 DEG C
20s；
(2) homogeneous：Sheep breast is 50- in temperature temperature is 50-70 DEG C, pressure is 13-20MPa condition homogeneous 3-10min
70 DEG C, pressure be 21-38MPa condition homogeneous 2-8min；
(3) it takes off and has a strong smell：0.005-0.5 parts of de- agent of having a strong smell are added into sheep breast, are 100-500 revs/min in 25-35 DEG C, rotating speed
Stirring 10-50 minutes stands 20-60 minutes, crosses 100-500 mesh sieve, obtains de- sheep breast of having a strong smell；
(4) ultra high temperature short time sterilization, tinning：De- sheep breast of having a strong smell sterilizes aseptic canning after 3-10s at 125-140 DEG C.
A kind of goat milk flavor removing technique includes the following steps, described part is parts by weight：
(1) pasteurize：100-150 parts of fresh sheep breasts are taken, 100-150 mesh sieve is crossed, sheep breast is sterilized into 6- at 60-90 DEG C
20s；
(2) homogeneous：Sheep breast is 50- in temperature temperature is 50-70 DEG C, pressure is 13-20MPa condition homogeneous 3-10min
70 DEG C, pressure be 21-38MPa condition homogeneous 2-8min；
(3) it takes off and has a strong smell：0.005-0.5 parts of de- agent of having a strong smell are added into sheep breast, are 100-500 revs/min in 25-35 DEG C, rotating speed
0.001-0.1 parts of adsorbents are added in stirring 10-50 minutes, are 100-500 revs/min of 15-60 points of stirring in 25-35 DEG C, rotating speed
Clock stands 20-60 minutes, crosses 100-500 mesh sieve, obtains de- sheep breast of having a strong smell；
(4) ultra high temperature short time sterilization, tinning：De- sheep breast of having a strong smell sterilizes aseptic canning after 3-10s at 125-140 DEG C.
A kind of goat milk flavor removing technique includes the following steps, described part is parts by weight：
(1) pasteurize：100-150 parts of fresh sheep breasts are taken, 100-150 mesh sieve is crossed, sheep breast is sterilized into 6- at 60-90 DEG C
20s；
(2) homogeneous：0.001-0.1 parts of syrup are added into sheep breast, temperature is 50-70 DEG C, pressure is 13-20MPa items
Part homogeneous 3-10min, temperature is 50-70 DEG C, pressure is 21-38MPa condition homogeneous 2-8min；
(3) it takes off and has a strong smell：0.005-0.5 parts of de- agent of having a strong smell are added into sheep breast, are 100-500 revs/min in 25-35 DEG C, rotating speed
0.001-0.1 parts of adsorbents are added in stirring 10-50 minutes, are 100-500 revs/min of 15-60 points of stirring in 25-35 DEG C, rotating speed
Clock stands 20-60 minutes, crosses 100-500 mesh sieve, obtains de- sheep breast of having a strong smell；
(4) ultra high temperature short time sterilization, tinning：De- sheep breast of having a strong smell sterilizes aseptic canning after 3-10s at 125-140 DEG C.
The temperature of the ultra high temperature short time sterilization is preferably 130-133 DEG C.
