Stirring type fruit-flavor goat milk kefir and preparation method thereof

Abstract

The invention relates to stirring type fruit-flavor goat milk kefir, belonging to the field of milk products. The stirring type fruit-flavor goat milk kefir contains the following main components: raw milk, sugar, fruit juice, polymerized whey protein, pectin and a kefir starter, wherein the fruit juice is prepared from concentrated fruit juice through restoration; and a polymerized whey protein solution is prepared by virtue of a neutral thermal polymerization method. By fermenting twice and adding the concentrated fruit juice, a three-dimensional network structure formed by acid gel can exert the effects of thickening, improving the stability of the fruit juice and covering the goaty flavor of the goat milk, so that the problem that the fermented milk products are deteriorated due to the addition of the fruit juice in the prior art is solved. The kefir starter is a commercial ready-to-use starter consisting of lactococcus lactis, leukonid, Streptococcus thermophilus and Lactobacillus acidophilus. The stirring type fruit-flavor goat milk kefir prepared by virtue of the preparation method has the characteristics of high probiotic content, protein content and viscosity, low dehydration shrinking rate and goaty flavor of the goat milk, special flavor, uniform color, fine texture and the like.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a fruity stirred type goat milk kefir and a preparation method thereof. Background technique [0002] Kefir, as an ancient fermented dairy product, originated in the Caucasus region with a history of more than 1,400 years. Kefir has many health functions, such as lowering cholesterol, antibacterial, anticancer and so on. Traditional kefir is made by fermenting a leavening agent called kefir grains. Kefir grains are a microbial symbiosis system composed of lactic acid bacteria, leuconostoc, yeast and acetic acid bacteria, which symbiosis on a semi-hard granule with an irregular shape composed of viscous polysaccharides. Due to the different species of microorganisms, their metabolites are also different, which endows kefir with unique flavor characteristics. However, due to the secondary fermentation of the secondary yeast in the traditional kefir starter, th...

AI Technical Summary

Problems solved by technology

Since the water content in the pure fruit juice is too large, its addition will reduce the solid content of the product and the juice will float up obviously

Although the addition of concentrated fruit juice can solve the problem of pure fruit juice, but because the pH of concentrated fruit juice is generally low, its addition may cause a sharp drop in product pH, which will lead to whey precipitation and affect the sensory properties of the product