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Goat yoghurt with strong milk coagulation performance and preparation method of goat yoghurt

A technology of goat yogurt and goat acid, applied in dairy products, other dairy products, milk preparations, etc., can solve problems such as inability to obtain goat yogurt with consistent quality, difficulty in obtaining easy-to-drink products, and inability to guarantee large-scale supply all year round , to achieve the effect of good overall sensory quality, low production cost and low price

Pending Publication Date: 2021-11-30
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, it is more common in the market to use fresh goat milk as raw material to ferment goat yogurt, but the raw material source of this method is limited by the lactation period of goats, so it cannot guarantee a large supply all year round
In addition, the procedure of fresh milk from acquisition to production is complex (including freshness of fresh milk, adulteration, inspection of physical and chemical indicators, cold chain transportation, low-temperature storage, etc.), different feeding and management methods of sheep and different lactation seasons will also affect the quality of fresh milk. Nutritional composition of goat milk, goat yogurt with a large supply and consistent quality throughout the year cannot be obtained
Goat is an important way to provide goat milk. However, goat milk has a strong smell and it is difficult to obtain easy-to-drink products. Moreover, the curd performance of goat yogurt on the market is poor, and the smell is heavy, so it is difficult to adapt to the taste of the public.

Method used

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  • Goat yoghurt with strong milk coagulation performance and preparation method of goat yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment provides a method for preparing goat yoghurt with strong curdling performance, which specifically includes the following steps:

[0032] S1, mix 17g of skimmed goat milk powder and 7g of white sugar into 100g of sterile water heated to 65°C, and stir at a speed of 850 rpm for 5 minutes to obtain reconstituted milk, then cool the reconstituted milk to 40°C with flowing water At -45°C, add 0.5g of yogurt starter and stir evenly to obtain a mixed emulsion;

[0033] S2, placing the mixed emulsion in an ultrasonic cell disruption device, and ultrasonically treating it at room temperature for 10 minutes at an ultrasonic frequency of 20KHz and an ultrasonic power of 550W;

[0034] S3, immediately bottling and sealing the ultrasonically treated mixed emulsion, and cooling to 43° C. with flowing water;

[0035] S4, then place the mixed emulsion in an incubator at 44°C for 6.5 hours, then transfer to 4°C and ferment for 24 hours to obtain goat yogurt with good cu...

Embodiment 2

[0038] This embodiment provides a method for preparing goat yoghurt with strong curdling performance, which specifically includes the following steps:

[0039] S1, mix 16g of skimmed goat milk powder and 6g of white sugar into 95g of sterile water heated to 60°C, and stir at a speed of 700 rpm for 5 minutes to obtain reconstituted milk, then use running water to cool the reconstituted milk to 40°C At ℃, add 0.4g yogurt starter, stir evenly, and obtain mixed emulsion;

[0040] S2, placing the mixed emulsion in an ultrasonic cell disruption device, and ultrasonically treating it at room temperature for 10 minutes at an ultrasonic frequency of 20KHz and an ultrasonic power of 500W;

[0041] S3, immediately bottling and sealing the mixed emulsion after the ultrasonic treatment, and cooling it to 40° C. with flowing water;

[0042] S4, then place the mixed emulsion in an incubator at 43°C for 6 hours, then transfer to 4°C and ferment for 24 hours, then you can get goat yogurt with...

Embodiment 3

[0044] This embodiment provides a method for preparing goat yoghurt with strong curdling performance, which specifically includes the following steps:

[0045] S1, mix 18g of skimmed goat milk powder and 8g of white sugar into 105g of sterile water heated to 70°C, and stir at a speed of 1000 rpm for 5 minutes to obtain reconstituted milk, then use running water to cool the reconstituted milk to 45 ℃, add 0.6g of yogurt starter, stir evenly, and obtain a mixed emulsion;

[0046] S2, placing the mixed emulsion in an ultrasonic cell disruption device, and ultrasonically treating it at room temperature for 10 minutes at an ultrasonic frequency of 20KHz and an ultrasonic power of 600W;

[0047] S3, immediately bottling and sealing the ultrasonically treated mixed emulsion, and cooling to 45° C. with flowing water;

[0048] S4, then place the mixed emulsion in an incubator at 45°C for 8 hours, then transfer to 4°C and ferment for 24 hours to obtain yogurt with good curdling state, ...

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Abstract

The invention relates to the field of goat yoghurt preparation methods, and particularly discloses goat yoghurt with strong milk coagulation performance and a preparation method of the goat yoghurt. The goat yoghurt is prepared from, by weight, 16-18 parts of goat milk powder, 6-8 parts of white granulated sugar, 95-105 parts of sterile water and 0.4-0.6 part of a yoghurt leavening agent. The goat yoghurt is prepared through the steps that the components are mixed and then subjected to ultrasonic treatment, wherein the ultrasonic condition is 20 KHz, the ultrasonic power is 500-600 W, and the ultrasonic time is 5-10 min. The goat yoghurt prepared by the preparation method disclosed by the invention is good in milk coagulation performance, weak in sourness, free of obvious goaty flavor and good in overall sensory quality.

Description

technical field [0001] The invention relates to the field of goat yoghurt preparation methods, in particular to goat yoghurt with strong curdling performance and a preparation method thereof. Background technique [0002] From the perspective of material composition and nutrition, goat milk is the closest to breast milk, so it is the best substitute for breast milk. A series of goat milk products can be developed to meet the nutritional needs of the human body. However, the lactation period of sheep is generally 7-9 months, and there is a lack of fresh goat milk for 3-5 months. Existing goat yoghurt production is mainly fermented with fresh goat milk as raw material. Due to the staged production of fresh goat milk, the production of sour goat milk is limited, which seriously affects the annual sales of related products. Therefore, need to develop a kind of method that can utilize the goat milk powder that can preserve for a long time to produce goat yoghurt, to meet the de...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/15A23C7/00
CPCA23C9/123A23C9/1508A23C7/00
Inventor 王毕妮贺超张富新刘玉芳
Owner SHAANXI NORMAL UNIV
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