Liquid donkey milk product and method of preparation

Abstract

This invention relates to the field of food technology, specifically to a liquid donkey milk product and its preparation method. The liquid donkey milk product comprises the following raw materials in parts by weight: 46-52 parts whole milk powder, 0.035-0.045 parts bacterial culture, 48-52 parts white sugar, 38-42 parts fructose syrup, 15.5-17.5 parts raw donkey milk, 4.5-5.5 parts fructooligosaccharides, 8.5-9.5 parts thickener, 0.85-0.95 parts flavoring, 0.45-0.55 parts sodium citrate, 0.13-0.17 parts sucralose, 0.4-0.5 parts potassium sorbate, 1.7-1.9 parts citric acid, and an appropriate amount of water. The components in this invention do not participate in the fermentation process, thus preserving the natural nutrients and unique flavor of donkey milk, while also incorporating the appealing texture of yogurt, achieving a dual upgrade in both taste and nutrition, making it worthy of promotion.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a liquid donkey milk product and its preparation method. Background Technology

[0002] Donkey milk, as a specialty dairy product, has gradually gained attention in recent years. While high in lactose, it is lower in protein and fat, and also lower in most vitamins and minerals than cow's milk. Specifically, the fat content in donkey milk is only 1.46%, far lower than human milk and cow's milk. However, donkey milk has a high whey protein content, and the proportion is close to that of human milk, giving it certain nutritional value. Furthermore, donkey milk is rich in various bioactive substances, such as lysozyme and EGF (epidermal growth factor), which play a role in antibacterial activity and promoting wound healing.

[0003] Due to the inherent composition of donkey milk, with a fat content of around 0.2% and a protein content of around 1.5%, cow's milk powder is required during fermentation, which inevitably affects the taste to some extent. Therefore, given the challenges of long-term preservation posed by the rich bioactive substances in donkey milk and the instability of its proteins, there is an urgent need to develop a liquid donkey milk product to overcome the shortcomings in current practical applications. Summary of the Invention

[0004] The purpose of this invention is to provide a liquid donkey milk product and its preparation method to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the embodiments of the present invention provide the following technical solutions: A liquid donkey milk product comprising the following ingredients in parts by weight: The ingredients are: 46-52 parts whole milk powder, 0.035-0.045 parts bacterial culture, 48-52 parts white sugar, 38-42 parts fructose syrup, 15.5-17.5 parts raw donkey milk, 4.5-5.5 parts fructooligosaccharides, 8.5-9.5 parts thickener, 0.85-0.95 parts flavoring, 0.45-0.55 parts sodium citrate, 0.13-0.17 parts sucralose, 0.4-0.5 parts potassium sorbate, 1.7-1.9 parts citric acid, and an appropriate amount of water.

[0006] As a further aspect of the present invention, it comprises the following raw materials in parts by weight: 49 parts whole milk powder, 0.04 parts bacterial culture, 50 parts white sugar, 40 parts fructose syrup, 16.5 parts raw donkey milk, 5 parts fructooligosaccharides, 9 parts thickener, 0.9 parts flavoring, 0.5 parts sodium citrate, 0.15 parts sucralose, 0.45 parts potassium sorbate, 1.8 parts citric acid, and appropriate amount of water.

[0007] As a further aspect of the present invention: the whole milk powder is milk powder.

[0008] As a further aspect of the present invention: the thickener includes thickener FM036D and thickener XK-30, and the weight ratio of thickener FM036D to thickener XK-30 is 3:6.