The preparation method of the de- agent of having a strong smell is as follows：It by the 1000-3000g Single Roxburgh Rose Fruit strippings and slicings after remove seed, squeezes the juice, crosses 100-
800 mesh sieve, and obtain Blackthorn pear fruit-juice, are (1-5) in mass ratio by Blackthorn pear fruit-juice, beta-cyclodextrin:(1-5) mix, 40-60 DEG C,
Rotating speed is 300-800 revs/min and stirs 20-120 minutes, spray-dried to obtain de- agent of having a strong smell.It is described to squeeze the juice as with 10000-
20000 revs/min of rotating speed is squeezed the juice 5-15 minutes.The inlet air temperature of the spray drying is 120-170 DEG C, and leaving air temp is
40-80℃。
The preparation method of the adsorbent is as follows, and described part is parts by weight：Bamboo shoots are dried at 40-70 DEG C to moisture content
For 3-10wt%, 10-50 mesh sieve is crushed, bamboo shoots powder is obtained, 80-150 parts of bamboo shoots powder is uniformly mixed with 30-80 parts of water, are added
Enter 0.005-0.5 parts of group synthase, is stirred 10-60 minutes at 35-45 DEG C, with 100-500 revs/min of rotating speed, then in 35-45
DEG C heat preservation is digested for 90-360 minutes, is warming up to 75-90 DEG C, is kept the temperature 5-20 minutes at 75-90 DEG C, be cooled to 25-35 DEG C, add
Enter 300-900 parts of ethyl alcohol, 2-9 hours are stood at 25-35 DEG C, centrifuges, take centrifugal sediment, it is 6-24 hours dry at 40-80 DEG C,
Obtain adsorbent；Described group of synthase is cellulase and neutral proteinase, the mass ratio of the cellulase and neutral proteinase
For (1-3)：The mass ratio of (1-3), the cellulase and neutral proteinase is more preferably 1：1.It is described centrifugation be with
3000-10000 revs/min of rotating speed centrifuges 20-60 minutes.
The preparation method of the syrup is as follows：It is in mass ratio by polysaccharide, maltodextrin and ginger juice (1-3):(1-3):(3-
9) after mixing, 65-85 DEG C, stir 20-60 minutes with 200-500 revs/min of rotating speed, be water-cooled to 25- with 3-8 DEG C immediately
30 DEG C, obtain syrup.The polysaccharide is lily polysaccharide or modified lily polysaccharide；The preparation method of the ginger juice is：Ginger stripping and slicing,
It fully smashs to pieces and is slurried, cross 200-500 mesh sieve, obtain ginger juice.
The preparation method of the modified lily polysaccharide is as follows：It is 1 in mass ratio by lily polysaccharide, sodium tripolyphosphate, water:
(0.0005-0.05):The ratio of (5-15) mixes, and 2-8 hours are kept the temperature at 30-60 DEG C, and ethyl alcohol, which is added, makes the body of ethyl alcohol in solution
Fraction is 50-80%, stands 2-6 hours at 5-20 DEG C after mixing, and it is 3- that sediment, which is freeze-dried to moisture content,
10%, obtain modified lily polysaccharide.The freeze-drying is specially：It is 8-15Pa to be evacuated to pressure, pre-freezing temperature is set as-
65~-40 DEG C, sublimation temperature is set as 3-7 DEG C, and resolution temperature is set as 30-40 DEG C.
Goat milk flavor removing technique obtains through the invention sheep breast without smelling of mutton, mouthfeel are smooth, and nutritive value is high, are rich in albumen
The nutrients such as matter, minerals, vitamin, sugariness is moderate, is easily absorbed by the body, and has the health maintenance effect of gentle qi-restoratives blood-nourishing.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can be each preferably to get the present invention in any combination
Embodiment.
Specific implementation mode
It is further illustrated the present invention below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
Product specification selects.
In following embodiments, primary raw material and instrument used are as follows：
Fresh sheep breast, using Bovidae caprin animals goat (Classification system：Capra hircus Linnaeus) it is strong
Milk squeezed out in health ewe breast, without artificially changing any ingredient, specifically by shepherd (Tianjin) dairy industry Co., Ltd
It provides.
Single Roxburgh Rose Fruit, rosaceous plant rosa roxburghii (Classification system：Rosa roxburghii Tratt.) fruit also known as thatch
Pears, oblonga, Wen Xianguo, are the nutrition treasure fruits of healthcare.Place of production Guizhou.
Beta-cyclodextrin, No. CAS：7585-39-9.
Bamboo shoots are the tender seedling of grass moso bamboo Phyllostachy pubescens, place of production Sichuan.
Cellulase, using trichoderma reesei (Classification system：Trichodermareesei) through liquid deep layer fermenting, ultrafiltration
Etc. processes it is refined made of highly effective cellulose enzyme preparation, the cellulase of specifically used model full constituent type 7000, enzyme activity：
7000u/g is purchased from Ningxia Sunson Industrial Group Co., Ltd..
