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Preparation method of aroma-increasing buffalo yogurt

A technology of milk and sour water, which is applied in the field of preparation of flavor-enhancing sour buffalo milk, can solve the problems of difficult chemical synthesis, few commercial products, complex composition and structure of flavor substances, etc., and achieve stable quality, low cost and abundant Effect of milk protein and milk fat-derived flavors

Inactive Publication Date: 2017-03-22
广西桂牛水牛乳业股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the composition and structure of flavor substances in milk are very complex, and chemical synthesis is difficult to achieve
In the last century, foreign countries began to study the preparation of fat-derived flavor substances by moderately enzymatically hydrolyzing milk fat to simulate the natural frankincense flavor. However, most of them are in the scientific research stage in China, and there are few commercial products. Most domestic companies are agents of imported products, and the milk source is Holstein. Cattle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing flavor-enhancing sour buffalo milk, comprising the following steps:

[0026] 1) taking raw buffalo milk as raw milk, and then performing partial skimming treatment to obtain partial skimmed milk and cream, controlling the protein content of the partial skimmed milk to be ≥3.9g / 100g, and the fat content to be 2.0-4.0g / 100g;

[0027] 2) To the part skimmed milk obtained in step 1), add the natural flavoring base material of 0.3%-1.0% of the part skim milk mass and the white sugar of 6.0%-10.0% of the part skim milk mass in sequence, and then homogenize Quality, mixed materials;

[0028] 3) Pasteurize the mixed material obtained in step 2) at 72°C for 15s, then cool to 40-42°C, and inoculate 0.004%-0.008% of the total mass of the mixed material into the cooled In the mixed material, wherein, the strains can be combined with Lactobacillus bulgaricus and Streptococcus thermophilus in any proportion; after inoculation, mix them evenly, then put them in...

Embodiment 2

[0034] A method for preparing flavor-enhancing sour buffalo milk, comprising the following steps:

[0035] 1) taking raw buffalo milk as raw milk, and then performing partial skimming treatment to obtain partial skimmed milk and cream, controlling the protein content of the partial skimmed milk to be ≥3.9g / 100g and the fat content to be 2.0-4.0g / 100g;

[0036] 2) To the part skimmed milk obtained in step 1), add the natural flavoring base material of 0.3%-1.0% of the part skim milk mass and the white sugar of 6.0%-10.0% of the part skim milk mass in sequence, and then homogenize Quality, mixed materials;

[0037] 3) Sterilize the mixed material obtained in step 2) at 90°C for 10 minutes, then cool it to 40-42°C, and inoculate the cooled mixed material with 0.004%-0.008% of the total mass of the mixed material Among them, the strains can be a combination of Lactobacillus bulgaricus and Streptococcus thermophilus in any proportion; after inoculation, mix them evenly, then put t...

Embodiment 3

[0043] A method for preparing flavor-enhancing sour buffalo milk, comprising the following steps:

[0044] 1) taking raw buffalo milk as raw milk, and then performing partial skimming treatment to obtain partial skimmed milk and cream, controlling the protein content of the partial skimmed milk to be ≥3.9g / 100g, and the fat content to be 2.0-4.0g / 100g;

[0045] 2) To the part skimmed milk obtained in step 1), add the natural flavoring base material of 2.0%-8.0% of the part skim milk mass and the white sugar of 6.0%-10.0% of the part skim milk mass in sequence, and then homogenize Quality, mixed materials;

[0046] 3) The mixed material obtained in step 2) is subjected to UHT ultra-high temperature sterilization, and then cooled to 40-42°C, and then 0.004%-0.008% of the total mass of the mixed material is inoculated into the cooled mixed material , wherein, the strains can be a combination of Lactobacillus bulgaricus and Streptococcus thermophilus in any proportion; after inoc...

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Abstract

The invention provides a preparation method of aroma-increasing buffalo yogurt and belongs to the technical field of food processing. According to the preparation method, raw buffalo milk serves as raw milk and is subjected to part skimming treatment so that partly skimmed milk can be obtained, then a specially developed buffalo milk fat natural aroma-increasing base material is added, a proper quantity of strains are added for fermentation after homogenizing, sterilization and cooling are carried out, and thus the aroma-increasing buffalo yogurt is obtained. In the operation process of the preparation method, the buffalo milk fat natural aroma-increasing base material is prepared by using the raw buffalo milk or single cream obtained through skimming or part skimming of the raw buffalo milk as an enzymolysis substrate and carrying out enzymolysis with flavor proteinase and fat proteinase in sequence. The obtained aroma-increasing base material is stable in quality and rich in flavor and is added for preparation of yogurt, so that comprehensive utilization of by-product fat is achieved. Meanwhile, the base material has abundant small molecular peptide, amino acid and fatty acid, pH is lower than that of the raw milk, buffalo milk fermentation and yogurt coagulation can be promoted, the prepared buffalo yogurt product is rich in lactoprotein-derived flavor and milk fat-derived flavor, and the fat content is low.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a method for preparing flavor-enhancing sour buffalo milk. [0003] 【Background technique】 [0004] Buffalo milk, as one of the three main milk sources in the world, is famous for its excellent milk quality, comprehensive nutrition, high solid content, and thick frankincense. Converted into standard milk according to the total nutrients, 1kg of buffalo milk is equivalent to 1.85kg of Holstein milk; the milk fat of buffalo milk is more than 2 times that of Holstein milk, and the milk protein is about 1.5 times that of Holstein milk; buffalo milk is rich in Zinc, iron, calcium and other mineral elements are easy to absorb, and are known as the "king of milk" and "treasure of milk". [0005] Buffalo milk has a high dry matter content, and yogurt products fermented from buffalo milk are usually pure white in color, unique and attractive in flavor, and rich in nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/13A23C9/1238A23C9/1307
Inventor 李玲吕斌曾庆坤农皓如黄祖冰卢庆平
Owner 广西桂牛水牛乳业股份有限公司
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