A method for making yak qula suitable for pastoral areas

A production method and yak technology, applied in the field of production of yak koji, can solve the problems of slow drying speed, unstable product quality, oxidative browning of koji, etc., and achieve fast fermentation and drying speed, good color and flavor, Strong antioxidant effect

Inactive Publication Date: 2017-12-26
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the problems existing in the production of koji by herdsmen mainly include: ① natural fermentation is adopted, and there is no fixed strain, so the strains in the fermentation process are mixed and the quality of the product is unstable; ② There is no heat preservation condition in the fermentation process, the fermentation temperature is low, and the speed is slow; ③The drying process adopts the method of drying on the ground naturally, because the main production area of ​​Qula is high above sea level (above 3000m), and the ground temperature is the highest at 35℃~38℃, so Qula The drying speed is slow. Due to the long-term contact with the air, the oxidative browning of Qula is serious during the drying process. In addition, the drying environment and sanitation conditions are poor, resulting in the common defects of Qula such as dark yellow color, sour smell, and many impurities. Further processing There are many difficulties in using

Method used

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  • A method for making yak qula suitable for pastoral areas
  • A method for making yak qula suitable for pastoral areas
  • A method for making yak qula suitable for pastoral areas

Examples

Experimental program
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Effect test

Embodiment 1

[0043] (1) Fresh milk collection: Collect 50 kg of fresh yak milk and filter it with 4 layers of gauze;

[0044] (2) Centrifugal degreasing: heat the filtered yak milk in a water bath to 45°C, use an electric cream separator to degrease at a speed of 5000r / min, and put the skim milk into a stainless steel bucket;

[0045] (3) Heat the skim milk water bath to 65°C, keep the temperature at a constant temperature for 30 minutes, and sterilize. Then put it in cold water and quickly cool it down to 41°C, pour it into a stainless steel insulation bucket, inoculate 75.0g of direct-throwing starter culture powder, stir evenly, seal it and keep it warm for fermentation. After 10.5 hours, the skim milk is completely solidified, and the precipitated whey is clear and transparent. fermentation;

[0046] (4) Pick up the coagulum obtained from the fermentation in step (3), put it into a stainless steel mesh tray with a 40-mesh filter cloth, cover and drain for 30 minutes, and there will be...

Embodiment 2

[0050] (1) Fresh milk collection: Collect 50 kg of fresh yak milk and filter it with 4 layers of gauze;

[0051] (2) Centrifugal degreasing: heat the filtered yak milk in a water bath to 50°C, use an electric cream separator at a speed of 4300r / min to degrease, and put the skim milk into a stainless steel bucket;

[0052] (3) Heat the skim milk water bath to 78°C and keep it warm for 18 minutes to sterilize. Sterilize. Then cool it in a water bath to 44°C, pour it into a stainless steel insulation bucket, inoculate 100.0g of direct-throwing starter, stir evenly, and seal the insulation bucket for fermentation. After 10 hours, the solids are completely solidified, and the precipitated whey is clear and transparent, and the fermentation is completed;

[0053] (4) Pick up the coagulum obtained from fermentation in step (3), put it into a stainless steel mesh tray with a 20-mesh filter cloth, cover and drain until no water drips;

[0054] (5) Disperse the drained coagulum into s...

Embodiment 3

[0057] (1) Fresh milk collection: Collect 50 kg of fresh yak milk and filter it with 4 layers of gauze;

[0058] (2) Centrifugal degreasing: heat the filtered yak milk in a water bath to 45°C, use an electric cream separator to degrease at a speed of 4600r / min, and put the skim milk into a stainless steel bucket;

[0059] (3) Heat the skim milk water bath to 90°C and keep it warm for 15 minutes to sterilize. Then put it in cold water and quickly cool it down to 45°C, pour it into a stainless steel insulation bucket, inoculate 150.0g of direct-throwing starter, stir evenly, and ferment in a sealed insulation bucket. After 7.5 hours, the solids are completely solidified, and the whey liquid is separated out, clear and transparent;

[0060] (4) Pick up the coagulum obtained from fermentation in step (3), put it into a stainless steel mesh tray with a 60-mesh filter cloth, cover it and drain until there is no water dripping;

[0061] (5) Disperse the drained coagulum into small p...

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Abstract

The invention provides a method for making yak koji suitable for pastoral areas, which mainly uses a direct-throwing starter and a solar hot air drying method to make yak koji. The moisture content of the product of the present invention is less than 11%; brightness (L* value) > 82, significantly higher than traditional Qula (L* value 57-74); yellowness (b* value) < 18.5, significantly lower than traditional Qula (b* value 23~28); 5‑HMF<2.1, significantly lower than traditional Qula (18~45mg·L‑1). In a word, the invention has the characteristics of fast fermentation and drying speed, clean and hygienic production process, labor saving, strong anti-oxidation ability of the product, good color and flavor, stable quality and the like.

Description

technical field [0001] The invention relates to the field of dairy processing and production. Specifically, it is a method for making yak qula suitable for pastoral areas. Background technique [0002] Qula (Tibetan) is a product obtained by the herdsmen in the Qinghai-Tibet Plateau using natural conditions to degrease, ferment, heat, coagulate, and dehydrate yak milk. It is a unique type of dairy product in the pastoral areas of the Qinghai-Tibet Plateau in my country. Herdsmen eat it themselves and use it as a raw material for industrial production of casein. Qula has a large output in pastoral areas on the Qinghai-Tibet Plateau, with an annual trading volume of more than 25,000 tons. In pastoral areas with underdeveloped transportation, compared with fresh milk, Qula has the characteristics of easy storage and transportation. With the increasing demand for industrial production, Qula The value of pulling has increased from about 1.2 yuan per kilogram in the past to about...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/032
CPCY02A40/924
Inventor 韩玲王军程涛敏文祥文鹏程王琳琳
Owner GANSU AGRI UNIV
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