Organic coagulation type fermented camel milk and preparation method and application thereof

Abstract

The application provides an organic coagulation type fermented camel milk and a preparation method thereof, and relates to the technical field of fermented milk products.The organic coagulation type fermented camel milk comprises components: a camel milk mixture and a fermentation inoculum; the mass of the fermentation inoculum is 2.5%-5% of the mass of the camel milk mixture; the camel milk mixture comprises components: 900-950 parts of camel milk, 40-60 parts of a sweetening agent, 3-7 parts of skim camel milk powder, 4-8 parts of pectin and 8-12 parts of agar, according to weight parts; and the fermentation inoculum is a mixture of Lactobacillus paracasei and Lactobacillus rhamnosus. After the raw materials are mixed, dissolved and homogenized, the coagulation type fermented camel milk is obtained by mixing and fermenting the fermentation inoculum. The stabilizer and the fermentation inoculum are reasonably used, a specific fermentation process is adopted, the coagulation type fermented camel milk obtained has a smooth structure, appropriate viscosity and hardness, is resistant to storage and transportation, has a long shelf life, and keeps a clot for 90 days without softening and collapsing at low temperature of 2-6 DEG C.

Description

Technical Field

[0001] This invention belongs to the field of fermented dairy product technology, specifically relating to a coagulated fermented camel milk and its preparation method. Background Technology

[0002] Camel milk is characterized by its low cholesterol, low sugar, high mineral content (sodium, potassium, iron, copper, zinc, magnesium), and high vitamin C content. Studies have shown that the nutritional composition of camel milk is closer to that of breast milk than other animal milks, with higher protein (3.6%-4.8%) and calcium content than cow's milk, and three times the vitamin content. Camel milk is high in essential amino acids and contains a large amount of unsaturated fatty acids, making it a good nutritional supplement. Furthermore, camel milk is rich in lysozyme, lactoperoxidase, and lactoferrin, which are lacking in other milks. Moreover, camel milk protein is more easily digested and absorbed, making it suitable for infants, adolescents in their developmental stages, the elderly, and patients with liver disease. In addition to its rich nutritional value, camel milk also has antibacterial and immune-stimulating effects. Camel milk has shown some effectiveness in the adjunctive treatment of diseases such as hepatitis B, diabetes, and tumors. Drinking camel milk can also help patients undergoing radiotherapy, chemotherapy, and surgery to quickly recover their strength.

[0003] Traditional camel milk yogurt is delicious and nutritious; however, the industrial development and production technology of fermented camel milk products are still in the early stages of exploration, with most preparation methods referencing the regulations for fermentation technology of cow and sheep milk. However, camel, horse, and donkey milk are actually special types of milk, with significant differences in chemical composition and physicochemical properties compared to cow and sheep milk. Research has found that camel milk has a low content of αs1-casein, which plays a coagulation role, a wide distribution of casein micelles, and a unique structure of camel rennet. Therefore, it is difficult to produce coagulated, industrially fermented camel milk products using the same formulas, strains, and processes as cow and sheep milk fermentation.

[0004] Chinese patent CN102812993A discloses a camel yogurt and its preparation method. It uses fresh camel milk and white sugar as raw materials, adds lactic acid bacteria, and then ferments to industrially produce camel yogurt. The process involves camel milk acceptance, refrigeration, purification, standardization, addition of white sugar, homogenization, inoculation, fermentation, and cooling to produce camel yogurt. This method produces a liquid drinking product from fresh camel milk after sterilization and fermentation with naturally passaged bacteria, resulting in a short shelf life. Traditional natural fermentation processes, which sterilize fresh camel milk and then ferment with naturally passaged bacteria, can only produce liquid drinking products with a short shelf life, typically a maximum of 30 days.

[0005] Chinese Patent Publication No. CN115720932A discloses a set-type camel yogurt and its preparation method. The method involves preparing pretreated fresh camel milk as a fermentation base, homogenizing and sterilizing it, adding an inoculum, stirring thoroughly, canning, fermenting for 4-10 hours, and then refrigerating to obtain the set-type camel yogurt. The set-type camel yogurt obtained by this method exhibits significant whey separation, a short shelf life, poor stability, and a poor taste.

