阅读说明：本技术 一种风味曲拉的制作工艺 (Preparation process of flavored triton ) 是由 杨林 李赵敏 米瀚 池福敏 辜雪冬 罗章 祝亚辉 于素霞 于 2020-05-22 设计创作，主要内容包括：本发明公开了一种风味曲拉的制作工艺,包括脱脂、发酵、加热凝乳、排乳清、预脱水、添加食品添加剂、定型、干燥、包装。本发明通过在凝乳后灭杀乳酸菌的方式,减少后续工序中曲拉的发酵程度,防止酸化；通过添加辅料和食用香精改善曲拉的风味。本发明生产的曲拉具有口感好,风味独特的优点,可以被广大消费者接受,有利于曲拉的市场推广。(The invention discloses a preparation process of flavored triton, which comprises degreasing, fermenting, heating curdled milk, discharging whey, pre-dehydrating, adding food additives, shaping, drying and packaging. According to the invention, the fermentation degree of the triton in the subsequent process is reduced and acidification is prevented by a mode of killing the lactic acid bacteria after curd; the flavor of the qula is improved by adding auxiliary materials and edible essence. The produced qula has the advantages of good taste and unique flavor, can be accepted by consumers and is beneficial to market popularization of the qula.)

1. The preparation process of the flavor triton is characterized by comprising the following steps of:

s1, degreasing

Carrying out degreasing treatment on yak milk, and filtering to obtain degreased yak milk;

s2, fermentation

Adding 0.1-0.5 wt% of lactic acid bacteria starter into the defatted yak milk obtained in the step S1, and fermenting at the temperature of 40-47 ℃ to obtain fermented milk;

s3, heating the curd

Heating the fermented milk obtained in S2 at 54-63 deg.C for 30min to accelerate coagulation of milk block, and boiling rapidly to kill lactobacillus;

s4, whey discharging and pre-dewatering operation

Pouring the fermented milk obtained in the step S3 into a gauze bag, hanging the gauze bag at the temperature of 20-30 ℃ until no water drops, and then extruding the gauze bag for 2-4min to discharge whey and partial water in the fermented milk to obtain wet qula;

s5, adding food additives

Adding 8-14% of sugar and 1.5-4% of edible essence into the wet triton obtained from S4;

and S6, shaping the wet qula obtained in the S5, drying and packaging.

2. The process for preparing flavored triton according to claim 1, wherein the defatting rate of the defatted yak milk in the step S1 is 30-50%.

3. The process for preparing flavored triton according to claim 1, wherein the drying in S6 is hot air drying or freeze drying, and the temperature of the hot air drying is 41-45 ℃.

4. The process for preparing flavored triton according to claim 1, wherein the sugar is one or more of white granulated sugar, sucrose or lactose.

5. The process for preparing flavored triton according to claim 1, wherein the flavoring essence is one selected from strawberry essence, pineapple essence and yellow peach essence.

Technical Field

The invention relates to the technical field of dairy products, in particular to a preparation process of flavored triton.

Background

The travertine is a traditional fermented dairy product which is popular with the people of Tibetan, has high nutritive value, has the protein content of up to 75.0 percent, is animal protein which is easy to be absorbed by human bodies, and can improve the physique, enhance the immunity of the human bodies, whiten teeth and improve the beneficial flora in intestinal tracts after being eaten for a long time.

The existing production process of the triton is simple and crude, and the produced triton generally has the problems of over-acid taste, hard and coarse mouthfeel, single taste and the like, and is not easy to accept by people.

Therefore, the improvement of the existing production process, the proper addition of auxiliary materials and the optimization of the taste of the product, so that the diversification and popularization of the flavor of the product are important problems to be solved in the production of the triton.

Disclosure of Invention

The invention aims to solve the problems in the background technology and provides a preparation process of flavor triton, and the scheme of the invention is as follows:

a preparation process of flavored triton comprises the following steps:

s1, degreasing

Carrying out degreasing treatment on yak milk, and filtering to obtain degreased yak milk;

s2, fermentation

Adding 0.1-0.5 wt% of lactic acid bacteria starter into the defatted yak milk obtained in the step S1, and fermenting at the temperature of 40-47 ℃ to obtain fermented milk;

s3, heating the curd

Heating the fermented milk obtained in S2 at 54-63 deg.C for 30min to accelerate coagulation of milk block, and boiling rapidly to kill lactobacillus;

s4, whey discharging and pre-dewatering operation

Pouring the fermented milk obtained in the step S3 into a gauze bag, hanging the gauze bag at the temperature of 20-30 ℃ until no water drops, and then extruding the gauze bag for 2-4min to discharge whey and partial water in the fermented milk to obtain wet qula;

s5, adding food additives

Adding 8-14% of sugar and 1.5-4% of edible essence into the wet triton obtained from S4;

and S6, shaping the wet qula obtained in the S5, drying and packaging.

As an improvement, the defatting rate of the defatted yak milk in S1 is 30% -50%.

As an improvement, the drying in S6 adopts a hot air drying method or a freeze drying method, and the temperature of the hot air drying is 41-45 ℃.

As an improvement, the sugar is one or more of white granulated sugar, sucrose or lactose.

As an improvement, the edible essence is selected from one of strawberry essence, pineapple essence and yellow peach essence.

Compared with the prior art, the invention has the following beneficial effects:

according to the invention, the fermentation degree of the triton in the subsequent process is reduced and acidification is prevented by a mode of killing the lactic acid bacteria after curd; the flavor of the qula is improved by adding auxiliary materials and edible essence. The produced qula has the advantages of good taste and unique flavor, can be accepted by consumers and is beneficial to market popularization of the qula.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.