Yak Triton production method suitable for pastoral area

Abstract

The invention provides a yak Triton production method suitable for a pastoral area. According to the yak Triton production method, yak Triton is produced mainly by a ready-to-use starter and a solar energy hot air drying method. According to the product, the water content is less than 11%, the luminance (L*value) is larger than 82 and obviously higher than traditional Triton (L*value 57-74), the yellow degree (b*value) is less than 18.5 and obviously lower than the traditional Triton (b*value 23-28), 5-HMF is less than 2.1 and obviously lower than the traditional Triton ((18-45)mg / L). In a word, the yak Triton production method is fast in fermentation and drying, the production process is clean and sanitary, labor is saved, and the product is strong in oxidation resistance, good in color, luster and flavor, stable in quality, and the like.

Description

technical field [0001] The invention relates to the field of dairy processing and production. Specifically, it is a method for making yak qula suitable for pastoral areas. Background technique [0002] Qula (Tibetan) is a product obtained by the herdsmen in the Qinghai-Tibet Plateau using natural conditions to degrease, ferment, heat, coagulate, and dehydrate yak milk. It is a unique type of dairy product in the pastoral areas of the Qinghai-Tibet Plateau in my country. Herdsmen eat it themselves and use it as a raw material for industrial production of casein. Qula has a large output in pastoral areas on the Qinghai-Tibet Plateau, with an annual trading volume of more than 25,000 tons. In pastoral areas with underdeveloped transportation, compared with fresh milk, Qula has the characteristics of easy storage and transportation. With the increasing demand for industrial production, Qula The value of pulling has increased from about 1.2 yuan per kilogram in the past to abo...

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Problems solved by technology

[0004] At present, the problems existing in the production of koji by herdsmen mainly include: ① natural fermentation is adopted, and there is no fixed strain, so the strains in the fermentation process are mixed and the quality of the product is unstable; ② There is no heat preservation condition in the fermentation process, the fermentation temperature is low, and the speed is slow; ③The drying process adopts the method of drying on the ground naturally, because the main production area of ​​Qula is high above sea level (above 3000m), and the ground temperature is the highest at 35℃~38℃, so Qula The drying speed is slow. Due to the long-term contact with the air, the oxidative browning of Qula is serious during the drying process. In addition, the drying environment and sanitation conditions are poor, resulting in the common defects of Qula such as dark yellow color, sour smell, and many impurities. Further processing There are many difficulties in using

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