[0006] Chinese invention patent CN118077760A discloses a coagulated buffalo milk-camel milk mixed fermented yogurt and its preparation method. The preparation method includes the following steps: adjusting the pH of camel milk to 6.0-6.5, adding fermentation bacteria and compound rennet, and then fermenting to obtain fermented camel milk; mixing the fermented camel milk with buffalo milk, adding laver polysaccharide and fermentation bacteria for secondary fermentation to obtain the coagulated buffalo milk. A camel milk mixed fermented yogurt is prepared in which buffalo milk accounts for 40%-50% of the total volume of the fermented camel milk and buffalo milk. The compound rennet includes camel rennet and microbial rennet, with a mass ratio of camel rennet to microbial rennet of 1:0.1-0.4. The yogurt prepared by this method is characterized by its uniform and delicate texture, rich milky aroma, good quality, no off-odor, no layering, and no whey separation. However, this mixed fermented yogurt is not fermented solely with camel milk and does not meet the standard requirements for fermented camel milk.

[0007] Existing preparation methods cannot produce solidified camel yogurt with a long shelf life, firm and stable texture, smooth structure, and moderate hardness. Summary of the Invention

[0008] This invention addresses the problems existing in the prior art by providing an organic coagulated fermented camel milk and its preparation method. The formulation and preparation process of coagulated camel milk were studied. Skimmed camel milk powder, pectin, agar, and fermentation agents were added in a reasonable manner, and a specific fermentation process was adopted. The resulting gel-type organic fermented camel milk has a smooth structure, high hardness, good storage and transportation resistance, and a long shelf life. It can maintain the coagulation without collapsing even at low temperatures for 90 days.

[0009] This invention optimizes the production of organic coagulated fermented camel milk with a delicate texture and firm curds through specific formulas, strains, and processes, adding a new category to fermented camel milk products and giving consumers more choices and the experience of enjoying delicious fermented camel milk products.

[0010] To achieve the above objectives, the technical solution adopted by the present invention is as follows: On one hand, the present invention provides an organic coagulated fermented camel milk, comprising: a camel milk mixture and a fermentation agent; wherein the mass of the fermentation agent is 2.5-5% of the mass of the camel milk mixture; The fermentation agent is a mixture of Lactobacillus paracasei and Lactobacillus rhamnosus; The camel milk mixture, by weight, comprises the following components: 900-950 parts camel milk, 40-60 parts sweetener, 3-7 parts skimmed camel milk powder, 4-8 parts pectin, and 8-12 parts agar.

[0011] Preferably, the mass of the fermentation agent is 4% of the mass of the camel milk mixture.

[0012] Preferably, the mass ratio of Lactobacillus paracasei to Lactobacillus rhamnosus is 1:0.5-2; more preferably, the mass ratio of Lactobacillus paracasei to Lactobacillus rhamnosus is 1:1.

[0013] Preferably, the viable counts of *Lactobacillus paracasei* and *Lactobacillus rhamnosus* are each 4 × 10⁻⁶. 8 -9×10 11 CFU / g; More preferably, the viable counts of *Lactobacillus paracasei* and *Lactobacillus rhamnosus* are each 1 × 10⁻⁶. 11 CFU / g.

[0014] Preferably, the camel milk mixture comprises, by weight, the following components: 930 parts camel milk, 50 parts sweetener, 4 parts skimmed camel milk powder, 6 parts pectin, and 10 parts agar.

[0015] In this invention, the sweetener is a sweetener commonly used in the art, and is not limited to maltitol, xylitol, sorbitol, white sugar, or glucose.

[0016] In this invention, the components of the organic coagulated fermented camel milk are those certified as organic products. The term "organic product" refers to agricultural products from organic agricultural production systems that are certified by a third-party organic certification body, and whose production process prohibits the use of synthetic fertilizers, pesticides, growth regulators, and genetically modified technologies.

