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A kind of production technology of yak whey beverage

A production process and yak milk technology, which are applied in the field of production technology of yak whey beverages, can solve the problem that ordinary cow whey cannot be used to produce yak whey products, etc., and achieve mass production, simple processing method, and scientific manufacturing process. Effect

Active Publication Date: 2015-12-30
甘孜藏族自治州康定蓝逸高原食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the limitation of production conditions and technical level in Tibetan areas, coupled with the particularity of yak whey, the existing technology for processing ordinary bovine whey cannot be used to produce yak whey products. Therefore, the rational development and utilization of a large amount of whey resources has been become an urgent problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Yak milk inspection: inspect each batch of fresh yak milk for sensory, protein content, pH, density, etc.;

[0035] (2) Purification: After filtering with four layers of gauze, cool the yak milk to 2°C and store it in a milk tank;

[0036] (3) Heating: Pour the yak milk into a double-layer heating tank and use electric heating to heat the milk to 40°C;

[0037] (4) Separation: the 40℃ yak milk is separated by a separator. The separator separates the yak milk into cream and skimmed milk according to the different specific gravity of water and oil by centrifugal force;

[0038] (5) Curd: Treat skim milk as soon as possible, no more than 4 hours. When the temperature of skim milk is 30°C, add rennet (in the proportion of 0.4ml per 10 kg of skim milk), stir it fully for ten minutes and then let it stand. Until the skim milk has solidified;

[0039] (6) Cutting: Use a cutting knife to cut the coagulated skimmed milk into cubes of 1cm*1cm*1cm;

[0040] (7) Refining: Heat the skimme...

Embodiment 2

[0045] (1) Yak milk inspection: inspect each batch of fresh yak milk for sensory, protein content, pH, density, etc.;

[0046] (2) Purification: After filtering with four layers of gauze, cool the yak milk to 2°C and store it in a milk tank;

[0047] (3) Heating: Pour the yak milk into a double-layer heating tank and use electric heating to heat the milk to 40°C;

[0048] (4) Separation: the 40℃ yak milk is separated by a separator. The separator separates the yak milk into cream and skimmed milk according to the different specific gravity of water and oil by centrifugal force;

[0049] (5) Curd: Treat skim milk as soon as possible, no more than 4 hours. When the temperature of skim milk is 30°C, add rennet (in the proportion of 0.4ml per 10 kg of skim milk), stir it fully for ten minutes and then let it stand. Until the skim milk has solidified;

[0050] (6) Cutting: Use a cutting knife to cut the coagulated skimmed milk into cubes of 1cm*1cm*1cm;

[0051] (7) Refining: Heat the skimme...

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Abstract

The invention relates to the field of food processing, and particularly relates to a production process for yak whey beverage. The process comprises the following steps: checking fresh yak milk; purifying; warming; separating; coagulating milk; cutting; refining; sterilizing; seasoning; packaging; and refrigerating. Compared with other milk beverage, the yak whey beverage obtained by the process is fresh and cool in mouthfeel, low in fat content, delicious and healthy. The yak milk is taken as 'gold milk'; the refined whey value is also higher than that of other milk beverage. Meanwhile, compared with the traditional milk product in the Tibetan region, the yak whey beverage is scientific in manufacturing process, and adopts a simple processing method, mass production can be achieved, and the specialty food in the Tibet plateau, namely the yak whey beverage can be introduced to the consumers all over the world.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a production process of a yak whey beverage. Background technique [0002] Whey is a by-product of the production of cheese and casein. Tibetan herders have used yak milk to make dairy products for thousands of years. The whey remaining after the ghee and dregs is refined will be discarded. A large amount of whey is produced every year. Most of the whey is returned to pastures for feed or discharged to grassland and sewer systems. However, whey contains nearly half of the nutrients in fresh milk and is rich in nutrients, including water (93%), lactose (5%), protein (0.85%), minerals (0.53%) and A small amount of fat (0.36%). [0003] Due to the limitation of production conditions and technical level in Tibetan areas, coupled with the particularity of yak whey, the existing technology for processing ordinary cow whey cannot be used to produce yak whey products. Therefore, the rational de...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C21/08
Inventor 张荣左蓉
Owner 甘孜藏族自治州康定蓝逸高原食品有限公司
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