Study On The Processing Technology Of Goat Milk Powder Added Jujube, Almond And Apple Juice

The nutritional content of goat milk and human milk is very close. It is recognized as the closest to human milk. Goat milk’s casein protein colloid and milk fat are small and can be easily digested and absorbed. Jujube, almond and apple are Chinese bulk production of agricultural products. Each of them has a unique flavor and nutritional value. The current raw material productions of dairy products are goat milk powder, however, the report of fruit goat milk powder production is very few. Therefore, the paper studies Systematically on jujube goat milk powder, almond goat milk powder, apple goat milk powder processing through fresh goat milk, jujube, almond, concentrated apple juice as raw material, and provide basic parameters of fruit goat milk powder to production modulation.This paper contains three parts:the study on the processing technology of jujube goat milk powder, the study on the processing technology of almond goat milk powder, the study on the processing technology of apple goat milk powder.The first part studies the processing technology of jujube goat milk powder. It mainly Studies the jujube juice extraction technology; the impact of jujube juice addition on the goat milk flavor and its stability; the impact of sterilization conditions on the stability of jujube goat milk; the impact of spray drying conditions on the jujube goat milk solubility and sensory quality. The results show that when the jujube is crushed through organization stamp mill, the solid to liquid ratio is1:3at90℃for60min, the soluble solids content is up to13%; when add12%(w/w) jujube juice into goat milk, the flavor and Stability is better; when the goat milk and jujube juice sterilization are mixed at85℃for5min, the system is stable; when the inlet temperature is160℃, into the wind speed is35.0m3/h, feed rate is3mL/min, spray drying the jujube sheep milk production sensory quality is better, the solubility reaches98.7g/100g, its moisture content is2.1%, protein content isl9.5%.They all reach the national standard (GB19644-2010).The second part studies the processing technology of almond goat milk powder. It mainly studies on the almond peeling; the almond debittering; the impact of solid-liquid ratio and filtration on the protein content of almond paste; the impact of almond paste addition on goat milk flavor and stability; sterilization conditions on almond goat milk stability; the spray drying conditions on goat milk powder solubility and sensory quality in almond. The results show that0.2%NaOH solution is processed at80℃for2min, the almond peeling is better; when it is processed using citric acid solution of pH4at35 ℃for36h, the almond debittering is better; when the solid-liquid ratio is1:3, the protein content of almond paste is higher; when add12%(w/w) of the almond paste in goat milk, the mixture of almond paste and goat milk flavor and stability are good; when the mixture of almond paste and goat milk are sterilized at85℃for5min, its system is stable; when inlet temperature is150℃, into the wind speed is30.0m3/h, feed speed is3mL/min, the spray-dried almond goat milk sensory quality is better, when the solubility reaches98.6g/100g, its moisture content is4.1%, protein content is27.5%. They all reach the national standard (GB19644-2010).The third part studies the processing technology of apple goat milk powder. It mainly studies on the impact of concentrated addition of apple juice to goat milk flavor and stability; sterilization conditions on the stability of apple goat milk; spray drying conditions on the solubility and sensory quality of apple goat milk. The results show that when add2%(w/w) of concentrated apple juice to goat milk, the flavor and stability of apple juice and goat milk mixture are better; when the mixture of apple juice and goat milk are sterilized at85℃for5min, the system is stable; when the into inlet temperature is160℃, wind speed is35.0m3/h, feed speed is3mL/min, the spray-drying production of apple goat milk sensory is of better quality, when the solubility reaches98.3g/100g, its moisture content is3.2%, protein content is21.5%.They all reach to national standard (GB19644-2010).