CN117481195A - A kind of preparation method of high protein camel milk - Google Patents

Abstract

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. The preparation method of the high-protein camel milk rapidly heats the camel milk to 135-150 ℃ within 10 seconds, then rapidly cools the camel milk to within 4 ℃, can effectively reduce or eliminate microbial pollution, reduce the risks of pathogens and harmful microorganisms in the camel milk, effectively prolong the shelf life, but has little influence on the quality of the camel milk, almost completely maintain the original color, aroma and taste of the camel milk, can increase the nutritional ingredients such as protein, fat, vitamins, minerals and the like by adding auxiliary materials, can supplement the needed nutrition for human body by proper drinking, maintain organism nutrition balance, promote the growth and development of bones, can prevent osteoporosis to a certain extent, improve the sleep quality and relieve fatigue.

Description

A kind of preparation method of high protein camel milk

Technical field

The present invention relates to the technical field of camel milk preparation, and in particular to a method for preparing high-protein camel milk.

Background technique

Camel milk is relatively unknown to many people, but in many countries it has been regarded as an irreplaceable nutritional supplement. In terms of taste, camel milk has a relatively sweet taste, no sticky feeling, and no peculiar smell, and the fat content is lower than that of cow's milk, so its taste is relatively light and not greasy. Secondly, the lactose content in camel milk is also low. Many times lower than milk, so it doesn't taste too sweet. In terms of nutritional value, camel milk contains 3-5 times more vitamin C than cow's milk, which can enhance the body's resistance and immunity. It also contains 10 times more iron than cow's milk, which can prevent and improve anemia. It contains as much calcium as cow's milk. It can promote the development and health of bones and teeth, and camel milk contains hundreds of times more natural insulin factors than ordinary milk, which can lower blood sugar levels, reduce the body's need for insulin, and help assist in the treatment of diabetes.

A low-fat and high-protein jam yogurt with the publication number CN104041589A and its preparation method. The low-fat and high-protein jam yogurt of the present invention is made of the following raw materials, based on 1000 parts by weight, the raw materials include: 800-860 parts of low-fat milk, 1-10 parts of concentrated milk protein, and 3-10 parts of whey protein powder. 15 parts, 80 to 120 parts of jam, 0.2 to 60 parts of sweetener, 1 to 30 parts of inulin, 8 to 20 parts of thickener, and 0 to 1 part of edible flavor; the raw materials also include starter, and each The amount of starter used in 1000kg of the raw materials is 50U to 200U. The low-fat and high-protein jam yogurt of the present invention can be prepared according to conventional yogurt preparation methods in the field. It has the advantages of excellent texture, better flavor, comprehensive nutrition, diversified varieties and good product stability.

However, due to the low temperature reached by pasteurization, the degree of sterilization cannot be achieved, which will affect the quality and the shelf life is relatively short.

Contents of the invention

The purpose of the present invention is to provide a method for preparing high-protein camel milk to solve the problems and defects raised by the above-mentioned background technology.

In order to achieve the above object, the present invention provides the following technical solution: a preparation method of high protein camel milk, including the following steps:

Step 1. Pretreatment: Select high-quality raw milk, pour the high-quality raw milk into the filter, use the filter to remove large particles of impurities in the raw milk, such as hair and other foreign matter, and then put the raw milk with large particles removed into In the milk purifying machine, the milk purifying machine separates the remaining impurities in the raw milk, and uses the centrifugal force of high-speed rotation to separate into milk fat and skim milk according to the difference in specific gravity of the materials, so as to extract the fat in the raw milk;

Step 2. Pre-storage: Pour the raw milk with impurities removed in step 1 into the sterilization tank, sterilize the raw milk in the sterilization tank at high temperature through the heating equipment, and then use the heat exchanger and ice water to sterilize the raw milk in the sterilization tank. The raw milk is cooled, and finally, the cooled raw milk is put into a storage tank for storage to keep the raw milk fresh and prevent bacterial growth and contamination. For the management of the milk storage tank, the milk storage tank needs to be cleaned regularly. and disinfection to ensure a sanitary environment for milk storage tanks;

