阅读说明：本技术 一种多营养富含微量元素的乳酸发酵羊奶生产方法 (Method for producing multi-nutrient and trace-element-rich lactic acid fermented goat milk ) 是由 程艳青 于 2018-08-02 设计创作，主要内容包括：本发明公开了一种多营养富含微量元素的乳酸发酵羊奶生产方法,原料包括鲜羊奶、山药切片、大豆粉、蜂蜜、芝麻、海藻、南瓜子、核桃仁、保加利亚乳杆菌、双歧杆菌、亚硒酸钙、葡萄糖酸亚铁、乳酸锌、鱼肝油、海藻酸钠、壳聚糖、柠檬酸、安赛蜜、木糖醇、奶味香精、纯净水；包括粉碎、烘干研磨、压榨、制作脱膻鲜羊奶、发酵、均质、高温杀菌步骤,采用高温真空工艺对鲜羊奶进行多次脱膻,加入保加利亚乳杆菌和双歧杆菌的1:1复配菌种发酵处理,加入蜂蜜、壳聚糖、柠檬酸、安赛蜜、木糖醇、奶味香精改善口感,山药切片、大豆粉、芝麻、海藻、南瓜子、核桃仁、亚硒酸钙、葡萄糖酸亚铁、乳酸锌,增加微量元素含量,提高营养价值。(The invention discloses a method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements, which comprises the following raw materials of fresh goat milk, yam slices, soybean meal, honey, sesame, seaweed, pumpkin seeds, walnut kernels, lactobacillus bulgaricus, bifidobacterium, calcium selenite, ferrous gluconate, zinc lactate, cod-liver oil, sodium alginate, chitosan, citric acid, acesulfame potassium, xylitol, milk flavor essence and purified water; the method comprises the steps of crushing, drying, grinding, squeezing, manufacturing de-odoring fresh goat milk, fermenting, homogenizing and sterilizing at high temperature, wherein the fresh goat milk is de-odored for multiple times by adopting a high-temperature vacuum process, 1:1 compound strain of lactobacillus bulgaricus and bifidobacterium is added for fermentation treatment, honey, chitosan, citric acid, acesulfame, xylitol and milk flavor essence are added to improve the taste, and yam slices, soybean meal, sesame, seaweed, pumpkin seeds, walnut kernels, calcium selenite, ferrous gluconate and zinc lactate are added to increase the content of trace elements and improve the nutritional value.)

1. A method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements is characterized by comprising the following steps: the method comprises the following steps:

crushing: crushing the dried Chinese yam slices into powder of more than 80 meshes for later use;

drying and grinding: rolling and drying sesame, pumpkin seeds and walnuts at the temperature of 80-90 ℃ at the speed of 10-20 r/min for 30-50 minutes, and then mixing and grinding into 50-100 mesh pulp for later use;

squeezing: mixing seaweed with water of the same volume, grinding and squeezing, squeezing and filtering to remove juice for later use;

preparing de-odorized fresh goat milk: removing the smell of mutton of fresh goat milk by adopting a high-temperature vacuum process, removing the smell of mutton of the fresh goat milk in a multistage vacuum deodorizing tower, heating the fresh goat milk to 55-60 ℃ at a first stage, wherein the negative pressure is-0.06-0.08 MPa, the smell of mutton is removed for 20-40 minutes, then heating the fresh goat milk to 70-75 ℃ at a second stage, wherein the negative pressure is-0.08-0.1 MPa, the smell removing time is 20-40 minutes, heating the fresh goat milk to 80-85 ℃ at a third stage, wherein the negative pressure is-0.1-0.12 MPa, the smell removing time is 20-40 minutes, and then cooling the fresh goat milk to a low temperature of 5-10 ℃ for later use;

