Yak milk flavor yogurt and preparing method thereof

A technology of yak milk and yogurt, which is applied in the field of yak milk-flavored yogurt and its preparation, can solve the problems of less flavored yogurt products, achieve the effects of enriching nutritional value, eliminating free radicals, and improving bone quality

Inactive Publication Date: 2019-08-09
甘南藏族自治州燎原乳业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, yak milk occupies a certain proportion in the infant formula milk powder and prepared mil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A yak milk-flavored yogurt, made from the following raw materials in parts by weight: 30 parts of whole-fat yak milk powder, 720 parts of raw milk, 5 parts of whey protein concentrate, 5 parts of anhydrous cream, 40 parts of white sugar, and a stabilizer 5 parts, 1 part of flavor and fragrance, 5 parts of black rice highland barley jam, the number of live bacteria of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ≥ 1×10 6 CFU / g.

[0024] Wherein, the stabilizer is formed by mixing acetylated distarch phosphate, pectin, and agar in a weight ratio of 1:1:1.

[0025] The essence and fragrance are prepared by mixing black rice essence, toasted butter, and cream essence according to a weight ratio of 60:5:2.

[0026] In this embodiment, the preparation method of the yak milk-flavored yoghurt comprises the following steps:

[0027] 1) Pretreatment: Store the pasteurized and purified raw milk in a fresh milk tank, weigh the required amount, prehea...

Embodiment 2

[0033] A yak milk-flavored yogurt is made from the following raw materials in parts by weight: 35 parts of whole-fat yak milk powder, 750 parts of raw milk, 8 parts of whey protein concentrate, 8 parts of anhydrous cream, 45 parts of white sugar, and a stabilizer 8 parts, 1.1 parts of flavor and fragrance, 10 parts of black rice highland barley jam, the number of viable bacteria of Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus ≥ 1×10 6 CFU / g.

[0034] Wherein, the stabilizer is formed by mixing acetylated distarch phosphate, pectin, and agar in a weight ratio of 1:1:1.

[0035] The essence and fragrance are prepared by mixing black rice essence, toasted butter, and cream essence according to a weight ratio of 60:5:2.

[0036] In this embodiment, the preparation method of the yak milk-flavored yoghurt comprises the following steps:

[0037] 1) Pretreatment: Store the raw milk that has been pasteurized and purified in a fresh milk tank, weigh t...

Embodiment 3

[0043] A yak milk-flavored yogurt is made from the following raw materials in parts by weight: 45 parts of whole-fat yak milk powder, 800 parts of raw milk, 20 parts of whey protein concentrate, 20 parts of anhydrous cream, 70 parts of white sugar, and a stabilizer 8.5 parts, 1.5 parts of flavor and fragrance, 35 parts of black rice highland barley jam, the number of viable bacteria of Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus ≥ 1×10 6 CFU / g.

[0044]Wherein, the stabilizer is formed by mixing acetylated distarch phosphate, pectin, and agar in a weight ratio of 1:1:1.

[0045] The essence and fragrance are prepared by mixing black rice essence, toasted butter, and cream essence according to a weight ratio of 60:5:2.

[0046] In this embodiment, the preparation method of the yak milk-flavored yoghurt comprises the following steps:

[0047] 1) Pretreatment: Store the pasteurized and purified raw milk in a fresh milk tank, weigh the required...

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Abstract

The invention relates to the technical field of milk products, and particularly discloses a yak milk flavor yogurt. The yak milk flavor yogurt is prepared from, by weight, 30-60 parts of whole yak milk powder, 720-880 parts of raw milk, 5-30 parts of whey protein concentrate, 5-30 parts of anhydrous milk fat, 40-95 parts of white granulated sugar, 5-15 parts of a stabilizer, 1-1.8 parts of essenceand flavor and 5-65 parts of black rice highland barley jam. The viable count of streptococcus thermophilus and lactobacillus delbrueckii subspecies bulgaricus is larger than or equal to 1*106 CFU/g.The invention further discloses a preparing method of the yak milk flavor yogurt. The yak milk flavor yogurt prepared through the method has the advantages of being high in protein quality and rich in unsaturated fatty acid content and has various types of biological activity through reasonable matching with the whole yak milk powder as the milk type raw material; meanwhile, the black rice highland barley jam is added, the yak milk flavor yogurt is unique in flavor and the nutritional value is enriched.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to yak milk-flavored yoghurt and a preparation method thereof. Background technique [0002] Flavored yoghurt is made of more than 80% raw cow (goat) milk or milk powder, and other raw materials are added, sterilized, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii subspecies bulgaricus) before or after fermentation Products made without adding food additives, nutritional fortifiers, fruits and vegetables, grains, etc. [0003] Yak is a rare breed of livestock bred under natural grazing conditions. It basically relies on the intake of forage in high mountains to survive, and rarely supplements feed artificially. The fat content in yak milk is 5.5-7.2%, the protein content is 4.9-5.3%, the dry matter content is 16.9-17.7%, the lactose content is 4.5-5.0%, and the mineral content is 0.8-0.9%. Contains 18 kinds of amino acids,...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1315
Inventor 马鹏举朱小龙刘瑛秦虹张轶轩魏维东王湘竹卢娟娟
Owner 甘南藏族自治州燎原乳业有限责任公司
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