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Manufacturing method of milk triton

A production method and milk technology, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as difficult to kill heat-resistant pathogenic bacteria, easy to pollute miscellaneous bacteria, long production time, etc., to shorten fermentation time and improve product quality Good, the effect of increasing yield

Inactive Publication Date: 2010-08-04
ZHENGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method takes a long time to make, and it is easy to contaminate miscellaneous bacteria. Although it is boiled, the area where koji is usually made is relatively high, and it is difficult to kill some heat-resistant pathogens, and the yield is low by this method.

Method used

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  • Manufacturing method of milk triton
  • Manufacturing method of milk triton
  • Manufacturing method of milk triton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, the making of milk koji

[0018] The production process of the milk koji production method of the present invention is as follows: figure 1 As shown, the specific steps are as follows:

[0019] 1) Centrifuge to remove cream: Remove 50 kg of fresh milk with a cream separator to remove the cream in the milk, and pour the remaining milk into the container.

[0020] 2) Sterilize the milk (boiling sterilization in this embodiment), cool to 40°C, and ferment until the number of viable bacteria reaches 10 8 Lactic acid bacteria culture solution above cfu / mL (bacteria: Streptococcus thermophilus, preservation number: CICC6217; Lactobacillus delbrueckii subsp. ) is inoculated into milk according to the inoculation amount of 5% according to the mass ratio, fermented for 5 hours, and the number of live lactic acid bacteria obtained reaches 10 9 1 / ml of fresh yogurt, immediately (the yogurt is stored for 0 hours) take 5 kg of yogurt and add it to the remaining milk...

Embodiment 2

[0025] Embodiment 2, the making of milk koji

[0026] The production process of the milk koji production method of the present invention is as follows: figure 1 As shown, the specific steps are as follows:

[0027] 1) Centrifuge to remove cream: Remove 50 kg of fresh milk with a cream separator to remove the cream in the milk, and pour the remaining milk into the container.

[0028] 2) Sterilize the milk (boiling sterilization in this embodiment), cool to 40°C, and ferment until the number of viable bacteria reaches 10 8 Lactic acid bacteria culture solution above cfu / mL (bacteria: Streptococcus thermophilus, preservation number: CICC6217; Lactobacillus delbrueckii subsp. ) is inoculated into milk according to the inoculation amount of 5% according to the mass ratio, fermented for 5 hours, and the number of live lactic acid bacteria obtained reaches 10 9 1 / ml of fresh yogurt, immediately (the yogurt is stored for 0 hours) take 4.5 kg of yogurt and add it to the remaining mi...

Embodiment 3

[0033] Embodiment 3, the making of milk koji

[0034] The production process of the milk koji production method of the present invention is as follows: figure 1 As shown, the specific steps are as follows:

[0035] 1) Centrifuge to remove cream: Remove 50 kg of fresh milk with a cream separator to remove the cream in the milk, and pour the remaining milk into the container.

[0036] 2) Sterilize the milk (boiling sterilization in this embodiment), cool to 40°C, and ferment until the number of viable bacteria reaches 10 8 Lactic acid bacteria culture solution above cfu / mL (bacteria: Streptococcus thermophilus, preservation number: CICC6217; Lactobacillus delbrueckii subsp. ) is inoculated into milk according to the inoculation amount of 5% according to the mass ratio, fermented for 4 hours, and stored for 12 hours, and the number of live lactic acid bacteria obtained reaches 10 8 1 / ml of fresh yogurt, get 4 kilograms of yogurt and join in the remaining milk that step 1) obta...

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Abstract

The invention discloses a manufacturing method of milk triton, comprising the following steps: 1) removing cream from fresh milk; 2) adding yoghourt the milk liquid quality of which is 8-10% into milk liquid obtained in step 1), mixing the yoghourt with the milk liquid evenly, fermenting at the temperature of 35-40 DEG C until the pH value of the milk liquid reaches to 5.3-5.7; 3) heating the milk liquid fermented in step 2) to cause the milk liquid to boil until formed milk clots float to the liquid level and amount of the milk clots does not increase, and filtering to obtain a solid matter; and 4) drying the solid matters obtained in step 3) in the sun until the solid matter becomes hard to obtain the triton. The triton manufactured by the manufacturing method of the milk triton of the invention has favourable quality, special flavour, good taste and excellent edible quality. The manufacturing method of the milk triton can be used for industrial processing, is suitable for dispersion processing for herdsmen in pasturing areas and has no limitation on milk amount.

Description

technical field [0001] The invention relates to a method for making milk koji. Background technique [0002] Milk koji is a kind of hard cheese. In different regions, the shape of koji is irregular granules, cakes, blocks and rings. Usually, Qula is a by-product of making ghee. It boils the remaining part (commonly known as "Dala water" or "Lala water") after removing the cream when making ghee. , dried and collected, that is the finished product. In some areas, a small amount of yogurt is added after the koji is made, and then dried in the sun, which will be used as a starter for yogurt in the coming year. Traditionally, Qula is a very important food for the Tibetan people. It can usually be eaten directly, mixed with fried noodles or made into milk tea. In modern industry, Qula is a very good raw material for extracting casein. As an industrial raw material, the method of adding chemicals to acidify can be used to make koji, but the koji made by this method has the adv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
Inventor 谈重芳秦广雍杨飞飞王雁萍焦浈李宗伟常胜合庞会利
Owner ZHENGZHOU UNIV