Highland barley yak yoghourt and production process thereof

Abstract

The invention discloses highland barley yak yoghourt and a production process thereof, and relates to the technical field of yoghourt processing. The formula is as follows: 78%-82% of raw milk, 8%-12% of raw yak milk, 3%-5% of highland barley powder, 5%-7% of white granulated sugar and 0.1% of lactic acid bacteria powder. Comprising the following steps: S1, stirring and mixing raw milk and raw yak milk in proportion, heating to 55-60 DEG C, adding highland barley powder and white granulated sugar, stirring, and then fixing the volume and cooling; s2, preheating the raw milk mixed with the highland barley powder and the white granulated sugar to 60-65 DEG C, performing homogenization operation at 18-25 Mpa, performing pasteurization at 95 DEG C for 15 seconds, cooling to 41-45 DEG C, and inoculating lactic acid bacteria; s3, filling and packaging the sterilized materials inoculated with lactic acid bacteria, and then boxing and feeding into a fermentation chamber; according to the invention, the highland barley powder is added into the raw milk and the raw yak milk, the raw milk and the raw yak milk are combined in equal proportion, and the highland barley yak yoghourt with unique nutrition and taste is prepared without adding any food additive through a yoghourt fermentation process.

Description

Technical Field

[0001] The invention relates to the technical field of yogurt processing, in particular to highland barley yak yogurt and a production process thereof. Background Art

[0002] Yak milk is an important food and dairy processing raw material for people of all ethnic groups in the plateau areas. Because the rich nutrients in yak milk can provide a good nutritional basis for the growth and reproduction of microorganisms, it is often used to make yogurt. Yak yogurt has the advantages of being rich in nutrition, aiding digestion and increasing appetite. At the same time, the surface of this yogurt is a creamy yellow hard milk skin with a unique taste. Adding highland barley to the yogurt can further enhance the taste and flavor of yak yogurt. It has both the unique aroma and taste of highland barley and the mellow and refreshing taste of yogurt.

[0003] After searching, the Chinese patent publication number CN114468055A discloses a method for preparing a coagulated highland barley milk yogurt, which includes the following steps: Step 1: sterilize fresh milk for standby use; Step 2: prepare highland barley slurry: take highland barley powder and add it to boiling water, stir evenly, add amylase to hydrolyze after cooling, inactivate the enzyme and filter to obtain highland barley slurry; Step 3: take sterilized fresh milk, add sucrose, fermentation agent and highland barley slurry, stir evenly in a sterile environment, and ferment at a constant temperature. The above patent does not combine highland barley and yak yogurt together, and the final finished highland barley milk yogurt lacks the unique mellow taste of yak milk fat, and the utilization of yak milk and highland barley is insufficient. Summary of the invention

[0004] The purpose of the invention is to solve the shortcomings of the prior art and to propose a highland barley yak yogurt and a production process thereof.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] The invention discloses highland barley yak yogurt, which has the following proportion formula: 78%-82% of raw milk, 8%-12% of raw yak milk, 3%-5% of highland barley powder, 5%-7% of white sugar and 0.1% of lactic acid bacteria powder.

[0007] A production process of highland barley yak yogurt comprises the following steps:

[0008] S1: Mix raw cow milk and raw yak milk in proportion and heat to 55-60°C, add highland barley flour and white sugar and stir, then cool to constant volume;

[0009] S2: preheating the raw milk mixed with highland barley flour and white sugar to 60-65°C and homogenizing it at 18-25Mpa, then pasteurizing it at 95°C for 15S, and then inoculating lactic acid bacteria after cooling it to 41-45°C;

[0010] S3: The sterilized and lactic acid bacteria-inoculated materials are filled and packaged, and then packed into boxes and sent to the fermentation room;

[0011] S4: Fermentation control of the filling materials sent to the fermentation room, test the fermentation acidity after 4-5 hours of constant temperature fermentation, and immediately send the product to the cold storage room for cooling after the product state, taste and acidity meet the requirements;

[0012] S5: After being refrigerated and matured for 12-24 hours, the products are tested and put into storage.

