阅读说明：本技术 一种具有强凝乳性能的山羊酸乳及其制备方法 (Goat yogurt with strong curd performance and preparation method thereof ) 是由 王毕妮 贺超 张富新 刘玉芳 于 2021-09-03 设计创作，主要内容包括：本发明涉及羊酸乳制备方法领域,具体公开了一种具有强凝乳性能的山羊酸乳及其制备方法,由以下重量份数的组分制备而成：山羊乳粉16-18份,白砂糖6-8份,无菌水95-105份,酸奶发酵剂0.4-0.6份,所述山羊酸乳是将上述组分混合后超声处理,超声条件为20KHz,超声功率为500-600W,超声时间为5-10min。本发明制备得到的山羊酸乳凝乳性能良好,酸味弱,无明显膻味,总体感官品质好。(The invention relates to the field of goat yogurt preparation methods, and particularly discloses a goat yogurt with strong curd property and a preparation method thereof, wherein the goat yogurt is prepared from the following components in parts by weight: 16-18 parts of goat milk powder, 6-8 parts of white granulated sugar, 95-105 parts of sterile water and 0.4-0.6 part of yoghourt fermenting agent, wherein the goat yogurt is prepared by mixing the components and then carrying out ultrasonic treatment, the ultrasonic condition is 20KHz, the ultrasonic power is 500-600W, and the ultrasonic time is 5-10 min. The goat yogurt curd prepared by the invention has good performance, weak sour taste, no obvious mutton smell and good overall sensory quality.)

1. A goat yogurt with strong curd performance is characterized by being prepared from the following components in parts by weight:

16-18 parts of goat milk powder, 6-8 parts of white granulated sugar, 95-105 parts of sterile water and 0.4-0.6 part of yoghourt leavening agent;

the goat yogurt is obtained by mixing the components and then carrying out ultrasonic treatment, wherein the ultrasonic condition is 20KHz, the ultrasonic power is 500-600W, and the ultrasonic time is 5-10 min;

the yogurt starter is Danisco yogurt strain YO-MIX 187.

2. The goat yogurt with strong curd property as claimed in claim 1, wherein the goat yogurt is prepared from the following components in parts by weight:

17 parts of goat milk powder, 7 parts of white granulated sugar, 100 parts of sterile water and 0.5 part of yoghourt leavening agent.

3. A process for preparing a goat yogurt with strong curd properties as claimed in claim 1, comprising the steps of:

s1, weighing the components according to the weight parts of the formula, mixing the goat milk powder and the white granulated sugar with sterile water at 60-70 ℃, uniformly stirring to obtain reconstituted milk, cooling to 40-45 ℃, adding a yoghourt leavening agent, and uniformly stirring to obtain mixed emulsion;

s2, performing ultrasonic treatment on the mixed emulsion at 20KHz and 500-600W for 5-10 min;

s3, bottling, sealing, and cooling the ultrasonic mixed emulsion to 40-45 deg.C;

s3, and culturing at 43-45 deg.C for 6-8 hr to obtain goat yogurt with strong curd property.

4. The method for preparing goat yogurt with strong curd property as claimed in claim 3, wherein in S1, the goat milk powder is goat whole milk powder or goat skim milk powder.

5. The method for preparing goat yogurt with strong curd property as claimed in claim 4, wherein in S1, the stirring rate after mixing of raw materials is 700-1000 rpm.

6. The method for preparing goat yogurt with strong curd property as claimed in claim 5, wherein in S2, the ultrasonic treatment condition is 20KHz, 550W, and the ultrasonic treatment is 10 min.

7. The method for preparing goat yogurt with strong curd property as claimed in claim 6, wherein in S2, the ultrasonication is performed in an ultrasonic cell disruption device.

8. The method for preparing goat yogurt with strong curd property as claimed in claim 7, wherein the reconstituted milk in S1 and the combined milk in S3 are cooled by flowing water.

Technical Field

The invention relates to the field of goat yogurt preparation methods, and particularly relates to goat yogurt with strong curd property and a preparation method thereof.

