Preparation method of high-protein camel milk

• Main Authors: XU CHUNXIA, LIU HUIHUI, DENG NENGWEN, GAO BIN
• Format: Patent
• Language: Chinese; English
• Published: 02.02.2024
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of high-protein camel milk, and relates to the technical field of camel milk preparation. The preparation method of the high-protein camel milk comprises six steps of pretreatment, pre-storage, blending, sterilization, sterile filling and storage. According to the preparation method of the high-protein camel milk, the camel milk is rapidly heated to 135-150 DEG C within 10 s and then rapidly cooled to be within 4 DEG C, microbial contamination can be effectively reduced or eliminated, the risk of pathogens and harmful microorganisms in the camel milk can be reduced, the shelf life can be effectively prolonged, but the influence on the quality of the camel milk is not large; the camel milk can almost completely keep the original color, fragrance and taste, can increase nutritional ingredients such as protein, fat, vitamins and mineral substances by adding auxiliary materials, can supplement nutrition needed by human bodies, maintain nutrient balance of organisms and