Method for preparing donkey yoghurt

Abstract

The invention discloses a method for preparing donkey yoghurt. The method comprises the following steps: S1, preparing a donkey yoghurt primer and collecting fresh donkey milk at the same time; s2, disinfecting and sterilizing the fresh donkey milk obtained in the step 1 to obtain disinfected and sterilized donkey milk; s3, setting three groups of fermentation tanks, namely a tank I, a tank II and a tank III, and adding the obtained disinfected and sterilized donkey milk and donkey yogurt primer into the tank I for fermentation; s4, transferring the donkey yoghurt obtained by fermentation in the tank I into a tank II, stirring at fixed time, and performing secondary fermentation; s5, collecting the secondarily fermented donkey yoghurt obtained in the tank II into a tank III, standing and storing to obtain finished donkey yoghurt, and detecting the acidity of the donkey yoghurt to be moderate; and S6, when the acidity of the finished donkey yoghurt stored in the tank III in a standing manner is low, continuously stirring and standing until the acidity is qualified, and discharging the donkey yoghurt out of the tank. Compared with the prior art, the method for preparing the donkey yoghurt has the advantages of convenience in daily operation and use, simple steps and easiness in use.

Description

Technical Field

[0001] The present invention relates to the technical field of donkey yogurt, and specifically refers to a method for preparing donkey yogurt. Background Art

[0002] Yogurt therapy is a special therapy commonly used in the production and life of the Mongolian nationality. Since ancient times, the Mongolian nationality has regarded mare's milk as the top of fine wines and delicacies, singing and drinking to their heart's content. Mare's milk is a cold food, which has the function of clearing heat and reducing internal heat, and can also play a certain role in treating diseases.

[0003] In Inner Mongolia, mare's milk is more commonly consumed than donkey yogurt.

[0004] However, donkey yogurt also has the effects of health preservation and care, enhancing human immunity, and treating various diseases. Donkey yogurt tastes sour with a hint of sweetness, mellow, refreshing and pure. It can supplement the body's nutrition, reduce blood lipids, beautify the skin, nourish the lungs, remove edema, and play a good therapeutic role in various diseases such as children's cough, lung diseases, high blood pressure, venous sclerosis, diabetes, gastrointestinal diseases, arthritis, hepatobiliary and kidney diseases, etc. Donkey yogurt contains various nutritional components such as protein, fat, and calcium.

[0005] The existing methods for preparing donkey yogurt are cumbersome, with problems such as the product being thin and having poor texture, and at the same time, the taste is poor. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a method for preparing donkey yogurt that is convenient for daily operation and has simple and easy-to-use steps.

[0007] To solve the above technical problem, the technical solution provided by the present invention is: A method for preparing donkey yogurt, comprising the following steps:

[0008] S1. Prepare a donkey yogurt starter while collecting fresh donkey milk;

[0009] S2. Disinfect and sterilize the fresh donkey milk obtained in step 1 to obtain disinfected and sterilized donkey milk;

[0010] S3. Set three fermentation tanks as tank one, tank two, and tank three, and add the obtained disinfected and sterilized donkey milk and the donkey yogurt starter to tank one for fermentation;

[0011] S4. Transfer the donkey yogurt fermented in tank one to tank two for timed stirring and secondary fermentation;

[0012] S5. Collect the donkey yogurt obtained from the secondary fermentation in tank two into tank three for static storage to obtain the finished donkey yogurt, and detect its acidity;

[0013] S6. When the acidity of the finished donkey yogurt stored statically in tank three is relatively low, continue to stir and place it until the acidity is qualified and then take it out of the tank.

[0014] Preferably, the donkey yogurt starter is a donkey yogurt fermentation agent, and the donkey yogurt fermentation agent includes Streptococcus lactis and Streptococcus thermophilus.

[0015] Preferably, when initially fermenting in Tank 1 in S3, the fermentation culture conditions are 40 - 42 °C, ferment for 24 h, stir every 3 h during the fermentation process, and place for 48 h after fermentation is completed and then send to Tank 2.

