Application of red dates in animal lactasin curding process

A technology for animal milk and curd, applied in the food field, can solve the problems of low product added value, single product form, backward processing methods, etc., and achieve the effects of shortening curdling time, increasing water content, and making up for the lack of flavor.

Pending Publication Date: 2022-07-29
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] According to relevant reports, the planting area and output of red dates in my country rank first in the world, but its processing methods are relatively backward, and the product form is relatively single. 95% of red dates are made into dried dates, candied fruit and other products, and the added value of products is low.

Method used

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  • Application of red dates in animal lactasin curding process
  • Application of red dates in animal lactasin curding process
  • Application of red dates in animal lactasin curding process

Examples

Experimental program
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preparation example Construction

[0037] The red jujube puree can be prepared by conventional preparation methods in the art, and can also be obtained commercially, and will not be repeated here.

[0038] The animal milk can be conventional animal milk in the art, such as cow milk or goat milk.

[0039] The fat content in the animal milk is not particularly limited, and can be whole milk, low-fat milk or skim milk, preferably, the fat content in the animal milk is 0.01-5% by weight, such as 0.01, 0.05, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5 wt% and any range of compositions between any two values.

[0040] The change in curd strength and the length of curdling time during the reaction enzyme coagulation were determined by rheology; the elasticity factor (EI) value could be determined by multi-speckle diffusion spectroscopy.

[0041] A second aspect of the present invention provides a method for preparing jujube curd, which comprises: mixing jujube and animal milk to obtain mixed milk; adding rennet to th...

Embodiment 1

[0067] This example is used to illustrate the preparation method of jujube curd.

[0068] Weigh 1kg of Ruoqiang red dates and put them in a steamer for 1.5 hours. Immediately after steaming, soak them in cold water to make the skin shrink rapidly. Then remove the red dates and red dates, add 800g of distilled water to the red dates pulp, and beat them in a wall breaker. A uniform red date puree was formed, then dehydrated by heating on a small fire, and after cooling, the red date puree (water content was 56% by weight) required for the experiment was obtained.

[0069] The blank control group consisted of whole milk, reduced-fat milk, and skim milk without adding red dates puree; the experimental group was added to the raw milk with three different fat contents: 10%, 20%, and 20%, respectively. %, 30% red dates puree, and mix them evenly to obtain mixed milk.

[0070] Add 0.04% (v / w) rennet to the mixed milk, stir rapidly for 30s, put it into a constant temperature water bat...

Embodiment 2

[0072] This example is used to illustrate the physical and chemical indicators of red jujube curd.

[0073] 1. Determination of pH value of curd

[0074] Weigh 20 g of curd sample, add 12 g of water, grind until the sample is completely dissolved, and measure the sample using an acidity meter at room temperature. Each sample was assayed in triplicate. Table 1 shows the effect of the addition amount of red date puree on the pH value of milk curd with different fat content.

[0075] Table 1

[0076]

[0077]

[0078] Note: lowercase letters indicate the significance between the addition amounts of red jujube puree, and uppercase letters indicate the significance between the fat contents; those marked with different letters indicate significant differences (P 0.05).

[0079] It can be seen from Table 1 that with the increasing amount of red jujube puree, the pH values ​​of curds with different fat contents in the three groups all showed a downward trend, and the differe...

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Abstract

The invention relates to the field of food, and discloses an application of red dates in an animal lactasin curdling process, and the application comprises at least one of the following aspects: 1) shortening the curdling time; (2) the elastic factor (EI) value in the curding process is increased; 3) promoting the aggregation of fat in the curds; 4) the hardness and elasticity of the curds are reduced, and the viscosity of the curds is improved; wherein the dosage ratio of the red dates to the animal milk is 1: (4-16). In combination with the application of the red dates, the invention also provides the red date curd and the preparation method thereof, when the red date curd is prepared by adopting the preparation method of the red date curd, the water content in the product is favorably improved, and the red date curd is moderate in color, moderate in hardness, relatively fine and smooth in texture and uniform in distribution; the milk curd is endowed with light red date flavor, the milk fat flavor of whole milk is not covered, and the defect of flavor of fat-reducing milk and skimmed milk can be made up.

Description

technical field [0001] The invention relates to the field of food, in particular to the application of red dates in the process of animal lactase curd, a red date curd and a preparation method of the red date curd. Background technique [0002] The nutritional value of red dates is very high. It has the functions of nourishing blood and nourishing the face, strengthening the spleen and nourishing the stomach, and nourishing the qi and nourishing the kidney. From the point of view of modern medicine, red dates contain many beneficial components, such as red dates polysaccharides, vitamins, organic acids, etc. Studies have reported that jujube polysaccharides can not only reduce blood sugar in mice, increase serum insulin levels, but also inhibit the proliferation of liver cancer cells HepG2; Free radicals, anti-aging and other functions; in addition, the triterpenoids in red dates can also protect the liver, anti-inflammatory and antibacterial, and prevent atherosclerosis. ...

Claims

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Application Information

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IPC IPC(8): A23C19/05A23C19/04
CPCA23C19/054A23C19/041Y02P60/87
Inventor 王芳田诗宇范婉宁
Owner LUDONG UNIVERSITY
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