Formula of milk skin yoghurt and preparation method of milk skin yoghurt

Abstract

The invention discloses a formula and a preparation method of milk skin yoghurt. The milk skin yoghurt comprises the following raw materials: fresh milk, milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder and carotene. The invention also provides a preparation method of the milk skin yoghurt. The preparation method comprises the following steps: step 1, preparing materials; step 2, cooking: putting the fresh milk into a container, heating the fresh milk in a boiling water bath, and then cooling the fresh milk; step 3, blending: stirring the cooled fresh milk, sequentially adding the rest ingredients, and then cooling; step 4, fermentation: putting the mixture into a fermentation machine for fermentation for more than 8 hours; and step 5, inspecting and packaging. According to the milk skin yoghourt food processed by the method disclosed by the invention, through coordination and complementation of probiotics and various nutritional ingredients, the nutritional value in milk is maintained, the nutritional and health-care effects can be provided, and the milk skin yoghourt food is delicious in taste, unique in taste and wide in market prospect.

Description

Technical Field

[0001] The invention relates to a formula for dairy product processing and production and a preparation method thereof, in particular to a formula for milk skin yogurt and a preparation method thereof. Background Art

[0002] Milk skin is made by pouring fresh milk from horses, sheep, cows and camels into a pot and simmering it over low heat until a layer of wax and fat condenses on the surface. Then, use chopsticks to pick it up and hang it in a well-ventilated place to dry. Milk skin is sweet and greasy, and is a top product in the dairy food series. It has high nutritional value, can nourish the body, regulate qi and blood, make people radiant, protect the heart, promote lactation and improve immunity.

[0003] The milk skin is pure yellow with white, with a few oil stains and honeycomb sand holes all over it. It is creamy and fragrant, crispy and delicious, not greasy. It can be eaten daily and is also a gift for visiting relatives and friends and visiting elderly patients. Milk skin is a traditional food of herdsmen, mainly Mongolian milk skin and Tibetan milk skin.

[0004] There are two kinds of Mongolian milk skin: one is to put fresh milk, cow's milk or horse's milk, camel's milk or goat's milk into a container and store it for one or two days. After the milk becomes sour, a thin layer of skin will form on the surface, which is called Tuhei Uromo, also called "Zhuhei", which is raw milk skin and is the raw material for making butter; the other is to boil fresh milk and put it into a container and let it cool down, then a thin milk skin will form on the surface, which is called Baolesen Uromo, which is cooked milk skin and is the raw material for ghee.

[0005] Tibetan milk skin is also called dry cheese, which is similar to "cheese" in Western cuisine. It is one of the famous local products made from milk by farmers in agricultural and pastoral areas. It is the most delicious and nutritious food among dairy products, and its production history is nearly a hundred years.

[0006] However, the current milk skins are simple dairy products processed by traditional means. How to give full play to the advantages of milk skin foods based on modern technology, while more scientifically maintaining the nutritional value of dairy products and developing more flavors to expand the market has become a technical problem that needs to be solved urgently. Summary of the invention

[0007] The purpose of the present invention is to provide a new type of yogurt compound drink formula developed in the field of dairy products and a preparation method thereof, which can solve the existing problems. The prepared milk skin yogurt can prolong the storage time of nutrients and has an excellent taste, and has broad market prospects.

[0008] In order to achieve the above-mentioned purpose, the present invention provides a formula of milk skin yogurt, wherein the raw materials of the milk skin yogurt include: fresh milk, milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder and carotene.

[0009] The formula of the above-mentioned milk skin yogurt, wherein the raw materials of the milk skin yogurt include, by weight: 450-550 parts of fresh milk, 70-75 parts of milk skin, 15-18 parts of sugar, 75-85 parts of cream, 40-50 parts of condensed milk, 14-16 parts of milk powder, 8-12 parts of cheese powder, 6-9 parts of protein powder, and 4-7 parts of carotene.

[0010] The formula of the above-mentioned milk skin yogurt, wherein the raw materials of the milk skin yogurt include, by weight: 5000g fresh milk, 720g milk skin, 160g sugar, 800g cream, 456g condensed milk, 155g milk powder, 100g cheese powder, 70g protein powder, and 50g carotene.

