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Yak yogurt powder and preparation method thereof

A technology of yak acid and milk powder, applied in the field of food processing, can solve the problems of low production efficiency, inability to preserve the health care and functional factors of fresh milk, etc., achieves low water content, considerable social and economic benefits, and ensures nutrition and health care. effect of value

Inactive Publication Date: 2017-11-14
QINGHAI ACAD OF ANIMAL SCI & VETERINARY MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] To sum up, the problems existing in the prior art are: at present, the milk powder on the market is mainly produced by spray drying, and the spray drying method has high production efficiency, but cannot preserve the health care and functional factors in fresh milk well.
Vacuum freeze-drying is a drying method that can better preserve product health and functional factors, but the production efficiency is low

Method used

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  • Yak yogurt powder and preparation method thereof

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preparation example Construction

[0027] Such as figure 1 As shown, the yak yoghurt powder and preparation method thereof provided by the embodiments of the present invention include:

[0028] S101: Fermentation of yogurt: Select fresh, non-polluted yak milk from yaks in pastoral areas, sterilize at 70-90°C for 10-30 minutes, cool to the fermentation temperature, inoculate 0.1-0.5% lactic acid bacteria, and ferment at 40±2°C until the yogurt solidifies. Post-acidify at 4±1°C for 24-48h.

[0029] S102: Homogenization: Put the prepared solidified yogurt in a homogenizer and circulate at 10MPa for 5-10min, increase the homogenization pressure to 20MPa, circulate for 5-10min, and wait for use after homogenization is completed.

[0030] S103: spray drying: take the homogenized yoghurt and spray dry it, and the inlet and outlet temperatures are 140-160°C and 60-80°C respectively.

[0031] S104: Vacuum freeze-drying: take the homogenized yoghurt, carry out vacuum freeze-drying, pre-cool at -70-80° C. for 4-8 hours ...

Embodiment 1

[0036] The yak yoghurt powder and preparation method thereof provided by the embodiments of the present invention include:

[0037] A. Yogurt fermentation:

[0038] Select fresh, non-polluting yak milk from yaks in pastoral areas, sterilize at 80°C for 15 minutes, cool to the fermentation temperature, inoculate with 0.2% lactic acid bacteria, ferment at 40°C until the yogurt solidifies, and then acidify at 4±1°C for 24 hours.

[0039] B. Homogeneous:

[0040] Place the prepared coagulated yoghurt in a homogenizer and circulate it at 10 MPa for 8 minutes, increase the pressure of homogenization to 20 MPa, circulate it for 8 minutes, and wait for use after the homogenization is completed.

[0041] C. Spray drying:

[0042] The homogenized yoghurt was taken and spray-dried, and the inlet and outlet temperatures were 150°C and 70°C, respectively.

[0043] D. Vacuum freeze drying:

[0044] The homogenized yoghurt was taken, vacuum freeze-dried, pre-cooled at -70°C for 6 hours b...

Embodiment 2

[0050] The yak yoghurt powder and preparation method thereof provided by the embodiments of the present invention include:

[0051] Yogurt fermentation: select fresh, pollution-free yak milk from pastoral areas, sterilize at 70°C for 10 minutes, cool to the fermentation temperature, inoculate with 0.1% lactic acid bacteria, ferment at 40°C until the yogurt solidifies, and then acidify at 4°C for 24 hours.

[0052] Homogenization: put the prepared solidified yoghurt in a homogenizer and circulate it at 10MPa for 5 minutes, increase the pressure of homogenization to 20MPa, and circulate it for 5 minutes. After the homogenization is completed, it is ready for use.

[0053] Spray drying: Take the homogenized yogurt and spray dry it. The inlet and outlet temperatures are 140-160°C and 60°C respectively.

[0054] Vacuum freeze-drying: take the homogenized yogurt, carry out vacuum freeze-drying, pre-cool at -70~-80°C for 4 hours before drying, and carry out vacuum freeze-drying.

[...

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Abstract

The present invention belongs to the technical field of food processing and discloses yak yogurt powder and a preparation method thereof. The yak yogurt powder comprises 1-3 parts of vacuum freeze-dried powder and 7-9 parts of spray-dried powder. A preparation method of the yak yogurt powder comprises yogurt fermenting, stirring, spray drying, vacuum freeze-drying, material blending, mixing and packaging. The processed yak yogurt powder does not contain any additives, is unique in flavor, high in nutritive value, low in water content, and liable for storage and transportation, contains active lactic acid bacteria, can better play nutritional and health-care value of the yak yoghurt, and meets consumers' needs. The processed yak yogurt powder can be industrialized and subjected to a large-scale production, and is considerable in social and economic benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a yak yoghurt powder and a preparation method thereof. Background technique [0002] Yak yogurt is one of the main product forms of yak milk, and it is also one of the favorite foods of farmers and herdsmen in the Qinghai-Tibet Plateau area, and it is also a popular product for tourists on the Qinghai-Tibet Plateau. However, most of the production areas of yak yogurt are in high-altitude pastoral areas, where transportation is inconvenient, and long-distance transportation will cause damage to the structure and flavor of the product. At the same time, the cost of long-distance transportation is high, which is not conducive to product sales. Therefore, it is imperative to develop a new product that can not only maintain the nutrition and health value of yak yogurt, but also solve the shelf life and transportation problems by combining the product characteristic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/16
CPCA23C9/12A23C9/16
Inventor 靳义超李升升闫忠心张雁平
Owner QINGHAI ACAD OF ANIMAL SCI & VETERINARY MEDICINE
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