[0013] Further: when adding highland barley flour and white granulated sugar in step S1, the highland barley flour is vibrated and sieved using a sieve with a mesh size of 80, and the white granulated sugar is preferably first-grade white granulated sugar, which is sieved using a sieve with a mesh size of 50.

[0014] Furthermore: before the raw cow milk and raw yak milk are stirred and mixed in step S1, the raw cow milk and raw yak milk are first degassed and centrifuged to purify the milk, and the degassing vacuum degree is -0.06 to -0.07 MPa.

[0015] As a preferred solution of the present invention: the rotation speed of the centrifugal drum during the centrifugal milk purification process is 5800-6200 r / min.

[0016] As a further solution of the present invention: in the step S3, the humidity temperature of the fermentation chamber is 41-45° C. and the humidity is 75%.

[0017] As a further solution of the present invention: in the step S4, the acidity detected is between 70-80°T and the pH value is ≤4.

[0018] On the basis of the above scheme: the material sent to the cold storage room in step S4 is first quickly cooled to 25°C, and then quickly cooled to 5°C to produce as much polysaccharide as possible to improve the taste.

[0019] On the basis of the above scheme: in the step S2, a secondary homogenization can be performed before inoculating lactic acid bacteria, the pasteurized material is heated at 60-65°C and 18-25Mpa, and then a secondary pasteurization is performed before cooling and inoculating lactic acid bacteria.

[0020] The beneficial effects of the present invention are:

[0021] 1. A highland barley yak yogurt and a production process thereof, which is prepared by adding highland barley powder to raw cow milk and raw yak milk raw materials, combining them in equal proportions, and undergoing a yogurt fermentation process without adding any food additives to produce highland barley yak yogurt with unique nutrition and taste.

[0022] 2. A highland barley yak yogurt and its production process, which can further improve the taste of dairy products and the uniformity of fat particles and the taste of finished products by performing secondary homogenization before inoculating lactic acid bacteria and then performing secondary pasteurization.

[0023] 3. A highland barley yak yogurt and its production process, which uses Tibetan milk and yak milk resources and lactic acid bacteria fermentation technology to produce highland barley yak yogurt with unique flavor and rich nutrition, effectively filling the problem of the lack of highland barley yak yogurt products in the current market. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The present invention discloses a production process diagram of a highland barley yak yogurt production process. DETAILED DESCRIPTION

[0025] The technical solution of this patent is further described in detail below in conjunction with specific implementation methods.

[0026] The embodiments of the present invention are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0027] Embodiment 1:

[0028] The invention discloses highland barley yak yogurt, which has the following formula proportions: 78%-82% of raw milk, 8%-12% of raw yak milk, 3%-5% of highland barley powder, 5%-7% of white sugar and 0.1% of lactic acid bacteria powder.

[0029] A production process of highland barley yak yogurt comprises the following steps:

[0030] S1: Raw cow milk and raw yak milk need to be tested. The total dry matter content in the milk needs to be higher than 12%, and the non-fat dry matter needs to be higher than 9% to prevent the protein from coagulating. At the same time, the content of antibiotics, white blood cells and miscellaneous bacteria needs to be tested to prevent the reproduction of lactic acid bacteria. Then, a vacuum machine is used to degas the raw cow milk and raw yak milk at a vacuum degree of -0.06 to -0.07Mpa, and then a centrifuge is used to remove white blood cells and debris in the milk for purification. Preferably, the centrifuge drum speed is 5800-6200r / min;

[0031] The raw cow milk and raw yak milk are stirred and mixed in proportion, and then heated to 55-60° C., highland barley flour and white sugar are added and stirred, and the highland barley flour is vibrated and sieved using a sieve with a mesh of 80 meshes when the highland barley flour and the white sugar are added, and the white sugar is preferably first-class white sugar, and is sieved using a sieve with a 50-mesh mesh to prevent the highland barley flour and the white sugar from agglomerating and being difficult to dissolve in the mixed raw milk, thereby affecting subsequent fermentation, and then the mixture is cooled to a constant volume, and the container is preferably a 340 stainless steel tank;

