Fermentation stirring type goat yogurt and preparation method thereof

A yogurt milk, stirring technology, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of goat milk with strong smell, staying in the concept stage, and having no effect

Inactive Publication Date: 2017-05-10
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

[0002] At present, most goat milk products on the market are sold in the form of goat milk powder, and relatively few appear in the form of fresh milk and yogurt. Of course, there are fewer goat milk drinks, and goat milk has a strong smell. This shortcoming makes many people don't like the smell of it
[0003] With the development of society, people pay more and more attention to food health, health care and beauty appeal. Products with anti-o

Method used

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  • Fermentation stirring type goat yogurt and preparation method thereof
  • Fermentation stirring type goat yogurt and preparation method thereof
  • Fermentation stirring type goat yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 A kind of fermented and stirred yogurt

[0027] The stirred yogurt comprises the following raw materials in parts by weight:

[0028] 700 parts of raw goat milk, 5 parts of proanthocyanidins, 3 parts of Luo Han Guo extract, 5 parts of ground ear extract, 4 parts of Jerusalem artichoke extract, 3 parts of black fungus polysaccharide, 2 parts of galacto-oligosaccharide, 1 part of starch, 1 part of agar, 0.3 parts of fermentation agent, 20 parts of purified water.

[0029] The proanthocyanidins have an active ingredient content of 95%;

[0030] For the extract of Luo Han Guo, the total glucoside content of Luo Han Guo is 80%, and the content of mogroside V is 25%;

[0031] The Jerusalem artichoke extract has a mass percentage of fructan of 90%, an average degree of polymerization DP of 30, a white powder, and a particle size of 80 mesh.

[0032] The fermentation agent comprises Lactobacillus salivarius, Lactobacillus paracasei, and Leuconostoc enterococci, ...

Embodiment 2

[0056] Embodiment 2 A kind of fermented stirring type yogurt

[0057] Adopt the raw material described in embodiment 1 and preparation method, only change the proportioning of described raw material, change to:

[0058] The stirred yogurt comprises the following raw materials in parts by weight:

[0059]720 parts of raw goat milk, 7 parts of proanthocyanidins, 4 parts of Luo Han Guo extract, 6 parts of ground ear extract, 6 parts of Jerusalem artichoke extract, 5 parts of black fungus polysaccharide, 3 parts of galacto-oligosaccharide, 3 parts of starch, 2 parts of agar, 0.5 parts of fermentation agent, 25 parts of purified water.

[0060] The yogurt milk prepared in Example 2 of the present invention has fine and smooth tissue, no whey precipitation, and a protein content of 2.8%; a fat content of 2.7%; non-fat milk solids ≥ 7.5%; an acidity of 95-97 ° T, lactic acid bacteria The number is 1.5×10 8 cfu / g.

[0061] The yogurt prepared in Examples 1 and 2 of the present inv...

Embodiment 3

[0064] Embodiment 3 Raw material ratio optimization experiment

[0065] On the basis of Example 1, only the ratio of proanthocyanidins, Luo Han Guo extract, ground fungus extract, and Jerusalem artichoke extract was changed to prepare yogurt, and the antioxidant effect of yogurt was tested, see Table 2 for details.

[0066] Table 2 Raw material ratio optimization experiment

[0067]

[0068] Through the above comparison groups 1-4 and experimental group 5, the addition of proanthocyanidins in yogurt milk has a certain antioxidant effect, while the antioxidant effect of Luo Han Guo extract and Dier extract is particularly low, while the addition of Luo Han Guo to yogurt milk extracts and Radix Glycyrrhizae extracts can promote the antioxidant effect of proanthocyanidins; it can be seen from experimental group 6-group 10 that the screening test on the ratio of proanthocyanidins, Luo Han Guo extract, and Radix Radix Radix Extract shows that experimental group 8 is The most pr...

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Abstract

The invention provides fermentation stirring type goat yogurt. The goat yogurt comprises the following raw materials: raw goat milk, procyanidine, momordica grosvenori extracts, nostoc commune extracts, jerusalem artichoke extracts, auricularian, galactooligosaccharide, starch, agar, fermentation inoculums and pure water. The invention also provides a preparation method of the fermentation stirring type goat yogurt. The preparation method comprises the steps of dissolving, purifying the raw goat milk, dosing, homogenizing, sterilizing and fermenting. According to the goat yogurt prepared by the method, the tissue is fine and uniform; whey precipitation is avoided; the protein content reaches 2.6 to 2.85 percent; the fat content is 2.5 to 2.7 percent; non-fat milk solid is more than or equal to 7.2 to 7.5 percent; the acidity is 90 to 97 DEG T and the number of lactic acid bacteria is 1.5*10<8> to 2.5*10<8> cfu/g; the water-retaining capability is 30 to 42.9 percent; and the viscosity is 170 to 200 MPa*s. The goat yogurt prepared by the method has an antioxidation effect.

Description

technical field [0001] The invention relates to fermented and stirred yogurt and a preparation method thereof, belonging to the technical field of dairy products. Background technique [0002] At present, most goat milk products on the market are sold in the form of goat milk powder, and relatively few appear in the form of fresh milk and yogurt. Of course, there are fewer goat milk drinks, and goat milk has a strong smell. This shortcoming makes many People don't like the taste of it. [0003] With the development of society, people pay more and more attention to food health, health care and beauty appeal. Products with anti-oxidation function meet the needs of the public today. However, such yogurt products with anti-oxidation function are very popular in the market. The main reason is that after the addition of functional ingredients, the acidity, water holding capacity, viscosity, etc. of yogurt products are affected, which affects the taste of the product, and the anti...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/181A23V2400/165A23V2400/321
Inventor 董玉坤
Owner 山东坤泰生物科技有限公司
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