[0009] A method for preparing a liquid donkey milk product includes the following steps: S1. Preparation of Yogurt S11. Take raw donkey milk with acceptable antibiotic residues, thaw it, filter it through 200-mesh gauze, and set it aside. S12. Take whole milk powder, thickener FM036D and fructooligosaccharides, add them to water at 60-65℃ and stir to mix evenly. Then add the raw donkey milk obtained in step S11 and stir to mix evenly. Pass it through a colloid mill 1-2 times to make it completely mixed. S13. The milk is homogenized once at a pressure of 18-25MPa. The homogenized milk is then piped into the fermentation tank. S14. Set the sterilization temperature of the fermenter to 90℃, turn on the heating power, and perform constant temperature sterilization for 5 minutes. S15. After sterilization, immediately turn off the heating and introduce cooling water into the jacket of the fermentation tank. With stirring, quickly cool the milk to 40-42℃. S16. Add a measured amount of inoculum to the fermenter, cover tightly, and stir quickly for 20 minutes. S17. Set the fermentation temperature of the fermentation tank to 42-43℃ again, turn on the heating power, start the fermentation process, and start recording the fermentation time. Check and record the temperature inside the tank every 30 minutes. S18. After 6 hours of fermentation, observe the state of the coagulated milk and take a sample to test the acidity. Continue fermentation until the coagulated milk is stable and the acidity reaches 75-90%. o When the fermentation reaches T, the requirements are met. Immediately turn off the heating power and introduce ice water into the jacket of the fermentation tank to cool the fermented milk to below 15°C. S2, Preparation of stabilizer solution S21. Take thickener XK-30, white sugar and sucralose, add them to water at 75-80℃ and stir to mix evenly; after they are completely dispersed, add fructose syrup and stir evenly. S22. Stir and mix the flavoring, sodium citrate, potassium sorbate and the solution obtained in step S21 until homogeneous, cool to below 30°C and set aside for later use; S3, Mixing S31. While stirring continuously, mix the fermented yogurt obtained in step S1 with the stabilizer solution obtained in step S2 until homogeneous. S32. Dissolve citric acid in the remaining water, and slowly add the citric acid solution to the milk obtained in step S31 while stirring continuously, and adjust the acidity to a titration acidity of 48-52. S4. Sterilization and Filling S41. While stirring continuously, set the sterilization temperature of the fermentation tank to 85°C, turn on the heating power, heat the milk obtained in step S3 to 83-90°C, and perform constant temperature sterilization for 5 minutes. S42. After sterilization, immediately turn off the heating power and quickly introduce cooling water into the jacket of the fermentation tank while stirring continuously to cool the milk to 60-65℃. S43. Fill the milk into sterilized packaging bottles, tighten the caps to seal, and refrigerate.

[0010] As a further aspect of the present invention: in step S32, citric acid is dissolved using 1% of the total weight of water to obtain an aqueous solution of citric acid.

[0011] Compared with the prior art, the beneficial effects of the embodiments of the present invention are: The components in donkey milk do not participate in the fermentation process, thus preserving its natural nutrients and unique flavor, while also incorporating the appealing texture of yogurt, achieving a dual upgrade in both taste and nutrition, making it worthy of promotion. Detailed Implementation

[0012] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example 1

[0013] A liquid donkey milk product comprising the following ingredients in parts by weight: The ingredients are: 46 parts whole milk powder, 0.035 parts bacterial culture, 48 parts white sugar, 38 parts fructose syrup, 15.5 parts raw donkey milk, 4.5 parts fructooligosaccharides, 8.5 parts thickener, 0.85 parts flavoring, 0.45 parts sodium citrate, 0.13 parts sucralose, 0.4 parts potassium sorbate, 1.7 parts citric acid, and an appropriate amount of water.

[0014] The whole milk powder is milk powder; the thickener includes thickener FM036D and thickener XK-30, and the weight ratio of thickener FM036D to thickener XK-30 is 3:6.

[0015] A method for preparing a liquid donkey milk product includes the following steps: S1. Preparation of Yogurt S11. Take raw donkey milk with acceptable antibiotic residues, thaw it, filter it through 200-mesh gauze, and set it aside. S12. Take whole milk powder, thickener FM036D and fructooligosaccharides, add them to water at 60°C and stir to mix evenly. Then add the raw donkey milk obtained in step S11 and stir to mix evenly. Pass it through a colloid mill once to make it completely mixed evenly. S13. The milk is homogenized once at a pressure of 18MPa. The homogenized milk is then piped into the fermentation tank. S14. Set the sterilization temperature of the fermenter to 90℃, turn on the heating power, and perform constant temperature sterilization for 5 minutes. S15. After sterilization, immediately turn off the heating and introduce cooling water into the jacket of the fermentation tank to quickly cool the milk to 40°C with stirring. S16. Add a measured amount of inoculum to the fermenter, cover tightly, and stir quickly for 20 minutes. S17. Set the fermentation temperature of the fermentation tank to 42℃ again, turn on the heating power, enter the fermentation state, start recording the fermentation time, and check and record the temperature inside the tank every 30 minutes. S18. After 6 hours of fermentation, observe the state of the coagulated milk and take a sample to test the titration acidity. Continue fermentation until the coagulated milk is stable and the acidity reaches 75%. o When the fermentation reaches T, the requirements are met. Immediately turn off the heating power and introduce ice water into the jacket of the fermentation tank to cool the fermented milk to below 15°C. S2, Preparation of stabilizer solution S21. Take thickener XK-30, white sugar and sucralose, add them to water at 75℃ and stir to mix evenly; after they are completely dispersed, add fructose syrup and stir evenly. S22. Stir and mix the flavoring, sodium citrate, potassium sorbate and the solution obtained in step S21 until homogeneous, cool to below 30°C and set aside for later use; S3, Mixing S31. While stirring continuously, mix the fermented yogurt obtained in step S1 with the stabilizer solution obtained in step S2 until homogeneous. S32. Dissolve citric acid in the remaining water, and slowly add the citric acid solution to the milk obtained in step S31 while stirring continuously, and adjust the acidity to a titration acidity of 48. S4. Sterilization and Filling S41. While stirring continuously, set the sterilization temperature of the fermentation tank to 85°C, turn on the heating power, heat the milk obtained in step S3 to 83°C, and perform constant temperature sterilization for 5 minutes. S42. After sterilization, immediately turn off the heating power and quickly introduce cooling water into the jacket of the fermentation tank while stirring continuously to cool the milk to 60°C. S43. Fill the milk into sterilized packaging bottles, tighten the caps to seal, and refrigerate.

