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Fermented corn pumpkin ewe's milk and preparation method thereof

A technology of corn and pumpkin, applied in dairy products, milk preparations, applications, etc., can solve problems such as restricting development, and achieve the effects of not being easy to coagulate, low sweetness, and dilating blood vessels

Pending Publication Date: 2018-09-21
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with milk, the lack of iron and folic acid and its unique smell limit its development.

Method used

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  • Fermented corn pumpkin ewe's milk and preparation method thereof
  • Fermented corn pumpkin ewe's milk and preparation method thereof
  • Fermented corn pumpkin ewe's milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: determine the addition amount of leavening agent

[0029] After pasteurizing 45 parts by weight of fresh goat milk, add 2.5 parts by weight of corn, pumpkin juice, 10% black fungus, 2.5% soybean oligosaccharides and 10mg / 100ml aspartame Sweet compound sweeteners were inoculated with 0.2%, 0.3%, 0.4%, and 0.5% starter, respectively, and fermented for 5 hours at 42°C. The specific results are shown in Table 1.

[0030] See embodiment 5 for other raw material quality.

[0031] The influence of the addition amount of table 1 starter on yogurt

[0032]

[0033]

[0034] In a suitable amount of addition, goat milk can coagulate to form yogurt, which has good coagulation properties and a good yogurt flavor, but with the increase of the addition amount, the yogurt flavor is too strong and the taste is poor. Through the test, this product chooses the addition amount of 0.4%.

Embodiment 2

[0035] Embodiment 2: determine the batching ratio of corn pumpkin juice and goat's milk

[0036] The ratio of corn pumpkin juice to goat milk plays a vital role in the appearance and quality of the product. This product explores the quality of goat milk when the addition ratio is 0.5:9.5, 1:9, 1.5:8.5, and 2:8. , see Table 2 for the specific results.

[0037] See embodiment 5 for other raw material quality.

[0038] Table 2 Effect of the ratio of corn pumpkin juice and goat milk on yogurt

[0039]

[0040] In the appropriate ratio of corn pumpkin juice and goat milk, yogurt has good coagulation, less whey precipitation, and a suitable sweet-sour ratio. However, with the increase of the proportion of corn pumpkin juice, the curd effect is getting worse and worse, more whey is precipitated, and the sweet and sour is relatively poor. Therefore, through experiments, this product chooses the ingredient ratio of corn pumpkin juice and goat milk as 1:9.

Embodiment 3

[0041] Embodiment 3: Determine the addition amount of black fungus polysaccharide extract

[0042] Black fungus polysaccharide is an acidic polysaccharide, which has unique protein stability under acidic conditions. Therefore, it can be added to goat milk as a stabilizer, which can replace artificially synthesized stabilizers. It is safe and endows goat milk with special health functions. This product mainly explores the stability of sour goat milk when the black fungus polysaccharide extract is added at 5%, 10%, 15%, and 20%, respectively. See Table 3.

[0043] See embodiment 5 for other raw material quality.

[0044] Table 3 The effect of the addition amount of black fungus polysaccharide extract on product molding

[0045]

[0046] It is suitable for the addition of black fungus polysaccharide extract. The sour goat milk has good coagulation property, relatively thick, good taste, and obvious fermented sour taste. However, with the increase of the addition amount, the sou...

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Abstract

The invention discloses fermented corn pumpkin ewe's milk and a preparation method thereof, in particular to the fermented ewe's milk with rich nutrients, a good flavor and health-care effects. The fermented corn pumpkin ewe's milk comprises a corn pumpkin juice, a black fungus polysaccharide extract liquid and fermented ewe's milk; the corn pumpkin juice is prepared by pulping corn and pumpkin; the black fungus polysaccharide extract liquid is prepared by subjecting black fungus powder to water bath and ultrasonic; and the fermented ewe's milk is prepared by fermenting ewe's milk. The creativity of the invention is that soybean oligosaccharides in preparation raw materials are used as a sweetener, and can not only promote probiotic proliferation, but also solve the curding problem of thefermented ewe's milk; and in addition to the health-care effects, the black fungus polysaccharide extract liquid can also ensure the good curding stability of the fermented ewe's milk.

Description

technical field [0001] The invention relates to corn pumpkin sour goat milk and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Goat milk has been widely praised in recent years for its rich nutritional value. It is known as the "king of milk" and is the closest high-quality milk source in nature to breast milk. It is clearly stated in "Compendium of Materia Medica" and other ancient books that goat milk has therapeutic and rehabilitation effects on various diseases of the human body, so it is widely considered to be a food suitable for the elderly, sick and infants. Goat milk with warm nature has good nourishing effect, can enhance immunity, improve myocardial nutrition, soften blood vessels, and has a good auxiliary therapeutic effect on arteriosclerosis and high blood pressure. The content of calcium, phosphorus, sodium, potassium, magnesium and other elements in goat milk is higher than that in milk and human milk, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156
CPCA23C9/156
Inventor 王存芳李向莹秦于思
Owner QILU UNIV OF TECH