Preparation method of set highland barley yoghourt
A technology of coagulation and highland barley, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of inconvenient chewing, unsuitable for large-scale standardized production, etc., to facilitate digestion and absorption, expand high-value utilization channels, and benefit The effect of consumer demand
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Embodiment 1
[0026] Step 1: The fresh milk is sterilized by high-pressure steam at 121°C and 0.25MPa for 15 minutes, then cooled to 30-40°C for later use.
[0027] Step 2: Add 20g of highland barley powder to 200mL of boiling water and stir evenly. After cooling down to 64-66°C, add amylase (400IU). After enzymolysis for 30 minutes, inactivate the enzyme at 90°C for 15 minutes, and filter to obtain the highland barley slurry.
[0028] Step 3: Put 100mL of sterilized milk into a 150mL aseptic glass bottle, add 0.2g of starter and 6g of highland barley slurry, stir evenly in a sterile environment, seal it, and ferment at 42°C for 7 hours at a constant temperature. After the main fermentation is finished, post-ripen at 4°C for 6 hours to obtain solidified highland barley yoghurt.
[0029] The solidified highland barley yoghurt obtained by this method has an acidity of 79±0.47°T, a water holding capacity of 16, and a sensory evaluation of 71. It has an over-heavy milk aroma, a relatively unifo...
Embodiment 2
[0031] Step 1: The fresh milk is sterilized by high-pressure steam at 121°C and 0.25MPa for 15 minutes, then cooled to 30-40°C for later use.
[0032] Step 2: Add 20g of highland barley powder to 200mL of boiling water and stir evenly. After cooling down to 64-66°C, add amylase (400IU). After enzymolysis for 30 minutes, inactivate the enzyme at 90°C for 15 minutes, and filter to obtain the highland barley slurry.
[0033] Step 3: Put 100mL of sterilized milk into a 150mL aseptic glass bottle, add 6g of sucrose, 0.2g of starter and 6g of highland barley slurry, stir evenly in a sterile environment, and main ferment at 42°C for 7 hours. After the main fermentation, post-ripen at 4°C for 6 hours to obtain solidified highland barley yoghurt.
[0034] The coagulated highland barley yogurt obtained by this method has an acidity of 92±0.70°T, a water holding capacity of 16, and a sensory evaluation of 92 points; it has both the unique aroma of yogurt and highland barley, uniform colo...
Embodiment 3
[0036] Step 1: The fresh milk is sterilized by high-pressure steam at 121°C and 0.25MPa for 15 minutes, then cooled to 30-40°C for later use.
[0037] Step 2: Take 20g of highland barley powder and add 200mL of boiling water to stir evenly. After cooling down to 64-66°C, add amylase (400IU). After 60 minutes of enzymatic hydrolysis, inactivate the enzyme at 90°C for 15 minutes, and then filter to obtain the highland barley slurry.
[0038] Step 3: Put 100mL of sterilized milk into a 150mL aseptic glass bottle, add 6g of sucrose, 0.2g of starter and 6g of highland barley slurry, stir evenly in a sterile environment, and main ferment at 42°C for 7 hours. After the main fermentation, post-ripen at 4°C for 6 hours to obtain solidified highland barley yoghurt.
[0039] The coagulated highland barley yoghurt obtained by this method has an acidity of 98±0.52°T, a water holding capacity of 13, and a sensory evaluation of 88 points.
[0040] Table 1 Sensory evaluation indexes of solid...
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