Background

From the aspects of material composition and nutrition, the goat milk is the milk closest to the breast milk, so the goat milk is the best breast milk substitute, and a series of goat milk products can be developed to meet the nutritional requirements of human bodies. However, the lactation period of sheep is generally 7-9 months, and fresh sheep milk is lacked in 3-5 months. The existing goat milk is mainly prepared by fermenting fresh goat milk serving as a raw material. The production of the sour goat milk is limited due to the staged production of the fresh goat milk, and the annual mass sale of related products is seriously influenced. Therefore, a method for producing goat milk by using goat milk powder which can be preserved for a long time is required to be developed to meet the market demand.

At present, fresh goat milk is adopted as a raw material to produce the goat yogurt by fermentation in the market, but the source of the raw material is limited by the lactation period of the goat, so that the large-scale supply throughout the year cannot be guaranteed. In addition, from the purchase of fresh milk to the complex production procedures (including freshness, adulteration, physical and chemical index inspection, cold chain transportation, low-temperature storage and the like of the fresh milk), the nutritional composition of the fresh goat milk is influenced by different feeding and management modes and different lactation seasons of the sheep, and the goat yogurt which is supplied in large quantities all year round and has consistent quality cannot be obtained. The goat milk is an important way for providing the goat milk, but the goat milk has heavy smell, so that a product which is easy to drink is difficult to obtain, and the goat milk curd on the current market has poor performance and heavy smell, so that the goat milk is difficult to adapt to the taste of the public.

Disclosure of Invention

In order to solve the technical problems, the invention provides the goat yogurt with strong curd performance and the preparation method thereof.

The first purpose of the invention is to provide goat yogurt with strong curd performance, which is prepared from the following components in parts by weight:

16-18 parts of goat milk powder, 6-8 parts of white granulated sugar, 95-105 parts of sterile water and 0.4-0.6 part of yoghourt leavening agent;

the goat yogurt is obtained by mixing the components and then carrying out ultrasonic treatment, wherein the ultrasonic condition is 20KHz, the ultrasonic power is 500-600W, and the ultrasonic time is 5-10 min;

the yogurt starter is Danisco yogurt strain YO-MIX187, and is obtained by purchasing.

Further, the goat yogurt is prepared from the following components in parts by weight:

17 parts of goat milk powder, 7 parts of white granulated sugar, 100 parts of sterile water and 0.5 part of yoghourt leavening agent.

The second purpose of the invention is to provide a preparation method of the goat yogurt with strong curd property, which comprises the following steps:

s1, weighing the components according to the weight parts of the formula; mixing goat milk powder, white granulated sugar and 60-70 ℃ sterile water, stirring uniformly to obtain reconstituted milk, cooling to 40-45 ℃, adding 0.4-0.6 part of yoghourt leavening agent, and stirring uniformly to obtain mixed emulsion;

s2, performing ultrasonic treatment on the mixed emulsion at 20KHz and 500-600W for 5-10 min;

s3, bottling, sealing, and cooling the ultrasonic mixed emulsion to 40-45 deg.C;

s3, and culturing at 43-45 deg.C for 6-8 hr to obtain goat yogurt with strong curd property.

Further, in S1, the goat milk powder is goat whole milk powder or goat skim milk powder.

Further, in S1, the stirring rate after the raw materials are mixed is 700-1000 rpm.

Further, in S2, the ultrasonic treatment condition was 20KHz, 550W, and ultrasonic treatment was performed for 10 min.

Further, in S2, the ultrasonic treatment is performed in an ultrasonic cell disruption device.

Further, both the reconstituted milk cooling method in S1 and the combined milk cooling method in S3 are cooling with flowing water.