[0016] In step S32, citric acid is dissolved using 1% of the total weight of water to obtain an aqueous solution of citric acid. Example 2

[0017] A liquid donkey milk product comprising the following ingredients in parts by weight: 52 parts whole milk powder, 0.045 parts bacterial culture, 52 parts white sugar, 42 parts fructose syrup, 17.5 parts raw donkey milk, 5.5 parts fructooligosaccharides, 9.5 parts thickener, 0.95 parts flavoring, 0.55 parts sodium citrate, 0.17 parts sucralose, 0.5 parts potassium sorbate, 1.9 parts citric acid, and an appropriate amount of water.

[0018] The whole milk powder is milk powder; the thickener includes thickener FM036D and thickener XK-30, and the weight ratio of thickener FM036D to thickener XK-30 is 3:6.

[0019] A method for preparing a liquid donkey milk product includes the following steps: S1. Preparation of Yogurt S11. Take raw donkey milk with acceptable antibiotic residues, thaw it, filter it through 200-mesh gauze, and set it aside. S12. Take whole milk powder, thickener FM036D and fructooligosaccharides, add them to water at 65°C and stir to mix evenly. Then add the raw donkey milk obtained in step S11 and stir to mix evenly. Pass it through a colloid mill twice to make it completely mixed. S13. The milk is homogenized once at a pressure of 25MPa. The homogenized milk is then piped into the fermentation tank. S14. Set the sterilization temperature of the fermenter to 90℃, turn on the heating power, and perform constant temperature sterilization for 5 minutes. S15. After sterilization, immediately turn off the heating and introduce cooling water into the jacket of the fermentation tank to quickly cool the milk to 42°C with stirring. S16. Add a measured amount of inoculum to the fermenter, cover tightly, and stir quickly for 20 minutes. S17. Set the fermentation temperature of the fermentation tank to 43℃ again, turn on the heating power, enter the fermentation state, start recording the fermentation time, and check and record the temperature inside the tank every 30 minutes. S18. After 6 hours of fermentation, observe the state of the coagulated milk and take a sample to test the acidity. Continue fermentation until the coagulated milk is stable and the acidity reaches 90%. o When the fermentation reaches T, the requirements are met. Immediately turn off the heating power and introduce ice water into the jacket of the fermentation tank to cool the fermented milk to below 15°C. S2, Preparation of stabilizer solution S21. Take thickener XK-30, white sugar and sucralose, add them to water at 80℃ and stir until well mixed; after they are completely dispersed, add fructose syrup and stir until well mixed. S22. Stir and mix the flavoring, sodium citrate, potassium sorbate and the solution obtained in step S21 until homogeneous, cool to below 30°C and set aside for later use; S3, Mixing S31. While stirring continuously, mix the fermented yogurt obtained in step S1 with the stabilizer solution obtained in step S2 until homogeneous. S32. Dissolve citric acid in the remaining water, and slowly add the citric acid solution to the milk obtained in step S31 while stirring continuously, and adjust the acidity to a titration acidity of 52. S4. Sterilization and Filling S41. While stirring continuously, set the sterilization temperature of the fermentation tank to 85°C, turn on the heating power, heat the milk obtained in step S3 to 90°C, and perform constant temperature sterilization for 5 minutes. S42. After sterilization, immediately turn off the heating power and quickly introduce cooling water into the jacket of the fermentation tank while stirring continuously to cool the milk to 65°C. S43. Fill the milk into sterilized packaging bottles, tighten the caps to seal, and refrigerate.

