CN115137005A - 一种藏牦牛牛奶乳清糖及其制备方法 - Google Patents
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- 239000005862 Whey Substances 0.000 title claims abstract description 32
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 32
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 32
- 235000020255 yak milk Nutrition 0.000 title claims abstract description 29
- 235000000346 sugar Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 235000020232 peanut Nutrition 0.000 claims abstract description 12
- 244000124209 Crocus sativus Species 0.000 claims abstract description 11
- 235000015655 Crocus sativus Nutrition 0.000 claims abstract description 11
- 235000013974 saffron Nutrition 0.000 claims abstract description 10
- 239000004248 saffron Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000012153 distilled water Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 4
- 235000001727 glucose Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000010564 aerobic fermentation Methods 0.000 claims description 3
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- 229940041514 candida albicans extract Drugs 0.000 claims description 3
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- 230000004151 fermentation Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000020185 raw untreated milk Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
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- 238000009928 pasteurization Methods 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 229910052725 zinc Inorganic materials 0.000 abstract description 3
- 239000011701 zinc Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 108060003951 Immunoglobulin Proteins 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 102000018358 immunoglobulin Human genes 0.000 description 2
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- 244000042430 Rhodiola rosea Species 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
一种藏牦牛牛奶乳清糖及其制备方法，牛奶糖技术领域；包括以下原料：牦牛奶、花生、藏红花；具体的还包括乳清、白砂糖、蒸馏水、食用葡萄糖、酵母提取物，本发明提供一种铁、锌、钙含量高，不粘牙，营养超丰富的藏地风味一种藏牦牛牛奶乳清糖及其制备方法。
Description
技术领域
本发明属于牛奶糖技术领域，具体涉及营养丰富的一种藏牦牛牛奶乳清糖及其制备方法。
背景技术
众所周知，牦牛是世界上生活在海拔最高处的哺乳动物。主要分布在喜马拉雅山脉和青藏高原，牦牛全身一般呈黑褐色，身体两侧和胸、腹、尾毛长而密，四肢短而粗健，牦牛生长在海拔3000米一5000米的高寒地区，能耐零下30℃一40℃的严寒，而爬上6400米处的冰川则是牦牛爬高的极限。中国牦牛占世界总数的85％，其中多数生长在西藏高原。
牦牛奶的铁、锌、钙含量分别是一般牛奶的9.8倍、3倍、1.13倍，免疫球蛋白含量高达12.2mg/100g固体物，普通牛奶免疫球蛋白的含量几乎为0，连配料都与众不同，这款牛轧糖用红景天取代了传统的坚果、果干，满满的藏地风味，一嘴奶香又甜又软，越嚼越有味，还不粘牙；粒粒饱满的花生有浓浓的杂粮醇香。
用纯正牦牛奶制作的，它的营养超丰富，所有的牦牛都是在海拔4100米以上青藏高原放养，100％牦牛奶，不添加任何奶精，非常健康。
发明内容
本发明的目的是提供一种铁、锌、钙含量高，不粘牙，营养超丰富的藏地风味一种藏牦牛牛奶乳清糖及其制备方法。
一种藏牦牛牛奶乳清糖及其制备方法，包括以下原料：牦牛奶、乳清，花生、藏红花；具体的还包括乳清、白砂糖、蒸馏水、食用葡萄糖、酵母提取物。
