Method for processing compound sour goat milk drink

A processing method and technology of yogurt milk, which is applied in the field of food processing to achieve the effect of increasing flavor, exerting functionality and preventing browning of yam

Inactive Publication Date: 2013-02-13
洛宁农本畜牧科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, a compound drink combining yogurt, yam juice and jujube juice has not yet been seen. In order to meet p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A compound type yogurt drink processing method, comprising the following steps:

[0016] (1) Preparation of yogurt: filter fresh goat milk with gauze to remove impurities, put the filtered goat milk into a homogenizer for homogenization, then put the milk liquid into a conical pot, add 4% by weight White granulated sugar, sterilized in a water bath at 95°C for 8 minutes, quickly cooled to 50°C in cold water after taking it out, then added 8% mixed strains of Lactobacillus bulgaricus and Streptococcus thermophilus by weight percentage, the weight ratio of the two strains was 1: 1. Stir evenly, then ferment in a 42°C electric constant temperature incubator for 3 hours, take it out and place it in a 4°C refrigerator to cool, and ripen for 18 hours, then set aside;

[0017] (2) Prepare yam juice: wash, peel and cut fresh yam into slices. In order to prevent browning of yam in contact with iron or metal, it is best to use a bamboo knife or plastic knife and place it in the c...

Embodiment 2

[0023] A compound type yogurt drink processing method, comprising the following steps:

[0024] (1) Preparation of yogurt: filter fresh goat milk with gauze to remove impurities, put the filtered goat milk into a homogenizer for homogenization, then put the milk liquid into a conical pot, add 8% by weight White granulated sugar, sterilized in a water bath at 95°C for 10 minutes, quickly cooled to 45°C in cold water after taking it out, then added 5% mixed strains of Lactobacillus bulgaricus and Streptococcus thermophilus by weight percentage, the weight ratio of the two strains was 1: 1. Stir evenly, then, put it in a 42°C electric constant temperature incubator to ferment for 5 hours, take it out and place it in a 4°C refrigerator to cool, and ripen for 24 hours, and set aside;

[0025] (2) Preparation of yam juice: wash fresh yams, peel them, cut them into slices, and quickly place them in the color protection solution. The color protection solution is a mixture of vitamin C...

Embodiment 3

[0031] A compound type yogurt drink processing method, comprising the following steps:

[0032] (1) Preparation of yogurt: filter fresh goat milk with gauze to remove impurities, put the filtered goat milk into a homogenizer for homogenization, then put the milk into a conical container, and add 6% by weight of White granulated sugar, sterilized in a water bath at 95°C for 9 minutes, quickly cooled to 47°C in cold water after taking it out, then added 5-8% mixed strains of Lactobacillus bulgaricus and Streptococcus thermophilus by weight percentage, the weight ratio of the two strains is 1:1, stir evenly, after that, put it in a 42°C electric constant temperature incubator to ferment for 4 hours, take it out and place it in a 4°C refrigerator to cool, and ripen for 21 hours, and set aside;

[0033] (2) Preparation of yam juice: wash fresh yams, peel them, cut them into slices, and quickly place them in the color protection solution. The color protection solution is a mixture o...

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PUM

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Abstract

The invention discloses a method for processing a compound sour goat milk drink, belongs to the food processing field, and solves problems that the variety is single and nutrients are limited of prior goat milk drinks. Goat milk, yam and red dates serve as raw materials for the drink, wherein the goat milk is fermented through lactic acid bacteria, the yam and the red dates are processed into yam juice and red date juice through unique processes, and the materials are mixed through a scientific formula. The compound sour goat milk drink prepared through the method is abundant in nutrients, good in taste and unique in flavor; and has functions of invigorating spleen and replenishing qi, embellishing lungs and engendering liquid, beautifying and maintaining appearance, prolonging life and improving the organism immunity.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a compound yogurt drink processing method. Background technique [0002] Goat milk is regarded as a fine product among dairy products because of its rich and complete nutrition and easy absorption. It is called the "king of milk". With the development of the breeding industry, the production of goat milk is also increasing year by year. However, for a long time, the variety of goat milk products in my country is single, and most of them are processed into milk powder, which is directly exported to developed countries as raw milk. Yogurt is a fermented milk product made by fermentation of lactic acid bacteria. It has rich nutritional value and is superior to raw milk. my country's liquid milk products mainly include pasteurized milk and yogurt, and pasteurized milk has a short shelf life. Therefore, on the basis of yogurt drinks, a variety of raw materials with dietary ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 任国艳王玉琴邵征曹利吴秋珏刘宁王建平张小辉祁艳霞杨又兵白俊艳张自强刘玉梅
Owner 洛宁农本畜牧科技开发有限公司
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