Yak yoghourt and preparation method thereof
A yak milk and yak technology, applied in the field of yak yogurt and its preparation, can solve the problems of inability to form free circulation of brands, short product shelf life, backward processing technology, etc.
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[0023] The invention provides a method for preparing yak yogurt, the method comprising:
[0024] Provide raw materials by weight: 120~180 parts of honey and yak milk added to 1000 parts, 4×10 7 -2×10 8 cfu / mL lactic acid bacteria fermentation broth.
[0025] Among them, the honey is preferably prairie flowers honey, that is, honey collected from prairie flowers, which belongs to pure natural high-quality green food. However, it is necessary to conduct raw material inspection, selection, heating (if the steppe honey is crystallized, the heating time needs to be extended to melt), filtration and other pretreatments. The pure natural high-quality green food "Prairie Hundred Flowers Honey" replaces the backward production method of adding "sucrose" in the traditional yogurt preparation process to enhance the health and beauty effects of the product. Mainly aimed at special groups such as diabetics and beauty lovers, the pure natural grassland honey collected on the prairie in northwes...
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[0035] Example 1
[0036] In the preparation method of yak yogurt in this embodiment, raw materials by weight are provided: 120 parts of grassland honey and 1000 parts of yak milk, 4×10 7 cfu / mL lactic acid bacteria fermentation broth. according to figure 1 The preparation flow chart of the yak yogurt is shown. The yak honey is prepared through the following steps: first enter the mixed emulsion preparation step S1100: 120 parts of the grassland flower honey and 1000 parts of yak milk are mixed uniformly, Homogenize for 10 minutes at a temperature of 15MPa, sterilize and cool to 40°C to obtain a mixed emulsion; then enter the inoculation step S1200: add lactic acid bacteria fermentation broth accounting for 4% of the volume of the mixed emulsion to the mixed emulsion for inoculation; then enter Fermentation step S1300: ferment the inoculated emulsion at 4°C to a pH of 4.5; finally enter the refrigeration step S1400: refrigerate the fermented emulsion at 2°C for 12 hours to obtai...
Example Embodiment
[0037] Example 2
[0038] In the preparation method of yak yogurt in this embodiment, raw materials by weight are provided: 180 parts of prairie flower honey, 0.01 part of queen bee powder, 50 parts of hydrolyzed collagen, 0.24 parts of calcium citrate and 1000 parts of yak milk, 2×10 8 cfu / mL lactic acid bacteria fermentation broth. according to figure 1 The preparation flow chart of the yak yogurt is shown. The yak honey is prepared through the following steps: first enter the mixed emulsion preparation step S1100: add the grassland flower honey, queen bee powder, hydrolyzed collagen, calcium citrate and the amount to 1000 The portion of yak milk is mixed uniformly, homogenized at 60°C and 20MPa for 15 minutes, sterilized and cooled to 45°C to obtain a mixed emulsion; then enter the inoculation step S1200: add 6% of the volume of the mixed emulsion to the mixed emulsion Then enter the fermentation step S1300: ferment the inoculated emulsion at 42°C to a pH of 4.8; finally ent...
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