一种藏牦牛牛奶乳清糖及其制备方法，包括如下步骤：
首先：将生牛奶过滤打入容器，进行第二次过滤，在经过90℃巴氏杀菌进行杀菌，静止冷却到20℃-30℃进行奶油分离，分离后的奶酪进行发酵，升温取出乳清，乳清进行过滤备用。
其次：乳清一斤加入奶皮50克-70克，加入白砂糖100克-110克，进行静止变粘稠后加入藏红花，静止后加入花生100克-110克。
最后：静止后倒入模具开始制作，具体的制作详细步骤如下：
步骤一：一种藏牦牛奶提取乳清、奶油、藏红花、花生，蒸馏水。
步骤二，向过滤后的乳清蒸馏水内添加食用葡萄糖，藏红花、花生、酵母提取物；
步骤三，进行好氧发酵；
步骤四，依次添加各菌种并发酵；每吨发酵液中共添加八类菌种，每类菌种的添加量为500毫升；
步骤五，密封进行厌氧发酵；
步骤六，灌装和包装。
本发明的有益效果是：本发明有如下特点：本发明配方合理，使用方便，本发明的奶糖含有人体必需的益生菌，通过一种牦牛奶奶轧糖配方由牦牛奶提取乳清，奶油、藏红花、花生，蒸馏水组成，提供一种优质、提高免疫力的一种藏牦牛牛奶乳清糖及其制备方法。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实例，进一步阐述本发明，以下实施例是对本发明的进一步说明，而不是对本发明的限制。
一种藏牦牛牛奶乳清糖及其制备方法，包括以下原料：牦牛奶、花生、藏红花；具体的还包括乳清、白砂糖、蒸馏水、食用葡萄糖、酵母提取物。
一种藏牦牛牛奶乳清糖及其制备方法，包括如下步骤：
首先：将生牛奶过滤打入容器，进行第二次过滤，在经过120℃巴氏杀菌进行杀菌，静止冷却到20℃-30℃进行奶油分离，分离后的奶酪进行发酵，升温取出乳清，乳清进行过滤备用。
其次：乳清一斤加入奶皮50克-70克，加入白砂糖100克-110克，进行静止变粘稠后加入藏红花，静止后加入花生100克-110克。
最后：静止后倒入模具开始制作，具体的制作详细步骤如下：
步骤一：一种牦牛奶奶轧糖牦牛奶提取乳清、奶油、藏红花、花生，蒸馏水；
步骤二，向过滤后的乳清蒸馏水内添加食用葡萄糖，藏红花、花生、酵母提取物；
步骤三，进行好氧发酵；
步骤四，依次添加各菌种并发酵；每吨发酵液中共添加八类菌种，每类菌种的添加量为500毫升；
步骤五，密封进行厌氧发酵；
步骤六，灌装和包装。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种藏牦牛牛奶乳清糖及其制备方法，包括以下原料：牦牛奶、乳清，花生、藏红花；具体的还包括乳清、白砂糖、蒸馏水、食用葡萄糖、酵母提取物，其特征在于：包括如下步骤：
首先：将生牛奶过滤打入容器，进行第二次过滤，在经过90℃巴氏杀菌进行杀菌，静止冷却到20℃-30℃进行奶油分离，分离后的奶酪进行发酵，升温取出乳清，乳清进行过滤备用；
其次：乳清一斤加入奶皮50克-70克，加入白砂糖100克-110克，进行静止变粘稠后加入藏红花，静止后加入花生100克-110克；
最后：静止后倒入模具开始制作，具体的制作详细步骤如下：
步骤一：一种藏牦牛奶提取乳清、奶油、藏红花、花生，蒸馏水；
步骤二，向过滤后的乳清蒸馏水内添加食用葡萄糖，藏红花、花生、酵母提取物；
步骤三，进行好氧发酵；
步骤四，依次添加各菌种并发酵；每吨发酵液中共添加八类菌种，每类菌种的添加量为500毫升；
步骤五，密封进行厌氧发酵；
步骤六，灌装和包装。
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| CN106922924A (zh) * | 2015-12-31 | 2017-07-07 | 孙良云 | 一种红枣牦牛酸奶糖 |
| CN106922918A (zh) * | 2015-12-31 | 2017-07-07 | 孙良云 | 一种牦牛奶糖 |
| CN110200120A (zh) * | 2019-05-30 | 2019-09-06 | 王建平 | 一种手工酸奶糖及其制备方法 |
| CN110384167A (zh) * | 2018-04-19 | 2019-10-29 | 西藏新力成医药科技有限公司 | 一种调理血瘀体质的压片糖果及其用途 |
-
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- 2021-03-31 CN CN202110347226.9A patent/CN115137005A/zh active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO1992011353A1 (de) * | 1990-12-20 | 1992-07-09 | Corina Corporation Ag | Verfahren zur herstellung eines getränks mittels vergärung eines aus milch gewonnenen ausgangsprodukts |
| CN102550773A (zh) * | 2012-02-03 | 2012-07-11 | 中国农业大学 | 一种浓缩乳清蛋白营养棒及其制备方法 |
| CN103749886A (zh) * | 2014-01-23 | 2014-04-30 | 甘南倍益特生物科技有限公司 | 一种营养能量型牦牛乳蛋白质糖及其制备方法 |
| CN106922924A (zh) * | 2015-12-31 | 2017-07-07 | 孙良云 | 一种红枣牦牛酸奶糖 |
| CN106922918A (zh) * | 2015-12-31 | 2017-07-07 | 孙良云 | 一种牦牛奶糖 |
| CN110384167A (zh) * | 2018-04-19 | 2019-10-29 | 西藏新力成医药科技有限公司 | 一种调理血瘀体质的压片糖果及其用途 |
| CN110200120A (zh) * | 2019-05-30 | 2019-09-06 | 王建平 | 一种手工酸奶糖及其制备方法 |
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