[0017] Then, the present invention provides a method for preparing the above-mentioned organic coagulated fermented camel milk, comprising the following steps: (1) Ingredient mixing: Camel milk, sweetener, skimmed camel milk powder, pectin and agar are mixed and dissolved to obtain mixture A; (2) Homogenization and sterilization: Mixture A is heated, homogenized, sterilized and then cooled to obtain camel milk mixture; (3) Fermentation: Mix the camel milk mixture with the fermentation agent and ferment to obtain coagulated fermented camel milk.

[0018] Preferably, in step (1), the dissolution temperature is 50-60°C; more preferably, the temperature is 55°C.

[0019] Preferably, in step (2), the mixture A is heated and homogenized, specifically: the mixture A is heated to 65-80°C and homogenized under a pressure of 15-25 MPa.

[0020] More preferably, in step (2), the mixture A is heated and homogenized, specifically: the mixture A is heated to 72.5±2.5℃ and homogenized under a pressure of 20±2MPa.

[0021] Preferably, in step (2), the sterilization specifically involves keeping the food at a temperature of 90-100℃ for 5-10 minutes.

[0022] More preferably, in step (2), the sterilization specifically involves keeping the food at a temperature of 90-95℃ for 5 minutes.

[0023] Preferably, in step (2), the cooling is performed to a temperature of 35-45°C; the temperature is further preferably 40±2°C.

[0024] Preferably, in step (3), the fermentation specifically involves: culturing at 40-44℃ for 6-8 hours until the acidity reaches 65-75. 0 T.

[0025] More preferably, in step (3), the fermentation specifically involves: culturing at 42℃ for 6-8 hours until the acidity reaches 70. 0 T.

[0026] Preferably, in step (3), the product needs to be filled before fermentation.

[0027] Compared with the prior art, the present invention has the following beneficial effects: 1. This invention uses specific stabilizers pectin and agar, and specific bacterial strains Lactobacillus paracasei and Lactobacillus rhamnosus for the preparation of coagulated fermented camel milk. The interaction of skimmed camel milk powder, pectin and agar results in organic coagulated fermented camel milk with a smooth structure, suitable hardness, high viscosity, good storage and transportation resistance, long shelf life, and the ability to maintain the coagulated mass without collapsing even at low temperatures for 90 days. This improves the stability of organic coagulated fermented camel milk products and extends their shelf life.

[0028] 2. This invention produces organic coagulated fermented camel milk with a delicate texture and firm curds through a specific formula, strain, and process, adding a new category to fermented camel milk products; while retaining the nutrition and flavor of drinking fermented camel milk, the delicate curds presented with a completely different taste and experience compared to stirred yogurt when tasted with a spoon. Attached Figure Description

[0029] Figure 1These are comparative images of the appearance of coagulated fermented camel milk prepared in the examples and comparative examples. In the images, numbers 1-3 represent Examples 1-3, and numbers 5-9 represent Comparative Examples 5-9.

[0030] Figure 2 The figures show the effects of tilting experiments on the coagulated fermented camel milk prepared in the examples and comparative examples. In the figures, numbers 1-3 represent examples 1-3, and numbers 5-9 represent comparative examples 5-9.

[0031] Figure 3 The figures show a cross-sectional comparison of the coagulated fermented camel milk prepared in the examples and comparative examples. In the figures, numbers 1-3 represent examples 1-3, and numbers 5-9 represent comparative examples 5-9.

[0032] Figure 4 The figures show a 45-degree angle comparison of the outer cross sections of the coagulated fermented camel milk prepared in the examples and comparative examples. In the figures, numbers 1-3 represent examples 1-3, and numbers 5-9 represent comparative examples 5-9. Detailed Implementation

[0033] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, and such changes should also fall within the scope of protection claimed by the present invention.

[0034] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0035] The present invention will be further described below by way of specific embodiments. Unless otherwise specified, all chemical reagents used in the embodiments of the present invention are obtained through conventional commercial means.

