The best of the milk pasteurizer, homogenizer and milk filling machine

Ewe’s milk is a kind of milk with comprehensive nutrition and unique flavor. It is regarded as a high-quality milk in developed countries, Japan and Southeast Asia, and is called “noble milk”, which is favored by consumers. However, the consumers of mutton flavor which are unique to goat milk are less acceptable, which greatly limits the consumption and utilization of goat milk and its products. At present, no matter the manufacturer or the consumer, they are eager to eliminate the mutton milk flavor.
The main reason why many people are difficult to accept ewe’s milk and its products is that there is a heavy smell of mutton in goat milk, which greatly reduces the “taste” of goat milk and its products. Therefore, the main way to overcome the defect is to understand the reason for the existence of mutton flavor in goat milk. According to the investigation, the reason for the smell of mutton in goat milk is: first, there is a special corner gap in the back of corner bud base of the head of the dairy goat, which will emit a unique smell, pollute the goat milk, which makes the goat milk contain the smell of mutton. At the same time, due to the developed angular gap of the male sheep, the smell of the mutton is heavy, which leads to the goat milk under the influence of estrus period It is more likely to be polluted, which leads to mutton smell in goat milk. Secondly, the smell of mutton in goat milk is also related to the fatty acid content in the milk itself, such as hexanoic acid, sunflower acid and octanoic acid in goat milk, which is usually 6-18%, and the content of these fatty acids in goat milk is only 5%. Although it has no smell, it will interact in goat milk to form complex or combine to form a smell of mutton.

Mutton flavor is the bottleneck of the development of goat milk industry, and whether the technology of mutton flavor is mature is the key to solve this problem. At present, physical, chemical and biological methods are usually used for mutton flavor of goat milk.
Physical de Shan is the best method for the deodorization effect internationally. It is mainly flash evaporation and deodorization. The principle of reducing pressure evaporation can make the free fatty acids in goat milk volatilize to the maximum extent and reduce its content, so as to achieve the purpose of deodorization.
Chemical deodorization is mainly used in cooking mutton milk, adding a small amount of almond, red date and orange peel, or directly adding jasmine tea. This method can not only remove the flavor of goat milk, but also improve the taste of goat milk, and make it have unique fragrance. This method is simple and suitable for use in the family. In addition, it can be done by adding deodorant, but it should be noted that the deodorizer should conform to the relevant national regulations, non-toxic and safe, and ensure that it will not affect the nutritional value of goat milk.

Biological method of de mutton mainly refers to directly adding yeast or Lactobacillus to goat milk, and using the smell produced by alcohol or lactate fermentation to cover up the smell of mutton in goat milk. This method can be applied to the processing of goat milk wine or ewe’s milk yoghurt.
However, the existing technology of deodorization has many problems, such as large investment, unsuitable for the use of large and medium-sized dairy enterprises, and the loss of nutrition in milk will be caused by high temperature.
Technical implementation elements:
In view of the shortcomings of the existing technology, the technical problem to be solved by the invention is to provide a method for removing mutton from goat milk.
To solve the above problems, the invention adopts the following technical solutions:
The method comprises the following steps:
(1) The ewe’s milk was homogenized for 2-10 minutes;
(2) The homogenized ewe’s milk was filtered;
(3) The filtered ewe’s milk was sterilized.
The method comprises the following steps:
(1) The goat milk was homogenized for 6-8 minutes at 13-17mpa, and then homogenized for 1-3 minutes at 43-47mpa;
(2) The homogenized ewe’s milk was filtered;
(3) The filtered goat milk was sterilized.
The method comprises the following steps:
(1) After mixing the milk and deodorizer uniformly, the low pressure homogenization was carried out at 13-17mpa for 6-8 minutes, and then the high pressure homogenization was conducted for 1-3 minutes at the pressure of 43-47mpa;
(2) The homogenized goat milk was filtered;
(3) The filtered goat milk was sterilized.
