On Goat Milk Processing Technology Of Derosination, Removing Muttony Odour And Fermentation

Yogurt occupies a special position in people′s food, and has important significanceon human health and enhancing the physical quality.Goat’s milk nutrition is high and itcontains lots of fat, protein, lactose, constant and trace minerals and vitamins, etc. someof the proteins are closed to human milk, better conducive to the absorption of thehuman body.There are some research on yogurt in the past research, yoghurt promotionis becoming more and more perfect, although there are a certain amount of research ongoat’s milk yogurt produce, goat’s milk yogurt is not like butter milk that becomepeople’s living and working indispensable food. Therefore, goat’s milk yogurt researchand development is very necessary.In this paper, the sheep yogurt degreasing process and removing goaty flabour wasstudied,and it also studied about the sheep yoghurt fermentation process.The mainresearch contents and results are as follows:1, Studied the sheep yogurt degreasing process and the degreasing process usingorthogonal test method is optimized. Through the analysis of the material whencentrifugal temperature, centrifugal speed, the centrifugal time three single factors onsheep yogurt degreasing effect, using the method of orthogonal test design three singlefactor optimization, and finally find out the best centrifugal degreasing conditions:centrifugal time is25min, centrifugal speed for5000r/min, raw material centrifugaltemperature when the3℃. Raw materials of centrifugal temperature （A）, centrifugalspeed （B）, centrifugal time （C） to feta fat content influence degree C﹥B﹥A,centrifugal time is influence sheep yogurt fat content is the most important factor, thebest test for C1B3A1factor levels.2,Study removing goaty flabor process, the study found that the beta ring dextrin,ethyl maltol and magnolia flower tea used alone all can remove the sheep yogurtrecuperation, alone the adding amount of beta ring dextrin is2%, ethyl maltol is3‰,magnolia flower tea is4%, the highest total sensory quality evaluation, the effect ofremoving goaty flabor is best. Beta ring dextrin, ethyl maltol and magnolia flower tea twotwo mixed use effect than single use more beautiful. And in the add0.2%of the beta ring dextrin and0.4%of magnolia flower tea, the effect of removing goaty flabor is best.3, Studied the proportion of strains, inoculation quantity, fermentation time,fermentation temperature and sugar addition on sheep yoghurt fermentation process,based on the influence of the single factor and with the test Design software Design-Expert8.0.3, this paper used the Box-Benhnken Design method to establish the sheepyoghurt fermentation process of quadratic regression model:Y=474.925+11.63+24.73A B+19.33C+0.125AB+0.000AC+0.125BC-0.81A₂-0.37B₂-1.98C2.Through the analysis of regression equation variance，it showed that the whole modelreach a very significant level, the model can explain94.3%test results response valuechanges。Through the model coefficients significance test, get the main effect factorsrelationship: fermentation temperature> fermentation time> the adding amount ofsugar. Through the model of the contour and response surface chart to influence thesheep yogurt sensory quality evaluation value of the key factors and their interaction isdiscussed, optimize the sheep yogurt fermentation that the best process parameters for:fermentation time9.6h, fermentation temperature35.4℃, the proportion of strains forbutanedione milk streptococcus A: Bulgaria lactobacillus B: acidophilic streptococcusC for1:2:2, inoculation amount3%.