[0036] In the following specific embodiments, the pectin was purchased from Henan Jianjiu Industrial Co., Ltd.; the agar was purchased from Zhejiang Tianhe Food Biotechnology Co., Ltd.; the modified starch was purchased from Xi'an Chuangxiang Mingtian Trading Co., Ltd.; the *Lactobacillus paracasei* was a proprietary strain (FW.Chen.GL-13) of Wangyuan Camel Milk Industry Co., Ltd.; the *Lactobacillus rhamnosus* was a proprietary strain (FW.Chen.GL-14) of Wangyuan Camel Milk Industry Co., Ltd.; the *Lactobacillus bulgaricus* was purchased from Shanghai Danisco Co., Ltd.; the *Lactobacillus acidophilus* was purchased from Shanghai Danisco Co., Ltd.; the *Streptococcus thermophilus* was purchased from Shanghai Danisco Co., Ltd.; and the *Bifidobacterium lactis* was purchased from Shanghai Danisco Co., Ltd.

[0037] Basic Example 1 In a specific embodiment of the present invention, the camel milk used is camel milk that has undergone acceptance and purification, ensuring that the camel milk meets the DBS65 / 010-2023 (raw camel milk) acceptance standard: acidity( 0 T): Fresh, natural acidity 16-24 0 T; Relative density (20℃ / 4℃): ≥1.030; Protein content (g / 100g): ≥3.5; Fat content (g / 100g): ≥4.0; Non-fat milk solids content (g / 100g): ≥8.5; The limits for contaminants and mycotoxins meet national requirements for dairy products; Milk purification: Select appropriate milk purification equipment to remove spore-forming bacteria, macromolecular fungi, and impurities from milk.

[0038] In a specific embodiment of the present invention, the coagulated fermented camel milk product is cooled and matured in a cold storage at 4°C, and then tested for safety indicators according to the provisions of DBS65 / 013-2023 (fermented camel milk). If it passes the test, it is considered as coagulated fermented camel milk that can be shipped out.

[0039] Basic Implementation Example 2 Preparation of fermentation inoculum: The method described in Chinese invention patent CN118389315A, Example 2, was followed. Specifically: S1. Preparation of liquid culture medium: Mix 90 parts by weight of organic fresh camel milk, 1 part by weight of galactose, and 5% by weight of citric acid solution. Adjust the pH to 4.3-4.4 with citric acid solution. Sterilize at 90-115℃ for 15-30 min to obtain liquid culture medium. S2. Select Lactobacillus paracasei and Lactobacillus rhamnosus separately and add them to the sterilization solution for individual activation until the viable count reaches 1.0 × 10⁻⁶. 8CFU / mL, and cultured at an inoculum of 2.5-5% to obtain bacterial suspension; S3. The components of the preservative by mass fraction are: 14.5% organic camel milk, 2% galactose, and 83.5% distilled water. Sterilize at 90-115℃ for 15-30 minutes before use. The bacterial culture was centrifuged and concentrated at 0-4℃, washed with sterile distilled water, and then mixed with a cryoprotectant at a 1:1 mass ratio for encapsulation. The mixture was then freeze-dried (held at -45℃ to -40℃ for 1 hour, then sublimated to 32-35℃) to obtain viable bacterial counts of 1.0 × 10⁻⁶. 11 CFU / g of dried Lactobacillus paracasei and Lactobacillus rhamnosus; S4. Mix the dry powder cultures of Lactobacillus paracasei and Lactobacillus rhamnosus at a mass ratio of 1:0.5-2 to obtain the fermentation inoculum.