Step 3. Preparation: Put the raw milk in the storage tank in step 2 into the homogenizer, and add auxiliary materials to the raw milk in the homogenizer to increase the protein, fat, vitamins, minerals, etc. in the raw milk. Nutrient content. Appropriate drinking can supplement the nutrients needed by the human body, maintain the body's nutritional balance, and can also increase calcium and amino acids. Appropriate drinking can promote the growth and development of bones, prevent osteoporosis to a certain extent, and improve sleep quality. , relieve fatigue, then use the heating equipment to heat the raw milk and auxiliary materials in the homogenizer, then start the homogenizer, so that the blade of the homogenizer stirs the raw milk and auxiliary materials, so that the auxiliary materials and raw milk are evenly mixed. It can ensure that the quality of the produced camel milk is stable, with unique flavor, taste, and high protein nutrition. The homogenization process also requires regular maintenance and cleaning to ensure its normal operation and maintain normal production capacity;

Step 4. Sterilization: Pour the mixed raw milk in Step 3 into a new sterilization tank, and use heating equipment to sterilize the mixed raw milk in the sterilization tank at high temperature to inhibit the growth and reproduction of microorganisms and harmful bacteria and ensure the product quality. The hygiene, safety and quality of the product are maintained, and the freshness and color of the product are maintained. Then the mixed raw milk in the sterilization tank is immediately cooled through a heat exchanger and ice water, and finally high-protein camel milk is obtained. In this process, microbial bacteria are killed The speed is much faster than the deterioration of camel milk due to chemical changes due to heating. Therefore, the instantaneous high temperature can completely kill bacteria, effectively reduce or eliminate microbial contamination, and reduce the risk of pathogens and harmful microorganisms in camel milk, but it is not harmful to camels. The quality of the milk has little impact, and the original color, aroma and taste of camel milk can almost be completely maintained;

Step 5. Aseptic filling: Fill the high-protein camel milk in step 4 into clean bottles or cartons through the aseptic filling machine, and then use the sealing machine to seal the bottles containing high-protein camel milk. Or carton for packaging;

Step 6. Storage: Use a labeling machine to label the bottles or cartons packaged in Step 5, and inspect the labels and packaging to ensure the correctness and integrity of the product. Then use packaging equipment to label the packaged bottles. Or package it in cartons. Finally, place the packaged high-protein camel milk in the refrigerator room. Refrigerated storage of high-protein camel milk can effectively extend the shelf life of the product, and at the same time improve the taste and quality. During the storage process It is necessary to pay attention to the control and maintenance of the temperature of the refrigerator room to ensure the hygiene and safety of the product.

Preferably, in the step one, the mesh number of the filter is 50-100 mesh, and the rotation speed of the milk purifier is 5000-7000 r/min.

Preferably, in the second step, the sterilization temperature of the raw milk by the heating equipment is 70-90°C, the sterilization time of the raw milk by the heating equipment is 15-25s, and the cooling temperature of the raw milk by the heat exchanger is -1-3℃, the storage temperature of raw milk in the storage tank is 1-5℃, and the storage time of raw milk in the storage tank is ≤7 days.

Preferably, in the third step, the rotation speed of the homogenizer is 20000-30000 r/mian, the stirring time of the homogenizer is 6-10 min, and the homogenization pressure of the homogenizer is 200-300 bar.

Preferably, in the fourth step, the sterilization temperature of the mixed raw milk by the heating equipment is 130-150°C, the sterilization time of the raw milk by the heating equipment is 6-10s, and the heat exchanger sterilizes the mixed raw milk. Cooling temperature is 0-4℃.

Preferably, in step six, the temperature in the cold storage room is -2-2°C.

Compared with the prior art, the beneficial effects of the present invention are:

(1) The preparation method of this high-protein camel milk is to quickly heat the camel milk to 135-150°C within 10 seconds, and then quickly cool it to within 4°C. In this process, the death rate of microbial bacteria is much higher than the quality of the camel milk. Chemical changes and deterioration occur quickly when heated, so instant high temperatures can completely kill bacteria and effectively extend the shelf life. It can effectively reduce or eliminate microbial contamination and reduce the risk of pathogens and harmful microorganisms in camel milk, but it is not harmful to camels. The quality of the milk has little impact, and the original color, aroma and taste of camel milk can almost be completely maintained.

(2) The preparation method of this high-protein camel milk can increase protein, fat, vitamins, minerals and other nutrients by adding auxiliary materials. Proper drinking can supplement the required nutrients for the human body, maintain the body's nutritional balance, and can also increase Proper consumption of calcium and amino acids can promote the growth and development of bones, prevent osteoporosis to a certain extent, improve sleep quality, and relieve fatigue.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention.

Example 1: A method for preparing high-protein camel milk, including the following steps:

Step 1. Pretreatment: Select high-quality raw milk, pour the high-quality raw milk into the filter, use the filter to remove large particles of impurities in the raw milk, such as hair and other foreign matter, and then put the raw milk with large particles removed into In the milk purifying machine, the milk purifying machine can separate the remaining impurities in the raw milk, and use the centrifugal force of high-speed rotation to separate into milk fat and skim milk according to the difference in specific gravity of the materials, so as to extract the fat in the raw milk and filter it. The filter mesh number of the machine is 50 meshes, and the speed of the milk purifier is 5000r/min;

Step 2. Pre-storage: Pour the raw milk with impurities removed in step 1 into the sterilization tank, and use the heating equipment to sterilize the raw milk in the sterilization tank at high temperature. The sterilization temperature of the raw milk in the heating equipment is 70°C, and The heating equipment sterilizes the raw milk for 15 seconds, and then cools the raw milk in the sterilization tank through the heat exchanger and ice water. The cooling temperature of the raw milk by the heat exchanger is -1°C. Finally, the cooled Put the raw milk into the storage tank for storage. The storage temperature of the raw milk in the storage tank is 1°C, and the storage time of the raw milk in the storage tank is ≤7 days. This keeps the raw milk fresh and prevents bacterial growth and contamination. , for the management of milk storage tanks, the milk storage tanks need to be cleaned and disinfected regularly to ensure the hygienic environment of the milk storage tanks;

Step 3. Preparation: Put the raw milk in the storage tank in step 2 into the homogenizer, and add auxiliary materials to the raw milk in the homogenizer to increase the protein, fat, vitamins, minerals, etc. in the raw milk. Nutrient content. Appropriate drinking can supplement the nutrients needed by the human body, maintain the body's nutritional balance, and can also increase calcium and amino acids. Appropriate drinking can promote the growth and development of bones, prevent osteoporosis to a certain extent, and improve sleep quality. , relieve fatigue, and then heat the raw milk and auxiliary materials in the homogenizer through the heating equipment, then start the homogenizer, so that the blade of the homogenizer stirs the raw milk and auxiliary materials. The speed of the homogenizer is 20000r/mian. , and the mixing time of the homogenizer is 6 minutes, and the homogenization pressure of the homogenizer is 200bar, so that the auxiliary materials and raw milk are evenly mixed, which can ensure that the quality of the produced camel milk is stable, with unique flavor, taste, and high protein Nutrition, and also requires regular maintenance and cleaning of the homogenizer to ensure its normal operation and maintain normal production capacity;

Step 4. Sterilization: Pour the mixed raw milk in Step 3 into a new sterilization tank, and use the heating equipment to sterilize the mixed raw milk in the sterilization tank at high temperature. The sterilization temperature of the heating equipment for the mixed raw milk is 130°C. , and the sterilization time of raw milk by heating equipment is 6 seconds to inhibit the growth and reproduction of microorganisms and harmful bacteria, ensure the hygiene, safety and quality of the product, maintain the freshness and color of the product, and then mix it with ice water through the heat exchanger The mixed raw milk in the sterilization tank is immediately cooled. The heat exchanger cools the mixed raw milk to a temperature of 0°C. Finally, high-protein camel milk is obtained. In this process, the death rate of microbial bacteria is much faster than the chemical reaction of camel milk when heated. It changes and deteriorates quickly, so instantaneous high temperature can completely kill bacteria, effectively reduce or eliminate microbial contamination, and reduce the risk of pathogens and harmful microorganisms in camel milk, but it has little impact on the quality of camel milk and can almost Completely maintain the original color, aroma and taste of camel milk;

Step 5. Aseptic filling: Fill the high-protein camel milk in step 4 into clean bottles or cartons through the aseptic filling machine, and then use the sealing machine to seal the bottles containing high-protein camel milk. Or carton for packaging;

Step 6. Storage: Use a labeling machine to label the bottles or cartons packaged in Step 5, and inspect the labels and packaging to ensure the correctness and integrity of the product. Then use packaging equipment to label the packaged bottles. Or pack it in cartons. Finally, place the packaged high-protein camel milk in the refrigerator room. The temperature in the refrigerator room is -2°C. Refrigerated storage of high-protein camel milk can effectively extend the shelf life of the product, and at the same time, It can improve the taste and quality. During the storage process, you need to pay attention to the control and maintenance of the temperature of the refrigerator to ensure the hygiene and safety of the product.