[0016] Preferably, when fermenting in Tank 2 in S4, the positioning stirring time and operation are the same as those in Tank 1, and the placement time is 72 h.

[0017] Preferably, in the first stirring, use a stirring rod to rotate 100 circles along Tank 1.

[0018] Preferably, the disinfection and sterilization of the fresh donkey milk is carried out at 75 - 78 °C for 5 - 10 min.

[0019] The advantages of the present invention compared with the prior art are as follows:

[0020] In the present invention, through the cooperation of three tanks, the requirements for the production site are reduced. The cooperation of the three tanks realizes three production fermentation processes. The timed stirring and timed placement facilitate the combined fermentation of the donkey yogurt starter and fresh milk inside, thus greatly increasing the ease of fermentation. At the same time, the quality of the out - of - tank yogurt can be adjusted according to the detected acidity as needed, and the applicability is strong. Detailed Embodiments

[0021] Reference will now be provided in detail to embodiments of the present invention, one or more examples of which are described below. Each example is provided by way of explanation and not limitation of the present invention. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made to the present invention without departing from the scope or spirit of the present invention. For example, features described or illustrated as part of one embodiment can be used in another embodiment to yield a still further embodiment.

[0022] Accordingly, it is intended that the present invention cover such modifications and variations that fall within the scope of the appended claims and their equivalents. Other objects, features, and aspects of the present invention are disclosed in or are apparent from the following detailed description. Those of ordinary skill in the art should understand that this discussion is only a description of exemplary embodiments and is not intended to limit the broader aspects of the present invention.

[0023] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terms used in the description of the present invention herein are for the purpose of describing specific embodiments only and are not intended to limit the present invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0024] The term "comprising," "including," or any other variation thereof is intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising a..." does not exclude the presence of additional identical elements in the process, method, article, or apparatus that comprises the element. In addition, the terms "first," "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, features defined with "first," "second" may explicitly or implicitly include at least one of the feature. In the description of the invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise specifically defined. In the description of the present invention, "several" means at least one, such as one, two, etc., unless otherwise specifically defined.

[0025] Except as otherwise shown in the operating examples or otherwise indicated, all numbers used in the description of the specification and claims to represent amounts of ingredients, physical and chemical properties, etc. are understood to be adjusted by the term "about" in all cases. For example, thus, unless otherwise stated, the numerical parameters listed in the above specification and the appended claims are approximate values, and those skilled in the art can, using the teachings disclosed herein, seek to obtain the desired characteristics and appropriately change these approximate values. The use of numerical ranges expressed with endpoints includes all numbers within that range and any range within that range. For example, 1 to 5 includes 1, 1.1, 1.3, 1.5, 2, 2.75, 3, 3.80, 4, and 5, and so on.

[0026] In combination, a method for preparing donkey yogurt includes the following steps:

[0027] S1. Prepare donkey yogurt starter while collecting fresh donkey milk; the donkey yogurt starter is a donkey yogurt fermenter, and the donkey yogurt fermenter includes a composite bacterial body composed of Streptococcus lactis and Streptococcus thermophilus; S2. Disinfect and sterilize the fresh donkey milk obtained in step 1 to obtain disinfected and sterilized donkey milk; the disinfection and sterilization of fresh donkey milk is carried out at 75-78°C for 5-10 minutes; S3. Set three fermentation tanks, namely tank one, tank two and tank three, and add the obtained disinfected and sterilized donkey milk and donkey yogurt starter to tank one for fermentation; S4. Transfer the donkey yogurt fermented in tank one to tank two for regular stirring and secondary fermentation; when initially fermenting in tank one, the fermentation culture conditions are 40-42°C, and the fermentation culture is carried out for 24 hours. During the fermentation process, stir once every 3 hours. In one stirring, use a stirring rod to rotate 100 circles along tank one for stirring. After fermentation is completed, place it for 48 hours and then send it to tank two; when fermenting in tank two, the positioning stirring time and operation are the same as those in tank one, and the placement time is 72 hours. S5. Collect the secondary fermented donkey yogurt obtained in tank two into tank three for static storage to obtain the finished donkey yogurt, and detect its acidity; S6. When the acidity of the finished donkey yogurt statically stored in tank three is relatively low, continue to stir and place it until the acidity is qualified and then take it out of the tank, so as to conveniently adjust the appropriate acidity for consumption according to needs.