[0040] Basic Example 3 The preparation method of the fermentation agent in the following specific embodiments is as follows: S1. Preparation of liquid culture medium: Mix 90 parts by weight of organic fresh camel milk, 1 part by weight of galactose, and 5% citric acid solution. Adjust the pH to 4.4 with citric acid solution and sterilize at 115℃ for 15 min to obtain liquid culture medium. S2. Select Lactobacillus paracasei and Lactobacillus rhamnosus separately and add them to the sterilization solution for individual activation until the viable count reaches 1.0 × 10⁻⁶. 8 CFU / mL, and cultured at a 4% inoculum to obtain bacterial suspension; S3. The components of the preservative, by mass fraction, are: 14.5% organic camel milk, 2% galactose, and 83.5% distilled water. Sterilize at 115°C for 15 minutes before use. The bacterial culture was centrifuged and concentrated at 0-4℃, washed with sterile distilled water, and then mixed with a cryoprotectant at a 1:1 mass ratio for encapsulation. The mixture was then freeze-dried (held at -45℃ to -40℃ for 1 hour, then sublimated to 32-35℃) to obtain viable bacterial counts of 1.0 × 10⁻⁶. 11 CFU / g of dried Lactobacillus paracasei and Lactobacillus rhamnosus; S4. Mix the dry powder cultures of Lactobacillus paracasei and Lactobacillus rhamnosus at a mass ratio of 1:0.5-2 to obtain the fermentation inoculum.

[0041] Example 1 An organic coagulated fermented camel milk has the following components by weight: 930 parts organic camel milk, 50 parts organic white sugar, 4 parts organic skimmed camel milk powder, 6 parts pectin, and 10 parts agar.

[0042] The preparation method of organic coagulated fermented camel milk is as follows: (1) Ingredient mixing: Organic camel milk, organic white sugar, organic camel skim milk powder, pectin and agar are mixed in proportion by weight and dissolved at 55°C to obtain mixture A; (2) Homogenization and sterilization: Mixture A is heated to 70-75℃ and homogenized at 20±2Mpa pressure; heated to 95℃ and kept at 5min for sterilization; cooled to 40±2℃ to obtain camel milk mixture; (3) Fermentation: Mix the camel milk mixture with the fermentation agent (dry powder of Lactobacillus paracasei and Lactobacillus rhamnosus mixed at a mass ratio of 1:1) (the amount of fermentation agent added is 4% of the mass of the camel milk mixture), fill the container, and ferment at 42℃ for 6-8 hours until the acidity reaches 70. 0 T, yielded coagulated fermented camel milk.

[0043] Example 2 An organic coagulated fermented camel milk has the following components by weight: 900 parts organic camel milk, 40 parts organic white sugar, 3 parts organic skimmed camel milk powder, 4 parts pectin, and 8 parts agar.

[0044] The preparation method of organic coagulated fermented camel milk is as follows: (1) Ingredient mixing: Mix organic camel milk, organic white sugar, organic skimmed camel milk powder, pectin and agar in proportion by weight, and dissolve at 50°C to obtain mixture A; (2) Homogenization and sterilization: Mixture A is heated to 65-70℃ and homogenized at 23±2Mpa pressure; heated to 90℃ and kept at 90℃ for 5min for sterilization; cooled to 37±2℃ to obtain camel milk mixture. (3) Fermentation: Mix the camel milk mixture with the fermentation agent (dry powder of Lactobacillus paracasei and Lactobacillus rhamnosus mixed at a mass ratio of 1:0.5) (the amount of fermentation agent added is 5% of the mass of the camel milk mixture), fill the container, and ferment at 42℃ for 6-8 hours until the acidity reaches 70. 0 T, yielded coagulated fermented camel milk.

[0045] Example 3 An organic coagulated fermented camel milk has the following components by weight: 950 parts organic camel milk, 60 parts organic white sugar, 7 parts organic skimmed camel milk powder, 8 parts pectin, and 12 parts agar.

[0046] The preparation method of organic coagulated fermented camel milk is as follows: (1) Ingredient mixing: Organic camel milk, organic sweetener, organic skimmed camel milk powder, pectin and agar are mixed in proportion by weight and dissolved at 60°C to obtain mixture A; (2) Homogenization and sterilization: Mixture A is heated to 75-80℃ and homogenized at 17±2Mpa pressure; heated to 95℃ and kept at 95℃ for 5min for sterilization; cooled to 43±2℃ to obtain camel milk mixture. (3) Fermentation: Mix the camel milk mixture with the fermentation agent (dry powder of Lactobacillus paracasei and Lactobacillus rhamnosus mixed at a mass ratio of 1:2) (the amount of fermentation agent added is 2.5% of the mass of the camel milk mixture), and ferment at 42℃ for 6-8 hours until the acidity reaches 70. 0 T, after sterilization, homogenization and filling, and cooling, yields coagulated fermented camel milk.

