A kind of preparation method of novel oyster sour goat milk

Abstract

The invention belongs to the technical field of nutritional products, and discloses a preparation method of a novel oyster sour goat's milk. The preparation method of the novel oyster sour goat's milk of the present invention comprises the following steps: (1) goat's milk sterilization; (2) container sterilization; (3) mixing and agitating: add the goat's milk after sterilizing in a sterile ultra-clean bench according to the following steps: Add 5-10% oyster whole nutrient powder in mass-volume ratio, stir fully to make it dissolve uniformly to obtain a mixed solution; (4) add 3-6% lactose or sucrose according to mass-volume ratio to provide lactic acid bacteria fermentation; (5) according to the mass-volume ratio Lactobacillus bulgaricus: Streptococcus thermophilus: Ab 1 = 1 2: 0.9 1.1: 0.9 1.1 is added to the mixed solution after adding sugar, and mixed evenly; (6) seal and cover, put into constant temperature (7) Fermentation of oyster sour goat milk. The oyster whole nutrition powder used in the preparation method can basically realize the full utilization of the oyster enzymatic hydrolyzate, and the prepared oyster yogurt has a pleasant taste, high nutritional value and rich functionality.

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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