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

1. the raw materials (sheep whole fat or defatted milk powder) used in the invention are easy to obtain, the price is low, the production method of the goat yogurt is simple, and the goat yogurt is suitable for industrial mass production throughout the year;

2. the goat yogurt produced by the invention has the advantages that the goat milk curd state is superior to that of fresh goat milk, the mutton smell is greatly improved, the goat yogurt is suitable for industrial production, the produced goat yogurt has good performance, the surface is flat, the texture is like soft jelly, the sour taste is weak, no obvious mutton smell exists, and the overall sensory quality is good.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is the appearance of goat yogurt before and after sonication in example 1 of the present invention;

wherein, the figure A is the appearance state of the sheep reconstituted milk after being reconstituted by hot water;

FIG. B shows the appearance of goat yogurt obtained in example 1 of the present invention.

Detailed Description

The following detailed description of specific embodiments of the invention is provided, but it should be understood that the scope of the invention is not limited to the specific embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. The experimental methods described in the examples of the present invention are all conventional methods unless otherwise specified.

It should be noted that the yogurt starter used in the present invention is Danisco yogurt strain YO-MIX187, available from Yike Shangyuan Biotech, Inc., Zheng.

Example 1:

the embodiment provides a preparation method of goat yogurt with strong curd performance, which specifically comprises the following steps:

s1, adding 17g of defatted goat milk powder and 7g of white granulated sugar into 100g of sterile water heated to 65 ℃, stirring for 5 minutes at the speed of 850 r/m to obtain reconstituted milk, cooling the reconstituted milk to 40-45 ℃ by adopting flowing water, adding 0.5g of yoghourt leavening agent, and uniformly stirring to obtain mixed emulsion;

s2, placing the mixed emulsion in ultrasonic cell disruption equipment, and performing ultrasonic treatment for 10 minutes at room temperature when the ultrasonic frequency is 20KHz and the ultrasonic power is 550W;

s3, immediately bottling and sealing the mixed emulsion after ultrasonic treatment, and cooling to 43 ℃ by using flowing water;

s4, culturing the mixed emulsion in an incubator at 44 ℃ for 6.5 hours, and fermenting at 4 ℃ for 24 hours to obtain the goat yogurt with good curd state, namely the goat yogurt with strong curd performance in the embodiment.

As shown in figure 1, the reconstituted goat milk has uniform texture, and the prepared goat yogurt is not easy to pour out when poured and has strong curd performance.

Example 2:

the embodiment provides a preparation method of goat yogurt with strong curd performance, which specifically comprises the following steps:

s1, adding 16g of defatted goat milk powder and 6g of white granulated sugar into 95g of sterile water heated to 60 ℃, stirring for 5 minutes at the speed of 700 r/m to obtain reconstituted milk, cooling the reconstituted milk to 40 ℃ by adopting flowing water, adding 0.4g of yoghourt leavening agent, and uniformly stirring to obtain mixed emulsion;

s2, placing the mixed emulsion in ultrasonic cell disruption equipment, and performing ultrasonic treatment for 10 minutes at room temperature when the ultrasonic frequency is 20KHz and the ultrasonic power is 500W;

s3, immediately bottling and sealing the mixed emulsion after ultrasonic treatment, and cooling to 40 ℃ by using flowing water;

s4, culturing the mixed emulsion in an incubator at 43 ℃ for 6 hours, and then transferring to 4 ℃ for post-fermentation for 24 hours to obtain the goat yogurt with good curd state, namely the goat yogurt with strong curd performance in the embodiment.

Example 3:

the embodiment provides a preparation method of goat yogurt with strong curd performance, which specifically comprises the following steps:

s1, adding 18g of defatted goat milk powder and 8g of white granulated sugar into 105g of sterile water heated to 70 ℃, stirring for 5 minutes at the speed of 1000 rpm to obtain reconstituted milk, cooling the reconstituted milk to 45 ℃ by adopting flowing water, adding 0.6g of yoghourt leavening agent, and stirring uniformly to obtain mixed emulsion;

s2, placing the mixed emulsion in ultrasonic cell disruption equipment, and performing ultrasonic treatment for 10 minutes at room temperature when the ultrasonic frequency is 20KHz and the ultrasonic power is 600W;

s3, immediately bottling and sealing the mixed emulsion after ultrasonic treatment, and cooling to 45 ℃ by using flowing water;

s4, culturing the mixed emulsion in an incubator at 45 ℃ for 8 hours, and then fermenting for 24 hours after transferring to 4 ℃ to obtain the goat yogurt with good curd state, namely the goat yogurt with strong curd performance in the embodiment.

