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Goat yogurt with stable flavor and preparation method thereof

A yogurt, stable technology, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the obvious change of smell, can not suppress the smell of yogurt, affect the flavor of yogurt, etc. problem, achieve the effect of improving chest tightness

Inactive Publication Date: 2017-05-17
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

[0003] Yogurt milk, although the acidic substances produced during the fermentation process will cover part of the smell, but it cannot remove the smell of goat milk, so it cannot inhibit the formation of the smell of yogurt during storage. With the extension of refrigeration time, sour goat milk The flavor of milk will change, and the smell of mutton will become obvious, which will affect the flavor of yogurt

Method used

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  • Goat yogurt with stable flavor and preparation method thereof
  • Goat yogurt with stable flavor and preparation method thereof
  • Goat yogurt with stable flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 A kind of yogurt with stable flavor

[0028] The yogurt with stable flavor includes the following raw materials in parts by weight:

[0029] 600 parts of raw goat milk, 8 parts of almond extract, 3 parts of sea buckthorn fruit extract, 7 parts of fig extract, 5 parts of green olive extract, 20 parts of white sugar, 3 parts of starch, 2 parts of agar, 0.1 parts of Bifidobacterium longum part, 0.2 part of Lactobacillus paracasei, and 0.5 part of Lactobacillus rhamnosus.

[0030] The bacterium concentration of described bifidobacterium longum is 1.5 * 10 7 cfu / g; said Lactobacillus paracasei, the bacterial concentration is 1.3×10 7 cfu / g; said Lactobacillus rhamnosus, the bacterial concentration is 1.7×10 7 cfu / g.

[0031] The fermenting agent is purchased from the market.

[0032] The preparation method of the flavor-stabilized yogurt comprises the following steps:

[0033] (1) Weigh raw materials

[0034] According to the above ratio, weigh the raw ma...

Embodiment 2

[0066] Example 2 Deodorization treatment optimization experiment

[0067] On the basis of Example 1, only change the deodorization treatment of raw goat milk in step (7), the gauge pressure of the first vacuum deodorization tower, and the top temperature of the second vacuum deodorization treatment to prepare yogurt milk. The index of yoghurt is subjected to sensory evaluation, and evaluation index has the local flavor of yoghurt, smell of smell; Refrigerate the 18th day, the flavor of yoghurt, smell of smell, sensory evaluation method refers to embodiment 1.

[0068] Table 1 Deodorization treatment optimization experiment

[0069]

[0070] Through the above-mentioned preferred experiment, it can be seen that embodiment 7 is a preferred embodiment, that is, the gauge pressure of the primary vacuum deodorization tower is preferably-0.08MPa, and the secondary vacuum deodorization treatment tower top temperature is preferably 88°C;

[0071] The yogurt prepared in Example 7 of...

Embodiment 11

[0072] Example 11 Raw material ratio optimization experiment

[0073] On the basis of Example 7, only the addition amount of seabuckthorn fruit extract, fig extract, and green olive extract was changed to prepare yogurt, and the indicators of yogurt were sensory evaluated, and the evaluation indicators included the flavor of yogurt, mutton Taste; Refrigerated on the 18th day, the local flavor of yogurt, smell of mutton, sensory evaluation method refer to embodiment 1.

[0074] Table 2 Raw Material Ratio Optimization Experiment

[0075]

[0076] Through the above preferences, it can be seen that Example 19 is a preferred experiment, that is, the added amount of seabuckthorn fruit extract is preferably 7 parts, the added amount of fig fruit extract is preferably 8 parts, and the added amount of green olive extract is preferably 5 parts.

[0077] The yogurt prepared in Example 19 of the present invention is delicate and uniform, with a protein content of 2.94%, a fat conten...

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Abstract

The invention provides a goat yogurt with stable flavor. The goat yogurt is prepared from the following raw materials: raw goat milk, an almond extract solution, a sea buckthorn fruit extract solution, a fig extract solution, a green olive extract solution, white granulated sugar, starch, agar, bifidobacterium longum, lactobacillus paracasei and lactobacillus rhamnosus. The invention further provides a preparation method of the goat yogurt with stable flavor. The preparation method comprises de-odoring treatment of the raw goat milk, wherein the surface pressure of a primary vacuum de-odoring tower is 0.06-0.10MPa, and the top temperature of a secondary vacuum de-odoring treatment tower is 82-88 DEG C. The prepared goat yogurt is delicate and uniform, the protein content is 2.9%-3.0%, the fat content is 2.5%-2.7%, the carbohydrate content is 2.5%-3.0%, the acidity is 80-85 degrees T, and the viable count of lactobacillus is (1.5-1.9)*10<8>cfu / g.

Description

technical field [0001] The invention relates to yogurt with stable flavor and a preparation method thereof, belonging to the technical field of dairy products. Background technique [0002] For a long time, the variety of goat milk products in my country has been single, and most of them are processed into goat milk powder, which is directly exported to developed countries as raw milk. Yogurt is a fermented milk product made by lactic acid bacteria fermentation, which has rich nutritional value and is superior to raw milk. ; It is generally believed that the smell of goat milk is mainly caused by the free fatty acids in goat milk, and the fat oxidation products are also the main factor of the smell; [0003] Yogurt milk, although the acidic substances produced during the fermentation process will cover part of the smell, but it cannot remove the smell of goat milk, so it cannot inhibit the formation of the smell of yogurt during storage. With the extension of refrigeration ti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/11A23V2400/175A23V2400/533
Inventor 董玉坤
Owner 山东坤泰生物科技有限公司
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