CN1907047B - Goat milk acid curd and its preparing method - Google Patents
Goat milk acid curd and its preparing method Download PDFInfo
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- CN1907047B CN1907047B CN200610104401A CN200610104401A CN1907047B CN 1907047 B CN1907047 B CN 1907047B CN 200610104401 A CN200610104401 A CN 200610104401A CN 200610104401 A CN200610104401 A CN 200610104401A CN 1907047 B CN1907047 B CN 1907047B
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Abstract
The invention discloses a sour curd of goat milk, which comprises the following parts: 0.33-1.33% lamb abomasums enzyme, 1.66-2.66% citric acid, 0.13-0.52% calcium lactate, 2.00% compound stabilizer and 53.33% sucrose. The preparing method comprises the following steps: preparing emulsion; allocating compound material; homogenizing; making sour curd of goat milk; detecting quality.
Description
Technical field
The invention belongs to the dairy products technical field, be specifically related to the skyr made from goat milk powder, lamb ferment rennet, goat milk acid curd, compound stabilizer.
Background technology
Advantages such as goat milk is nutritious with it, be easy to absorb are regarded as the elaboration in the dairy products, are called as " king in the milk ", be generally acknowledge in the world near the dairy products of human milk, be the nutrient excellent product of modern humans's health.Goat milk is all very close with human milk from foundation structure to the characteristic, and its every nutrient proportioning is also all close with human milk, helps digesting and assimilating of human body.In addition, goat milk also has unique health-care effect.Contain epithelial cell growth factor (EGF) in the goat milk, the function of repairing mucous membrane is arranged, can effectively improve body immunity, disturb thereby avoid disease.Superoxide dismutase in the goat milk (SOD) content is very abundant, often drinks and washes with energy skin maintenance, anti-inflammatory, anti-ageing.The elderly often drinks goat milk, can reduce cholesterol, prevents cardiovascular and cerebrovascular disease, prevents old aging disease.General folk tradition thinks that also goat milk has kidney tonifying, grows lung, is good for the stomach, the effect of sharp intestines.Some scientists of West Europe claim that goat milk is a kind of natural antibiotics, often drink the goat milk disease and are not stained with body, have rosy cheeks, and are full of physical strength.
Because goat milk casein micelle and butter oil ball are less, the curdled milk effect is relatively poor, utilizes goat milk processing sour milk less.Traditional yogurt processing will be made leavening usually, not only the production cycle long, and strict to environmental sanitation, shelf life of products is lacked.
Summary of the invention
A technical problem to be solved by this invention be to provide a kind of with short production cycle, shelf life of products long, the goat milk acid curd of nutritious, flavor coordination.
Another technical problem to be solved by this invention is to provide a kind of preparation method of goat milk acid curd.
It is to be made by following raw material and weight portion proportioning thereof to solve the problems of the technologies described above the technical scheme that adopted:
100 parts of goat milk powders
0.33～1.33 part of lamb ferment rennet
1.66～2.66 parts of citric acids
0.13～0.52 part of calcium lactate
2.00 parts of compound stabilizers
53.33 parts of sucrose.
Lamb ferment rennet in the said ratio is that milk-clotting activity is the lamb ferment rennet of 8000SU, compound stabilizer is that the many profits in Harbin City of selling on the market are come the product of raw-food material Co., Ltd production, goat milk powder should meet the GB5410-1999 whole-fat milk powder " requirement, lamb ferment rennet is answered accord with Q B1805.3-93 food industry protease preparation requirement, and sucrose, citric acid, calcium lactate are food-grade.
Preferred weight part proportioning of the present invention is:
100 parts of goat milk powders
0.66～1.33 part of lamb ferment rennet
1.66～2.33 parts of citric acids
0.13～0.39 part of calcium lactate
2.00 parts of compound stabilizers
53.33 parts of sucrose.
Optimum weight part proportioning of the present invention is:
100 parts of goat milk powders
0.66 part of lamb ferment rennet
2.33 parts of citric acids
0.13 part of calcium lactate
2.00 parts of compound stabilizers
53.33 parts of sucrose.
Its step of preparation process is as follows:
1, the goat milk powder water being mixed with concentration in pill tank is 10～30% emulsion.
2, add in the emulsion after sucrose and compound stabilizer are fully mixed, stir, sucrose and compound stabilizer are dissolved fully, add concentration again and be 10% aqueous citric acid solution, stir fast, be mixed with compound.