[0011] In the formula of the above-mentioned milk skin yogurt, the sugar is white granulated sugar, the protein powder is whole milk protein powder, and the milk powder is whole milk powder.

[0012] The present invention also provides a method for preparing the above-mentioned milk yogurt, wherein the method comprises: step 1, material preparation: weighing each raw material in proportion; step 2, cooking: putting fresh milk into a container, heating it in a boiling water bath, and then cooling it; step 3, modulation: stirring the cooled fresh milk, and adding the remaining ingredients in sequence, and then cooling it; step 4, fermentation: fermenting the modulated milk mixture; step 5, inspection and packaging: performing quality inspection on the fermented milk yogurt, filling the qualified products, completing sealing and sterilization, packaging and warehousing, storing according to preservation conditions or putting them on the market for sale.

[0013] The preparation method of the above-mentioned milk skin yogurt, wherein the step 2 is to pour fresh milk into a milk pot, heat it in a boiling water bath, boil the milk pot with milk in boiling water for 10-15 minutes until the core temperature of the milk reaches 90-100°C, and then quickly cool it.

[0014] The preparation method of the above-mentioned milk skin yogurt, wherein, in the step 3, the fresh milk whose temperature is cooled to 50°C is kept at the temperature and the remaining ingredients, including milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder, and carotene, are added in sequence under stirring, stirring is maintained, mixing is continued, and then cooling is performed to 38°C and the ingredients are transferred to the fermentation container in portions.

[0015] In the above-mentioned method for preparing milk skin yogurt, the step 4 is to put the packaged milk mixture into a fermentation machine for fermentation, and the yogurt fermentation time is greater than or equal to 8 hours.

[0016] The formula of the milk skin yogurt provided by the present invention and the preparation method thereof have the following advantages:

[0017] The invention adopts a yogurt processing method, which includes steaming, cooling, sterilizing and refrigerating fresh milk; then adjusting the refrigerated fresh milk, adding ingredients such as milk skin and making milk skin yogurt food through fermentation.

[0018] The processing method of the milk skin yogurt is highly operable, the raw materials are simple and easy to obtain, and the storage time of the nutrients can be extended, thereby ensuring the nutritional value of the milk. The prepared milk skin yogurt food has a sweet and sour taste, is mellow and crispy, is not oily or greasy, has a unique flavor, and has an excellent taste, is fine and smooth, is rich in nutrition, is easy to eat, can be welcomed by consumers, and has a broad market prospect. DETAILED DESCRIPTION

[0019] The specific embodiments of the present invention are further described below.

[0020] The invention provides a formula of milk skin yogurt, wherein the raw materials of the milk skin yogurt comprise: fresh milk, milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder and carotene.

[0021] Preferably, the raw materials of the milk skin yogurt include, by weight: 450-550 parts of fresh milk, 70-75 parts of milk skin, 15-18 parts of sugar, 75-85 parts of cream, 40-50 parts of condensed milk, 14-16 parts of milk powder, 8-12 parts of cheese powder, 6-9 parts of protein powder, and 4-7 parts of carotene.

[0022] More preferably, the raw materials of the milk skin yogurt include, by weight: 5000g fresh milk, 720g milk skin, 160g sugar, 800g cream, 456g condensed milk, 155g milk powder, 100g cheese powder, 70g protein powder, and 50g carotene.

[0023] The raw materials of the milk skin yogurt include white sugar, protein powder, whole milk protein powder, and whole milk powder. The fresh milk is fresh milk from Inner Mongolia.

[0024] Whole milk protein powder is a dietary nutritional supplement product made from raw cow's milk. It is made through processes such as milk purification, pasteurization, defatting, and nanofiltration concentration to remove some of the water, fat, lactose and minerals, and then spray drying and filling.

