Novel method for preparing oyster goat yogurt

Abstract

The invention belongs to the technical field of nutritional products and discloses a novel method for preparing oyster goat yogurt. The novel method for preparing oyster goat yogurt comprises the following steps: (1) sterilizing goat milk; (2) sterilizing a container; (3) performing mixing and stirring, namely adding 5-10 percent in a mass volume ratio of oyster whole-nutritional powder into the sterilized goat milk in a sterile super clean bench, performing sufficient stirring to uniformly dissolve the oyster whole-nutritional powder to obtain a mixed solution; (4) adding 3-6 percent in a mass volume ratio of lactose or sucrose into the mixed solution to ferment lactobacillus; (5) adding strains into the lactose or sucrose-added mixed solution in a ratio of lactobacillus bulgaricus to streptococcus thermophiles to Ab-1 being (1-2):(0.9-1.1):(0.9-1.1), and performing uniform mixing; (6) performing sealing and covering, and putting the mixture into a constant-temperature culture tank; and (7) performing fermenting to obtain the oyster goat yogurt. According to the preparation method, the oyster whole-nutritional powder can basically achieve complete utilization of oyster enzymatic hydrolysate, and the oyster goat yogurt has fragrant and delicious taste, high nutritional value and rich functions.

Description

technical field [0001] The invention relates to the technical field of nutritional products, in particular to a preparation method of a novel oyster yogurt. Background technique [0002] The production of oysters in my country is increasing year by year, and products (such as oyster sauce, oyster sauce, canned oysters, etc.) based on traditional industries (such as drying, salting, etc.) can no longer meet the needs of the development of the oyster industry. Oysters have functional properties such as anti-fatigue, protection of cardiovascular and cerebrovascular, anti-tumor, enhancement of immune function, and scavenging free radicals. Marine health food made of oysters has a good development prospect. [0003] Goat milk is a relatively unique dairy resource. It has low casein content, high milk protein content, easy digestion and absorption, higher nutritional value than milk, better protein and fat performance than milk, and generally higher vitamin and mineral content. I...

AI Technical Summary

Problems solved by technology

However, proteases have certain enzymatic cleavage sites and cannot completely degrade the substrate. Most of the existing research on proteolysis mainly uses a single protease for enzymatic hydrolysis, and the use of multiple enzymes for compound enzymatic hydrolysis may lead to several enzymes. The interaction between them, thereby degrading the effect

Oysters are underutilized due to incomplete enzymatic digestion

Moreover, the bitterness produced in the enzymatic hydrolysis process and the fishy smell of the oyster itself are difficult to remove, which affects the development of oyster enzymatic hydrolysis products. Most of the existing deodorization and debitterness methods are mainly based on adsorption and masking, and have not actually solved the problem of deodorization and debitterness. Difficult problem

In addition, the existing technology does not consider the yield of subsequent spray drying or vacuum freeze drying, whether the characteristic flavor of oysters can be maintained after deodorization and debittering of the finished product, and the resolubility in practical applications

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