[0028] Example

[0029] Three jars are used to make donkey yogurt, and a stirring rod and a jar lid, etc. are needed. The first jar is used for the first step of fermenting donkey yogurt, the fusion of donkey milk and donkey yogurt starter. The second jar is used for stirring the fermenting donkey yogurt. The third jar is used for storing the fermented donkey yogurt.

[0030] Put the donkey yogurt starter into the first jar containing donkey milk, and place it in a place with a suitable temperature, requiring the temperature in the jar to be 40-42°C. Stir 100 times every 3 hours, which takes 24 hours. After placing it for 48 hours, pour it into the second jar and continue to stir. The stirring procedure is the same as the first time. After 72 hours, pour it into the third jar and store it for 7 days. Detect the acidity. If the acidity is not enough, continue to stir several times until it is qualified and then take it out of the jar.

[0031] In 2014, the physical condition of the family members was not optimistic. They suffered from gastrointestinal diseases, arthritis, heart disease, arrhythmia, etc., resulting in weight loss. The weight was less than 90 catties. Seeking medical treatment everywhere had no effect, and they were physically and mentally exhausted. They improved the donkey milk at home into donkey yogurt and drank it once a day. After 30 days, the gastroenteritis and arthritis were significantly improved.

[0032] Pregnant women, people with fatigue and other groups need to be cautious when drinking donkey yogurt. A small number of people drinking donkey yogurt may cause gastrointestinal discomfort, resulting in diarrhea or fatigue and other phenomena. Therefore, it is recommended that people with physical fatigue or severe patients drink it in small amounts or not drink it.

[0033] The content not described in detail in this specification belongs to the prior art well-known to those skilled in the art.

[0034] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope described in this specification.

[0035] The above describes the present invention and its embodiments, and this description is not restrictive. Generally speaking, if those of ordinary skill in the art are inspired by it and, without departing from the gist of the present invention, design similar structural modes and embodiments to this technical solution without creative efforts, they should all fall within the protection scope of the present invention.

Claims

1. A method for preparing donkey yogurt, characterized in that: It includes the following steps: S1. Prepare donkey yogurt starter and collect fresh donkey milk at the same time; S2. Disinfect and sterilize the fresh donkey milk obtained in step 1 to obtain disinfected and sterilized donkey milk; S3. Set up three fermentation tanks, namely tank one, tank two and tank three, and add the obtained disinfected and sterilized donkey milk and donkey yogurt starter to tank one for fermentation; S4. Transfer the donkey yogurt fermented in tank one to tank two for regular stirring and secondary fermentation; S5. Collect the donkey yogurt obtained from the secondary fermentation in tank two into tank three for static storage to obtain the finished donkey yogurt, and detect its acidity; S6. When the acidity of the finished donkey yogurt stored statically in tank three is relatively low, continue to stir and place it until the acidity is qualified and then take it out of the tank.

2. The method for preparing donkey yogurt according to claim 1, characterized in that: The donkey yogurt starter is a donkey yogurt fermentation agent, and the donkey yogurt fermentation agent includes Streptococcus lactis and Streptococcus thermophilus.

3. A method for preparing donkey yogurt according to claim 1, characterized in that: When initially fermenting in tank one in S3, the fermentation culture conditions are 40-42 °C, ferment for 24 h, stir once every 3 h during the fermentation process, and place it for 48 h after the fermentation is completed and then send it to tank two.

4. A method for preparing donkey yogurt according to claim 3, characterized in that: When fermenting in tank two in S4, the positioning stirring time and operation are the same as those in tank one, and the placement time is 72 h.

5. A method for preparing donkey yogurt according to claim 4, characterized in that: During the first stirring, use a stirring rod to rotate 100 circles along tank one.

6. A method for preparing donkey yogurt according to claim 1, characterized in that: The disinfection and sterilization of the fresh donkey milk is carried out at 75-78 °C for 5-10 min.