Preparation process for additive-free dried yoghourt and yoghourt powder

A technology for yogurt powder and yogurt, which is applied to the production process of yogurt powder and the field of additive-free dried yogurt, can solve the problems of inconvenience, large waste of yak milk, incomplete convenience and reliability, etc.

Inactive Publication Date: 2015-07-01
赵石才
View PDF0 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the method of storing yak milk with ghee and milk dregs made before is not completely convenient and reliable. Often, ghee and milk dregs are improperly stored and deteriorated, and they are finally thrown away. This is a great waste of yak milk.
I

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation process for additive-free dried yoghourt and yoghourt powder
  • Preparation process for additive-free dried yoghourt and yoghourt powder
  • Preparation process for additive-free dried yoghourt and yoghourt powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0037] Attached picture

[0038] 1. Milking yak milk ( figure 1 ), and collect yak milk in a bucket ( figure 2 )

[0039] 2. Filter the yak milk in the bucket with fine gauze cloth, heat it to 30°C-40°C, pour it into the milk fat (ghee) separator ( image 3 ), the left basin is the milk from which part of the milk fat (ghee) has been separated, and the right basin is milk fat (ghee). After the liquid ghee is cooled and solidified, it becomes solid ghee.

[0040] 3. Stir and heat the separated yak milk to 50°C-60°C (heated by an artificial firewood cooker, heated to 50°C in summer and 60°C in winter; electric heating can also be used) - pour the hot milk into In the heat preservation container, stir and cool down to 38°C-42°C, and add 5%-10% yak milk acid water reserved for the first time in time (yak acid water has the effect of lactic acid bacteria, which can ferment fresh milk into yogurt), Quickly mix the hot milk and yogurt water evenly, seal it in time, and ferment ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation process for additive-free dried yoghourt and yoghourt powder. The preparation process is provided directed at technical problems in the prior art and is implemented in strict accordance with related standards in China. The preparation process comprises the following steps: selection of dairy yak; hand milking and mechanical milking; milk filtering; stirring and heating of milk; separation of the milk; stirring and heating; stirring and cooling; filtering and dehydration; seasoning; cooling and solidification; trituration into small blocks; blow-drying with a drying box; and timely filling into a food vacuum bag and packaging and sealing through vacuum-pumping (wherein a vacuum machine is an internal-pumping type DZD series vacuum package machine and a food-grade vacuum bag is adopted as a packaging bag for the dried yoghourt). No antiseptic is added into the bag, and the dried yoghourt has a shelf-life of 180 d when kept in a dark place and can retain unchanged taste; and the dried yoghourt is directly eaten in the dry state.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a production process of dry yoghurt and yoghurt powder without additives. Background technique [0002] At present, ordinary dairy cows are mainly raised on large-scale artificial feed and artificially planted pastures. The cows are uniformly milked by mechanization, and the milk sources are easily collected together. The milk is usually processed into milk powder, sterilized liquid fresh milk, pasteurized milk by large-scale mechanized production lines. Liquid yogurt and other milk products, but yaks in Tibetan areas are raised in families, yaks are scattered in various alpine grasslands to eat wild grass for a living, artificially milked by families, and yak milk from multiple families It is not easy to collect together, and the freshly squeezed yak milk is easy to go bad, so it can only be processed and preserved manually in a family-based manner. Usually, the yak milk i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/12
Inventor 赵石才
Owner 赵石才
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap