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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.

Inactive Publication Date: 2014-05-28
四川红草地农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Hongyuan County is located in the center of the natural pastoral area in Northwest Sichuan, where about 400,000 yaks are raised, and the annual output of yak milk can reach 20,000 tons. Because the yaks in the pastoral area in Northwest Sichuan are primitive and grow in cold high-altitude pastoral areas, their processing The livestock products produced are pure natural and have no industrial pollution, and enjoy a high reputation at home and abroad. However, due to various factors, the processing of yak yogurt in the natural pastoral areas of Northwest Sichuan is in a manual workshop production mode, with backward processing technology and simple product packaging. , the product has a short shelf life, which is neither convenient for long-distance transportation nor free circulation of brands. Therefore, it is still blank to use yak milk to process yogurt and put it into standardized production at home and abroad.

Method used

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  • Yak yoghourt and preparation method thereof

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preparation example Construction

[0023] The invention provides a kind of preparation method of yak yogurt, the method comprises:

[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 of lactic acid bacteria fermentation broth.

[0025] Among them, the honey is preferably grassland flowers honey, that is, honey collected from grassland flowers, which belongs to pure natural high-quality green food. However, it is necessary to carry out raw material inspection, selection, heating (if the grassland flowers honey crystallizes, it needs to prolong the heating time to make it melt), filtration and other pretreatments. Use pure natural high-quality green food "grassland flowers honey" to replace the backward production method of adding "sucrose" in the traditional yogurt preparation process to improve the health and beauty effects of the product. It is mainly aimed at special groups such as diabetics and beauty lovers, using pure natural prairie h...

Embodiment 1

[0036] In the preparation method of the yak yoghurt in the present embodiment, raw materials by weight are provided: 120 parts of prairie honey and 1000 parts of yak milk, 4×10 7 cfu / mL of lactic acid bacteria fermentation broth. according to figure 1 The flow chart for the preparation of yak yoghurt is shown. The yak honey is prepared through the following steps: first enter the mixed emulsion preparation step S1100: mix 120 parts of the prairie honey and 1000 parts of yak milk evenly, and mix it at 50 Homogenize at 15 MPa for 10 minutes, sterilize and cool to 40 degrees to obtain a mixed emulsion; then enter the inoculation step S1200: add lactic acid bacteria fermentation liquid 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 until the pH value is 4.5; finally enter the refrigeration step S1400: refrigerate the fermented emulsion at 2°C for 12 hours to ob...

Embodiment 2

[0038] The preparation method of yak yoghurt in the present embodiment provides raw materials by weight: 180 parts of prairie honey, 0.01 part of queen bee powder, 50 parts of hydrolyzed collagen, 0.24 parts of calcium citrate and yak milk added to 1000 parts, 2×10 8 cfu / mL of lactic acid bacteria fermentation broth. according to figure 1 The flow chart for the preparation of yak yoghurt is shown. The yak honey is prepared through the following steps: first enter the mixed emulsion preparation step S1100: add the prairie honey, royal powder, hydrolyzed collagen, calcium citrate and 1000 Parts of yak milk are mixed evenly, homogenized at 60 degrees and 20 MPa for 15 minutes, cooled to 45 degrees after sterilization 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 degrees to a pH value of 4.8; finally enter the refrige...

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Abstract

The invention discloses a preparation method for yak yoghourt. The yak yoghurt comprises the following raw materials by weight: 120-180 parts of honey, yak milk which is added to 1,000 parts and 4*107-2*108 CFU / ml lactic acid bacteria fermentation liquid. According to the invention, abundant short-chain fatty acid contained in the yak yoghourt prepared by the preparation method enters digestive tract and can promote intestinal motility and the mass growth of much probiotics bodies inside the intestinal canal, which can effectively change the osmotic pressure inside the intestinal canal and prevent constipation; lactic acid inside the yoghourt can not only change the weak acid substances inside the intestinal canal into weak alkali substances, but also can generate antimicrobial substances; through inhibiting the growth of saprophytes inside the intestinal canal and reducing toxin produced by food spoilage, liver and brain can be free from damages caused by the toxin. Therefore, the yak yoghourt has an excellent health-care function to human bodies.

Description

technical field [0001] The invention relates to the field of food, in particular to yak yogurt and a preparation method thereof. Background technique [0002] Yogurt is generally a kind of dairy product that uses fresh milk as raw material, adds lactic acid bacteria to the milk after pasteurization, and then cools and fills after fermentation. After yogurt is fermented by lactic acid bacteria, the protein content is the same as that of fresh milk, but it increases the chance of human body absorbing it. Therefore, yogurt not only retains the advantages of milk, but also makes it easier for the human body to absorb. [0003] Yak yoghurt is an ideal health drink. Its nutrition is better than that of milk. It has the functions of helping digestion, increasing appetite, inhibiting bacteria, astringent, calming and hypnotizing. It has a therapeutic effect on chronic patients with mild diarrhea. It can lower cholesterol concentration, prevent arteriosclerosis and tumors, and avoid...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 胡廷武
Owner 四川红草地农业开发有限公司
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