Brown cherry flavored sour goat milk and preparation technology thereof

A preparation process and technology of yoghurt goat milk, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems affecting the development of goat milk products, low acceptance, etc., and achieve a good effect of removing mutton, improving flavor and delicate taste. Effect

Inactive Publication Date: 2018-07-10
YANTAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main products of goat milk are goat milk powder, sour goat milk, etc. However, due to the high content of low volatile fa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] The preparation technology of brown cherry flavor yogurt comprises the following steps:

[0020] (1) Preparation of reconstituted milk: fresh goat milk or goat milk powder is prepared into a solution with a mass fraction of 10-15% with water, and stirred evenly to obtain reconstituted milk;

[0021] (2) Preparation of brown cherry pulp: the brown cherry is peeled, pitted and cleaned, treated with a microwave at 700W for 0.5-3min, and then beaten for 2-4 minutes to prepare brown cherry pulp;

[0022] (3) Adding sugar: Add white granulated sugar to the reconstituted milk in an amount of 5% of the mass of the reconstituted milk; after adding, stir evenly and heat-treat at 80-100°C for 2-5 minutes;

[0023] (4) Blending: When the reconstituted milk is cooled to 40-45°C, add calcium lactate and brown cherry pulp, and stir evenly; the amount of calcium lactate added is 0.01-0.012% of the mass of reconstituted milk; the amount of brown cherry pulp added is the mass of reconsti...

Embodiment 1

[0029] The preparation process of brown cherry flavor yogurt is as follows:

[0030] Take 1Kg of fresh goat milk and add appropriate amount of pure water, stir well to obtain reconstituted milk; add 70g of white sugar to the reconstituted milk, stir well, heat treatment at 90°C for 3 minutes; add 0.15g of calcium lactate and 200g of brown milk when the reconstituted milk is cooled to 45°C Cherry pulp, stir evenly; Add 1% lactic acid bacteria into the prepared reconstituted milk, then culture and ferment at 42°C, stop fermentation when the pH reaches 4.5, put it in a 4°C refrigerator After that, it is ready to drink.

[0031] The preparation process of the brown cherry pulp is as follows: peel and wash the brown cherries, microwave at 700W for 2 minutes, and beat for 3 minutes to prepare the brown cherry pulp.

[0032] The sensory index of the brown cherry flavor yogurt that the present embodiment makes is as follows:

[0033] Color: uniform color, slightly yellow;

[0034] ...

Embodiment 2

[0038] The preparation process of brown cherry-flavored yogurt includes the following steps: mix goat milk powder with purified water into a solution with a solid content of 10%, and stir evenly to obtain reconstituted milk; brown cherries are peeled and pitted, cleaned, and microwaved at 700W for 0.5 min, beating for 4 minutes to prepare brown cherry pulp; add white sugar to the reconstituted milk, stir evenly, heat treatment at 100°C for 2 minutes, the amount of white sugar added is 6% of the mass of the reconstituted milk; add lactic acid when the reconstituted milk is cooled to 40°C Calcium and brown cherry pulp, stir evenly, the amount of calcium lactate added is 0.03% of the mass of reconstituted milk; the amount of brown cherry pulp added is 22.5% of the mass of reconstituted milk; lactic acid bacteria are added to the reconstituted milk after deployment, and heated at 40°C Cultivate and ferment at low temperature, and stop the fermentation when the pH reaches 4.5; put i...

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PUM

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Abstract

The invention discloses brown cherry flavored sour goat milk and a preparation technology thereof. Fresh goat milk or goat milk powder is used as a raw material, large cherries which are special localproducts of Yantai are fermented with lactic acid bacteria, the brown cherry flavored sour goat milk is prepared, and the sour goat milk is unique in flavor and fine in mouth feel and has favorable mutton smell removing effects. Brown cherry fruit pulp after microwave treatment is added to the goat milk, so that the quality problems of flocculation, layering and the like of the sour goat milk caused by addition of the brown cherry fruit pulp are effectively solved. The brown cherry fruit pulp is added to the raw materials, so that the mutton taste in the goat milk can be further concealed, the flavor of the sour goat milk can be improved, and besides, nutrient substances of vitamins and the like in the sour goat milk can be increased. A certain quantity of calcium lactate is added duringfermentation, so that the viscosity of the sour goat milk and the hardness of curds can be improved, and the mouth feel of the sour goat milk can be greatly improved.

Description

technical field [0001] The invention belongs to the technical field of goat milk product processing, and in particular relates to brown cherry-flavored goat milk and a preparation process thereof. Background technique [0002] Goat milk contains excellent complete protein and is a food with high nutritional value, suitable for special groups of people. The content of protein, fat, and minerals in goat milk is higher than that of human milk, and the content of phenylalanine, methionine, and threonine, etc., which are essential to the human body, is much higher than that of cow milk, and its fat globules are smaller, which is easier for the human body to digest and absorb. Yogurt is a biologically fermented food made from fresh milk through microbial fermentation, and is currently one of the most popular dairy products among consumers. After microbial fermentation, the lactose and protein in the raw milk are decomposed, making it easier for the human body to digest and absorb...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/137
CPCA23C9/133A23C9/137
Inventor 姜竹茂刘婕单静杨宝雨张颂李金金
Owner YANTAI UNIV
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