[0032] S2: preheating the raw milk mixed with highland barley flour and white sugar to 60-65°C and then homogenizing it at 18-25Mpa to prevent fat from floating up and distribute the milk fat more evenly in the milk, which can make the taste more delicate and improve the milk flavor. Then, pasteurizing it at 95°C for 15S, and then inoculating lactic acid bacteria after cooling it to 41-45°C. The lactic acid bacteria used are preferably Weissellaconfusa, which has strong antibacterial and antioxidant functional activities, and has the effects of avoiding intestinal infection, promoting digestion and absorption, and reducing cholesterol and cancer incidence. Then, stirring it evenly and waiting for fermentation;

[0033] S3: The sterilized and lactic acid bacteria-inoculated materials are packaged and then packed into boxes and sent to a fermentation room at a temperature of 41-45°C and a humidity of 75%;

[0034] S4: Fermentation control of the filling materials sent to the fermentation room. After 4-5 hours of constant temperature fermentation, the fermentation acidity is tested. The tested acidity is between 70-80°T and the pH value is ≤4. After the product state, taste and acidity meet the requirements, it is immediately sent to the cold room for cooling to 25°C, and then quickly cooled to 5°C to produce as many polysaccharides as possible to improve the taste;

[0035] S5: After being refrigerated and matured for 12-24 hours, the products are tested and put into storage. The testing steps include observation, smelling, tasting and touching to comprehensively evaluate the yogurt. The yogurt has a uniform color, without impurities, bubbles and whey separation, and the surface is glossy. The smell is a mixture of fermented milk and highland barley. After tasting by the staff, the yogurt is delicate and smooth, comfortable in taste, without graininess and roughness, and has a rich and heavy aroma of yak milk fat and the unique aroma of highland barley. The yogurt is then touched to check whether the tissue is firm and uniform, and has a certain elasticity and hardness.

[0036] In order to further improve the taste of dairy products and the uniformity of fat particles, a secondary homogenization can be performed before inoculating lactic acid bacteria in the step S2. The pasteurized material is heated at 60-65°C and 18-25Mpa, and then secondary pasteurized and cooled before inoculating lactic acid bacteria.

[0037] In this embodiment, highland barley powder is added to raw cow milk and raw yak milk raw materials, and they are combined in equal proportions. After a yogurt fermentation process, highland barley yak yogurt with unique nutrition and taste is produced without adding any food additives (including flavors and pigments), which makes up for the current shortcomings of insufficient development and utilization of highland barley. It combines Tibetan milk and yak milk resources and uses lactic acid bacteria fermentation technology to produce highland barley yak yogurt with unique flavor and rich nutrition, effectively filling the problem of the lack of highland barley yak yogurt products on the market.

[0038] Embodiment 2:

[0039] A production process of highland barley yak yogurt, such as Figure 1 As shown, in order to compare and verify the taste of highland barley yak yogurt and whether there is a significant difference in taste between highland barley milk yogurt and yak yogurt, 100 passers-by were randomly selected for a blind tasting test while other conditional variables remained unchanged. After the tasting, they were asked whether they could taste the difference in aroma and taste, and the yogurt that the passers-by thought tasted better was recorded. At the same time, in order to be fair, the testers were asked to drink water between tasting the two yogurts to prevent affecting the comparison;

[0040] In the final test, 57 testers said they could distinguish the difference between highland barley yak yogurt, highland barley milk yogurt and yak yogurt without highland barley by smell, indicating that the addition of highland barley can effectively improve the recognition of yogurt odor. At the same time, 42 of the 57 testers who recognized the addition of highland barley said they liked the smell of highland barley, so the addition of highland barley can effectively improve consumers' preference.

[0041] At the same time, only 7 testers could distinguish the difference between yak yogurt with yak milk, highland barley yak yogurt and highland barley milk yogurt without yak milk by smell, indicating that most consumers cannot distinguish whether yak milk is added by smell.

[0042] In the taste test results, 93 testers could taste the difference between highland barley yak yogurt, highland barley milk yogurt and yak yogurt without highland barley. Among them, 45 testers said that the taste difference was obvious, with a distinct highland barley aroma, indicating that the addition of highland barley can significantly change the taste of yogurt and improve product competitiveness.