[0020] In step S32, citric acid is dissolved using 1% of the total weight of water to obtain an aqueous solution of citric acid. Example 3

[0021] A liquid donkey milk product comprising the following ingredients in parts by weight: 49 parts whole milk powder, 0.04 parts bacterial culture, 50 parts white sugar, 40 parts fructose syrup, 16.5 parts raw donkey milk, 5 parts fructooligosaccharides, 9 parts thickener, 0.9 parts flavoring, 0.5 parts sodium citrate, 0.15 parts sucralose, 0.45 parts potassium sorbate, 1.8 parts citric acid, and appropriate amount of water.

[0022] The whole milk powder is milk powder; the thickener includes thickener FM036D and thickener XK-30, and the weight ratio of thickener FM036D to thickener XK-30 is 3:6.

[0023] A method for preparing a liquid donkey milk product includes the following steps: S1. Preparation of Yogurt S11. Take raw donkey milk with acceptable antibiotic residues, thaw it, filter it through 200-mesh gauze, and set it aside. S12. Take whole milk powder, thickener FM036D and fructooligosaccharides, add them to water at 62.5℃ and stir to mix evenly. Then add the raw donkey milk obtained in step S11 and stir to mix evenly. Pass it through a colloid mill twice to make it completely mixed. S13. The milk is homogenized once at a pressure of 21MPa. The homogenized milk is then piped into the fermentation tank. S14. Set the sterilization temperature of the fermenter to 90℃, turn on the heating power, and perform constant temperature sterilization for 5 minutes. S15. After sterilization, immediately turn off the heating and introduce cooling water into the jacket of the fermentation tank to quickly cool the milk to 41°C with stirring. S16. Add a measured amount of inoculum to the fermenter, cover tightly, and stir quickly for 20 minutes. S17. Set the fermentation temperature of the fermentation tank to 42.5℃ again, turn on the heating power, start the fermentation process, and start recording the fermentation time. Check and record the temperature inside the tank every 30 minutes. S18. After 6 hours of fermentation, observe the state of the coagulated milk and take a sample to test the acidity. Continue fermentation until the coagulated milk is stable and the acidity reaches 82%. o When the fermentation reaches T, the requirements are met. Immediately turn off the heating power and introduce ice water into the jacket of the fermentation tank to cool the fermented milk to below 15°C. S2, Preparation of stabilizer solution S21. Take thickener XK-30, white sugar and sucralose, add them to water at 77℃ and stir to mix evenly; after they are completely dispersed, add fructose syrup and stir evenly. S22. Stir and mix the flavoring, sodium citrate, potassium sorbate and the solution obtained in step S21 until homogeneous, cool to below 30°C and set aside for later use; S3, Mixing S31. While stirring continuously, mix the fermented yogurt obtained in step S1 with the stabilizer solution obtained in step S2 until homogeneous. S32. Dissolve citric acid in the remaining water, and slowly add the citric acid solution to the milk obtained in step S31 while stirring continuously, and adjust the acidity to a titration acidity of 50. S4. Sterilization and Filling S41. While stirring continuously, set the sterilization temperature of the fermentation tank to 85°C, turn on the heating power, heat the milk obtained in step S3 to 86°C, and perform constant temperature sterilization for 5 minutes. S42. After sterilization, immediately turn off the heating power and quickly introduce cooling water into the jacket of the fermentation tank while stirring continuously to cool the milk to 62.5℃. S43. Fill the milk into sterilized packaging bottles, tighten the caps to seal, and refrigerate.

[0024] In step S32, citric acid is dissolved using 1% of the total weight of water to obtain an aqueous solution of citric acid.

[0025] The above embodiments of the present invention provide a liquid donkey milk product and its preparation method. Due to the unique properties of donkey milk, it cannot be directly fermented. It needs to be fermented with cow milk powder before adding donkey milk. Therefore, the components of donkey milk do not participate in the fermentation process, thus preserving the natural nutrients and unique flavor of donkey milk. It also incorporates the appealing taste of yogurt, achieving a dual upgrade in taste and nutrition. This broadens people's preconceived notions about donkey milk, allowing more people to easily enjoy the nourishment and deliciousness of donkey milk, increasing the variety of products, and is worthy of promotion.