3, with compound with homogenizer homogeneous under 0.15Mp pressure, after 125 ℃, 3～5 seconds high-temperature short-time sterilization, be cooled to 30～35 ℃.
4, adding concentration in the compound after step 3 is handled is 20% the calcium lactate aqueous solution, stirs, and adds concentration again and be 1% the lamb ferment rennet aqueous solution, stirs, and 35 ℃ of insulations 40～50 minutes down, makes goat milk acid curd.
5, carry out the goat milk acid curd quality inspection.
In the preparation emulsion processing step 1 of the present invention, it is 15% emulsion that the goat milk powder water is mixed with optium concentration.
Adopt the goat milk acid curd of the inventive method preparation to compare with sour milk, its curdled milk time shortens greatly, and it is similar to traditional zymotic type sour milk with structural state to grow smell, and the shelf-life is 2～3 times of traditional zymotic type sour milk.Adopt the goat milk acid curd of the inventive method preparation to detect through organoleptic detection, physical and chemical index detection, sanitary index according to national standard, testing result shows that goat milk acid curd of the present invention meets every index request of (except that lactic acid bacteria) among the GB2746-1999 " cultured milk ".The microbiological indicator of goat milk acid curd when preserving 15 days down for 0～5 ℃ meets the requirement of microbiological indicator among the GB11673-89 " milk-contained drink ".Goat milk acid curd of the present invention has short, advantages such as mouthfeel good, long shelf-life of curdled milk time, can increase the designs and varieties of goat milk goods, has certain practical value.
The specific embodiment
The present invention is described in more detail below in conjunction with embodiment, but the invention is not restricted to these embodiment.
Embodiment 1
With the 100kg goat milk powder is example, and used raw material and weight proportion thereof are as follows:
Goat milk powder 100kg
Lamb ferment rennet 0.66kg
Citric acid 2.33kg
Calcium lactate 0.13kg
Compound stabilizer 2.00kg
Sucrose 53.33kg
Lamb ferment rennet in the present embodiment proportioning is that milk-clotting activity is the lamb ferment rennet of 8000SU, compound stabilizer is that the many profits in Harbin City of selling on the market are come the product of raw-food material Co., Ltd production, goat milk powder should meet the requirement of GB5410-1999 " whole-fat milk powder ", lamb ferment rennet is answered accord with Q B1805.3-93 food industry protease preparation requirement, and sucrose, citric acid, calcium lactate are food-grade.
Its step of preparation process is as follows:
1, the goat milk powder water being mixed with concentration in pill tank is 15% emulsion.
2, add in the emulsion after sucrose and compound stabilizer are fully mixed, stir, sucrose and compound stabilizer are dissolved fully, add concentration again and be 10% aqueous citric acid solution, stir fast, be mixed with compound.
3, with compound homogenizer homogeneous under 0.15Mp pressure,, be cooled to 30～35 ℃ through 125 ℃, 3～5 seconds high-temperature short-time sterilization.
4, adding concentration in the compound after step 3 is handled is 20% the calcium lactate aqueous solution, stirs, and adds concentration again and be 1% the lamb ferment rennet aqueous solution, stirs, and 35 ℃ of insulations 40～50 minutes down, makes goat milk acid curd.
5, carry out the goat milk acid curd quality inspection.
Embodiment 2
With the 100kg goat milk powder is example, and used raw material and weight proportion thereof are as follows:
Goat milk powder 100kg
Lamb ferment rennet 0.33kg
Citric acid 1.66kg
Calcium lactate 0.13kg
Compound stabilizer 2.00kg
Sucrose 53.33kg
Lamb ferment rennet in the present embodiment proportioning is that milk-clotting activity is the lamb ferment rennet of 8000SU, compound stabilizer is that the many profits in Harbin City of selling on the market are come the product of raw-food material Co., Ltd production, goat milk powder should meet the requirement of GB5410-1999 " whole-fat milk powder ", lamb ferment rennet is answered accord with Q B1805.3-93 food industry protease preparation requirement, and sucrose, citric acid, calcium lactate are food-grade.
Its step of preparation process is identical with embodiment 1.
