Preparation method of goat yogurt in normal-temperature preservation with gingko and hawthorn

A production method and normal temperature preservation technology, which is applied to the production of sour goat milk and ginkgo hawthorn sour goat milk preserved at room temperature, can solve the problems of strong smell of sour goat milk and restrictions on the drinking and refrigeration conditions of sour goat milk, and achieve convenience The effect of drinking

Inactive Publication Date: 2012-08-15
潍坊紫鸢牧业发展有限公司
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  • Summary
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  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the production and processing technology of sour goat milk has not formed a mature and complete integrated production and processing technology, especially because of the strong smell of sour goat milk. ; Common yogurt milk in the market needs to be stored in cold storage, and the market sales and consumption of yogurt milk are restricted by refrigeration conditions

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0031] A preparation method of ginkgo hawthorn yoghurt nutritious goat milk preserved at room temperature, comprising the following steps:

[0032] (1) Make ginkgo and hawthorn nutrient solution

[0033] In the stainless steel batching tank, add 20 liters of purified water, heat to 70°C, put 1000g of ginkgo leaf extract and 5000g of hawthorn leaf extract into the tank, turn on the agitator, 2700 rpm, rotate and stir for 3-5min, melt and stir Until uniform, the ginkgo hawthorn nutrient solution is obtained.

[0034] The manufacturer of Ginkgo biloba extract is: Jiangsu Ginkgo Biochemical Group Co., Ltd.; the mass percentage of ginkgo flavonoids is ≥24%.

[0035] The manufacturer of hawthorn leaf extract is: Shanxi Kanglisheng Pharmaceutical Co., Ltd.; the mass percentage of total flavonoids is ≥10%.

[0036] (2) Making emulsified and stable sweetener

[0037] Emulsion stable sweetener formula: xanthan gum 500g, microcrystalline cellulose 1000g, guar gum 300g, glyceryl mon...

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PUM

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Abstract

The invention discloses a preparation method of goat yogurt in normal-temperature preservation with gingko and hawthorn. The method comprises the following steps of: preparing a gingko-hawthorn nutrient solution; preparing an emulsification stabilization sweetener; preparing the deodored fresh goat milk; preparing a mixture liquid; performing primary high-pressure homogenization pasteurization; fermenting the mixture; and performing secondary pasteurization and sterile filling. The preparation method disclosed by the invention has the advantages that the goat yogurt prepared by the method maintains various nutritional components of goat milk; by adding gingko and hawthorn, the goat yogurt has the nutritional healthcare effects of reducing blood fat, blood pressure and cholesterol, improving the cardio-cerebral blood circulation, enhancing the cardio-cerebral function and the like; through the goat milk deodoring technology, and the odor of the goat yogurt is removed, thus the goat yogurt is delicious and mellow and better adapts to the tastes of consumers; and particularly, by adopting the secondary pasteurization and sterile filling technology, the goat yogurt does not need to berefrigerated for storage, thus can be conveniently drunk by the consumers.

Description

technical field [0001] The invention relates to a method for preparing yogurt, in particular to a method for preparing yogurt with ginkgo and hawthorn stored at room temperature, and belongs to the field of yogurt preparation. Background technique [0002] With the improvement of people's awareness of health care and nutrition, the role of functional nutritional dairy products has been valued by the society, and the market for such dairy products has gradually expanded. In recent years, the production and processing technology of sour goat milk has not formed a mature and complete integrated production and processing technology, especially because of the strong smell of sour goat milk. Common yogurt on the market needs to be refrigerated, and the market sale and consumption of yogurt are restricted by refrigeration conditions. Contents of the invention [0003] In order to solve the above-mentioned problems, the present invention has designed a kind of preparation method ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 孙志强李志才周育才陈明君刘洪英
Owner 潍坊紫鸢牧业发展有限公司
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