CN106615103A - Fermentation stirring type goat yogurt and preparation method thereof - Google Patents

Fermentation stirring type goat yogurt and preparation method thereof Download PDF

Info

Publication number
CN106615103A
CN106615103A CN201611065469.9A CN201611065469A CN106615103A CN 106615103 A CN106615103 A CN 106615103A CN 201611065469 A CN201611065469 A CN 201611065469A CN 106615103 A CN106615103 A CN 106615103A
Authority
CN
China
Prior art keywords
parts
goat milk
extract
fermentation
acidophilus goat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201611065469.9A
Other languages
Chinese (zh)
Inventor
董玉坤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shandong Kun Tai Biotechnology Co Ltd
Original Assignee
Shandong Kun Tai Biotechnology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shandong Kun Tai Biotechnology Co Ltd filed Critical Shandong Kun Tai Biotechnology Co Ltd
Priority to CN201611065469.9A priority Critical patent/CN106615103A/en
Publication of CN106615103A publication Critical patent/CN106615103A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/165Paracasei
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/181Salivarius
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/31Leuconostoc
    • A23V2400/321Mesenteroides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The invention provides fermentation stirring type goat yogurt. The goat yogurt comprises the following raw materials: raw goat milk, procyanidine, momordica grosvenori extracts, nostoc commune extracts, jerusalem artichoke extracts, auricularian, galactooligosaccharide, starch, agar, fermentation inoculums and pure water. The invention also provides a preparation method of the fermentation stirring type goat yogurt. The preparation method comprises the steps of dissolving, purifying the raw goat milk, dosing, homogenizing, sterilizing and fermenting. According to the goat yogurt prepared by the method, the tissue is fine and uniform; whey precipitation is avoided; the protein content reaches 2.6 to 2.85 percent; the fat content is 2.5 to 2.7 percent; non-fat milk solid is more than or equal to 7.2 to 7.5 percent; the acidity is 90 to 97 DEG T and the number of lactic acid bacteria is 1.5*10<8> to 2.5*10<8> cfu/g; the water-retaining capability is 30 to 42.9 percent; and the viscosity is 170 to 200 MPa*s. The goat yogurt prepared by the method has an antioxidation effect.

