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Preparing method of acidophilus milk lump

A technology for lumps and yogurt, which is applied in the field of dairy product processing, can solve the problems of easy precipitation of milk fat, easy infection of microorganisms, low yield, etc., and achieves the effects of improving production yield and solving rough and delicate taste.

Inactive Publication Date: 2010-11-17
SOUTH CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] At present, there are not many reports on the processing technology of yogurt pimples. Most of them adhere to the traditional and simple processing technology, which makes it difficult to control the quality and safety of the products. It is easy to precipitate, and it is easy to be infected with microorganisms, browning, mildew, and oil spoilage during post-ripening and storage. It is difficult to guarantee nutrition, flavor, and safety, which seriously affects the sales of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) When raw milk is standardized, stabilizers and emulsifiers are added and pasteurized;

[0032] Raw material selection: select fresh cow and goat milk that meet national standards as raw materials for processing.

[0033] Standardization: According to the different types of yogurt lumps produced, the protein and fat content in the raw milk is standardized according to the conventional process, and in this process, 0.01% to 0.04% pectin or pectin is added according to the standardized protein and milk fat content High-viscosity acid-resistant CMC and 1.5-20% tripolyphosphate, disodium hydrogen phosphate or sodium citrate.

[0034] Sterilization: standardized and compounded raw milk, pasteurized.

[0035] (2) ferment, acidify, curd and discharge whey to obtain curd particles;

[0036] Strain preparation: add the freeze-dried strain into sterilized anti-antibiotic-free reduced milk in an appropriate proportion to activate to a pH value of 5.5.

[0037] Fermentation: ...

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PUM

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Abstract

The invention discloses a preparation method for yogurt lump. The method comprises the steps of fermenting, acidization, curdling, whey discharging, water washing, storing, forming, sealing, after-ripening and packaging by adopting special lactic acid bacteria to inoculate milk or goat milk which is standardized and pasteurized. The invention can not only lead the traditional yogurt lump product to be safer and more sanitary with stable quality, subtle taste and modest hardness. And since the step of the after-ripening is controlled appropriately, the prepared yogurt lump is of fuller flavor with little cream precipitated, high yielding rate and can meet popular taste and be used for producing yogurt lump with different water content, tastes and textural quality, which has more market competitiveness and can greatly enrich the processing technology and flavor of traditional yogurt lump.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a method for preparing yogurt pimples, a traditional ethnic food in Xinjiang, China. Background technique [0002] Yogurt pimples, also known as milk pimples, belong to hard cheese. It is a traditional food of Kazakh, Kirgiz, Mongolian and other ethnic groups in northern my country. It is also one of the main nutrition and favorite foods of herdsmen. Containing a variety of nutrients, it was once known as "Tiemuzhen's dry food". [0003] Fresh milk contains 3.2% protein, 3.4% fat, and 4.7% lactose. It is rich in vitamin A, vitamin B, vitamin D, vitamin E, vitamin K and other vitamins and trace elements. Yogurt pimples are made by fermenting fresh milk under controlled conditions, then curdling and drying. It concentrates the essence of fresh milk and degrades or decomposes macromolecular proteins that are not easy to absorb. It is suitable for most East Asians wh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/00A23C19/068
Inventor 郑华林捷苏建军何晓锋
Owner SOUTH CHINA AGRI UNIV
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