fermentation: mixing the yam flour prepared in the step 1 with soybean flour, stirring and mixing the yam flour and normal-temperature water with the volume of 3 times, uniformly mixing the liquid without agglomeration, pouring the mixture into boiling purified water with a formula amount, heating the mixture to a boiling state for 2 to 3 minutes, cooling the mixture to 40 to 45 ℃, adding the cooled mixture into a closed fermentation cylinder together with the goat milk prepared in the step 4, adding 1:1 compound strain of lactobacillus bulgaricus and bifidobacterium, slowly stirring and fermenting the mixture at the speed of 5 to 10r/min for 8 hours until the pH value reaches 4.0 to 4.2, and quickly cooling the mixture to 3 to 5 ℃ when the titrating acidity reaches 75 to 80t to stop fermentation; homogenizing: adding the substances prepared in the steps 2 and 3, honey, calcium selenite, ferrous gluconate, zinc lactate, cod liver oil, sodium alginate and chitosan into fermented yoghourt, preheating the mixed solution to 65-70 ℃, homogenizing under the pressure of 18MPa by using a high-speed shearing machine at the speed of 2500-3500 r/min for 30-50 minutes, adding into an ultrasonic homogeneous emulsifying instrument for secondary homogenization, adding acesulfame potassium, xylitol and milk flavor essence, adding citric acid to adjust the pH value to 3.7-3.8, and homogenizing for 1-2 hours under the pressure of 20MPa by using a homogeneous emulsifying instrument at the speed of 40-50 KHz; high-temperature sterilization: flashing at 140-145 ℃ for 3-5 seconds, cooling to normal temperature, sterilizing by adopting ultraviolet rays with the wavelength of 255-260 nm for 30-40 minutes, standing for 2-5 hours under the negative pressure of 0.08-0.1 MPa, and packaging.

2. The method for producing multi-nutrient trace-element-rich lactic acid fermented goat milk according to claim 1, wherein the method comprises the following steps: the raw materials in the step 1-7 comprise fresh goat milk, yam slices, soybean meal, honey, sesame, seaweed, pumpkin seeds, walnut kernels, lactobacillus bulgaricus, bifidobacterium, calcium selenite, ferrous gluconate, zinc lactate, cod liver oil, sodium alginate, chitosan, citric acid, acesulfame, xylitol, milk flavor and purified water.

3. The method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements according to claim 2, wherein the method comprises the following steps: the raw material proportioning in the step 1-7 is as follows: 20-30 parts of fresh goat milk, 10-20 parts of yam slices, 10-20 parts of soybean meal, 2-5 parts of honey, 2-5 parts of sesame, 2-5 parts of seaweed, 2-5 parts of pumpkin seeds, 2-5 parts of walnut kernels, 0.02-0.05 part of lactobacillus bulgaricus, 0.02-0.05 part of bifidobacteria, 0.01-0.05 part of calcium selenite, 0.01-0.05 part of ferrous gluconate, 0.01-0.05 part of zinc lactate, 0.2-0.5 part of cod-liver oil, 0.2-0.5 part of sodium alginate, 0.5-1 part of chitosan, 0.3-1 part of citric acid, 0.1-0.5 part of acesulfame, 1-3 parts of xylitol, 0.5-2 parts of milk flavor essence and 150-250 parts of purified water.

Technical Field

The invention relates to the technical field of goat milk production, in particular to a production method of multi-nutrient and microelement-rich lactic acid fermented goat milk.

Background

The goat milk is considered as the milk of sheep as the name implies, is regarded as the top-quality product in the dairy product with the advantages of rich nutrition, easy absorption and the like, is called as the king in milk, and is the dairy product which is recognized in the world and is closest to the human milk. The fat particle volume of the goat milk is one third of that of the cow milk, so that the goat milk is more beneficial to human body absorption, and the goat milk cannot cause fatness after long-term drinking. Although the goat milk is rich in nutrition, the requirements of human bodies on necessary trace elements cannot be met, the goat milk is poor in taste, and the pursuit of most people on the taste cannot be met.

Disclosure of Invention

The invention aims to overcome the defects of the prior art, provides a method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements, and solves the problems in the prior art.

In order to achieve the purpose, the invention provides the following technical scheme: a method for producing multi-nutrient lactic acid fermented goat milk rich in trace elements comprises the following steps:

(1) crushing: crushing the dried Chinese yam slices into powder of more than 80 meshes for later use;

(2) drying and grinding: rolling and drying sesame, pumpkin seeds and walnuts at the temperature of 80-90 ℃ at the speed of 10-20 r/min for 30-50 minutes, and then mixing and grinding into 50-100 mesh pulp for later use;

(3) squeezing: mixing seaweed with water of the same volume, grinding and squeezing, squeezing and filtering to remove juice for later use;