Description

One kind fermentation agitating type acidophilus goat milk and preparation method thereof
Technical field
The present invention relates to a kind of fermentation agitating type acidophilus goat milk and preparation method thereof, belongs to milk product technical field.
Background technology
At present, the product major part of sheep milk is sold in the form of goat milk powder on market, is gone out in the form of fresh milk and Yoghourt Existing is fewer, and certain sheep milk beverage is less, and Lac caprae seu ovis have very big smell of mutton, and this shortcoming allows many people not like its taste.
With the development of society, demand of the people to the health of food, health care, beauty is increasingly paid close attention to, with antioxidation The product of function meets the demand of current masses, and the sour codonopsis lanceolata product with anti-oxidation function this kind of in the market is seldom, Trace it to its cause, mainly with the addition of after functional component, acidity, retention ability, viscosity of sour codonopsis lanceolata product etc. are affected, affect to produce The mouthfeel of product, and antioxidant effect is poor, and majority rests on the conceptual phase, not actual effect.
The content of the invention
To solve technical problem present in prior art, the present invention provides a kind of fermentation agitating type acidophilus goat milk and its preparation Method, to realize following goal of the invention:
(1)Acidophilus goat milk prepared by the present invention, tissue is fine and smooth, uniform, no whey is separated out, and protein content reaches 2.6-2.85%;Fat Content is 2.5-2.7%;Non-fat solid >=7.2-7.5%;Acidity is 90-97 ° of T, and lactic acid bacteria number is 1.5-2.5 × 108cfu/ g;Retention ability is 30-42.9%;Viscosity is 170-200 MPas;
(2)Acidophilus goat milk prepared by the present invention, with antioxidation.
To solve above-mentioned technical problem, the technical scheme that the present invention takes is as follows:
One kind fermentation agitating type acidophilus goat milk, it is characterised in that:The acidophilus goat milk, including following raw material:Raw Lac caprae seu ovis, procyanidin, Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract, Auricularia polycose, oligomeric galactose, starch, agar, fermenting agent, Pure water.
The following is the further improvement to above-mentioned technical proposal:
The acidophilus goat milk, in parts by weight, including following raw material components:
Raw Lac caprae seu ovis 700-720 parts, procyanidin 5-9 parts, Fructus Momordicae extract 3-7 parts, nostoc commune extract 5-7 parts, Jerusalem artichoke are extracted Thing 4-6 parts, Auricularia polycose 3-5 parts, oligomeric galactose 2-6 parts, starch 1-3 parts, agar 1-2 parts, fermenting agent 0.3-0.7 Part, pure water 20-25 parts.
The procyanidin, active constituent content is 95%;
The Fructus Momordicae extract, the total sweet salidroside content 80% of Fructus Momordicae, Fructus Momordicae dulcoside V content are 25%;
The Jerusalem artichoke extract, the weight/mass percentage composition of levan is 90%, and average degree of polymerization DP is 30, white powder, and granularity is 80 mesh.
The fermenting agent, Lactobacillus salivarius, Lactobacillus paracasei, the mass ratio of Leuconostoc mesenteroides are 1:2:3;Institute The bacteria concentration for stating Lactobacillus salivarius is 1.2 × 107cfu/g;The Lactobacillus paracasei, bacteria concentration is 1.5 × 107cfu/g;Institute Leuconostoc mesenteroides are stated, bacteria concentration is 1.6 × 107cfu/g。
A kind of preparation method of fermentation agitating type acidophilus goat milk, methods described include dissolving, raw Lac caprae seu ovis purification, dispensing, homogenizing, Sterilization, fermentation.
The dissolving, by Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract, pure water mixing, in 500 ± 10r/ Under conditions of min, composition dissolving sterilizes 5 ± 3 minutes under the conditions of 70 ± 5 DEG C, is cooled to 10 DEG C in 3 ± 2 minutes, standby.
The purification of the raw Lac caprae seu ovis, by acidity 10 ° of T, fresh nonreactive sheep milk of the nonfat milk solids content more than 8.5% are less than It is standby with milk clarifier or 100 mesh sieve net filtrations.
The dispensing, procyanidin, Auricularia polycose, oligomeric galactose, starch, agar are added the raw Lac caprae seu ovis after purification In, the mix homogeneously under the stirring of 800r/min ± 50r/min is heated to 40 ± 5 DEG C, is kept for 5 minutes.
The homogenizing, sterilization, at 64-66 DEG C, homogenizing 5 ± 3 minutes under 16 ± 2MPa, then with the speed of 0.5MPa/ minutes Degree is increased to 22 ± 3MPa, and homogenizing 3 ± 1 minutes is reduced to homogenizing 4 ± 2 minutes under 18 ± 2MPa;Sterilize 200s at 95 DEG C, It is cooled to 30 DEG C.
The fermentation, comprises the following steps:First stage ferments:30 ± 2 DEG C of bottom fermentations 2 hours;Second stage is fermented:With The speed of 1 DEG C/min is warming up to 40 ± 1 DEG C and ferments 4 hours;Phase III ferments:43 ± 2 DEG C ferment 2 hours.
Compared with prior art, beneficial effects of the present invention are:
(1)Acidophilus goat milk prepared by the present invention, tissue is fine and smooth, uniform, no whey is separated out, and protein content is 2.6-2.85%;Fat Content is 2.5-2.7%;Non-fat solid >=7.2-7.5%;Acidity is 90-97 ° of T, and lactic acid bacteria number is 1.5-2.5 × 108cfu/ g;Retention ability is 30-42.9%;Viscosity is 170-200 MPas, and comprehensive grading is 8.0-9.5 point.
(2)Acidophilus goat milk prepared by the present invention, is 88-96% to DPPH free radical scavenging activities with antioxidation;To super Oxygen anion free radical clearance rate 89-97%, is 87-95% to hydroxyl radical free radical clearance rate;It is 88- to the clearance rate of hydrogen peroxide 90%。
Specific embodiment
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used In the description and interpretation present invention, it is not intended to limit the present invention.
A kind of fermentation agitating type acidophilus goat milk of embodiment 1
The agitating type acidophilus goat milk, in parts by weight, including following raw material:
Raw 700 parts of Lac caprae seu ovis, 5 parts of procyanidin, 3 parts of Fructus Momordicae extract, 5 parts of nostoc commune extract, 4 parts of Jerusalem artichoke extract, black wood 3 parts of fungus polysaccharides, 2 parts of oligomeric galactose, 1 part of starch, 1 part of agar, 0.3 part of fermenting agent, 20 parts of pure water.
The procyanidin, active constituent content is 95%;
The Fructus Momordicae extract, the total sweet salidroside content 80% of Fructus Momordicae, Fructus Momordicae dulcoside V content are 25%;
The Jerusalem artichoke extract, the weight/mass percentage composition of levan is 90%, and average degree of polymerization DP is 30, white powder, and granularity is 80 mesh.
The fermenting agent, including Lactobacillus salivarius, Lactobacillus paracasei, Leuconostoc mesenteroides, the mass ratio of three For 1:2:3;The bacteria concentration of the Lactobacillus salivarius is 1.2 × 107cfu/g;The Lactobacillus paracasei, bacteria concentration be 1.5 × 107cfu/g;The Leuconostoc mesenteroides, bacteria concentration is 1.6 × 107cfu/g。
The fermenting agent, from market purchase.
The preparation method of the agitating type acidophilus goat milk, comprises the following steps:
(1)Weigh raw material
According to said ratio, raw material is weighed;
(2)Dissolving
By Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract, pure water mixing, under conditions of 500r/min, composition is molten Solution, sterilizes 5 minutes under the conditions of 70 DEG C, and 10 DEG C were cooled in 3 minutes, obtains extraction liquor, standby.
(3)The purification of raw Lac caprae seu ovis
Acidity is less than into 10 ° of T, fresh nonreactive sheep milk milk clarifier or 100 eye mesh screen mistakes of the nonfat milk solids content more than 8.5% Filter, it is standby.
(4)Dispensing
Procyanidin, Auricularia polycose, oligomeric galactose, starch, agar are added in the raw Lac caprae seu ovis after purification, in 800r/min Stirring under mix homogeneously, be heated to 50 DEG C, kept for 5 minutes.
(5)Homogenizing, sterilization
At 65 DEG C, then homogenizing 5 minutes under 16MPa are increased to 22MPa, homogenizing 3 minutes, drop with the speed of 0.5MPa/ minutes Homogenizing 4 minutes under as little as 18 MPa;Sterilize 200s at 95 DEG C, is cooled to 30 DEG C.
(6)Add leaven
By leaven, step is added(5)Mixture in, stir.
(7)Fermentation
Sheep milk is put in fermenting cellar, first stage fermentation:30 DEG C of bottom fermentations 2 hours;Second stage is fermented:With 1 DEG C/min's Speed is warming up to 40 DEG C and ferments 4 hours;Phase III ferments:43 DEG C ferment 2 hours.
(8)Add extract solution
Under aseptic condition, to step(7)In product after fermentation, step is added(2)Extract solution stir.
(9)Subpackage
In being aseptically distributed into the sale cup of Yoghourt.
(10)Cold preservation
Sheep milk is immediately placed in 3-4 DEG C of freezer carries out rear cold preservation more than 24 hours, is prepared into agitating type acidophilus goat milk.
Acidophilus goat milk prepared by the embodiment of the present invention 1, tissue is fine and smooth, uniform, no whey is separated out, and protein content is 2.6%; Fat content is 2.5%;Non-fat solid >=7.3%;Acidity is 93-95 ° of T, and lactic acid bacteria number is 1.9 × 108cfu/g。
A kind of fermentation agitating type acidophilus goat milk of embodiment 2
Using raw material and preparation method described in embodiment 1, only change the proportioning of the raw material, change into:
The agitating type acidophilus goat milk, in parts by weight, including following raw material:
Raw 720 parts of Lac caprae seu ovis, 7 parts of procyanidin, 4 parts of Fructus Momordicae extract, 6 parts of nostoc commune extract, 6 parts of Jerusalem artichoke extract, black wood 5 parts of fungus polysaccharides, 3 parts of oligomeric galactose, 3 parts of starch, 2 parts of agar, 0.5 part of fermenting agent, 25 parts of pure water.
Acidophilus goat milk prepared by the embodiment of the present invention 2, tissue is fine and smooth, uniform, no whey is separated out, and protein content is 2.8%; Fat content is 2.7%;Non-fat solid >=7.5%;Acidity is 95-97 ° of T, and lactic acid bacteria number is 1.5 × 108cfu/g。
