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.
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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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