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Additive composition, application of composition, koumiss product, and methods for determining centrifugal sedimentation rate and sensory score of koumiss product

A technology of centrifugal precipitation and dairy products, which is applied in the direction of milk preparations, applications, dairy products, etc., and can solve problems such as protein precipitation, whey precipitation, and poor stability of kosher milk products

Pending Publication Date: 2020-03-10
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, during the storage period, the stability of the finished kumiss milk product is poor, and there are usually phenomena such as fat floating, protein precipitation, whey precipitation, etc.

Method used

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  • Additive composition, application of composition, koumiss product, and methods for determining centrifugal sedimentation rate and sensory score of koumiss product
  • Additive composition, application of composition, koumiss product, and methods for determining centrifugal sedimentation rate and sensory score of koumiss product
  • Additive composition, application of composition, koumiss product, and methods for determining centrifugal sedimentation rate and sensory score of koumiss product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0053] In the following examples and comparative examples,

[0054] Determination method of centrifugal sedimentation rate:

[0055] In a graduated centrifuge tube, weigh 10 g of yogurt sample, centrifuge at 3500 r / min for 20 min, let it stand for 10 min, pour off the supernatant to measure the residual mass.

[0056] Sensory evaluation:

[0057] A sensory evaluation team composed of 10 people evaluated the fermented milk samples from four aspects: color, texture, smell, and taste. A 100-point scoring system is used, and the higher the score, the better the product. Evaluation method: put the sample in a transparent cup, first observe the color and tissue state under sufficient light, then smell the smell, then rinse your mouth and taste the taste.

[0058] Sensory Evaluation Standards

[0059]

[0060] High-ester pectin was purchased from CPK (China) Company, item number: 115H.

[0061] Propylene glycol alginate was purchased from Qingdao Mingyue Seaweed Co., Ltd., it...

preparation example 1

[0064] according to figure 1 The kumiss was prepared in the same way, wherein, the fermentation temperature was about 40° C., and the inoculum amount of the fermentation strain was 3%.

preparation example 2

[0066] The fermented milk was prepared according to the method of Preparation Example 1, except that mare's milk was replaced with cow's milk to obtain milk fermented milk.

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Abstract

The invention relates to the field of dairy products, and in particular relates to an additive composition, an application of the composition, a koumiss product, and methods for determining a centrifugal sedimentation rate and a sensory score of the koumiss product. The composition contains pectin, propylene glycol alginate and soybean polysaccharide, wherein the weight ratio of the pectin to thepropylene glycol alginate to the soybean polysaccharide is (2-10):(2-14):(5-20); and the koumiss product contains fermented milk and the additive composition, and based on 100 parts by weight of the koumiss product, the content of the pectin is 0.02-0.1 part by weight, the content of the propylene glycol alginate is 0.02-0.14 part by weight, and the content of the soybean polysaccharide is 0.05-0.2 part by weight. The additive combination provided by the invention can greatly reduce the centrifugal sedimentation rate during storage of the koumiss product, improve the stability of the koumiss product during storage, overcome rapid decline in the number of live bacteria or pH, and improve the taste of the koumiss product.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to an additive composition for yogurt products. The additive composition can reduce the centrifugal sedimentation rate of yogurt products, improve the storage stability of yogurt, improve the taste and flavor of yogurt, and slow down the pH value of yogurt during storage. and the application in the reduction of the number of viable bacteria, a yogurt product, and a method for determining the centrifuge sedimentation rate and sensory score of the yogurt product. Background technique [0002] Kumiss, also known as Chegee, Chige, Kumiss, Airag, Arrag, etc. in Mongolian. Traditional sour kumiss is an acidic low-alcohol milk drink made from fresh mare's milk and naturally fermented by microorganisms such as lactic acid bacteria or yeast. As far as traditional kumiss is concerned, most of them are made by herdsmen's families, with a short shelf life and poor storage stability. Since its pr...

Claims

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Application Information

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IPC IPC(8): A23C9/13G01N33/04
CPCA23C9/1307A23C9/13G01N33/0001G01N33/04
Inventor 刘文俊孟和毕力格张和平珠娜等
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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