Comparative example 1

The comparative example provides a preparation method of goat yogurt, which has the same basic steps as the example 1, and is different from the following steps:

and (3) directly fermenting the mixed emulsion obtained in the step (S1) at about 43 ℃ for 8h without ultrasonic treatment, and then transferring to 4 ℃ for post-fermentation for 24h to obtain the goat yogurt.

Comparative example 2

This comparative example is the same as example 1 with the following basic steps:

and (3) putting the mixed emulsion obtained in the step (S1) into a water bath at 60 ℃ for 30min, fermenting at about 43 ℃ for 8h without ultrasonic treatment, and then transferring to 4 ℃ for post-fermentation for 24h to obtain the goat yogurt.

Comparative example 3

This comparative example is the same as example 1 with the following basic steps:

and (3) fermenting the mixed emulsion obtained in the step (S1) twice, and then carrying out ultrasonic treatment for 10min at 500W.

Comparative example 4

This comparative example is the same as example 1 with the following basic steps:

the mixed emulsion obtained in S1 is fermented twice and then treated with ultrasonic wave 550W for 10 min.

Comparative example 5

This comparative example is the same as example 1 with the following basic steps:

and (3) fermenting the mixed emulsion obtained in the step (S1) twice, and then carrying out ultrasonic 600W treatment for 10 min.

The pH of the raw milk and the pH of the goat yogurt were measured for inventive examples 1 to 3 and comparative examples 1 to 5, respectively, and the viscosity of the prepared goat yogurt was measured, and the results are shown in Table 1.

TABLE 1 viscosity index of goat milk prepared in the above examples and comparative examples

Group of	pH of raw milk	Goat yogurt pH value	Goat yogurt viscosity (mPa.s)
				Example 1	6.24	4.29	3985±182
Example 2	6.24	4.27	3733±178
				Example 3	6.24	4.26	3574±159
Comparative example 1	6.24	4.24	2356±113
				Comparative example 2	6.24	4.24	1967±92
Comparative example 3	6.24	4.29	3183±145
				Comparative example 4	6.24	4.28	2957±147
Comparative example 5	6.24	4.27	2802±134

As can be seen from the above table 1, the goat yogurt prepared by ultrasonic treatment and fermentation in the embodiments 1-3 of the invention has high viscosity and strong curd performance, and the viscosity is 3574-3985mPa.s, and is as high as 3985 mPa.s; when the ultrasonic treatment is not carried out, the goat yogurt is directly fermented as in comparative example 1, the viscosity of the prepared goat yogurt is 2356mPa.s, and the goat yogurt is fermented in the water bath firstly and then in comparative example 2, the viscosity of the prepared goat yogurt is 1967 mPa.s;

the fact that the goat yogurt prepared in the comparative examples 3-5 is respectively 3183mPa.s, 2957mPa.s and 2802mPa.s which are far lower than the goat yogurt prepared in the examples 1-3 of the invention shows that not only the ultrasonic condition influences the viscosity of the prepared goat yogurt, but also the smoothness of the fermentation and the ultrasonic in the preparation process is important;

the invention greatly improves the viscosity of the goat yogurt produced by goat milk reconstituted milk by means of ultrasonic treatment and fermentation, and the viscosity obtained by ultrasonic treatment for 10 minutes at room temperature is as high as 3985mPa.s when the ultrasonic frequency is 20KHz and the ultrasonic power is 550W, which shows that the goat yogurt prepared by the invention has strong curd performance, and the ultrasonic treatment is suitable for treatment before fermentation and is beneficial to the formation of goat yogurt curd.

While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.