[0043] At the same time, 95 testers could taste the difference between yak yogurt with added yak milk, highland barley yak yogurt and highland barley milk yogurt without added yak milk, indicating that the addition of yak milk can also significantly improve the taste of milk. At the same time, 72 of the 95 testers clearly stated that they liked the taste of yogurt with added yak milk, indicating that the higher fat content and thicker and more delicate taste of yak milk can be accepted by most consumers, and 69 of them said that they prefer Qingniu yogurt, which is a combination of highland barley and yak milk flavors.

[0044] The above comparative test results prove that highland barley and yak yogurt is welcomed and loved by the vast majority of testers. At the same time, the addition of highland barley and yak milk can be clearly perceived by consumers, which can effectively improve and enhance the aroma, taste and mouthfeel of yogurt. The refreshing taste and aroma of highland barley combined with the delicate and mellow taste and mouthfeel of yak milk creates a unique taste that is rare in yogurt on the market.

[0045] The above is a preferred specific implementation manner of the present invention, and the protection scope of the present invention is not limited thereto. Any modification, equivalent substitution and improvement made by any technician familiar with the field within the technical scope disclosed by the present invention in combination with the prior art or public common sense, within the spirit and principle of the present invention, shall be covered by the protection scope of the present invention.

Claims

1. A highland barley yak yogurt, characterized in that: The formula ratio is as follows: raw milk 78%-82%, raw yak milk 8%-12%, highland barley powder 3%-5%, white sugar 5%-7%, lactic acid bacteria powder 0.1%.

2. A production process of highland barley yak yogurt, used for producing the highland barley yak yogurt described in claim 1, characterized in that: The steps include: S1: Mix raw cow milk and raw yak milk in proportion and heat to 55-60°C, add highland barley flour and white sugar and stir, then cool to constant volume; S2: preheating the raw milk mixed with highland barley flour and white sugar to 60-65°C and homogenizing it at 18-25Mpa, then pasteurizing it at 95°C for 15S, and then inoculating lactic acid bacteria after cooling it to 41-45°C; S3: The sterilized and lactic acid bacteria-inoculated materials are filled and packaged, and then packed into boxes and sent to the fermentation room; S4: Fermentation control of the filling materials sent to the fermentation room, test the fermentation acidity after 4-5 hours of constant temperature fermentation, and immediately send the product to the cold storage room for cooling after the product state, taste and acidity meet the requirements; S5: After being refrigerated and matured for 12-24 hours, the products are tested and put into storage.

3. The production process of highland barley yak yogurt according to claim 2, characterized in that: In the step S1, when adding highland barley flour and white granulated sugar, a sieve with a mesh size of 80 is used to vibrate and sieve the highland barley flour. The white granulated sugar is preferably first-grade white granulated sugar, which is sieved using a sieve with a mesh size of 50.

4. The production process of highland barley yak yogurt according to claim 2, characterized in that: In the step S1, before the raw cow milk and raw yak milk are stirred and mixed, the raw cow milk and raw yak milk are first degassed and centrifuged to purify the milk, and the degassing vacuum degree is -0.06 to -0.07 MPa.

5. The production process of highland barley yak yogurt according to claim 4, characterized in that: The rotation speed of the centrifugal drum during the centrifugal milk purification process is 5800-6200 r / min.

6. The production process of highland barley yak yogurt according to claim 2, characterized in that: In the step S3, the temperature of the fermentation chamber is 41-45° C. and the humidity is 75%.

7. The production process of highland barley yak yogurt according to claim 6, characterized in that: In the step S4, the acidity is detected to be between 70°T and 80°T, and the pH value is ≤4.

8. The production process of highland barley yak yogurt according to claim 7, characterized in that: In the step S4, the material sent to the cold storage room is first quickly cooled to 25°C, and then quickly cooled to 5°C.

9. The production process of highland barley yak yogurt according to claim 2, characterized in that: In the step S2, a secondary homogenization can be performed before inoculating lactic acid bacteria. The pasteurized material is heated at 60-65° C. and 18-25 MPa, and then secondary pasteurized and cooled before inoculating lactic acid bacteria.

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