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Blood supplementing and feature nourishing flower fragrant donkey-hide gelatin sheep milk cream and preparation technology thereof

A technology of donkey-hide gelatin goat milk paste, nourishing blood and beautifying skin, which is applied in the direction of milk preparations, dairy products, applications, etc., and can solve the problems of long time, loss of nutrients and flavor, etc., to achieve rich and delicious taste, enhance immunity, Outstanding effect on sensory quality and nutritional content

Active Publication Date: 2017-03-22
廖霭华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the product uses roses and donkey-hide gelatin as raw materials, and the final state of the product is paste, the preparation of the rose juice requires a fermentation process, which takes a long time; the final paste form is made by stewing, so that the nutrients and Greater loss of flavor

Method used

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  • Blood supplementing and feature nourishing flower fragrant donkey-hide gelatin sheep milk cream and preparation technology thereof
  • Blood supplementing and feature nourishing flower fragrant donkey-hide gelatin sheep milk cream and preparation technology thereof
  • Blood supplementing and feature nourishing flower fragrant donkey-hide gelatin sheep milk cream and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1: Sensory evaluation to determine the amount of donkey-hide gelatin

[0057] Take the percentage of donkey-hide gelatin in the product as a variable and sensory evaluation as an indicator to conduct 5 groups of comparative experiments. The percentages of the quality of each group of donkey-hide gelatin in the product are 2%, 4%, 6%, 8%, and 10%, respectively. , 2, 3, 4, 5. Except for the change in the quality of donkey-hide gelatin, the other components and the way of adding are exactly the same, and the total liquid volume remains unchanged. Different mass percentages of donkey-hide glue are added according to the corresponding operation steps and made into corresponding finished products. The five groups of finished products were respectively subjected to sensory evaluation, and the experimental results are shown in Table 3.

[0058] Table 3 The effect of donkey-hide gelatin on the sensory quality of products

[0059]

[0060] The present invention further reduce...

Embodiment 2

[0061] Example 2: Sensory evaluation to determine the added amount of fresh flower juice

[0062] Seven groups of comparative experiments were carried out with the ratio of flower juice and goat milk as a variable and sensory evaluation scores as indicators. The quality ratios of flower juice and goat milk in each group were 1:2, 1:3, 1:4. 1:5, 1:6, 1:7, 0:1, each group is numbered 1, 2, 3, 4, 5, 6, 7. Except for the change in the volume of fresh flower juice, the other components and adding methods are exactly the same, the total liquid volume remains unchanged, and the little fresh flower juice is added with water. The fresh flower juice that has been pretreated and added with the corresponding ingredients is fully mixed with goat milk, homogenized, sterilized, and cooled to obtain the finished product. The 7 groups of finished products were respectively subjected to sensory evaluation, and the experimental results are shown in Table 4.

[0063] Table 4 The influence of the amo...

Embodiment 3

[0066] Example 3: Preparation of a floral-flavored donkey-hide gelatin goat milk cream for nourishing blood and beauty

[0067] Raw materials and accessories: 100ml goat milk, 8g donkey-hide gelatin, 25ml fresh flower juice, 9ml water, 6g sweetener, 1.7g gelling agent.

[0068] Among them, the gelling agent is obtained by compounding carrageenan and xanthan gum with a mass ratio of 9:1. Preparation process, such as figure 1 Shown:

[0069] (1) Preparation of flower juice: fresh petals are selected, cleaned and removed, chopped, 10 times the quality of water is added, and color retention agent is added (the color retention agent and petal mass ratio is 0.075:1, and the color retention agent is vitamin The mass ratio of C to citric acid is 2:1.), cook at 85°C for 45 minutes, filter, and obtain fresh flower juice for use.

[0070] (2) Take fresh goat milk, filter, purify, defatted, take 100ml, heat slightly at 60℃, add 8g donkey-hide gelatin and 6g sweetener, stir to fully dissolve it, ...

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Abstract

The present invention discloses a blood supplementing and feature nourishing flower fragrant donkey-hide gelatin sheep milk cream and a preparation technology thereof. The milk cream is prepared from the following raw materials in parts by weight: 80-120 parts of sheep milk, 6-10 parts of donkey-hide gelatin, 20-35 parts of flower juice, 4-8 parts of a sweetener, 1.5-2.0 parts of a gelling agent, and 5-20 parts of water. The preparation method comprises the following steps: flower petals are broken, the broken flower petals are extracted into the flower juice using hot water, the sweetener and gelling agent are added, the materials are fully mixed evenly, and the mixture is heated to enable the gelling agent to be fully dissolved; and the donkey-hide gelatin is added into the sheep milk, and the mixture is preheated; and the treated fresh flower juice and sheep milk are fully mixed, the mixture is filtered, the filtered mixture is homogenized, the homogenized mixture is sterilized, and the sterilized mixture is cooled to obtain the finished products. The product has the rich nutrition of the sheep milk and also has the special health-care effects of the donkey-hide gelatin and flowers. The preparation technology cleverly removes the smelly tastes of the sheep milk and the donkey-hide gelatin, and the sheep milk cream is good in stability, and easy in production and consumption, and has broad market prospects.

Description

Technical field [0001] The invention relates to a floral-flavored donkey-hide gelatin goat milk ointment for nourishing blood and nourishing skin and a preparation process thereof, belonging to the technical field of food. Background technique [0002] Milk cream is a thick semi-solid milk product, which is relatively rare in domestic production. Milk cream is made of milk as a raw material, and uses the gelling and thickening effects of certain substances to form a stable cream, called cream. The cream retains the natural flavor and nutritional components of the milk, and the preparation process is simple and easy to operate, the product is easy to carry, the milk fragrant is strong, and the taste is smooth. It is a milk processing product with good prospects. [0003] Goat milk is recognized as the closest milk product to human milk in the world, and it is a new type of milk source with rich nutritional value. Goat's milk is rich in nutrients. The content of dry matter, protein...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152
CPCA23C9/152A23C9/156
Inventor 王存芳张雪喜陈笛
Owner 廖霭华
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