[0047] Comparative Example 1 Camel milk fermented products were prepared using conventional coagulated fermented milk preparation methods. The specific steps are as follows: (1) Organic camel milk was mixed with commercially available stabilizers suitable for preparing milk-set yogurt (2% acetylated distarch phosphate, pectin, agar, and diglyceride fatty acid esters), homogenized and sterilized (the same sterilization method as in Example 1), and then cooled to 43°C to add fermentation agents (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) for fermentation. The fermentation conditions were 42°C, and the mixture was then filled into packaging boxes.

[0048] (2) Place the filled camel milk in an environment of 42°C until 70°C. 0 T, after being cooled in an environment of 6°C, yields coagulated fermented camel milk.

[0049] Comparative Example 2 Unlike Example 1, the fermentation agents in step (3) consist of *Lactobacillus bulgaricus*, *Lactobacillus acidophilus*, *Streptococcus thermophilus*, *Lactobacillus paracasei*, and *Bifidobacterium lactis* in a mass ratio of 2:0.5:0.5:0.5:0.5. The amount of fermentation agents added is 4% of the mass of the camel milk mixture.

[0050] Everything else is the same as in Example 1.

[0051] Comparative Example 3 Unlike Example 1, the raw material composition of the organic coagulated fermented camel milk is different, specifically the mass ratio of organic skimmed camel milk powder, pectin, and agar is different: An organic coagulated fermented camel milk, the raw materials are composed of: 930 parts organic camel milk, 50 parts organic white sugar, 16 parts organic skimmed camel milk powder, 2 parts pectin and 2 parts agar by weight.

[0052] Everything else is the same as in Example 1.

[0053] Comparative Example 4 Unlike Example 1, the raw material composition of the organic coagulated fermented camel milk is different, and no organic skimmed camel milk powder is added: An organic coagulated fermented camel milk has the following components by weight: 930 parts organic camel milk, 50 parts organic white sugar, 6 parts pectin, and 10 parts agar.

[0054] Everything else is the same as in Example 1.

[0055] Comparative Example 5 Unlike Example 1, the raw material composition of the organic coagulated fermented camel milk is different; the organic skimmed camel milk powder is replaced with modified starch. An organic coagulated fermented camel milk has the following components by weight: 930 parts organic camel milk, 50 parts organic white sugar, 4 parts modified starch, 6 parts pectin, and 10 parts agar.

[0056] Everything else is the same as in Example 1.

[0057] Effect detection The organic coagulated fermented camel milk prepared in each embodiment and comparative example was tested for hardness and viscosity.

[0058] Hardness determination: The hardness of the coagulated fermented camel milk product was tested using a dairy quality tester (model TA.XTPLUS). Testing conditions: A cylindrical probe with a diameter of 10 mm was used, the moving speed was set to 1.0 mm / s, the penetration depth to 15 mm, and the trigger force to 5 g. The hardness results are shown in Table 1.

[0059] Viscosity determination: The viscosity of the coagulated fermented camel milk products of each embodiment and comparative example was measured using a viscometer (model DV2T) under the testing conditions of 23℃ temperature, 12% torque, and a No. 63 rotor. The viscosity results are shown in Table 1.

[0060] The coagulated fermented camel milk prepared in each example and comparative example was placed at a constant temperature of 6°C for 3 months to observe whether collapse or loosening of the coagulated mass occurred. The observation results are shown in Table 2.

[0061] Table 1

[0062] As can be seen from Table 1, the organic coagulated fermented camel milk prepared in the embodiments of the present invention has a smooth structure, a viscosity maintained between 400 cP and 600 cP, a hardness of 80-110 g, a delicate taste, and a uniform texture. The organic coagulated fermented camel milk does not have a sticky mouth phenomenon and has a good flavor.

[0063] The coagulated fermented camel milk prepared in Comparative Examples 1-5 had a viscosity of less than 300 cP and a hardness of less than 60 g, with a pasty texture, not smooth, and poor taste when eaten with a spoon.

