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Acidophilus goat milk and method for making same

A technology of yogurt and goat milk powder, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of not being able to produce yogurt milk, and achieve the effects of enhancing human immunity and resistance, easy digestion and absorption, and inhibiting reproduction Effect

Inactive Publication Date: 2007-12-05
张保钢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention proposes a kind of yogurt and its preparation method in order to solve the problem that the yogurt cannot be produced in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment is an example of preparing coagulated yogurt.

[0036] (1) Purification: select 100 kg of antibiotic-free fresh goat milk with a fat content of 3.3-3.5% by mass, and centrifuge at 4900 rpm and a pressure of 0.28 MPa so that the impurities therein are not higher than 2.0 mg / kg;

[0037] (2) Standardization: standardize the purified milk obtained in step (1) at 20° C., so that the fat and protein contents therein are 3.3% by mass and 3.0% by mass;

[0038] (3) Ingredients and thickening: 7kg of sucrose and 0.28kg of pectin were mixed and added to standardized goat milk, and stood still at 63°C for 30 minutes;

[0039] (4) Pre-fermentation treatment: filter at 38°C with a 200-mesh filter, then preheat at 60°C for 50 seconds, homogenize at 9.0MPa, sterilize at 93°C for 25 minutes, and sterilize at 140°C for 3 seconds. Then cool to 25°C;

[0040] (5) Fermentation: add 3kg bifidobacteria starter, ferment at 41~43°C for 4 hours;

[0041] (6) Cooling: cooling...

Embodiment 2

[0043] (1) Purification: select 80 kg of antibiotic-free goat milk powder reconstituted milk with a fat content of 3.3-3.5% by mass, and centrifuge under the conditions of 5000 rpm and 0.3 MPa pressure so that the impurities in it are not higher than 2.0 mg / kg;

[0044] (2) Standardization: standardize the purified milk obtained in step (1) at 25° C., so that the fat and protein contents therein are 3.3% by mass and 3.0% by mass;

[0045] (3) Ingredients and thickening: mix 7kg of sucrose and 0.33kg of gelatin into standardized goat milk, and stand at 65°C for 30 minutes;

[0046] (4) Pre-fermentation treatment: filter at 35°C with a 200-mesh filter, then preheat at 58°C for 50 seconds, homogenize at 10.0MPa, sterilize at 95°C for 30 minutes, and then cool to 25-30°C;

[0047] (5) Fermentation: add 4kg Lactobacillus bulgaricus starter, and ferment for 3 hours at 41-43°C;

[0048] (6) The curd is broken: the curd is broken and filtered with a 200-mesh filter screen;

[0049] ...

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PUM

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Abstract

The present invention discloses one kind of sour ewe milk and its production process, and belongs to the field of sour milk producing technology. Fresh ewe milk or remade ewe milk as the material is produced into curd type sour ewe milk, stirred sour ewe milk or flavored sour ewe milk through purifying, standardizing, compounding, thickening, sterilizing, fermenting, cooling and other steps. These sour ewe milk products are healthful, and the production process is simple and suitable for industrial application.

Description

technical field [0001] The present invention relates to a kind of yogurt and its preparation method, more specifically, the present invention relates to a kind of yogurt and its preparation method. Background technique [0002] Due to the raw material of yogurt - the quality control of goat milk, the processing technology of goat milk deodorization, sterilization, fermentation and many other links have not been able to form mature production for many years, resulting in the products of yogurt milk in the Chinese market. blank. Among them, there is no precedent and reference for production quality control and production management experience, which is also the main factor that many companies cannot get involved. The production of yogurt milk requires a professional goat milk enterprise to produce it. Its production technology (or production difficulties) involves many aspects, such as the heat stability of goat milk fat is worse than that of milk, the acidity is lower than t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 张保钢
Owner 张保钢
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