Production process of standardized yak-flavored milk

Abstract

The invention relates to the technical field of milk, in particular to a production process of standardized yak-flavored milk. The production process includes the following steps of degreasing; degumming, wherein fat is placed in a container filled with purified water, then a phosphoric acid solution is added into the container, the container is shaken on a shaker and subjected to standing and layering, and degummed fat is obtained; enzymolysis, wherein the degummed fat is preheated, lipase is added into the degummed fat, the mixture is placed into the shaker for an enzymolysis reaction, thenenzyme inactivation is carried out, and fat after enzymolysis is obtained; crystallization, wherein an emulsifier and a magnesium sulfate aqueous solution are added into the fat after enzymolysis, themixture is placed in ice salt bath for crystallization, vacuum degassing and sterilization are carried out in sequence, the mixture is added back into milk and then transferred into a drying tower for spray drying to obtain powder, and the powder is packaged to obtain the standardized yak-flavored milk. The production process solves the problem that yak milk flavored substances are not subjectedto standardized processing; by extracting a flavored substance from yak milk and then adding the flavored substance into the milk, the unpleasant smell of raw yak milk is avoided, and the aroma and taste brought by the flavored substance of the yak milk can be well reflected.

Description

technical field [0001] The invention relates to the technical field, in particular to a production process of standardized yak-flavored milk. Background technique [0002] Milk is one of the oldest natural beverages, known as "white blood", and its importance to the human body can be imagined. Milk, as the name suggests, is squeezed from the female cow. In different countries, milk is also divided into different grades. Milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese, molybdenum. The most rare thing is that milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium. There are at least 100 kinds of complex types, and the main components are water, fat, phospholipids, protein, lactose, inorganic salts, etc. [0003] Milk is hailed as the most perfect food. In addition to its rich nutritional value, its strong and mellow aroma also has a uniqu...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the deficiencies of the prior art, provide a production process of standardized yak-flavored milk, solve the problem that the flavor substances of yak milk have not been processed in a standardized manner, and extract the flavor substances from yak milk and then add them to milk, Avoid the fishy smell of yak milk, and can well reflect the aroma and taste brought by its flavor substances

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