Neutral proteinase, enzyme activity：50u/mg.Purchase is compiled from Shanghai Aladdin biochemical technology limited liability company, product
Number：D195752.
Maltodextrin meets GB/T 20884-2007 standards, 11≤DE values<16, it is purchased from the western limited public affairs of king's sugar industry in Shandong
Department.
Sodium tripolyphosphate, No. CAS：7758-29-4.
Ginger, the fresh rhizome of Zingiber herbaceos perennial ginger (Zingiber officinale Roscoe), the place of production
Hubei.
Lily polysaccharide, embodiment 1 is prepared in being 201010247166.5 according to number of patent application.
In following embodiments, used test method and key instrument are as follows：
De- measure of merit of having a strong smell：De- effect of having a strong smell is evaluated using sensory evaluation scores, evaluation group is by 320 osmatic volunteers
Composition, each 160 of men and women.It is divided into 8 groups, every group 40, each 20 of men and women.1-8 groups are respectively to embodiment 1-4 and comparative example 1-4
Fresh sheep breast and step (4) ultra high temperature short time sterilization after sheep breast carry out smell of mutton scoring test.Test method is as follows：By sheep breast
It is placed in 30 DEG C of water-baths and heats 30min, then scored its smell of mutton by evaluation group, 10 points are full marks, take 40 will
The average value of hope person's scoring.Standards of grading are as follows：Fen≤0 Ping and<2 points：For almost without smelling of mutton, comment point≤2 and<4 points：It is slight
Smell of mutton, Fen≤4 Ping and<6 points：For moderate strength smell of mutton, Fen≤6 Ping and<8 points：For apparent smell of mutton, Qie≤10 point Ping Fen≤8：For
Strong smell of mutton.Smell of mutton appraisal result each group compares P<0.05, there is statistical significance.
Protein losses measure fixed：It tests respectively in the sheep breast after fresh sheep breast and step (4) ultra high temperature short time sterilization
Protein content, to evaluate protein lost.Protein lost=(protein content-superhigh temperature in fresh sheep breast
Protein content in sheep breast after instantaneous sterilizing) protein content × 100% in/fresh sheep breast.Test method according to《Breast system
The improvement of method of protein measurement in product》1.3 section (authors：Zhang Zequan,《China Health examines impurity》In the June, 2014 of volume 24
12nd phase).
It is further illustrated the present invention below by the mode of embodiment.
Embodiment 1
A kind of goat milk flavor removing technique includes the following steps, described part is parts by weight：
(1) pasteurize：100 parts of fresh sheep breasts are taken, sieves with 100 mesh sieve, sheep breast is sterilized into 15s at 85 DEG C；
(2) homogeneous：Sheep breast is temperature is 65 DEG C, pressure is 18MPa condition homogeneous 5min, temperature is 65 DEG C, pressure is
22MPa condition homogeneous 3min；
(3) it takes off and has a strong smell：0.02 part of de- agent of having a strong smell is added into sheep breast, being 200 revs/min in 30 DEG C, rotating speed stirs 20 minutes, adds
Enter 0.005 part of adsorbent, being 200 revs/min in 30 DEG C, rotating speed stirs 20 minutes, stands 40 minutes, sieves with 100 mesh sieve, taken off
Sheep of having a strong smell is newborn；
(4) ultra high temperature short time sterilization, tinning：De- sheep breast of having a strong smell sterilizes aseptic canning after 6s at 132 DEG C.
The preparation method of the de- agent of having a strong smell is as follows：By the 1000g Single Roxburgh Rose Fruit strippings and slicings after remove seed, with 15000 revs/min turn
Speed is squeezed the juice 8 minutes, is crossed 300 mesh sieve, is obtained Blackthorn pear fruit-juice, is 5 in mass ratio by Blackthorn pear fruit-juice, beta-cyclodextrin:1 mixing, 50
DEG C, rotating speed be 800 revs/min and stir 40 minutes, it is spray-dried to obtain de- agent of having a strong smell.The inlet air temperature of the spray drying is