[0025] The present invention also provides a preparation method of the milk yogurt, which comprises: step 1, material preparation: weighing various raw materials in proportion; step 2, cooking: putting fresh milk into a container, heating it in a boiling water bath, and then cooling it; step 3, modulation: stirring the cooled fresh milk, adding the remaining ingredients in sequence, and then cooling it; step 4, fermentation: fermenting the modulated milk mixture; step 5, inspection and packaging: performing a quality inspection on the fermented milk yogurt, filling the qualified products, completing the sealing and sterilization process, and then packaging and warehousing, storing it according to the specified preservation conditions or putting it on the market for sale.

[0026] Preferably, step 2 is to pour the fresh milk into a milk pot, heat it in a boiling water bath, boil the milk pot in boiling water for 10-15 minutes until the center temperature of the milk reaches 90-100°C, and then cool it quickly. This process is mainly for high temperature sterilization, and the boiling time corresponds to the amount of fresh milk. When the amount of fresh milk increases, the boiling time increases accordingly.

[0027] Step 3 is to cool the fresh milk to 50°C, maintain the temperature and add the remaining ingredients, including milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder, and carotene, in sequence under stirring, maintain stirring, mix evenly, then cool it to 38°C, and transfer it to the fermentation container in portions.

[0028] Step 4 is to put the packaged milk mixture into a fermentation machine for fermentation, and the yogurt fermentation time is greater than or equal to 8 hours. The fermentation time shall not be less than 8 hours, and the fermentation machine can be an intelligent yogurt machine.

[0029] The formula of the milk skin yogurt provided by the present invention and the preparation method thereof are further described below in conjunction with the embodiments.

[0030] It should be noted that these embodiments are merely illustrative and should not be construed as limiting the present invention. Where specific techniques or conditions are not specified in the embodiments, conventional process conditions or conditions recommended in the manufacturer's instructions are used. Where the raw materials or equipment used do not specify the manufacturer, they are all conventional products that can be purchased commercially, and substitutes with the same or similar effects can be used for equivalent replacement.

[0031] Example 1

[0032] The invention discloses a formula of milk skin yogurt. The raw materials of the milk skin yogurt include fresh milk, milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder and carotene.

[0033] The raw materials of the milk skin yogurt include white sugar, protein powder, whole milk protein powder, and whole milk powder. The fresh milk is fresh milk from Inner Mongolia.

[0034] Preferably, the raw materials of the milk skin yogurt include, by weight: 500 parts of fresh milk, 72 parts of milk skin, 16 parts of sugar, 80 parts of cream, 45.6 parts of condensed milk, 15.5 parts of milk powder, 10 parts of cheese powder, 7 parts of protein powder, and 5 parts of carotene.

[0035] More preferably, the raw materials of the milk skin yogurt include, by weight: 5000g fresh milk, 720g milk skin, 160g sugar, 800g cream, 456g condensed milk, 155g milk powder, 100g cheese powder, 70g protein powder, and 50g carotene.

[0036] The present embodiment also provides a method for preparing a formula of milk skin yogurt, the method comprising:

[0037] Step 1. Prepare the ingredients: weigh the raw materials in proportion.

[0038] Step 2, steaming: put the fresh milk into a container, heat it in a boiling water bath, and then cool it.

[0039] Preferably, fresh milk is poured into a milk pot, heated in a boiling water bath, and the milk pot containing the milk is boiled in boiling water for 12 minutes until the core temperature of the milk reaches 95° C., and then rapidly cooled.

[0040] Step 3, preparation: Stir the cooled fresh milk, add the remaining ingredients in turn, and then cool.

[0041] Preferably, the fresh milk is cooled to 50°C, the temperature is maintained and the remaining ingredients, including milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder, and carotene, are added in sequence under stirring, stirring is maintained, the mixture is evenly mixed, and then cooled to 38°C and transferred to the fermentation container in portions.

[0042] Step 4: Fermentation: Ferment the prepared milk mixture.

[0043] Preferably, the packaged milk mixture is placed in a fermentation machine for fermentation, and the yogurt fermentation time is 8 hours.

[0044] Step 5, inspection and packaging: the fermented milk yogurt is subjected to random quality inspection, and the qualified products are then filled, sealed and sterilized, packaged and put into storage, and stored according to the preservation conditions or put on the market for sale.

