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Milk residue processing method and method for preparing milk products by milk residue

A processing method and technology for dairy products, which are applied in the directions of milk preparations, dairy products, bacteria used in food preparation, etc., can solve the problems of rough texture and taste, difficult to guarantee hygiene, uneven texture, etc., and achieve no impurities visible to the naked eye. , Appropriate sour fragrance, uniform color effect

Inactive Publication Date: 2016-09-07
更敦群培 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the traditional method, after herdsmen extract ghee, the production of milk dregs is very simple, the processing conditions are simple, the hygiene level is poor, the yield of milk dregs is lower than 15%, and there are many cracks in the prepared milk dregs. Rough, uneven texture, too strong sour taste, difficult to guarantee sanitation, etc.

Method used

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  • Milk residue processing method and method for preparing milk products by milk residue
  • Milk residue processing method and method for preparing milk products by milk residue

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0033] This embodiment provides a milk product processing method, comprising the following steps:

[0034] (1) Take fresh milk, preheat it to 30°C, and then filter it with two layers of gauze to get raw milk after filtering out impurities;

[0035] (2) Centrifugal defatting the raw milk described in step (1) at a speed of 65 r / min to obtain skim milk with a fat content of 0.7 wt %;

[0036] (3) Sterilize the skim milk described in step (2), and the sterilization process is divided into three stages, specifically: the first stage, heat preservation at 73°C for 25min; the second stage, heat preservation at 80°C 20min; in the third stage, keep warm at 88°C for 15min;

[0037] After the sterilization treatment is completed, the temperature is rapidly lowered to 38°C to obtain unfermented milk;

[0038] (4) Add a leavening agent to the milk to be fermented in step (3), and mix well, and the starter agent accounts for 0.5% by mass of the milk to be fermented, and then ferment at 3...

Embodiment 2

[0047] This embodiment provides a milk product processing method, comprising the following steps:

[0048] (1) Take fresh milk, first preheat it to 40°C, and then filter it with 4 layers of gauze to get raw milk after filtering out impurities;

[0049] (2) centrifuging the raw milk described in step (1) at a speed of 75 r / min to obtain skim milk with a fat content of 0.6 wt %;

[0050] (3) Sterilize the skim milk described in step (2), and the sterilization process is divided into three stages, specifically: the first stage, heat preservation at 74°C for 20 minutes; the second stage, heat preservation at 86°C 15min; in the third stage, keep warm at 96°C for 5min;

[0051] After the sterilization treatment is completed, the temperature is rapidly lowered to 42°C to obtain fermented milk;

[0052](4) Add a starter to the milk to be fermented in step (3), mix well and evenly, the starter is 1% by mass of the milk to be fermented, and then ferment at 45°C for 8 hours to obtain a...

Embodiment 3

[0061] This embodiment provides a milk product processing method, comprising the following steps:

[0062] (1) Take fresh milk, preheat it to 35°C, and then filter it with 3 layers of gauze to get raw milk after filtering out impurities;

[0063] (2) Centrifugal defatting the raw milk described in step (1) at a speed of 70 r / min to obtain skim milk with a fat content of 0.5 wt %;

[0064] (3) The skim milk described in step (2) is sterilized, and the sterilizing treatment is divided into three stages, specifically: the first stage, heat preservation at 73.5°C for 22min; the second stage, heat preservation at 82°C 18min; in the third stage, keep warm at 92°C for 10min;

[0065] After the sterilization treatment is completed, the temperature is rapidly lowered to 40°C to obtain fermented milk;

[0066] (4) Add a leavening agent to the milk to be fermented in step (3), and mix well, the mass percentage of the leavening agent in the milk to be fermented is 0.8%, and then ferment...

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Abstract

The invention relates to a processing method of milk residues. The processing method of the milk residues comprises the following steps: preparing raw-material milk from fresh milk; carrying out centrifugal skimming on the raw-material milk so as to obtain skimmed milk; carrying out sterilizing and rapid cooling on the skimmed milk so as to prepare milk to be fermented; fermenting the milk to be fermented under actions of a fermenting agent so as to obtain protein coagulation mixed with whey; isolating and removing the whey so as to obtain block-shaped protein coagulation; and finally, drying the block-shaped protein coagulation so as to obtain milk residues. Finished product rates of the milk residues prepared by the processing technology disclosed by the invention are up to 25% or higher. The prepared milk residues are high in overall qualities, uniform and consistent in milky white color and luster, free of fracture phenomena, fine and smooth in tissue, uniform in texture, free of visible impurities to the naked eyes, fine and smooth in taste, milk-scented during chewing and appropriate in delicious sour flavor. Storage time of the milk residues can be up to 1 year or longer.

Description

technical field [0001] The invention belongs to the technical field of dairy manufacturing, and in particular relates to a method for processing milk dregs and a method for processing milk products from the milk dregs. Background technique [0002] "Milk dregs", also known as Qula, is a milk protein polymer, white in color, sour in taste, and has a strong digestive effect. Herdsmen often take milk dregs with them to prevent soil discomfort; it is rich in nutrition and has nourishing energy and blood. The beauty function of the effect; regular consumption can whiten the skin, and it has obvious curative effects on tuberculosis, indigestion, cardiovascular and other diseases. [0003] Nutrients in milk dregs include protein, fat, lactose, minerals, lactose, minerals, enzymes and multivitamins, and have the characteristics of high protein content and low fat content. Calcium, iron, phosphorus and other nutrients in milk are fermented and precipitated and are retained in milk d...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13A23C9/152
CPCA23C9/1236A23C9/13A23C9/1307A23C9/152A23V2400/137A23V2400/113
Inventor 更敦群培落让泽让
Owner 更敦群培
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