Sour codonopsis lanceolata and preparation method thereof

A goat milk and goat milk technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of poor curdling effect, low apparent viscosity of sour goat milk, etc. The effect of high apparent viscosity

Inactive Publication Date: 2008-05-14
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because goat cheese protein particles and milk fat globules are smaller, the casein content is higher than that of cow's milk, and the whey protein is lower than that of cow's milk, when goat's milk is acidified, goat's milk forms smaller, so

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Components of yogurt: non-resistant goat milk powder 10%, sodium caseinate 0.7%, modified starch 0.6%, gelatin 0.3%, guar gum 0.07%, bacterial strain 0.004%, white sugar 8%, the balance is water . The modified starch selected? The modified starch is composed of octenyl succinate starch and acetylated distarch phosphate in a mass ratio of 2:1, and the strain is composed of Lactobacillus bulgaricus and Streptococcus thermophilus in a mass ratio of 1:1.

[0034] In the present embodiment, sour goat milk is prepared by the following process:

[0035] (1) In the batching tank, the goat milk powder is prepared into an emulsion (reconstituted milk) with a concentration of 10% with purified water, and hydrated at a constant temperature of 65°C for 20 minutes under stirring;

[0036] (2) Mix stabilizers such as modified starch, gelatin and guar gum with sucrose and sodium caseinate evenly, dissolve them in pure water, then add them to the emulsion, stir well, and fully hydrate...

Embodiment 2

[0041] Components of yogurt: Anti-resistant goat milk powder 12%, sodium caseinate 0.5%, modified starch 0.6%, gelatin 0.2%, guar gum 0.08%, strain 0.004%, white sugar 8%, purified water Replenishes to 100%.

[0042] The process for preparing sour goat milk in this embodiment is the same as that in Embodiment 1.

Embodiment 3

[0044] Components of sour goat milk: 9% goat milk powder, 0.5% sodium caseinate, 0.6% modified starch, 0.002% bacterial strain, 0.2% gelatin, 0.08% guar gum, 7% white sugar, and the balance is water.

[0045] Preparation:

[0046] (1) Prepare goat milk powder with purified water to form an emulsion with a concentration of 10%, and hydrate it at 60°C for 15 minutes under stirring;

[0047] (2) Mix the stabilizer with white sugar and cow's milk casein evenly, dissolve it with pure water, then add it into the emulsion, stir evenly, and obtain the mixture;

[0048] (3) Shear the mixture, then homogenize once under the pressure of 25MPa, after heat treatment at 80°C for 5min, cool to 40°C;

[0049] (4) adding the strain to the mixed material treated in step (3), stirring evenly, and fermenting at 38°C;

[0050] (5) When the fermented mixture forms a curd and the pH of the system drops to 4.4, stop the fermentation and break the emulsion, shear, fill, and cool the system to 15°C, ...

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PUM

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Abstract

The invention relates to sour goat milk with high apparent viscosity, good stability, mellow fragrance and delicious sweetness and sourness, belonging to the dairy products field, which simultaneously relates to a preparation method of the sour goat milk. The sour goat milk comprises the following components with the mass percentages: goat milk powder accounting for 9% to 12%, bovine casein for 0.5% to 1.0%, stabilizing agent for 0.8% to 1.7%, strain for 0.002% to 0.004%, white sugar for 7% to 10%, and water for the rest. The invention has the advantages of high apparent viscosity, good stability, exquisite and slippery feeling in mouth, mellow fragrance, and delicious sweetness and sourness.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to yogurt and a preparation method thereof. Background technique [0002] Goat milk has comprehensive nutrition, and is very close to human milk in terms of basic structure and characteristics, and its nutritional elements are also close to human milk. It is easily absorbed and utilized by the human body, and long-term drinking of goat milk will not cause obesity. The vitamins and trace elements contained in goat milk are significantly higher than that of milk. The absolute content of trace elements such as calcium, phosphorus, magnesium and manganese is 1% higher than that of milk, and the relative content is 14% higher than that of milk, especially the content of calcium and phosphorus. 4-8 times that of human milk. "Compendium of Materia Medica" records that "goat's milk is sweet, warm and non-toxic, moistens the heart and lungs, and nourishes the lungs and ki...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13
Inventor 王才华蒋灿明周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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