[0045] Example 2

[0046] The invention discloses a formula of milk skin yogurt. The raw materials of the milk skin yogurt include fresh milk, milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder and carotene.

[0047] The raw materials of the milk skin yogurt include white sugar, protein powder, whole milk protein powder, and whole milk powder. The fresh milk is fresh milk from Inner Mongolia.

[0048] Preferably, the raw materials of the milk skin yogurt include, by weight: 450 parts of fresh milk, 70 parts of milk skin, 15 parts of sugar, 75 parts of cream, 40 parts of condensed milk, 14 parts of milk powder, 8 parts of cheese powder, 6 parts of protein powder, and 4 parts of carotene.

[0049] The present embodiment also provides a method for preparing a formula of milk skin yogurt, the method comprising:

[0050] Step 1. Prepare the ingredients: weigh the raw materials in proportion.

[0051] Step 2, steaming: put the fresh milk into a container, heat it in a boiling water bath, and then cool it.

[0052] Preferably, fresh milk is poured into a milk pot, heated in a boiling water bath, and the milk pot containing the milk is boiled in boiling water for 10 minutes until the core temperature of the milk reaches 90° C., and then rapidly cooled.

[0053] Step 3, preparation: Stir the cooled fresh milk, add the remaining ingredients in turn, and then cool.

[0054] Preferably, the fresh milk is cooled to 50°C, the temperature is maintained and the remaining ingredients, including milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder, and carotene, are added in sequence under stirring, stirring is maintained, the mixture is evenly mixed, and then cooled to 38°C and transferred to the fermentation container in portions.

[0055] Step 4: Fermentation: Ferment the prepared milk mixture.

[0056] Preferably, the packaged milk mixture is placed in a fermentation machine for fermentation, and the yogurt fermentation time is greater than 8 hours.

[0057] Step 5, inspection and packaging: the fermented milk yogurt is subjected to random quality inspection, and the qualified products are then filled, sealed and sterilized, packaged and put into storage, and stored according to the preservation conditions or put on the market for sale.

[0058] Example 3

[0059] The invention discloses a formula of milk skin yogurt. The raw materials of the milk skin yogurt include fresh milk, milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder and carotene.

[0060] The raw materials of the milk skin yogurt include white sugar, protein powder, whole milk protein powder, and whole milk powder. The fresh milk is fresh milk from Inner Mongolia.

[0061] Preferably, the raw materials of the milk skin yogurt include, by weight: 550 parts of fresh milk, 75 parts of milk skin, 18 parts of sugar, 85 parts of cream, 50 parts of condensed milk, 16 parts of milk powder, 12 parts of cheese powder, 9 parts of protein powder, and 7 parts of carotene.

[0062] The present embodiment also provides a method for preparing a formula of milk skin yogurt, the method comprising:

[0063] Step 1. Prepare the ingredients: weigh the raw materials in proportion.

[0064] Step 2, steaming: put the fresh milk into a container, heat it in a boiling water bath, and then cool it.

[0065] Preferably, fresh milk is poured into a milk pot, heated in a boiling water bath, and the milk pot containing the milk is boiled in boiling water for 15 minutes until the core temperature of the milk reaches 100° C., and then rapidly cooled.

[0066] Step 3, preparation: Stir the cooled fresh milk, add the remaining ingredients in turn, and then cool.

[0067] Preferably, the fresh milk is cooled to 50°C, the temperature is maintained and the remaining ingredients, including milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder, and carotene, are added in sequence under stirring, stirring is maintained, the mixture is evenly mixed, and then cooled to 38°C and transferred to the fermentation container in portions.

[0068] Step 4: Fermentation: Ferment the prepared milk mixture.

[0069] Preferably, the packaged milk mixture is placed in a fermentation machine for fermentation, and the yogurt fermentation time is greater than 8 hours.

[0070] Step 5, inspection and packaging: the fermented milk yogurt is subjected to random quality inspection, and the qualified products are then filled, sealed and sterilized, packaged and put into storage, and stored according to the preservation conditions or put on the market for sale.

