Preparation method of banana-goat milk composite yoghourt

A technology of compounding goat lactic acid and banana, applied in dairy products, milk preparations, applications, etc., can solve the problem of goat milk and sheep having a strong smell, and achieve the effect of solving the waste of fruit resources

Inactive Publication Date: 2015-09-09
福建师范大学闽南科技学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a method for preparing banana compound goa

Method used

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  • Preparation method of banana-goat milk composite yoghourt
  • Preparation method of banana-goat milk composite yoghourt
  • Preparation method of banana-goat milk composite yoghourt

Examples

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preparation example Construction

[0025] The invention provides a method for preparing banana compound goat's milk yoghurt, which is specifically implemented according to the following steps:

[0026] Step 1, the preparation of banana pulp, select eight or nine ripe, fresh, undamaged bananas. Peel the banana and cut it open, scrape off the core containing black silk, immerse in boiling water and blanch for 3-8 minutes, add 0.5% citric acid and vitamin C in total according to the weight of the banana pulp to protect the color, citric acid and vitamin C The mass ratio of banana pulp is 2:1; add water to make banana pulp, wherein, the solid-liquid ratio of banana pulp to water (g.mL -1 ) at a ratio of 1:6, heat and sterilize the banana pulp in a water bath at 75°C-85°C for 3min-8min, and filter it with two layers of gauze for subsequent use;

[0027] Step 2. Preparation of goat milk reconstituted milk. Select high-quality and standard goat milk powder, mix goat milk powder with purified water, dissolve goat milk...

Embodiment 1

[0097] A method for preparing banana compound goat's milk yoghurt, which is specifically implemented according to the following steps: select eight or nine ripe, fresh, and undamaged bananas. Peel the banana and cut it open, scrape off the core containing the black silk, immerse in boiling water for 5 minutes, add a total of 0.5% citric acid and vitamin C to protect the color according to the weight of the banana pulp, and the quality of citric acid and vitamin C The ratio is 2:1; add water to make banana pulp, wherein, the solid-liquid ratio of banana pulp to water (g.mL -1 ) at a ratio of 1:6, heat and sterilize the banana pulp in a water bath at 80°C for 5 minutes, and filter it with two layers of gauze to prepare the banana pulp for later use. Select high-quality, standard goat milk powder, mix goat milk powder with purified water, dissolve goat milk powder in water and heat to kill pathogenic bacteria and some harmful microorganisms remaining in goat milk. During the hea...

Embodiment 2

[0099] A method for preparing banana compound goat's milk yoghurt, which is specifically implemented according to the following steps: select eight or nine ripe, fresh, and undamaged bananas. Peel the banana and cut it open, scrape off the core containing black silk, immerse in boiling water for 3 minutes, add 0.5% citric acid and vitamin C in total to protect the color according to the weight of the banana pulp, and the quality of citric acid and vitamin C The ratio is 2:1; add water to make banana pulp, wherein, the solid-liquid ratio of banana pulp to water (g.mL -1 ) at a ratio of 1:6, heat and sterilize the banana pulp in a water bath at 75°C for 3 minutes, and filter it with two layers of gauze to prepare the banana pulp for later use. Select high-quality, standard goat milk powder, mix goat milk powder with purified water, dissolve goat milk powder in water and heat to kill pathogenic bacteria and some harmful microorganisms remaining in goat milk. During the heating p...

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Abstract

The invention discloses a preparation method of banana-goat milk composite yoghourt. The method is particularly implemented according to the following steps: preparing banana pulp, preparing goat milk, performing inoculation and fermentation, and preparing the product as the banana-goat milk composite yoghourt. The quality of the banana-goat milk composite yoghourt is influenced by the following factors in a gradually reduced order: the amount of goat milk powder, the amount of banana juice, the amount of saccharose and the amount of strains. The concentration of the substrates positively influences the mellow degree of the yoghourt. In particular, when the concentration of the substrates is 14 percent of the goat milk powder, 0.3 percent of strains, 8 percent of saccharose and 2 percent of banana juice, and the substrates are filled and fermented and cultured at 42 DEG C for 6 h, the yoghourt with excellent flavor and better quality can be produced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing banana compound goat's milk yoghurt. Background technique [0002] Yogurt has always been a food favored by humans for a long time. Its sweet and sour taste, delicate taste, and fresh and sweet taste are deeply loved by men, women and children. The most important thing is the nutritional value of yogurt. Yogurt is a milk beverage with special flavor that is fermented with raw milk, fresh milk or dairy products as the main raw material and added with lactic acid bacteria or yeast. During the fermentation process of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.). The fat content in milk is generally 3-5%. After fermentation, the fatty acid in yogurt can be doubled compared with raw milk. These changes make yogurt easier t...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 周强刘蒙佳林淑芳田陈聃马戎
Owner 福建师范大学闽南科技学院
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