Embodiment 3
With the 100kg goat milk powder is example, and used raw material and weight proportion thereof are as follows:
Goat milk powder 100kg
Lamb ferment rennet 1.33kg
Citric acid 2.66kg
Calcium lactate 0.52kg
Compound stabilizer 2.00kg
Sucrose 53.33kg
Lamb ferment rennet in the present embodiment proportioning is that milk-clotting activity is the lamb ferment rennet of 8000SU, compound stabilizer is that the many profits in Harbin City of selling on the market are come the product of raw-food material Co., Ltd production, goat milk powder should meet the requirement of GB5410-1999 " whole-fat milk powder ", lamb ferment rennet is answered accord with Q B1805.3-93 food industry protease preparation requirement, and sucrose, citric acid, calcium lactate are food-grade.
Embodiment 4
In above embodiment 1～3, in the step of preparation process 1 of emulsion, in pill tank, the goat milk powder water is mixed with concentration and is 10% emulsion.Other step of preparation process is identical with embodiment 1.
Embodiment 5
In above embodiment 1～3, in the step of preparation process 1 of emulsion, in pill tank, the goat milk powder water is mixed with concentration and is 30% emulsion.Other step of preparation process is identical with embodiment 1.
In order to determine best proportioning of the present invention and optimised process step, the inventor has carried out a large amount of laboratory research tests, and various test situation are as follows:
1, goat milk powder content is to the influence of curdled milk quality
It is 10%, 15%, 20%, 25%, 30% emulsion that the goat milk powder water is mixed with weight percentage, add respectively and account for the sucrose of goat milk powder weight 53.33% and 2.00% compound stabilizer (the many profits in Harbin City come raw-food material Co., Ltd to produce), after treating that sucrose dissolves fully, with homogenizer homogeneous under 0.15Mp pressure.Mix breast after 125 ℃, 3～5 seconds high-temperature short-time sterilization, be cooled to 30～35 ℃, add the lamb ferment rennet (milk-clotting activity 8000SU) that accounts for goat milk powder weight 0.66% then, stir.Under 35 ℃, carry out curdled milk.
Result of the test sees Table 1.
Table 1 goat milk powder content is to the influence of curdled milk quality
Result of the test shows that along with the increase of goat milk powder content, setting time shortens thereupon.The increase of goat milk powder content can make the protein content in the product increase, and helps solidifying of product.The smooth exquisiteness of curdled milk state when goat milk powder content is 25%, no whey is separated out.But during the milk powder too high levels, the curdled milk structural state is coarse.Therefore, Shi Yi goat milk powder content is most important to the curdled milk effect of product.
2, the lamb ferment rennet addition is to the influence of curdled milk quality
It is 15% emulsion that the goat milk powder water is mixed with weight percentage, add and account for the sucrose of goat milk powder weight 53.33% and 2.00% compound stabilizer (the many profits in Harbin City come raw-food material Co., Ltd to produce), after treating that sucrose dissolves fully, with homogenizer homogeneous under 0.15Mp pressure.Mix breast after 125 ℃, 3～5 seconds high-temperature short-time sterilization, be cooled to 30～35 ℃, add the lamb ferment rennet (milk-clotting activity 8000SU) that accounts for goat milk powder Different Weight percentage then, stir.Under 35 ℃, carry out curdled milk.
Result of the test sees Table 2.
Table 2 lamb ferment rennet addition is to the influence of curdled milk quality
Result of the test shows that along with the increase of lamb ferment rennet addition, the curdled milk time shortens gradually.When the lamb ferment rennet addition is 1.00%, even, the smooth exquisiteness of curdled milk structural state, no whey is separated out.When the lamb ferment rennet addition greater than 1.00% the time because the curdled milk time is short, the curdled milk excessive velocities, structural state is coarse.
3, the citric acid addition is to the influence of curdled milk quality
It is 15% emulsion that the goat milk powder water is mixed with weight percentage, add and account for the sucrose of goat milk powder weight 53.33% and 2% compound stabilizer (the many profits in Harbin City come raw-food material Co., Ltd to produce), after treating that sucrose dissolves fully, add the citric acid that accounts for goat milk powder Different Weight percentage then, after stirring fast, with homogenizer homogeneous under 0.15Mp pressure.Mix breast after 125 ℃, 3～5 seconds high-temperature short-time sterilization, be cooled to 30～35 ℃, add the lamb ferment rennet (milk-clotting activity 8000SU) that accounts for goat milk powder weight 0.66% then, stir, under 35 ℃, carry out curdled milk.
Result of the test sees Table 3.
