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Goat milk acid curd and its preparing method

A goat milk acid and curdling technology, which is applied in dairy products, milk preparations, applications, etc., can solve the problems of short product shelf life and long production cycle, and achieve the effects of shortened curdling time, long shelf life and good taste

Inactive Publication Date: 2010-05-12
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional yogurt processing usually requires the production of starter, which not only has a long production cycle, but also has strict requirements on environmental sanitation, and the product has a short shelf life

Method used

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  • Goat milk acid curd and its preparing method
  • Goat milk acid curd and its preparing method
  • Goat milk acid curd and its preparing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Taking 100kg goat milk powder as an example, the raw materials used and their weight ratio are as follows:

[0039] Goat milk powder 100kg

[0040] Lamb rennet 0.66kg

[0041] Citric acid 2.33kg

[0042] Calcium lactate 0.13kg

[0043] Composite stabilizer 2.00kg

[0044] Sucrose 53.33kg

[0045] The lamb rennet in the ratio of this example is lamb rennet with a curdling activity of 8000 SU, and the compound stabilizer is a product produced by Harbin Duolilai Food Raw Materials Co., Ltd. sold on the market. The goat milk powder should meet GB5410-1999 According to the requirements of "Whole Milk Powder", lamb rennet should meet the requirements of QB1805.3-93 protease preparation for food industry, and sucrose, citric acid, and calcium lactate are all food grade.

[0046] Its preparation process steps are as follows:

[0047] 1. In the batching tank, the goat milk powder is mixed with water to make an emulsion with a concentration of 15%.

[0048] 2. Fully mix th...

Embodiment 2

[0053] Taking 100kg goat milk powder as an example, the raw materials used and their weight ratio are as follows:

[0054] Goat milk powder 100kg

[0055] Lamb rennet 0.33kg

[0056] Citric acid 1.66kg

[0057] Calcium lactate 0.13kg

[0058] Composite stabilizer 2.00kg

[0059] Sucrose 53.33kg

[0060] The lamb rennet in the ratio of this example is lamb rennet with a curdling activity of 8000 SU, and the compound stabilizer is a product produced by Harbin Duolilai Food Raw Materials Co., Ltd. sold on the market. The goat milk powder should meet GB5410-1999 According to the requirements of "Whole Milk Powder", lamb rennet should meet the requirements of QB1805.3-93 protease preparation for food industry, and sucrose, citric acid, and calcium lactate are all food grade.

[0061] Its preparation process steps are identical with embodiment 1.

Embodiment 3

[0063] Taking 100kg goat milk powder as an example, the raw materials used and their weight ratio are as follows:

[0064] Goat milk powder 100kg

[0065] Lamb rennet 1.33kg

[0066] Citric acid 2.66kg

[0067] Calcium lactate 0.52kg

[0068] Composite stabilizer 2.00kg

[0069] Sucrose 53.33kg

[0070] The lamb rennet in the ratio of this example is lamb rennet with a curdling activity of 8000 SU, and the compound stabilizer is a product produced by Harbin Duolilai Food Raw Materials Co., Ltd. sold on the market. The goat milk powder should meet GB5410-1999 According to the requirements of "Whole Milk Powder", lamb rennet should meet the requirements of QB1805.3-93 protease preparation for food industry, and sucrose, citric acid, and calcium lactate are all food grade.

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Abstract

The invention discloses a sour curd of goat milk, which comprises the following parts: 0.33-1.33% lamb abomasums enzyme, 1.66-2.66% citric acid, 0.13-0.52% calcium lactate, 2.00% compound stabilizer and 53.33% sucrose. The preparing method comprises the following steps: preparing emulsion; allocating compound material; homogenizing; making sour curd of goat milk; detecting quality.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to yogurt made from goat milk powder, lamb rennet, goat milk yogurt and compound stabilizers. Background technique [0002] Goat's milk is regarded as a fine product among dairy products due to its rich nutrition and easy absorption, and is called "the king of milk". Goat milk is very similar to human milk in terms of basic structure and characteristics, and its nutritional elements are also similar to human milk, which is conducive to human digestion and absorption. In addition, goat milk also has a unique health care function. Goat milk contains epithelial growth factor (EGF), which has the function of repairing mucous membranes, and can effectively improve human immunity, thereby preventing interference from diseases. The content of superoxide dismutase (SOD) in goat milk is very rich, often drinking and washing can beautify the skin, anti-inflammatory and an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12
Inventor 张富新
Owner SHAANXI NORMAL UNIV
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