Acidophilus goat milk prepared by the embodiment of the present invention 1 and 2, with antioxidation, specific targets are shown in Table 1.
The antioxidant effect of acidophilus goat milk prepared by the present invention of table 1
The proportioning raw materials optimization experiment of embodiment 3
On the basis of embodiment 1, only change procyanidin, Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract and match somebody with somebody Than, prepare acidophilus goat milk, and the antioxidant effect of acidophilus goat milk is detected, specifically it is shown in Table 2.
The proportioning raw materials optimization experiment of table 2
By above-mentioned contrast groups 1-4 and experimental group 5, add procyanidin in acidophilus goat milk and there is certain antioxidation, and Fructus Momordicae extract, nostoc commune extract antioxidation it is especially low, and add Fructus Momordicae extract and nostoc commune in acidophilus goat milk Extract, can promote the antioxidation of procyanidin;From experimental group 6- groups 10, procyanidin, Fructus Momordicae are extracted Thing, the proportioning of nostoc commune extract carry out screening test, draw, experimental group 8 is most preferred experimental group, i.e. procyanidin, arhat Berry extract, the proportioning of nostoc commune extract are 5:7:When 6, the acidophilus goat milk antioxidation of preparation is most strong.
Acidophilus goat milk prepared by experimental group 8, tissue is fine and smooth, uniform, no whey is separated out, and protein content is 2.82%;Fat contains Measure as 2.65%;Non-fat solid >=7.2%;Acidity is 91-92 ° of T, and lactic acid bacteria number is 2.2 × 108cfu/g。
The Auricularia polycose of embodiment 4, oligomeric galactose, fermenting agent proportioning optimization experiment
On the basis of embodiment 1, only change Auricularia polycose, oligomeric galactose, fermenting agent proportioning, prepare acidophilus goat milk, survey The index of amount Yoghourt, the results are shown in Table 3.
The Auricularia polycose of table 3, oligomeric galactose, fermenting agent proportioning optimization experiment
By above-mentioned screening test, it is seen that experimental group 14 is most preferred, i.e., when Auricularia polycose, oligomeric galactose, zymocyte The addition of agent be 3 parts, 6 parts, 0.5 part when, the Yoghourt mouthfeel of preparation is best.
A kind of fermentation agitating type acidophilus goat milk of embodiment 5
On the basis of above-mentioned optimization experiment, most preferred condition is chosen, it is as follows:
The agitating type acidophilus goat milk, in parts by weight, including following raw material:
Raw 720 parts of Lac caprae seu ovis, 5 parts of procyanidin, 7 parts of Fructus Momordicae extract, 6 parts of nostoc commune extract, 6 parts of Jerusalem artichoke extract, black wood 3 parts of fungus polysaccharides, 6 parts of oligomeric galactose, 3 parts of starch, 2 parts of agar, 0.5 part of fermenting agent, 25 parts of pure water.
The procyanidin, active constituent content is 95%;
The Fructus Momordicae extract, the total sweet salidroside content 80% of Fructus Momordicae, Fructus Momordicae dulcoside V content are 25%;
The Jerusalem artichoke extract, the weight/mass percentage composition of levan is 90%, and average degree of polymerization DP is 30, white powder, and granularity is 80 mesh.
The fermenting agent, Lactobacillus salivarius, Lactobacillus paracasei, the mass ratio of Leuconostoc mesenteroides are 1:2:3;Institute The bacteria concentration for stating Lactobacillus salivarius is 1.2 × 107cfu/g;The Lactobacillus paracasei, bacteria concentration is 1.5 × 107cfu/g;Institute Leuconostoc mesenteroides are stated, bacteria concentration is 1.6 × 107cfu/g。
Preparation method is with embodiment 1.
Acidophilus goat milk prepared by the embodiment of the present invention 5, antioxidant effect is good, is 97.8% to DPPH free radical scavenging activities, to super Oxygen anion free radical clearance rate is 97.5%;To being 96.8% to hydroxyl radical free radical clearance rate;
Acidophilus goat milk prepared by the embodiment of the present invention 5, tissue is fine and smooth, uniform, no whey is separated out, and protein content is 2.85%;Fat Content is 2.67%;Non-fat solid >=7.4%;Acidity is 90.7-91.2 ° of T, and lactic acid bacteria number is 2.5 × 108cfu/g;Retention ability For 41.5-42.9%;Viscosity is 195-200MPas, and comprehensive grading is 9.5 points.
Unless specifically indicated, ratio of the present invention is mass ratio, and described number is mass parts, described percentage Number, is mass percent.
Finally it should be noted that:The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, Although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, it still may be used To modify to the technical scheme described in foregoing embodiments, or equivalent is carried out to which part technical characteristic. All any modification, equivalent substitution and improvements within the spirit and principles in the present invention, made etc., should be included in the present invention's Within protection domain.