[0064] Table 2

[0065] As can be seen from Table 2, the organic coagulated fermented camel milk prepared in the embodiments of the present invention has suitable hardness, is resistant to storage and transportation, has high stability, long shelf life, and the curd does not soften or collapse after 90 days at low temperature. It has a smooth taste, and the cut surface is smooth after scooping with a spoon, without any collapse.

[0066] The coagulated fermented camel milk prepared in Comparative Examples 1-5 had a hardness of less than 60g, a shorter shelf life, and was prone to collapse.

[0067] Figures 1-4 The figures show a comparison of the appearance, tilt test results, cross-sectional views, and external sectional views of the coagulated fermented camel milk prepared in the examples and comparative examples. As can be seen from the figures, the examples are superior to the comparative examples in terms of both smoothness and the integrity of the cross-section. Both exhibit a milky white luster, but the examples are smoother overall, without any roughness, and have better overall coagulation properties. The gel network is denser, and the skeletal structure is intact. Even after a piece is scooped out with a spoon, the original cross-section does not collapse. The comparative examples did not exhibit this characteristic during the experiment. Furthermore, there are slight differences between examples 1-3, which may be due to different stabilizer ratios and the formation of the skeletal structure of the gel network during fermentation.

[0068] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. An organic coagulated fermented camel milk, characterized in that, The product comprises: a camel milk mixture and a fermentation agent; wherein the fermentation agent accounts for 2.5-5% of the mass of the camel milk mixture. The fermentation agent is a mixture of Lactobacillus paracasei and Lactobacillus rhamnosus; The camel milk mixture, by weight, comprises the following components: 900-950 parts camel milk, 40-60 parts sweetener, 3-7 parts skimmed camel milk powder, 4-8 parts pectin, and 8-12 parts agar.

2. The organic coagulated fermented camel milk according to claim 1, characterized in that, The mass of the fermentation agent is 4% of the mass of the camel milk mixture.

3. The organic coagulated fermented camel milk according to claim 1, characterized in that, The mass ratio of Lactobacillus paracasei to Lactobacillus rhamnosus is 1:0.5-2.

4. The organic coagulated fermented camel milk according to claim 3, characterized in that, The mass ratio of Lactobacillus paracasei to Lactobacillus rhamnosus is 1:

1.

5. The organic coagulated fermented camel milk according to claim 1, characterized in that, The viable counts of *Lactobacillus paracasei* and *Lactobacillus rhamnosus* were each 4 × 10⁻⁶. 8 -9×10 11 CFU / g.

6. The organic coagulated fermented camel milk according to claim 1, characterized in that, The camel milk mixture, by weight, comprises the following components: 930 parts camel milk, 50 parts sweetener, 4 parts skimmed camel milk powder, 6 parts pectin, and 10 parts agar.

7. The method for preparing organic coagulated fermented camel milk according to any one of claims 1-6, characterized in that, Including the following steps: (1) Ingredient mixing: Camel milk, sweetener, skimmed camel milk powder, pectin and agar are mixed and dissolved to obtain mixture A; (2) Homogenization and sterilization: Mixture A is heated, homogenized, sterilized and then cooled to obtain camel milk mixture; (3) Fermentation: Mix the camel milk mixture with the fermentation agent and ferment to obtain coagulated fermented camel milk.

8. The preparation method according to claim 7, characterized in that, In step (1), the dissolution temperature is 50-60℃.

9. The preparation method according to claim 7, characterized in that, In step (2), the mixture A is heated and homogenized, specifically: the mixture A is heated to 65-80℃ and homogenized under a pressure of 15-25MPa; In step (2), the sterilization specifically involves: maintaining the temperature at 90-100℃ for 5-10 minutes; Preferably, in step (2), the cooling is performed to a temperature of 35-45°C.

10. The preparation method according to claim 7, characterized in that, In step (3), the fermentation specifically involves: culturing at 40-44℃ for 6-8 hours until the acidity reaches 65-750T; In step (3), the product needs to be filled before fermentation.

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