Embodiment 2: A method for preparing high-protein camel milk, including the following steps:

Step 1. Pretreatment: Select high-quality raw milk, pour the high-quality raw milk into the filter, use the filter to remove large particles of impurities in the raw milk, such as hair and other foreign matter, and then put the raw milk with large particles removed into In the milk purifying machine, the milk purifying machine can separate the remaining impurities in the raw milk, and use the centrifugal force of high-speed rotation to separate into milk fat and skim milk according to the difference in specific gravity of the materials, so as to extract the fat in the raw milk and filter it. The filter mesh number of the machine is 75 meshes, and the speed of the milk purifier is 6000r/min;

Step 2. Pre-storage: Pour the raw milk with impurities removed in step 1 into the sterilization tank, and use the heating equipment to sterilize the raw milk in the sterilization tank at high temperature. The sterilization temperature of the raw milk of the heating equipment is 80°C, and The heating equipment sterilizes the raw milk for 20 seconds, and then cools the raw milk in the sterilization tank through the heat exchanger and ice water. The cooling temperature of the raw milk by the heat exchanger is 1°C. Finally, the cooled milk is Put raw milk into a storage tank for storage. The storage temperature of raw milk in the storage tank is 3°C, and the storage time of raw milk in the storage tank is ≤7 days. Keep the raw milk fresh and prevent bacterial growth and contamination. For the management of milk storage tanks, the milk storage tanks need to be cleaned and disinfected regularly to ensure the hygienic environment of the milk storage tanks;

Step 3. Preparation: Put the raw milk in the storage tank in step 2 into the homogenizer, and add auxiliary materials to the raw milk in the homogenizer to increase the protein, fat, vitamins, minerals, etc. in the raw milk. Nutrient content. Appropriate drinking can supplement the nutrients needed by the human body, maintain the body's nutritional balance, and can also increase calcium and amino acids. Appropriate drinking can promote the growth and development of bones, prevent osteoporosis to a certain extent, and improve sleep quality. , relieve fatigue, and then heat the raw milk and auxiliary materials in the homogenizer through the heating equipment, and then start the homogenizer so that the blade of the homogenizer stirs the raw milk and auxiliary materials. The speed of the homogenizer is 25000r/mian. , and the mixing time of the homogenizer is 8 minutes, and the homogenization pressure of the homogenizer is 250bar, so that the auxiliary materials and raw milk are evenly mixed, which can ensure that the quality of the produced camel milk is stable, with unique flavor, taste, and high protein Nutrition, and also requires regular maintenance and cleaning of the homogenizer to ensure its normal operation and maintain normal production capacity;

Step 4. Sterilization: Pour the mixed raw milk in Step 3 into a new sterilization tank, and use the heating equipment to sterilize the mixed raw milk in the sterilization tank at high temperature. The sterilization temperature of the heating equipment for the mixed raw milk is 140°C. , and the sterilization time of raw milk by heating equipment is 8 seconds to inhibit the growth and reproduction of microorganisms and harmful bacteria, ensure the hygiene, safety and quality of the product, maintain the freshness and color of the product, and then mix it with ice water through the heat exchanger The mixed raw milk in the sterilization tank is immediately cooled. The heat exchanger cools the mixed raw milk to a temperature of 2°C. Finally, high-protein camel milk is obtained. In this process, the death rate of microbial bacteria is much faster than that of the camel milk that undergoes chemical reactions when heated. It changes and deteriorates quickly, so instantaneous high temperature can completely kill bacteria, effectively reduce or eliminate microbial contamination, and reduce the risk of pathogens and harmful microorganisms in camel milk, but it has little impact on the quality of camel milk and can almost Completely maintain the original color, aroma and taste of camel milk;

Step 5. Aseptic filling: Fill the high-protein camel milk in step 4 into clean bottles or cartons through the aseptic filling machine, and then use the sealing machine to seal the bottles containing high-protein camel milk. Or carton for packaging;

Step 6. Storage: Use a labeling machine to label the bottles or cartons packaged in Step 5, and inspect the labels and packaging to ensure the correctness and integrity of the product. Then use packaging equipment to label the packaged bottles. Or pack it in cartons. Finally, place the packaged high-protein camel milk in the cold storage room. The temperature in the cold storage room is 0°C. Refrigerated storage of high-protein camel milk can effectively extend the shelf life of the product. It can also To improve the taste and quality, you need to pay attention to the control and maintenance of the temperature of the refrigerator during storage to ensure the hygiene and safety of the product.