(4) preparing de-odorized fresh goat milk: removing the smell of mutton of fresh goat milk by adopting a high-temperature vacuum process, removing the smell of mutton of the fresh goat milk in a multistage vacuum deodorizing tower, heating the fresh goat milk to 55-60 ℃ at a first stage, wherein the negative pressure is-0.06-0.08 MPa, the smell of mutton is removed for 20-40 minutes, then heating the fresh goat milk to 70-75 ℃ at a second stage, wherein the negative pressure is-0.08-0.1 MPa, the smell removing time is 20-40 minutes, heating the fresh goat milk to 80-85 ℃ at a third stage, wherein the negative pressure is-0.1-0.12 MPa, the smell removing time is 20-40 minutes, and then cooling the fresh goat milk to a low temperature of 5-10 ℃ for later use;

(5) fermentation: mixing the yam flour prepared in the first step with soybean flour, stirring and mixing the yam flour and normal-temperature water with the volume of 3 times, uniformly mixing the liquid without agglomeration, pouring the liquid into boiling purified water with the formula amount, heating the mixture to a boiling state for 2 to 3 minutes, cooling the mixture to 40 to 45 ℃, adding the cooled mixture into a closed fermentation cylinder together with the goat milk prepared in the step 4, adding 1:1 compound strain of lactobacillus bulgaricus and bifidobacterium, slowly stirring and fermenting the mixture at the speed of 5 to 10r/min for 8 hours until the pH value reaches 4.0 to 4.2, and titrating the acidity to 75 to 80^。Quickly cooling to 3-5 ℃ at t, and stopping fermentation;

(6) homogenizing: adding the substances prepared in the steps 2 and 3, honey, calcium selenite, ferrous gluconate, zinc lactate, cod liver oil, sodium alginate and chitosan into fermented yoghourt, preheating the mixed solution to 65-70 ℃, homogenizing under the pressure of 18MPa by using a high-speed shearing machine at the speed of 2500-3500 r/min for 30-50 minutes, adding into an ultrasonic homogeneous emulsifying instrument for secondary homogenization, adding acesulfame potassium, xylitol and milk flavor essence, adding citric acid to adjust the pH value to 3.7-3.8, and homogenizing for 1-2 hours under the pressure of 20MPa by using a homogeneous emulsifying instrument at the speed of 40-50 KHz;

(7) high-temperature sterilization: flashing at 140-145 ℃ for 3-5 seconds, cooling to normal temperature, sterilizing by adopting ultraviolet rays with the wavelength of 255-260 nm for 30-40 minutes, standing for 2-5 hours under the negative pressure of 0.08-0.1 MPa, and packaging.

Preferably, the raw materials in the step 1-7 comprise fresh goat milk, yam slices, soybean meal, honey, sesame, seaweed, pumpkin seeds, walnut kernels, lactobacillus bulgaricus, bifidobacterium, calcium selenite, ferrous gluconate, zinc lactate, cod-liver oil, sodium alginate, chitosan, citric acid, acesulfame potassium, xylitol, milk flavor and purified water.

Preferably, the raw materials in the step 1-7 are proportioned as follows: 20-30 parts of fresh goat milk, 10-20 parts of yam slices, 10-20 parts of soybean meal, 2-5 parts of honey, 2-5 parts of sesame, 2-5 parts of seaweed, 2-5 parts of pumpkin seeds, 2-5 parts of walnut kernels, 0.02-0.05 part of lactobacillus bulgaricus, 0.02-0.05 part of bifidobacteria, 0.01-0.05 part of calcium selenite, 0.01-0.05 part of ferrous gluconate, 0.01-0.05 part of zinc lactate, 0.2-0.5 part of cod-liver oil, 0.2-0.5 part of sodium alginate, 0.5-1 part of chitosan, 0.3-1 part of citric acid, 0.1-0.5 part of acesulfame, 1-3 parts of xylitol, 0.5-2 parts of milk flavor essence and 150-250 parts of purified water.

Compared with the prior art, the invention has the following beneficial effects: a multi-nutrient lactic acid fermented goat milk rich in trace elements is prepared from fresh goat milk, sliced yam, soybean powder, honey, sesame, seaweed, pumpkin seed, walnut kernel, lactobacillus bulgaricus, bifidobacterium, calcium selenite, ferrous gluconate, zinc lactate, cod-liver oil, sodium alginate, chitosan, citric acid, acesulfame potassium, xylitol, milk essence and purified water, and contains multiple minerals, trace elements and vitamins.

Detailed Description