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Preparation method of purely natural solidifying type goat milk yoghourt

A coagulation-type, purely natural technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of small milk fat globules, long curd time, poor coagulation, etc., achieve high acid production and solve the effect of poor coagulation

Inactive Publication Date: 2010-06-02
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, yogurt in my country is mostly produced with milk, and goat milk yogurt is less produced. Due to the differences in the physical and chemical properties and processing characteristics of goat milk and cow milk, especially the lower casein content in goat milk, the milk fat globules are smaller. When the current common yogurt starter is used to produce goat milk yogurt, there are often defects such as poor coagulation, long curdling time, and easy precipitation of whey. Therefore, some people think that goat milk is not suitable for making yogurt. If you want to use goat milk to produce yogurt Stabilizer must be added
Although the addition of stabilizers can effectively improve the quality of goat milk yogurt, more or less stabilizers will have adverse effects on human health

Method used

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  • Preparation method of purely natural solidifying type goat milk yoghourt
  • Preparation method of purely natural solidifying type goat milk yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Taking 100kg of fresh goat milk used in the preparation of pure natural coagulated goat milk yogurt as an example, the other raw materials used, their proportions and their preparation methods are as follows:

[0028] 1. Purification of raw milk

[0029] Filter fresh antibiotic-free goat milk with acidity less than 13°T and non-fat milk solid content greater than 8.1% with a milk purifier or a 100-mesh sieve for later use.

[0030] 2. Add sugar and homogenize

[0031] Heat the purified fresh goat's milk to 50-60°C in a hot and cold cylinder, add sucrose with 6%-7% of the goat's milk mass, stir to fully dissolve the sugar, and then use a homogenizer to homogenize at 15MPa.

[0032] 3. Sterilization and cooling

[0033] Put the sugar-added homogenized goat milk into the hot and cold cylinder with a milk pump, heat to 90°C, keep it warm for 30 minutes, and cool to 30-35°C.

[0034] 4. Preparation of starter

[0035] Isolate and purify Streptococcus lactis, Lactobacillu...

Embodiment 2

[0046] Taking 100kg of fresh goat milk used in the preparation of pure natural coagulated goat milk yogurt as an example, the other raw materials used, their proportions and their preparation methods are as follows:

[0047] In step 5 of adding starter, the 3 kinds of starters prepared in step 4 are mixed with the mass ratio of Streptococcus lactis starter, Lactobacillus bulgaricus starter and Streptococcus thermophilus starter at a mass ratio of 1:1:1, and press fresh Add 2% of goat milk mass into the sterilized and cooled goat milk, and stir evenly. The other steps are the same as in Example 1 to prepare pure natural solidified goat milk yoghurt.

Embodiment 3

[0049] Taking 100kg of fresh goat milk used in the preparation of pure natural coagulated goat milk yogurt as an example, the other raw materials used, their proportions and their preparation methods are as follows:

[0050] In step 5 of adding starter, mix the 3 kinds of starter prepared in step 4 with the mass ratio of Streptococcus lactis starter, Lactobacillus bulgaricus fermentation, and Streptococcus thermophilus starter at a mass ratio of 2:1:1, and press fresh sheep Add 2% of the milk mass into the sterilized and cooled goat milk, and stir evenly. The other steps are the same as in Example 1 to prepare pure natural solidified goat milk yoghurt.

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Abstract

The invention relates to a preparation method of purely natural solidifying type goat milk yoghourt, comprising the steps of: purifying raw milk; adding sugar; homogenizing; sterilizing; cooling; preparing a fermentation agent; adding the fermentation agent; split charging; fermenting; and secondarily fermenting. The invention starts with lactic acid bacteria beneficial to the health of human bodies, separates and purifies into streptococcus lactis which has high viscosity, high-yield acids and high coagulating property, lactobacillus bulgaricus and streptococcus thermophilus from commodity milk yoghourt, prepares the purely natural solidifying type goat milk yoghourt under the condition without adding any additive by utilizing effective preparation and two fermenting technical schemes, effectively solves the technical problem of the poor coagulating property of goat milk yoghourt and provides a healthy, safe and natural yoghourt product for people.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a pure natural coagulated goat milk yoghurt. Background technique [0002] Goat milk is one of the earliest milk sources used by human beings. As early as Li Shizhen’s "Compendium of Materia Medica", it is recorded: "Goat milk is sweet, warm and non-toxic, moistens the heart and lungs, cures thirst, cures fatigue, benefits essence, and nourishes the lungs." Kidney qi". There is also a saying in ancient folk that "sheep eat a hundred herbs and its milk nourishes". Modern studies have shown that goat milk contains a variety of nutrients, and its nutritional value is close to that of human milk. It is one of the most ideal milks suitable for human consumption. Goat milk contains a variety of biologically active substances. Goat milk contains high levels of cyclic nucleotides and SOD, which is beneficial to the growth and development of infants and promotes body ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 张富新
Owner SHAANXI NORMAL UNIV
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