Claims (10)

1. a kind of fermentation agitating type acidophilus goat milk, it is characterised in that:The acidophilus goat milk, including following raw material:Raw Lac caprae seu ovis, former cyanine Element, Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract, Auricularia polycose, oligomeric galactose, starch, agar, zymocyte Agent, pure water.
2. a kind of fermentation agitating type acidophilus goat milk according to claim 1, it is characterised in that:The acidophilus goat milk, with weight portion Meter, including following raw material components:
Raw Lac caprae seu ovis 700-720 parts, procyanidin 5-9 parts, Fructus Momordicae extract 3-7 parts, nostoc commune extract 5-7 parts, Jerusalem artichoke are extracted Thing 4-6 parts, Auricularia polycose 3-5 parts, oligomeric galactose 2-6 parts, starch 1-3 parts, agar 1-2 parts, fermenting agent 0.3-0.7 Part, pure water 20-25 parts.
3. a kind of fermentation agitating type acidophilus goat milk according to claim 1, it is characterised in that:The procyanidin, effectively into Content is divided to be 95%;The Fructus Momordicae extract, the total sweet salidroside content 80% of Fructus Momordicae, Fructus Momordicae dulcoside V content are 25%;
The Jerusalem artichoke extract, the weight/mass percentage composition of levan is 90%, and average degree of polymerization DP is 30, white powder, and granularity is 80 mesh.
4. a kind of fermentation agitating type acidophilus goat milk according to claim 1, it is characterised in that:The fermenting agent, saliva breast Bacillus, Lactobacillus paracasei, the mass ratio of Leuconostoc mesenteroides are 1:2:3;The bacteria concentration of the Lactobacillus salivarius be 1.2 × 107cfu/g;The Lactobacillus paracasei, bacteria concentration is 1.5 × 107cfu/g;The Leuconostoc mesenteroides, bacteria concentration be 1.6 × 107cfu/g。
5. it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:Methods described include dissolving, the purification of raw Lac caprae seu ovis, Dispensing, homogenizing, sterilization, fermentation.
6. it is according to claim 5 it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:The dissolving, By Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract, pure water mixing, under conditions of 500 ± 10r/min, composition is molten Solution, sterilizes 5 ± 3 minutes under the conditions of 70 ± 5 DEG C, is cooled to 10 DEG C in 3 ± 2 minutes, standby.
7. it is according to claim 5 it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:
The purification of the raw Lac caprae seu ovis, by acidity 10 ° of T are less than, and fresh nonreactive sheep milk of the nonfat milk solids content more than 8.5% is with only Newborn machine or 100 mesh sieve net filtrations, it is standby.
8. it is according to claim 5 it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:The dispensing, By procyanidin, Auricularia polycose, oligomeric galactose, starch, agar add purification after raw Lac caprae seu ovis in, 800r/min ± Mix homogeneously under the stirring of 50r/min, is heated to 40 ± 5 DEG C, is kept for 5 minutes.
9. it is according to claim 5 it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:The homogenizing, Sterilization, at 64-66 DEG C, then homogenizing 5 ± 3 minutes under 16 ± 2MPa are increased to 22 ± 3MPa with the speed of 0.5MPa/ minutes, Homogenizing 3 ± 1 minutes, is reduced to homogenizing 4 ± 2 minutes under 18 ± 2MPa;Sterilize 200s at 95 DEG C, is cooled to 30 DEG C.
10. it is according to claim 5 it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:
The fermentation, comprises the following steps:First stage ferments:30 ± 2 DEG C of bottom fermentations 2 hours;Second stage is fermented:With 1 DEG C/ The speed of min is warming up to 40 ± 1 DEG C and ferments 4 hours;Phase III ferments:43 ± 2 DEG C ferment 2 hours.
CN201611065469.9A 2016-11-28 2016-11-28 Fermentation stirring type goat yogurt and preparation method thereof Pending CN106615103A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611065469.9A CN106615103A (en) 2016-11-28 2016-11-28 Fermentation stirring type goat yogurt and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611065469.9A CN106615103A (en) 2016-11-28 2016-11-28 Fermentation stirring type goat yogurt and preparation method thereof