165 DEG C, leaving air temp is 75 DEG C.
The preparation method of the adsorbent is as follows, and described part is parts by weight：Bamboo shoots are dried at 55 DEG C to moisture content and are
7wt% crushed 30 mesh sieve, obtain bamboo shoots powder, 100 parts of bamboo shoots powder are uniformly mixed with 50 parts of water, and 0.005 part of combination is added
Enzyme is stirred 20 minutes at 35 DEG C, with 200 revs/min of rotating speed, then keeps the temperature 120 minutes at 35 DEG C and digested, be warming up to 85
DEG C, 10 minutes are kept the temperature at 85 DEG C, is cooled to 30 DEG C, 600 parts of ethyl alcohol are added, 5 hours are stood at 30 DEG C, with 5000 revs/min of clock rates
Rate centrifuges 40 minutes, takes centrifugal sediment, 12 hours dry at 65 DEG C, obtains adsorbent；Described group of synthase be cellulase and
The mass ratio of neutral proteinase, the cellulase and neutral proteinase is 1：1.
Storage stability is tested：By the sheep breast after tinning in 25 DEG C storage, observation sheep breast occur some visual precipitation when
Between be 102 days.
Embodiment 2
A kind of goat milk flavor removing technique includes the following steps, described part is parts by weight：
(1) pasteurize：100 parts of fresh sheep breasts are taken, sieves with 100 mesh sieve, sheep breast is sterilized into 15s at 85 DEG C；
(2) homogeneous：0.05 part of syrup is added into sheep breast, temperature is 65 DEG C, pressure is 18MPa condition homogeneous 5min,
Temperature is 65 DEG C, pressure is 22MPa condition homogeneous 3min；
(3) it takes off and has a strong smell：0.02 part of de- agent of having a strong smell is added into sheep breast, being 200 revs/min in 30 DEG C, rotating speed stirs 20 minutes, adds
Enter 0.005 part of adsorbent, being 200 revs/min in 30 DEG C, rotating speed stirs 20 minutes, stands 40 minutes, sieves with 100 mesh sieve, taken off
Sheep of having a strong smell is newborn；
(4) ultra high temperature short time sterilization, tinning：De- sheep breast of having a strong smell sterilizes aseptic canning after 6s at 132 DEG C.
The preparation method of the de- agent of having a strong smell is as follows：By the 1000g Single Roxburgh Rose Fruit strippings and slicings after remove seed, with 15000 revs/min turn
Speed is squeezed the juice 8 minutes, is crossed 300 mesh sieve, is obtained Blackthorn pear fruit-juice, is 5 in mass ratio by Blackthorn pear fruit-juice, beta-cyclodextrin:1 mixing, 50
DEG C, rotating speed be 800 revs/min and stir 40 minutes, it is spray-dried to obtain de- agent of having a strong smell.The inlet air temperature of the spray drying is
165 DEG C, leaving air temp is 75 DEG C.
The preparation method of the adsorbent is as follows, and described part is parts by weight：Bamboo shoots are dried at 55 DEG C to moisture content and are
7wt% crushed 30 mesh sieve, obtain bamboo shoots powder, 100 parts of bamboo shoots powder are uniformly mixed with 50 parts of water, and 0.005 part of combination is added
Enzyme is stirred 20 minutes at 35 DEG C, with 200 revs/min of rotating speed, then keeps the temperature 120 minutes at 35 DEG C and digested, be warming up to 85
DEG C, 10 minutes are kept the temperature at 85 DEG C, is cooled to 30 DEG C, 600 parts of ethyl alcohol are added, 5 hours are stood at 30 DEG C, with 5000 revs/min of clock rates
Rate centrifuges 40 minutes, takes centrifugal sediment, 12 hours dry at 65 DEG C, obtains adsorbent；Described group of synthase be cellulase and
The mass ratio of neutral proteinase, the cellulase and neutral proteinase is 1：1.
The preparation method of syrup is as follows：It is 1 by modified lily polysaccharide, maltodextrin and ginger juice mass ratio:1:After 3 mixing,
65 DEG C, stir 30 minutes with 200 revs/min of rotating speeds, be water-cooled to 30 DEG C with 5 DEG C immediately, obtain syrup.The modification hundred
The preparation method for closing polysaccharide is as follows：It is 1 in mass ratio by lily polysaccharide, sodium tripolyphosphate, water:0.001:10 ratio mixing,
3 hours are kept the temperature at 40 DEG C, ethyl alcohol, which is added, makes the volume fraction of ethyl alcohol in solution be 70%, and it is small to stand 4 at 10 DEG C after mixing
When, it is 7% that sediment, which is freeze-dried to moisture content, obtains modified lily polysaccharide.The freeze-drying is specially：It is evacuated to
Pressure is 10Pa, and pre-freezing temperature is set as -65 DEG C, and sublimation temperature is set as 5 DEG C, and resolution temperature is set as 35 DEG C.The ginger juice
Preparation method be：Ginger stripping and slicing is fully smashed to pieces and is slurried, and is crossed 300 mesh sieve, is obtained ginger juice.
Storage stability is tested：By the sheep breast after tinning in 25 DEG C storage, observation sheep breast occur some visual precipitation when
Between 152 days.
Embodiment 3
It is substantially the same manner as Example 2, it differs only in：In the present embodiment 3, the preparation method of the adsorbent is as follows,
Described part is parts by weight：It is 7wt% that bamboo shoots, which are dried at 55 DEG C to moisture content, crushed 30 mesh sieve, obtains bamboo shoots powder, will
100 parts of bamboo shoots powder are uniformly mixed with 50 parts of water, and 0.005 part of group synthase is added, and 20 are stirred at 35 DEG C, with 200 revs/min of rotating speed
Minute, then 120 minutes are kept the temperature at 35 DEG C and digested, be warming up to 85 DEG C, keep the temperature 10 minutes at 85 DEG C, be cooled to 30 DEG C, add
Enter 600 parts of ethyl alcohol, 5 hours are stood at 30 DEG C, centrifuged 40 minutes with 5000 revs/min of rates, take centrifugal sediment, is done at 65 DEG C
Dry 12 hours, obtain adsorbent；Described group of synthase is cellulase and neutral proteinase, the cellulase and neutral proteinase
Mass ratio be 1：3.
The storage stability of the present embodiment 3 is tested：By the sheep breast after tinning in 25 DEG C of storages, naked eyes occurs in observation sheep breast can
See the 140 days time of precipitation.
Embodiment 4
It is substantially the same manner as Example 2, it differs only in：In the present embodiment 4, the preparation method of the adsorbent is as follows,
Described part is parts by weight：It is 7wt% that bamboo shoots, which are dried at 55 DEG C to moisture content, crushed 30 mesh sieve, obtains bamboo shoots powder, will
100 parts of bamboo shoots powder are uniformly mixed with 50 parts of water, and 0.005 part of group synthase is added, and 20 are stirred at 35 DEG C, with 200 revs/min of rotating speed
Minute, then 120 minutes are kept the temperature at 35 DEG C and digested, be warming up to 85 DEG C, keep the temperature 10 minutes at 85 DEG C, be cooled to 30 DEG C, add
Enter 600 parts of ethyl alcohol, 5 hours are stood at 30 DEG C, centrifuged 40 minutes with 5000 revs/min of rates, take centrifugal sediment, is done at 65 DEG C
Dry 12 hours, obtain adsorbent；Described group of synthase is cellulase and neutral proteinase, the cellulase and neutral proteinase
Mass ratio be 3：1.
The storage stability of the present embodiment 4 is tested：By the sheep breast after tinning in 25 DEG C of storages, naked eyes occurs in observation sheep breast can
See the 145 days time of precipitation.