[0071] The milk skin yogurt prepared by each embodiment of the present invention was compared with other dairy products on the market, and thousands of people were randomly selected to conduct blind taste tests. The results showed that 93.1% of the tasters believed that the milk skin yogurt provided by the present invention was more delicious and unique, and were more willing to choose to buy it.

[0072] The formula of the milk skin yogurt provided by the present invention and its preparation method, adopt Inner Mongolia fresh milk, put it in boiling water and cook it for a period of time, and then cool it quickly, the cooking time corresponds to the amount of fresh milk, and the amount is increased accordingly. Cooking time increases; after the fresh milk is quickly cooled, ingredients such as milk skin are added, modulated, and then fermented for not less than 8 hours to make yogurt food. The obtained milk skin yogurt food is rich in various nutrients, and the nutritional value in milk is maintained through the coordination and complementation of probiotics and various nutrients. It can whet the appetite and aid digestion. Regular consumption can prevent intestinal diseases such as constipation and diarrhea, and can also promote calcium absorption, increase bone density, prevent osteoporosis, and bidirectionally regulate blood pressure and blood lipids, nourish the body, eliminate fatigue, and comprehensively improve human immunity, etc., fully meeting people's demand for food with nutritional and health functions, and at the same time, it is delicious and easy to be welcomed by consumers.

[0073] Although the content of the present invention has been described in detail through the above preferred embodiments, it should be appreciated that the above description should not be considered as a limitation of the present invention. After reading the above content, it will be apparent to those skilled in the art that various modifications and substitutions of the present invention will occur. Therefore, the protection scope of the present invention should be limited by the appended claims.

Claims

1. A formula of milk skin yogurt, characterized in that: The raw materials of the milk skin yogurt include: Fresh milk, milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder, and carotene.

2. The formula of the milk skin yogurt as claimed in claim 1, characterized in that, The raw materials of the milk skin yogurt include, by weight: 450-550 parts of fresh milk, 70-75 parts of milk skin, 15-18 parts of sugar, 75-85 parts of cream, 40-50 parts of condensed milk, 14-16 parts of milk powder, 8-12 parts of cheese powder, 6-9 parts of protein powder and 4-7 parts of carotene.

3. The formula of the milk skin yogurt as claimed in claim 2, characterized in that, The raw materials of the milk skin yogurt include, by weight, 5000g of fresh milk, 720g of milk skin, 160g of sugar, 800g of cream, 456g of condensed milk, 155g of milk powder, 100g of cheese powder, 70g of protein powder and 50g of carotene.

4. The formula of the milk skin yogurt as claimed in claim 1, characterized in that, The sugar is white granulated sugar, the protein powder is whole milk protein powder, and the milk powder is whole fat milk powder.

5. A method for preparing the milk skin yogurt according to any one of claims 1 to 4, characterized in that: The method comprises: Step 1, prepare materials: weigh each raw material according to the proportion; Step 2, steaming: put the fresh milk into a container, heat it in a boiling water bath, and then cool it; Step 3, modulation: Stir the cooled fresh milk, add the remaining ingredients in sequence, and then cool; Step 4, fermentation: fermenting the modulated milk mixture; Step 5, inspection and packaging: the fermented milk yogurt is subjected to random quality inspection, and the qualified products are then filled, sealed and sterilized, packaged and put into storage, and stored according to the preservation conditions or put on the market for sale.

6. The method for preparing the milk skin yogurt according to claim 5, characterized in that: The step 2 is to pour fresh milk into a milk pot, heat it in a boiling water bath, boil the milk pot in boiling water for 10-15 minutes until the center temperature of the milk reaches 90-100° C., and then quickly cool it.

7. The method for preparing the milk skin yogurt according to claim 5, characterized in that: The step 3 is to cool the fresh milk to 50°C, keep the temperature and add the remaining ingredients, including milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder, and carotene, in sequence under stirring, keep stirring, mix evenly, then cool it to 38°C, and transfer it to the fermentation container in portions.

8. The method for preparing milk skin yogurt according to claim 5, characterized in that: The step 4 is to put the packaged milk mixture into a fermentation machine for fermentation, and the yogurt fermentation time is greater than or equal to 8 hours.