Publications (1)

Publication Number Publication Date
CN106615103A true CN106615103A (en) 2017-05-10

Family

ID=58811822

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611065469.9A Pending CN106615103A (en) 2016-11-28 2016-11-28 Fermentation stirring type goat yogurt and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106615103A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108552315A (en) * 2018-04-09 2018-09-21 齐鲁工业大学 A kind of corn pumpkin sour codonopsis lanceolata and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101595935A (en) * 2008-06-04 2009-12-09 北京康必得药业有限公司 A kind of chewing gum that contains grape seed extract
CN104193845A (en) * 2014-09-11 2014-12-10 山西大学 Nostoc commune antitumor polysaccharide as well as preparation method and application thereof
CN105532869A (en) * 2015-12-08 2016-05-04 石家庄君乐宝乳业有限公司 Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101595935A (en) * 2008-06-04 2009-12-09 北京康必得药业有限公司 A kind of chewing gum that contains grape seed extract
CN104193845A (en) * 2014-09-11 2014-12-10 山西大学 Nostoc commune antitumor polysaccharide as well as preparation method and application thereof
CN105532869A (en) * 2015-12-08 2016-05-04 石家庄君乐宝乳业有限公司 Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108552315A (en) * 2018-04-09 2018-09-21 齐鲁工业大学 A kind of corn pumpkin sour codonopsis lanceolata and preparation method thereof

Similar Documents

Publication Publication Date Title
CN104304451B (en) Brownish lactobacillus beverage stabilizer and preparation method thereof, and sterilization-type brown lactobacillus beverage and preparation method thereof
JP4702450B2 (en) Raw dairy product with satietogenic power based on water-soluble fiber and its production method
JP4249059B2 (en) Acidic milk beverage and method for producing the same
CN104996564A (en) Fermented milk free from cane sugar and preparation method of fermented milk free from cane sugar
CN105558012A (en) Drinking type fermented milk and preparation method thereof
CN104489091A (en) Stirring type flavored fermented milk and preparation method thereof
WO2016068276A1 (en) Liquid fermented milk and production method therefor
JP2016527888A (en) Acid food composition
CN109497153A (en) One kind drinking type fruit flavor yoghourt and preparation method thereof
CN106306639A (en) Lactic acid bacterium collagen jelly and manufacture method thereof
CN104273218A (en) Celery yogurt and production method thereof
US20130259976A1 (en) Stable fermented milk products and methods
CN111184067A (en) Yoghourt capable of producing aromatic gas and preparation method thereof
JP2008543299A (en) Raw dairy product with satietogenic power and its production method
CN105639374A (en) Jasminum-sambac-flower-flavor active lactic acid bacteria beverage and manufacturing method thereof
JP5873422B2 (en) Method for producing stirred fermented milk
CN106615091A (en) Raw-material composition of fermented milk, stirred-type fermented milk and preparation method thereof
CN104886686A (en) A preparation method of a fermented mango juice drink used to regulate the intestinal balance
RU2354121C2 (en) Production method of sour-milk product for functional feeding and good, produced by this method
CN108967550A (en) A kind of high stable stirring at normal temperature type soy yogurt and preparation method thereof
CN106615103A (en) Fermentation stirring type goat yogurt and preparation method thereof
JPH07104A (en) Fermented milk and its production
CN109984195A (en) A kind of production method of light reconstituted milk yogurt drink
CN109452366A (en) Drinkable fermented dairy product under room temperature
JP5060431B2 (en) Milk fermented food manufacturing method and milk fermented food obtained thereby

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20170510

RJ01 Rejection of invention patent application after publication