Comparative example 1
It is substantially the same manner as Example 2, it differs only in：In this comparative example 1, the preparation method of syrup is as follows：It will be modified
Lily polysaccharide, ginger juice mass ratio are 2:After 3 mixing, stirred 30 minutes at 65 DEG C, with 200 revs/min of rotating speeds, immediately with 5 DEG C
30 DEG C are water-cooled to, syrup is obtained.
The preparation method of the modified lily polysaccharide is as follows：It is 1 in mass ratio by lily polysaccharide, sodium tripolyphosphate, water:
0.001:10 ratio mixing, 3 hours are kept the temperature at 40 DEG C, and ethyl alcohol, which is added, makes the volume fraction of ethyl alcohol in solution be 70%, mixing
4 hours are stood at 10 DEG C after uniformly, it is 7% that sediment, which is freeze-dried to moisture content, obtains modified lily polysaccharide.The freezing
Drying is specially：It is 10Pa to be evacuated to pressure, and pre-freezing temperature is set as -65 DEG C, and sublimation temperature is set as 5 DEG C, resolution temperature
It is set as 35 DEG C.The preparation method of the ginger juice is：Ginger stripping and slicing is fully smashed to pieces and is slurried, and is crossed 300 mesh sieve, is obtained ginger juice.
The storage stability of this comparative example 1 is tested：By the sheep breast after tinning in 25 DEG C of storages, naked eyes occurs in observation sheep breast can
See the 124 days time of precipitation.
Comparative example 2
It is substantially the same manner as Example 2, it differs only in：In this comparative example 2, the preparation method of the syrup is as follows：It will
Maltodextrin and ginger juice mass ratio are 2:After 3 mixing, stirred 30 minutes at 65 DEG C, with 200 revs/min of rotating speeds, immediately with 5 DEG C
30 DEG C are water-cooled to, syrup is obtained.The preparation method of the ginger juice is：Ginger stripping and slicing is fully smashed to pieces and is slurried, and is crossed 300 mesh sieve, is obtained
To ginger juice.
The storage stability of this comparative example 2 is tested：By the sheep breast after tinning in 25 DEG C of storages, naked eyes occurs in observation sheep breast can
See the 115 days time of precipitation.
Comparative example 3
It is substantially the same manner as Example 2, it differs only in：The preparation method of syrup described in this comparative example 3 is as follows：By lily
Polysaccharide, maltodextrin and ginger juice mass ratio are 1:1:After 3 mixing, 65 DEG C, stir 30 minutes with 200 revs/min of rotating speeds, immediately
It is water-cooled to 30 DEG C with 5 DEG C, obtains syrup.The preparation method of the ginger juice is：Ginger stripping and slicing is fully smashed to pieces and is slurried, and crosses 300
Mesh sieves, and obtains ginger juice.
The storage stability of this comparative example 3 is tested：By the sheep breast after tinning in 25 DEG C of storages, naked eyes occurs in observation sheep breast can
See the 137 days time of precipitation.
Comparative example 4
A kind of goat milk flavor removing technique includes the following steps, described part is parts by weight：
(1) pasteurize：100 parts of fresh sheep breasts are taken, sieves with 100 mesh sieve, sheep breast is sterilized into 15s at 85 DEG C；
(2) homogeneous：0.05 part of syrup is added into sheep breast, temperature is 65 DEG C, pressure is 18MPa condition homogeneous 5min,
Temperature is 65 DEG C, pressure is 22MPa condition homogeneous 3min；
(3) it takes off and has a strong smell：0.02 part of de- agent of having a strong smell is added into sheep breast, being 200 revs/min in 30 DEG C, rotating speed stirs 20 minutes, quiet
It sets 40 minutes, sieves with 100 mesh sieve, obtain de- sheep breast of having a strong smell；
(4) ultra high temperature short time sterilization, tinning：De- sheep breast of having a strong smell sterilizes aseptic canning after 6s at 132 DEG C.
The preparation method of the de- agent of having a strong smell is the same as embodiment 2.The preparation method of syrup is the same as embodiment 2.
The storage stability of this comparative example 4 is tested：By the sheep breast after tinning in 25 DEG C of storages, naked eyes occurs in observation sheep breast can
See the 142 days time of precipitation.
Test case
The sheep breast being prepared according to goat milk flavor removing technique of the present invention is subjected to de- measure of merit of having a strong smell, protein losses are surveyed
Examination, the results are shown in Table 1.
Table 1：
The goat milk smell of mutton that the goat milk flavor removing technique of the present invention obtains significantly reduces, using cyclodextrin and rich in the Rosa roxburghii Tratt of tannin
Juice combination, is acted on by tannin with Boar taint substances and the embedding of cyclodextrin takes off sheep breast and has a strong smell.Made using enzymolysis modified bamboo shoots
For adsorbent, adsorbent has apparent absorption to the embedded object formed after Boar taint substances, Boar taint substances and de- agent effect of having a strong smell, sinks
Drop acts on.On the one hand the syrup of addition is conducive to cover the smell of mutton of sheep breast, improves mouthfeel, on the other hand, protein content in sheep breast
Height, lily polysaccharide, maltodextrin in syrup have the function of emulsion dispersion and stable protein, are sent out when reducing high-temperature sterilization
Raw protein precipitation also solves the problems, such as protein settling when sheep breast long term storage.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that those skilled in the art without
It needs creative work according to the present invention can conceive and makes many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be in the protection domain being defined in the patent claims.
Claims (10)
1. a kind of goat milk flavor removing technique, which is characterized in that include the following steps, described part is parts by weight：
(1) pasteurize：100-150 parts of fresh sheep breasts are taken, 100-150 mesh sieve is crossed, sheep breast is sterilized into 6-20s at 60-90 DEG C；
(2) homogeneous：Sheep breast is 50-70 in temperature temperature is 50-70 DEG C, pressure is 13-20MPa condition homogeneous 3-10min
DEG C, pressure be 21-38MPa condition homogeneous 2-8min；
(3) it takes off and has a strong smell：0.005-0.5 parts of de- agent of having a strong smell are added into sheep breast, are 100-500 revs/min of stirring in 25-35 DEG C, rotating speed
10-50 minutes, 20-60 minutes are stood, crosses 100-500 mesh sieve, obtains de- sheep breast of having a strong smell；
(4) ultra high temperature short time sterilization, tinning：De- sheep breast of having a strong smell sterilizes aseptic canning after 3-10s at 125-140 DEG C.
2. a kind of goat milk flavor removing technique, which is characterized in that include the following steps, described part is parts by weight：
(1) pasteurize：100-150 parts of fresh sheep breasts are taken, 100-150 mesh sieve is crossed, sheep breast is sterilized into 6-20s at 60-90 DEG C；
(2) homogeneous：Sheep breast is 50-70 in temperature temperature is 50-70 DEG C, pressure is 13-20MPa condition homogeneous 3-10min
DEG C, pressure be 21-38MPa condition homogeneous 2-8min；
(3) it takes off and has a strong smell：0.005-0.5 parts of de- agent of having a strong smell are added into sheep breast, are 100-500 revs/min of stirring in 25-35 DEG C, rotating speed
10-50 minutes, 0.001-0.1 parts of adsorbents are added, being 100-500 revs/min in 25-35 DEG C, rotating speed stirs 15-60 minutes,
20-60 minutes are stood, 100-500 mesh sieve is crossed, obtains de- sheep breast of having a strong smell；
(4) ultra high temperature short time sterilization, tinning：De- sheep breast of having a strong smell sterilizes aseptic canning after 3-10s at 125-140 DEG C.
3. a kind of goat milk flavor removing technique, which is characterized in that include the following steps, described part is parts by weight：
(1) pasteurize：100-150 parts of fresh sheep breasts are taken, 100-150 mesh sieve is crossed, sheep breast is sterilized into 6-20s at 60-90 DEG C；
(2) homogeneous：0.001-0.1 parts of syrup are added into sheep breast, temperature is 50-70 DEG C, pressure is that 13-20MPa conditions are equal
Matter 3-10min, temperature is 50-70 DEG C, pressure is 21-38MPa condition homogeneous 2-8min；
(3) it takes off and has a strong smell：0.005-0.5 parts of de- agent of having a strong smell are added into sheep breast, are 100-500 revs/min of stirring in 25-35 DEG C, rotating speed
10-50 minutes, 0.001-0.1 parts of adsorbents are added, being 100-500 revs/min in 25-35 DEG C, rotating speed stirs 15-60 minutes,
20-60 minutes are stood, 100-500 mesh sieve is crossed, obtains de- sheep breast of having a strong smell；
(4) ultra high temperature short time sterilization, tinning：De- sheep breast of having a strong smell sterilizes aseptic canning after 3-10s at 125-140 DEG C.