Embodiment 3: A method for preparing high-protein camel milk, including the following steps:

Step 1. Pretreatment: Select high-quality raw milk, pour the high-quality raw milk into the filter, use the filter to remove large particles of impurities in the raw milk, such as hair and other foreign matter, and then put the raw milk with large particles removed into In the milk purifying machine, the milk purifying machine can separate the remaining impurities in the raw milk, and use the centrifugal force of high-speed rotation to separate into milk fat and skim milk according to the difference in specific gravity of the materials, so as to extract the fat in the raw milk and filter it. The filter mesh number of the machine is 100 mesh, and the speed of the milk purifier is 7000r/min;

Step 2. Pre-storage: Pour the raw milk with impurities removed in step 1 into the sterilization tank, and use the heating equipment to sterilize the raw milk in the sterilization tank at high temperature. The sterilization temperature of the raw milk by the heating equipment is 90°C, and The heating equipment sterilizes the raw milk for 25 seconds, and then cools the raw milk in the sterilization tank through the heat exchanger and ice water. The cooling temperature of the raw milk by the heat exchanger is 3°C. Finally, the cooled milk is Put raw milk into a storage tank for storage. The storage temperature of raw milk in the storage tank is 5°C, and the storage time of raw milk in the storage tank is ≤7 days. Keep the raw milk fresh and prevent bacterial growth and contamination. For the management of milk storage tanks, the milk storage tanks need to be cleaned and disinfected regularly to ensure the hygienic environment of the milk storage tanks;

Step 3. Preparation: Put the raw milk in the storage tank in step 2 into the homogenizer, and add auxiliary materials to the raw milk in the homogenizer to increase the protein, fat, vitamins, minerals, etc. in the raw milk. Nutrient content. Appropriate drinking can supplement the nutrients needed by the human body, maintain the body's nutritional balance, and can also increase calcium and amino acids. Appropriate drinking can promote the growth and development of bones, prevent osteoporosis to a certain extent, and improve sleep quality. , relieve fatigue, and then use the heating equipment to heat the raw milk and auxiliary materials in the homogenizer, then start the homogenizer so that the blade of the homogenizer stirs the raw milk and auxiliary materials. The speed of the homogenizer is 30000r/mi. an, and the mixing time of the homogenizer is 10 minutes, and the homogenization pressure of the homogenizer is 300bar, so that the auxiliary materials and raw milk are evenly mixed, which can ensure that the quality of the produced camel milk is stable and has a unique flavor, taste, and high Protein nutrition, and also requires regular maintenance and cleaning of the homogenization process to ensure its normal operation and maintain normal production capacity;

Step 4. Sterilization: Pour the mixed raw milk in Step 3 into a new sterilization tank, and use the heating equipment to sterilize the mixed raw milk in the sterilization tank at high temperature. The sterilization temperature of the heating equipment for the mixed raw milk is 150°C. , and the heating equipment sterilizes raw milk for 10 seconds to inhibit the growth and reproduction of microorganisms and harmful bacteria, ensure the hygiene, safety and quality of the product, maintain the freshness and color of the product, and then mix it with ice water through the heat exchanger The mixed raw milk in the sterilization tank is immediately cooled. The heat exchanger cools the mixed raw milk to a temperature of 4°C. Finally, high-protein camel milk is obtained. In this process, the death rate of microorganisms and bacteria is much faster than that of the camel milk that undergoes chemical reactions when heated. It changes and deteriorates quickly, so instantaneous high temperature can completely kill bacteria, effectively reduce or eliminate microbial contamination, and reduce the risk of pathogens and harmful microorganisms in camel milk, but it has little impact on the quality of camel milk and can almost Completely maintain the original color, aroma and taste of camel milk;

Step 5. Aseptic filling: Fill the high-protein camel milk in step 4 into clean bottles or cartons through the aseptic filling machine, and then use the sealing machine to seal the bottles containing high-protein camel milk. Or carton for packaging;

Step 6. Storage: Use a labeling machine to label the bottles or cartons packaged in Step 5, and inspect the labels and packaging to ensure the correctness and integrity of the product. Then use packaging equipment to label the packaged bottles. Or pack it in cartons. Finally, place the packaged high-protein camel milk in the refrigerator room. The temperature in the refrigerator room is 2°C. Refrigerated storage of high-protein camel milk can effectively extend the shelf life of the product. It can also To improve the taste and quality, you need to pay attention to the control and maintenance of the temperature of the refrigerator during storage to ensure the hygiene and safety of the product.

Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art will understand that various changes, modifications, and substitutions can be made to these embodiments without departing from the principles and spirit of the invention. and modifications, the scope of the invention is defined by the appended claims and their equivalents.

Claims (6)

1. A method for preparing high-protein camel milk, which is characterized by comprising the following steps: Step 1. Pretreatment: Select high-quality raw milk, pour the high-quality raw milk into the filter, remove large particles of impurities in the raw milk through the filter, and then put the raw milk with large particles removed into the milk purifier. Let the milk purifier separate the remaining impurities in raw milk; Step 2. Pre-storage: Pour the raw milk with impurities removed in step 1 into the sterilization tank, sterilize the raw milk in the sterilization tank at high temperature through the heating equipment, and then use the heat exchanger and ice water to sterilize the raw milk in the sterilization tank. The raw milk is cooled, and finally, the cooled raw milk is put into a storage tank for storage; Step 3. Preparation: Put the raw milk in the storage tank in step 2 into the homogenizer, add auxiliary materials to the raw milk in the homogenizer, and then use the heating equipment to process the raw milk and auxiliary materials in the homogenizer. Heat, then start the homogenizer to stir the raw milk and auxiliary materials with the blade of the homogenizer so that the auxiliary materials and raw milk are evenly mixed; Step 4. Sterilization: Pour the mixed raw milk in Step 3 into a new sterilization tank, use heating equipment to sterilize the mixed raw milk in the sterilization tank at high temperature, and then use a heat exchanger and ice water to sterilize the mixed raw milk in the sterilization tank. Mixing raw milk with immediate cooling results in high-protein camel milk; Step 5. Aseptic filling: Fill the high-protein camel milk in step 4 into clean bottles or cartons through the aseptic filling machine, and then use the sealing machine to seal the bottles containing high-protein camel milk. Or carton for packaging; Step 6. Storage: Use a labeling machine to label the bottles or cartons packaged in Step 5. Then use packaging equipment to pack the packaged bottles or cartons. Finally, place the packaged high-protein camel milk. High-protein camel milk is refrigerated and stored in the refrigerator room. 2. The preparation method of high-protein camel milk according to claim 1, characterized in that: in the step one, the filter mesh number of the filter is 50-100 mesh, and the rotation speed of the milk purifier is 5000-7000r/min. 3. The preparation method of high-protein camel milk according to claim 2, characterized in that: in the second step, the sterilization temperature of the raw milk by the heating equipment is 70-90°C, and the sterilization temperature of the raw milk by the heating equipment is 70-90°C. The sterilization time of milk is 15-25s, the cooling temperature of raw milk by the heat exchanger is -1-3℃, the storage temperature of raw milk in the storage tank is 1-5℃, and the storage temperature of raw milk in the storage tank Time ≤7 days. 4. The preparation method of high-protein camel milk according to claim 3, characterized in that: in the step three, the rotation speed of the homogenizer is 20000-30000r/mian, and the stirring time of the homogenizer is 6-10min, and the homogenizing pressure of the homogenizer is 200-300bar. 5. The preparation method of high-protein camel milk according to claim 4, characterized in that: in the step four, the sterilization temperature of the mixed raw milk by the heating equipment is 130-150°C, and the heating equipment is The sterilization time of raw milk is 6-10s, and the cooling temperature of the mixed raw milk by the heat exchanger is 0-4°C. 6. A method for preparing high-protein camel milk according to claim 5, characterized in that in step six, the temperature in the cold storage room is -2-2°C.