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No/low mutton symbiotic solidified goat milk yogurt and preparation method thereof

A technology of coagulation and goat milk, applied in milk preparations, dairy products, applications, etc., can solve problems such as reducing the competitiveness of goat milk and its products, affecting the quality of goat milk yogurt, and affecting the domestic market, so as to promote intestinal tract Digestive system health, improve the body's immunity, and prevent cardiovascular diseases

Active Publication Date: 2019-11-05
安牧乳业(江苏)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In our country, people are sensitive to the smell of mutton, which seriously affects the domestic market, prevents the promotion of goat milk products, and reduces the competitiveness of goat milk and its products.
Moreover, compared with milk yogurt, goat milk yogurt is prone to poor coagulation and easy precipitation of whey in actual production, which affects the quality of goat milk yogurt

Method used

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  • No/low mutton symbiotic solidified goat milk yogurt and preparation method thereof
  • No/low mutton symbiotic solidified goat milk yogurt and preparation method thereof
  • No/low mutton symbiotic solidified goat milk yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Stir the raw milk and goat milk evenly on a magnetic stirrer, pre-mix 7% white sugar and 1% inulin, then slowly add it to the raw milk at room temperature, heat and stir to dissolve it, and add 0.7% polymer at 45°C Whey protein and 0.3% β-cyclodextrin, then heated in goat milk and magnetically stirred for 50 minutes to fully embed the free fatty acids in goat milk, stirred and heated to 85°C, kept for 10 minutes to sterilize, and then quickly cooled in an ice bath When the temperature is lower than 42°C, add 0.006% probiotic starter, stir evenly and ferment at 42°C for 4 hours. After the fermentation is completed, cool the yoghurt to room temperature and store it in a refrigerator at a temperature of 4°C to obtain a finished product.

[0027] The technical index results obtained by product analysis are shown in Table 1 and Table 2

[0028] Table 1 Texture analysis

[0029]

[0030] Table 2 Product Features (5-point scale)

[0031]

[0032] The results of the sen...

Embodiment 2

[0034] Stir the raw milk and goat milk evenly on a magnetic stirrer, pre-mix 8% white sugar, 0.9% inulin, and 0.1% pectin, then slowly add it to the raw milk at room temperature, heat and stir to dissolve it, and then mix 0.6 % polymerized whey protein and 0.4% β-cyclodextrin were added to goat milk at 45°C, heated and magnetically stirred for 45 minutes to fully embed the free fatty acids in goat milk, stirred and heated to 85°C, kept for 10 minutes to sterilize, After cooling in an ice bath to below 42°C, 0.007% probiotic starter was added, stirred evenly and fermented at 42°C for 4.5 hours. After the fermentation was completed, the yogurt was cooled to room temperature and stored in a refrigerator at a temperature of 4°C to obtain finished product.

[0035] The technical index results obtained by product analysis are shown in Table 3 and Table 4.

[0036] Table 3 Texture analysis

[0037]

[0038] Table 4 Product Features (5-point scale)

[0039]

[0040]The result...

Embodiment 3

[0042] Stir the raw milk and goat milk evenly on a magnetic stirrer, pre-mix 6% white sugar, 1.5% inulin, and 0.2% pectin, then slowly add it to the raw milk at room temperature, heat and stir to dissolve it, and then mix 0.8 % polymerized whey protein and 0.1% β-cyclodextrin were added to goat milk at 45°C, heated and magnetically stirred for 30 minutes to fully embed the free fatty acids in goat milk, stirred and heated to 80°C, kept for 10 minutes to sterilize, After that, quickly cool in an ice bath to below 42°C, add 0.01% probiotic starter, stir evenly and ferment at 42°C for 4 hours. After the fermentation is completed, cool the yogurt to room temperature and store it in a refrigerator at a temperature of 4°C to obtain the finished product .

[0043] The technical index results obtained by product analysis are shown in Table 5 and Table 6.

[0044] Table 5 texture analysis

[0045]

[0046] Table 6 Product Features (5-point scale)

[0047]

[0048] The results ...

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Abstract

The invention discloses mutton-smell-free / low-mutton-smell symbiotic set goat yoghurt and a preparation method thereof, and belongs to the technical field of health foods. The symbiotic high-protein old yoghurt comprises the following main components: liquid raw milk, cane sugar, pectin, inulin, polymerized whey protein and beta-cyclodextrin. The preparation method comprises the following steps: pre-mixing white granulated sugar, inulin and pectin, adding the mixture into liquid raw goat milk, dissolving, adding polymerized whey protein and beta-cyclodextrin, heating and magnetically stirring; sterilizing, cooling in an ice bath, adding a probiotic fermentation agent, fermenting, cooling and refrigerating at a temperature of 4 DEG C. According to the product disclosed by the invention, the polymerized whey protein serves as a main mutton smell removal agent, the beta-cyclodextrin serves as an auxiliary material, and only a small amount of pectin is added, so that the prepared product achieves a mutton-smell-free / low-mutton-smell sensory effect, and the yoghurt has an excellent structural state, hardly separates out whey, has the advantages of high nutritive value, simplicity in digestive absorption, smoothness and pure whiteness, contains probiotics and prebiotics, and is capable of promoting health of the intestinal digestive system.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a coagulated goat milk yoghurt with no / low mutton and a preparation method thereof. Background technique [0002] Goat's milk is known as "the king of milk" in the international nutritional circles, because it is closer to human milk, has better nutritional properties than cow's milk, and has more health care value. The fat particles of goat milk are small in size, which is more conducive to human body absorption, and drinking goat milk for a long time will not cause obesity. Goat's milk contains high content of vitamins and trace elements, which can help prevent rough skin, delay skin aging, whiten and make skin elastic; and high content of immunoglobulin in goat's milk can enhance human resistance. The rich probiotics in yogurt can hinder the abnormality of many pathogenic bacteria and spoilage intestinal bacteria, and promote digestion and absorption. Goat milk yogurt i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/1322A23C9/137
Inventor 郭明若王策王翠娜徐艳阳
Owner 安牧乳业(江苏)有限公司
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