[0026] The above are merely preferred embodiments of the present invention. It should be noted that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention, and these should also be considered within the scope of protection of the present invention. These will not affect the effectiveness of the implementation of the present invention or the practicality of the patent.

Claims

1. A liquid donkey milk product, characterized in that, Including the following ingredients by weight: The ingredients are: 46-52 parts whole milk powder, 0.035-0.045 parts bacterial culture, 48-52 parts white sugar, 38-42 parts fructose syrup, 15.5-17.5 parts raw donkey milk, 4.5-5.5 parts fructooligosaccharides, 8.5-9.5 parts thickener, 0.85-0.95 parts flavoring, 0.45-0.55 parts sodium citrate, 0.13-0.17 parts sucralose, 0.4-0.5 parts potassium sorbate, 1.7-1.9 parts citric acid, and an appropriate amount of water.

2. The liquid donkey milk product according to claim 1, characterized in that, The whole milk powder is milk powder.

3. The liquid donkey milk product according to claim 1, characterized in that, The thickener includes thickener FM036D and thickener XK-30, and the weight ratio of thickener FM036D to thickener XK-30 is 3:

6.

4. A method for preparing a liquid donkey milk product as described in any one of claims 1-3, characterized in that, Includes the following steps: S1. Preparation of Yogurt S11. Take raw donkey milk with acceptable antibiotic residues, thaw it, filter it through 200-mesh gauze, and set it aside. S12. Take whole milk powder, thickener FM036D and fructooligosaccharides, add them to water at 60-65℃ and stir to mix evenly. Then add the raw donkey milk obtained in step S11 and stir to mix evenly. Pass it through a colloid mill 1-2 times to make it completely mixed. S13. The milk is homogenized once at a pressure of 18-25MPa. The homogenized milk is then piped into the fermentation tank. S14. Set the sterilization temperature of the fermenter to 90℃, turn on the heating power, and perform constant temperature sterilization for 5 minutes. S15. After sterilization, immediately turn off the heating and introduce cooling water into the jacket of the fermentation tank. With stirring, quickly cool the milk to 40-42℃. S16. Add a measured amount of inoculum to the fermenter, cover tightly, and stir quickly for 20 minutes. S17. Set the fermentation temperature of the fermentation tank to 42-43℃ again, turn on the heating power, start the fermentation process, and start recording the fermentation time. Check and record the temperature inside the tank every 30 minutes. S18. After 6 hours of fermentation, observe the state of the coagulated milk and take a sample to test the acidity. Continue fermentation until the coagulated milk is stable and the acidity reaches 75-90%. o When the fermentation reaches T, the requirements are met. Immediately turn off the heating power and introduce ice water into the jacket of the fermentation tank to cool the fermented milk to below 15°C. S2, Preparation of stabilizer solution S21. Take thickener XK-30, white sugar and sucralose, add them to water at 75-80℃ and stir to mix evenly; after they are completely dispersed, add fructose syrup and stir evenly. S22. Stir and mix the flavoring, sodium citrate, potassium sorbate and the solution obtained in step S21 until homogeneous, cool to below 30°C and set aside for later use; S3, Mixing S31. While stirring continuously, mix the fermented yogurt obtained in step S1 with the stabilizer solution obtained in step S2 until homogeneous. S32. Dissolve citric acid in the remaining water, and slowly add the citric acid solution to the milk obtained in step S31 while stirring continuously, and adjust the acidity to a titration acidity of 48-52. S4. Sterilization and Filling S41. While stirring continuously, set the sterilization temperature of the fermentation tank to 85°C, turn on the heating power, heat the milk obtained in step S3 to 83-90°C, and perform constant temperature sterilization for 5 minutes. S42. After sterilization, immediately turn off the heating power and quickly introduce cooling water into the jacket of the fermentation tank while stirring continuously to cool the milk to 60-65℃. S43. Fill the milk into sterilized packaging bottles, tighten the caps to seal, and refrigerate.

5. The method for preparing liquid donkey milk products according to claim 4, characterized in that, In step S32, citric acid is dissolved using 1% of the total weight of water to obtain an aqueous solution of citric acid.