Stirring type fruit-flavor goat milk kefir and preparation method thereof

A stirring type and kefir technology, applied in the field of fruity stirring goat milk kefir and its preparation, can solve the problems of reducing the solid content of the product, affecting the sensory properties of the product, and the low pH of the concentrated juice, so as to avoid floating Or precipitation, nutrients are easily absorbed, and the effect of moderate sweetness

Inactive Publication Date: 2017-05-10
JILIN UNIV
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the water content in the pure fruit juice is too large, its addition will reduce the solid content of the product and the juice will float up obviously
Although the addition of concentrated fruit juice can solve the problem of pure fruit juice, but because the pH of concentrated fruit juice is generally low, its addition may cause a sharp drop in product pH, which will lead to whey precipitation and affect the sensory properties of the product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The fruit juice in this example is yellow peach juice, and concentrated into concentrated fruit juice at a concentration ratio of 1:7. The specific amount of concentrated fruit juice added is: if the amount of fruit juice added to the prepared fruity stirred goat milk kefir is liquid 15% of the volume of raw milk, liquid raw milk is calculated for every 500mL, 75mL of yellow peach juice should be added, calculated according to the concentration ratio of 1:7, which is equivalent to adding 10.71mL of concentrated yellow peach juice.

[0029] The polymerized whey protein is prepared through the following steps: 10.8g of whey protein isolate (92% protein content) is dissolved in 100mL of water, magnetically stirred for 60min, and placed at 4°C for 12h to fully hydrate it. The whey protein solution was adjusted to pH = 7 with 1M sodium hydroxide solution, heated in a water bath at 85°C for 30 minutes, cooled in an ice-water bath, and stored at 4°C until use.

[0030] Fruity ...

Embodiment 2

[0035] The fruit juice in this example is strawberry juice, and it is concentrated into concentrated fruit juice at a concentration ratio of 1:8. The specific amount of concentrated fruit juice added is: if the amount of fruit juice added to the prepared fruity-flavored goat milk kefir is liquid raw material For 10% of the milk volume, 50mL of strawberry juice should be added for every 500mL of liquid raw milk, which is equivalent to adding 6.25mL of concentrated strawberry juice according to the concentration ratio of 1:8.

[0036] The polymerized whey protein is prepared through the following steps: dissolving 10.8g of whey protein isolate (with a protein content of 92%) in 100mL of water, magnetic stirring for 60min, and placing it at 4°C for 10h to fully hydrate it. The whey protein solution was adjusted to pH = 7 with 3M sodium hydroxide solution, heated in a water bath at 80°C for 30 minutes, cooled in an ice-water bath, and stored at 4°C until use.

[0037] Fruity Stirr...

Embodiment 3

[0042] The fruit juice in this example is blueberry juice, and it is concentrated into concentrated fruit juice at a concentration ratio of 1:10. The specific amount of concentrated fruit juice added is: if the amount of fruit juice added to the prepared fruity stirred goat milk kefir is liquid raw materials 5% of the milk volume, liquid raw milk is calculated for every 500mL, then 25mL of blueberry juice should be added, calculated according to the concentration ratio of 1:10, which is equivalent to adding 2.5mL of concentrated blueberry juice.

[0043] The polymerized whey protein is prepared through the following steps: 12.5g of concentrated whey protein (80% protein content) is dissolved in 100mL of water, magnetically stirred for 45min, and placed at 4°C for 10h to fully hydrate it. The whey protein solution was adjusted to pH = 7 with 1M sodium hydroxide solution, heated in a water bath at 85°C for 30 minutes, cooled in an ice-water bath, and stored at 4°C until use.

[...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to stirring type fruit-flavor goat milk kefir, belonging to the field of milk products. The stirring type fruit-flavor goat milk kefir contains the following main components: raw milk, sugar, fruit juice, polymerized whey protein, pectin and a kefir starter, wherein the fruit juice is prepared from concentrated fruit juice through restoration; and a polymerized whey protein solution is prepared by virtue of a neutral thermal polymerization method. By fermenting twice and adding the concentrated fruit juice, a three-dimensional network structure formed by acid gel can exert the effects of thickening, improving the stability of the fruit juice and covering the goaty flavor of the goat milk, so that the problem that the fermented milk products are deteriorated due to the addition of the fruit juice in the prior art is solved. The kefir starter is a commercial ready-to-use starter consisting of lactococcus lactis, leukonid, Streptococcus thermophilus and Lactobacillus acidophilus. The stirring type fruit-flavor goat milk kefir prepared by virtue of the preparation method has the characteristics of high probiotic content, protein content and viscosity, low dehydration shrinking rate and goaty flavor of the goat milk, special flavor, uniform color, fine texture and the like.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a fruity stirred type goat milk kefir and a preparation method thereof. Background technique [0002] Kefir, as an ancient fermented dairy product, originated in the Caucasus region with a history of more than 1,400 years. Kefir has many health functions, such as lowering cholesterol, antibacterial, anticancer and so on. Traditional kefir is made by fermenting a leavening agent called kefir grains. Kefir grains are a microbial symbiosis system composed of lactic acid bacteria, leuconostoc, yeast and acetic acid bacteria, which symbiosis on a semi-hard granule with an irregular shape composed of viscous polysaccharides. Due to the different species of microorganisms, their metabolites are also different, which endows kefir with unique flavor characteristics. However, due to the secondary fermentation of the secondary yeast in the traditional kefir starter, th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23C9/133
CPCA23C9/1307A23C9/1322A23C9/137
Inventor 郭明若王皓王翠娜
Owner JILIN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap