Fermented set-style goat yoghurt and production method thereof

A technology of yogurt and coagulation type is applied in the field of fermented coagulation type yoghurt and its preparation, which can solve the problems of poor improvement effect and bad taste of yoghurt milk products, and achieve the effect of improving visual fatigue.

Inactive Publication Date: 2017-03-22
山东坤泰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Eye fatigue is bothering more and more consumers. To relieve eye fatigue in the prior art, eye drops are often used and eye rest is paid attention to. There are very few tired yogurt products. The main reason is that the bad taste and poor improvement effect of this kind of yogurt products have not been effectively resolved.

Method used

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  • Fermented set-style goat yoghurt and production method thereof
  • Fermented set-style goat yoghurt and production method thereof
  • Fermented set-style goat yoghurt and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 A fermented coagulated goat milk

[0024] The coagulated goat's milk includes the following raw materials in parts by weight:

[0025] 800 parts of goat milk, 7 parts of carrot juice, 6 parts of banana juice, 5 parts of camellia extract, 3 parts of perilla extract, 1 part of total stevioside, 2 parts of mangosteen polysaccharide, 2 parts of citric acid, 3 parts of soybean peptides, 5 parts of gelatin and 0.4 parts of starter.

[0026] The starter includes Lactobacillus salivarius, Lactobacillus GG, and Leuconostocmesenteroides, and the mass ratio of the three is 3:2:2; the Lactobacillus salivarius The bacterial concentration is 1×10 7 cfu / g; the Lactobacillus rhamnosus, the bacterial concentration is 1.5×10 7 cfu / g; Leuconostoc mesenteroides with a bacterial concentration of 1.4×10 7 cfu / g.

[0027] The starter is purchased from the market.

[0028] In the perilla extract, the content of perilla polysaccharide is 30%.

[0029] In the camellia extract, the content of ca...

Embodiment 2

[0054] Example 2 A kind of fermented coagulated goat milk

[0055] The coagulated goat's milk includes the following raw materials in parts by weight:

[0056] On the basis of Example 1, only the ratio of each raw material was changed to:

[0057] Goat milk 780 parts, carrot juice 6 parts, banana juice 7 parts, camellia extract 7 parts, perilla extract 5 parts, stevioside 3 parts, mangosteen polysaccharides 4 parts, citric acid 5 parts, soy peptides 2 parts, 3 parts of gelatin and 0.5 part of starter.

[0058] The coagulated yogurt prepared in Example 2 of the present invention has fine and uniform tissue, no whey precipitation, protein content ≥2.8%; fat content ≥2.6%; non-fat milk solids ≥7.1%; acidity is 90-92°T , The number of lactic acid bacteria is 1.5×10 8 cfu / g.

Embodiment 3

[0059] Example 3 Optimal types of fermentation inoculants

[0060] On the basis of Example 1, only the types of fermentation strains were changed, and the strains in Table 1 were used for fermentation. The amount of strains added was the same as in Example 1, and the concentration of strains was 2×10 7 cfu / g, to prepare goat yogurt, and select the best fermentation strain through sensory evaluation.

[0061] Sensory evaluation method: The method of anonymous scoring is adopted, and 8 experts with dairy tasting experience and 50 ordinary consumers are invited to form an evaluation team to assess the appearance, organization, consistency, refreshingness, smoothness and flavor of the product , Milk flavor and product satisfaction are evaluated using a percentile system. The higher the score, the closer to the best features of the product. The best features of each index are: Appearance Organization: Fine, uniform, bubble-free, milk-free Separation; thinness: smooth, smooth, paste stat...

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Abstract

The invention provides a fermented set-style goat yoghurt. The fermented set-style goat yoghurt comprises goat milk, a carrot juice, a banana juice, camellia extract, perilla frutescens extract, stevioside total glycosides, mangosteen polysaccharides, citric acid, soybean polypeptides, gelatin and a starter. The invention also provides a production method of the fermented set-style goat yoghurt. The method comprises the steps of preparation of the carrot juice, preparation of the banana juice, dissolving, purification of raw goat milk, mixing, homogenization, fermentation and post-fermentation. The set-style goat yoghurt produced in the invention has good mouthfeel, and a sensory evaluation result shows that the appearance score is 82-95, the denseness score is 80-90, the tasty and refreshing feeling score is 83-91, the smoothness score is 80-92, the flavor score 81-95, the milk flavor score is 83-92, and the product satisfaction score is 82-93. The set-style goat yoghurt produced in the invention has a visual fatigue improvement effect.

Description

Technical field [0001] The invention relates to a fermented coagulated goat milk and a preparation method thereof, and belongs to the technical field of dairy products. Background technique [0002] Goat milk contains a variety of nutrients, and its nutritional value is close to human milk. It is one of the most ideal milks suitable for human use. Goat milk contains a variety of biologically active substances, which are beneficial to the growth and development of infants and young children and promote body metabolism. The growth and development of epithelial cells enhance the body's disease resistance. [0003] Sour goat milk is a kind of fermented dairy product produced by the fermentation of lactic acid bacteria. In the production of yogurt, lactic acid bacteria decompose the lactose in the milk, produce lactic acid to solidify the milk, and also produce a lot of flavor substances. [0004] Asthenopia is a common disease in ophthalmology at present. The symptoms of patients are va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/1322A23C9/137
Inventor 董玉坤
Owner 山东坤泰生物科技有限公司
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