The method comprises the following steps:
(1) After mixing 95-105 weight ewe’s milk and 0.01-0.05 weight deodorizer, the low pressure homogenization was conducted for 6-8 minutes at 13-17mpa, and then homogenized at 43-47mpa for 1-3 minutes;
(2) The homogenized ewe’s milk was filtered;
(3) The filtered goat milk was sterilized.
Preferably, the filtration accuracy is 0.1-100 μ M.
Further preferably, the filtration accuracy is 0.1-10 μ M.
More preferably, the filtration accuracy is 0.5-2.5 μ M.
Preferably, the sterilization is pasteurization and / or ultra high temperature instantaneous sterilization.
More preferably, the ultra high temperature instantaneous sterilization is sterilized at 135-145 ℃ for 2-5 seconds.
Preferably, the deodorizer is a mixture of quercetin, eugenol and anthocyanin. More preferably, the deodorizer is made of quercetin and eugenol, and the mass ratio of quercetin and eugenol is (1-3): (1-3).
The invention optimizes the method of removing mutton from ewe’s milk. On the basis of traditional process of de mutton, combined with physical and chemical methods, it can effectively and thoroughly remove the smell of mutton in goat milk. Taking quercetin and eugenol as deodorizer, it can not only effectively eliminate the smell substances, but also effectively inhibit the fat decomposition and oxidation, thus achieving the purpose of long-term inhibition of the formation of mutton flavor; at the same time, it does not destroy the Shan flavor The nutritional components of goat milk are preserved completely, and the quality of the milk is stable.
Specific implementation mode
The following characteristics of jiantuoshan goat milk were tested after being packed with Tetra Pak in a temperature of 5 ℃ and relative humidity of 50% for 30 days.
The main influence of mutton flavor in goat milk is 4-methyl-octanoic acid; the content of 4-methyl-octanoic acid is determined by referring to the third chapter of aipairs’ master thesis, “Research on the relationship between volatile substances and smell in goat milk”.
The fat oxidation during storage has an important influence on mutton flavor of goat milk. TBA is used as the index of fat oxidation. The determination of TBA is determined according to gb/t5009.181-2003. The results are expressed as the content of malondialdehyde in every gram of goat milk (μ g/g).
Introduction of raw materials in the embodiment:
Ewe’s milk, fresh goat milk for pure seed saneng milk goat.
High pressure homogenizer is adopted as the high-pressure homogenizer of gjb500-60.
Bag filter.The filter precision is 1-200 μ m and the design pressure is 0-1.0mpa.
Example 1
The method of removing mutton from goat milk includes the following steps:
(1) After mixing 100 weight goat milk and 0.03 weight eugenol, homogenization was carried out at 15MPa in high pressure homogenizer for 7 minutes, and then homogenized for 2 minutes at 45MPa;
(2) The homogenized goat milk was filtered by bag filter, the filtration precision was 1 μ m and the pressure was 0.7MPa;
(3) The filtered goat milk was sterilized at ultra high temperature and then sterilized for 4 seconds at 137 ℃ to get the mutton free goat milk.
Example 2
The method of removing mutton from goat milk includes the following steps:
(1) After mixing 100 weight goat milk and 0.03 weight eugenol, homogenization was carried out at 15MPa in high pressure homogenizer for 7 minutes, and then homogenized for 2 minutes at 45MPa;
(2) The homogenized goat milk was filtered by bag filter, the filtration precision was 3 μ m and the pressure was 0.7MPa;
(3) The filtered goat milk was sterilized at ultra high temperature and then sterilized for 4 seconds at 137 ℃ to get the mutton free goat milk.
Example 3
The method of removing mutton from goat milk includes the following steps:
(1) After mixing 100 weight goat milk and 0.03 weight eugenol, homogenization was carried out at 15MPa in high pressure homogenizer for 7 minutes, and then homogenized for 2 minutes at 45MPa;
(2) The homogenized goat milk was filtered by bag filter, the filtration precision was 5 μ m and the pressure was 0.7MPa;
(3) The filtered goat milk was sterilized at ultra high temperature and then sterilized for 4 seconds at 137 ℃ to get the mutton free goat milk.