Table 3 citric acid addition is to the influence of curdled milk quality
Result of the test shows that along with the increase of citric acid addition, there is the trend that shortens gradually the curdled milk time, and tart flavour is also obvious thereupon, helps regulating the sour-sweet flavor of skyr.But when the citric acid addition was excessive, curdled milk was coarse, even was graininess.This mainly is under acid condition, helps improving the activity of lamb ferment rennet on the one hand, and curdled milk is speeded up, and when acidity is too high simultaneously protein of milk is condensed fast, and the curdled milk of formation is coarse.The normal employing is made into weak solution with citric acid in actual production, slowly adds, and stirs fast, makes its isoelectric point by lactoprotein fast.
4, calcium lactate is to the influence of skyr quality
It is 15% emulsion that the goat milk powder water is mixed with weight percentage, add and account for the sucrose of goat milk powder weight 53.33% and 2% compound stabilizer (the many profits in Harbin City come raw-food material Co., Ltd to produce), after treating that sucrose dissolves fully, account for the citric acid of goat milk powder weight 2.00%, after stirring fast, with homogenizer homogeneous under 0.15Mp pressure. mix breast through 125 ℃, after 3～5 seconds high-temperature short-time sterilization, be cooled to 30～35 ℃, add the calcium lactate that accounts for goat milk powder Different Weight percentage then, add the lamb ferment rennet (milk-clotting activity 8000SU) that accounts for goat milk powder weight 0.66% again, stir, under 35 ℃, carry out curdled milk.
Result of the test sees Table 4.
Table 4 calcium lactate addition is to the influence of skyr quality
Result of the test shows, emulsion during curdled milk, must have enough calcium ions under the effect of lamb ferment rennet.Therefore, adding calcium lactate in the skyr production is to impel solidifying of breast for the calcium ion that replenishes the Ruzhong.As seen from Table 4, calcium lactate has tangible influence to skyr curdled milk effect, when the calcium lactate addition be goat milk powder 0.26% the time, the smooth exquisiteness of skyr, flexible, no whey is separated out.When the calcium lactate addition greater than goat milk powder 0.26% the time because curdled milk speed is fast, skyr is coarse, is accompanied by whey and separates out.
5, skyr parameters Optimization
In front on the basis of single factor experiment, in order to observe multifactor influence, select goat milk powder content, the lamb ferment rennet addition to skyr curdled milk effect, citric acid addition and calcium lactate addition are that experimental factor carries out the test of 4 factors, 3 horizontal quadratures, and the curdled milk effect is carried out comprehensive grading.
Result of the test sees Table 5.
Table 5 skyr parameters Optimization
As can be seen from Table 5, goat milk powder content, the lamb ferment rennet addition, citric acid addition and calcium lactate addition have material impact to the skyr quality, and wherein the extreme difference of goat milk powder content is 5.9 to the maximum, calcium lactate addition extreme difference minimum.Explanation is in trial stretch, and goat milk powder content is the principal element that influences the skyr quality, and citric acid addition, lamb ferment rennet addition take second place, and the influence of calcium lactate addition is minimum.Its optimum combination is A
2B
2C
3D
1, promptly goat milk powder content 15%, lamb ferment rennet addition 0.66%, citric acid addition 2.33%, calcium lactate addition 0.13%.
In order to verify beneficial effect of the present invention, the inventor adopts the goat milk acid curd of embodiment of the invention 1 and preparation method thereof preparation to check, and various check situations are as follows:
1, organoleptic examination
Get an amount of sample in the 50mL beaker, under natural daylight, observe color and luster and structural state.First then smelling is tasted the flavour of sample again.Assay sees Table 6.
Table 6 goat milk acid curd organoleptic indicator
2, physical and chemical inspection
Measure physical and chemical index by the method for stipulating in the GB2746-1999 yoghurt.Measurement result sees Table 7.
Table 7 goat milk acid curd physical and chemical index assay
3, sanitary inspection
Measure sanitary index by the method for stipulating in the GB2746-1999 yoghurt, test result sees Table 8.
Table 8 goat milk acid curd sanitary index assay
4, the mensuration of shelf-life
The goat milk acid curd product was preserved 15 days down at 0～5 ℃, observed the sense organ state of goat milk acid curd, the result shows that the product of color and luster, taste smell and the structural state and the harsh product of goat milk acid curd does not have significant difference.Press the microbiological indicator of GB11673-89 milk-contained drink detection method detection goat milk acid curd simultaneously, the results are shown in Table 9.