4. goat milk flavor removing technique according to any one of claim 1-3, which is characterized in that the preparation side of the de- agent of having a strong smell
Method is as follows：It by the 1000-3000g Single Roxburgh Rose Fruit strippings and slicings after remove seed, squeezes the juice, crosses 100-800 mesh sieve, Blackthorn pear fruit-juice is obtained, by Rosa roxburghii Tratt
Fruit juice, beta-cyclodextrin are (1-5) in mass ratio:(1-5) is mixed, and is 300-800 revs/min of stirring 20- in 40-60 DEG C, rotating speed
It is 120 minutes, spray-dried to obtain de- agent of having a strong smell.
5. goat milk flavor removing technique according to claim 2 or 3, which is characterized in that the preparation method of the adsorbent is as follows,
Described part is parts by weight：It is 3-10wt% that bamboo shoots, which are dried at 40-70 DEG C to moisture content, crushed 10-50 mesh sieve, obtains bamboo
80-150 parts of bamboo shoots powder are uniformly mixed by bamboo shoot powder with 30-80 parts of water, be added 0.005-0.5 part organize synthase, 35-45 DEG C, with
100-500 revs/min of rotating speed stirs 10-60 minutes, then keeps the temperature 90-360 minutes at 35-45 DEG C and is digested, is warming up to
75-90 DEG C, 5-20 minutes are kept the temperature at 75-90 DEG C, is cooled to 25-35 DEG C, 300-900 parts of ethyl alcohol are added, 2- is stood at 25-35 DEG C
9 hours, centrifugation took centrifugal sediment, 6-24 hours dry at 40-80 DEG C, obtains adsorbent；Described group of synthase is cellulase
And neutral proteinase, the mass ratio of the cellulase and neutral proteinase is (1-3)：(1-3).
6. goat milk flavor removing technique according to claim 3, which is characterized in that the preparation method of the syrup is as follows：It will be more
Sugar, maltodextrin and ginger juice mass ratio are (1-3):(1-3):After (3-9) mixing, turn at 65-85 DEG C, with 200-500 revs/min
Speed stirring 20-60 minutes, is water-cooled to 25-30 DEG C with 3-8 DEG C immediately, obtains syrup；The polysaccharide is lily polysaccharide or changes
Property lily polysaccharide；The preparation method of the ginger juice is：Ginger stripping and slicing is fully smashed to pieces and is slurried, and is crossed 200-500 mesh sieve, is obtained ginger juice.
7. goat milk flavor removing technique according to claim 6, which is characterized in that the preparation method of the modified lily polysaccharide is such as
Under：It is 1 in mass ratio by lily polysaccharide, sodium tripolyphosphate, water:(0.0005-0.05):The ratio of (5-15) mixes, in 30-60
DEG C heat preservation 2-8 hour, be added ethyl alcohol make ethyl alcohol in solution volume fraction be 50-80%, after mixing at 5-20 DEG C standing
2-6 hours, sediment is freeze-dried, obtains modified lily polysaccharide.
8. goat milk flavor removing technique according to any one of claim 1-3, which is characterized in that the temperature of ultra high temperature short time sterilization
Degree is 130-133 DEG C.
9. goat milk flavor removing technique according to claim 4, which is characterized in that described to squeeze the juice as with 10000-20000 revs/min
The rotating speed of clock is squeezed the juice 5-15 minutes.
10. goat milk flavor removing technique according to claim 5, which is characterized in that the centrifugation is with 3000-10000 revs/min
The rotating speed of clock centrifuges 20-60 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| US20070202566A1 (en) * | 2003-03-07 | 2007-08-30 | Bornscheuer Uwe T | Hydrolases, Nucleic Acids Encoding Them And Methods For Making And Using Them |
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Application publication date: 20181016 |