Example 4
The method of removing mutton from goat milk includes the following steps:
(1) After mixing 100 weight goat milk and 0.03 weight eugenol, homogenization was carried out at 15MPa in high pressure homogenizer for 7 minutes, and then homogenized for 2 minutes at 45MPa;
(2) The homogenized goat milk was filtered by bag filter, the filtration precision was 10 μ m and the pressure was 0.7MPa;
(3) The filtered goat milk was sterilized at ultra high temperature and then sterilized for 4 seconds at 137 ℃ to get the mutton free goat milk.
Example 5
The method of removing mutton from goat milk includes the following steps:
(1) After mixing 100 weight goat milk and 0.03 weight eugenol, homogenization was carried out at 15MPa in high pressure homogenizer for 7 minutes, and then homogenized for 2 minutes at 45MPa;
(2) The homogenized goat milk was filtered by bag filter, the filtration precision was 15 μ m and the pressure was 0.7MPa;
(3) The filtered goat milk was sterilized at ultra high temperature and then sterilized for 4 seconds at 137 ℃ to get the mutton free goat milk.
Example 6
The method of removing mutton from goat milk includes the following steps:
(1) The 100 weight goat milk and 0.03 weight eugenol were mixed evenly, and then homogenized for 9 minutes at the pressure of 15MPa in the high-pressure homogenizer;
(2) The homogenized goat milk was filtered by bag filter, the filtration precision was 1 μ m and the pressure was 0.7MPa;
(3) The filtered goat milk was sterilized at ultra high temperature and then sterilized for 4 seconds at 137 ℃ to get the mutton free goat milk.
Example 7
The method of removing mutton from goat milk includes the following steps:
(1) The 100 weight goat milk and 0.03 weight eugenol were mixed evenly, and then homogenized for 9 minutes at 30MPa in the high pressure homogenizer;
(2) The homogenized goat milk was filtered by bag filter, the filtration precision was 1 μ m and the pressure was 0.7MPa;
(3) The filtered goat milk was sterilized at ultra high temperature and then sterilized for 4 seconds at 137 ℃ to get the mutton free goat milk.
Example 8
The method of removing mutton from goat milk includes the following steps:
(1) After mixing 100 parts of goat milk and 0.03 weight eugenol, homogenization was carried out for 9 minutes at 45MPa in high pressure homogenizer;
(2) The homogenized goat milk was filtered by bag filter, the filtration precision was 1 μ m and the pressure was 0.7MPa;
(3) The filtered goat milk was sterilized at ultra high temperature and then sterilized for 4 seconds at 137 ℃ to get the mutton free goat milk.
Example 9
The method of removing mutton from goat milk includes the following steps:
(1) After mixing 100 weight goat milk and 0.03 wt. quercetin, homogenization was carried out at 15MPa in high pressure homogenizer for 7 minutes, and then homogenized for 2 minutes at 45MPa;
(2) The homogenized goat milk was filtered by bag filter, the filtration precision was 1 μ m and the pressure was 0.7MPa;
(3) The filtered goat milk was sterilized at ultra high temperature and then sterilized for 4 seconds at 137 ℃ to get the mutton free goat milk.
Example 10
The method of removing mutton from goat milk includes the following steps:
(1) The 100 weight goat milk and 0.03 parts of anthocyanidins were mixed evenly, and then homogenized for 7 minutes at the pressure of 15MPa in the high-pressure homogenizer, and then homogenized for 2 minutes at 45MPa;
(2) The homogenized goat milk was filtered by bag filter, the filtration precision was 1 μ m and the pressure was 0.7MPa;
(3) The filtered goat milk was sterilized at ultra high temperature and then sterilized for 4 seconds at 137 ℃ to get the mutton free goat milk.
Example 11