Table 9 goat milk acid curd is 0～5 ℃ of microbiological indicator assay of preserving 15 days down
5, detect conclusion
Use the goat milk acid curd that the present invention makes and compare with sour milk, its curdled milk time shortens greatly, and taste smell and structural state be to similar to traditional zymotic type sour milk, and the shelf-life is 2～3 times of traditional zymotic type sour milk.Detect through organoleptic detection, physical and chemical index detection, sanitary index according to national standard, testing result shows that goat milk acid curd of the present invention meets every index request of (except that lactic acid bacteria) among the GB2746-1999 " cultured milk ".The microbiological indicator of this product when preserving 15 days down for 0～5 ℃ meets the requirement of microbiological indicator among the GB11673-89 " milk-contained drink ".
Claims (5)
1. goat milk acid curd is characterized in that it is to be made by the following weight parts proportion raw material:
100 parts of goat milk powders
0.33～1.33 part of lamb ferment rennet
1.66～2.66 parts of citric acids
0.13～0.52 part of calcium lactate
2.00 parts of compound stabilizers
53.33 parts of sucrose
Lamb ferment rennet in the said ratio is that milk-clotting activity is the lamb ferment rennet of 8000SU;
Preparation method's step of above-mentioned goat milk acid curd is as follows:
(1) the goat milk powder water being mixed with concentration in pill tank is 10～30% emulsion;
(2) add in the emulsion after sucrose and compound stabilizer are fully mixed, stir, sucrose and compound stabilizer are dissolved fully, add concentration again and be 10% aqueous citric acid solution, stir fast, be mixed with compound;
(3) with compound with homogenizer homogeneous under 0.15Mp pressure, after 125 ℃, 3～5 seconds high-temperature short-time sterilization, be cooled to 30～35 ℃;
(4) adding concentration in the compound after step (3) is handled is 20% the calcium lactate aqueous solution, stirs, and adds concentration again and be 1% the lamb ferment rennet aqueous solution, stirs, and 35 ℃ of insulations 40～50 minutes down, makes goat milk acid curd;
(5) carry out the goat milk acid curd quality inspection.
2. according to the described goat milk acid curd of claim 1, it is characterized in that wherein making by the following weight parts proportion raw material:
100 parts of goat milk powders
0.66～1.33 part of lamb ferment rennet
1.66～2.33 parts of citric acids
0.13～0.39 part of calcium lactate
2.00 parts of compound stabilizers
53.33 parts of sucrose.
3. according to the described goat milk acid curd of claim 1, it is characterized in that wherein making by the following weight parts proportion raw material:
100 parts of goat milk powders
0.66 part of lamb ferment rennet
2.33 parts of citric acids
0.13 part of calcium lactate
2.00 parts of compound stabilizers
53.33 parts of sucrose.
4. the preparation method of claim 1 goat milk acid curd is characterized in that it comprises the steps:
(1) the goat milk powder water being mixed with concentration in pill tank is 10～30% emulsion;
(2) add in the emulsion after sucrose and compound stabilizer are fully mixed, stir, sucrose and compound stabilizer are dissolved fully, add concentration again and be 10% aqueous citric acid solution, stir fast, be mixed with compound;
(3) with compound with homogenizer homogeneous under 0.15Mp pressure, after 125 ℃, 3～5 seconds high-temperature short-time sterilization, be cooled to 30～35 ℃;
(4) adding concentration in the compound after step (3) is handled is 20% the calcium lactate aqueous solution, stirs, and adds concentration again and be 1% the lamb ferment rennet aqueous solution, stirs, and 35 ℃ of insulations 40～50 minutes down, makes goat milk acid curd.
5. according to the preparation method of the described goat milk acid curd of claim 4, it is characterized in that: in preparation emulsion processing step (1), it is 15% emulsion that the goat milk powder water is mixed with concentration wherein.
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| CN102144672B (en) * | 2010-11-25 | 2014-01-15 | 西北农林科技大学 | Method for processing high-calcium goat dairy cake |
| CN105767181B (en) * | 2016-03-14 | 2019-07-23 | 河南科技学院 | Pineapple flavor acidophilus goat milk and preparation method thereof |
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|---|---|---|---|---|
| CN1236557A (en) * | 1998-04-24 | 1999-12-01 | 卡夫食品有限公司 | Highly flavored cheese product and method for producing same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236557A (en) * | 1998-04-24 | 1999-12-01 | 卡夫食品有限公司 | Highly flavored cheese product and method for producing same |
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| 张富新.不同因素对羊奶干酪出品率的影响.食品科技 6.2002,(6),52-54. |
| 张富新.不同因素对羊奶干酪出品率的影响.食品科技 6.2002,(6),52-54. * |
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