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Sour milk powder producing process

The technology of lactic acid bacteria milk powder and production process is applied in the field of production technology of lactic acid bacteria milk powder, and can solve the problems of difficulty in mass production, low powder spraying efficiency and the like

Active Publication Date: 2009-12-16
陕西英童乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the powder spraying efficiency is low, and it is difficult to adapt to mass production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1: First, weigh 6% of the raw milk weight sucrose that meets the national standard GB317-64 superior grade or first-grade product specification and place it in the raw milk, then undergo high-temperature instantaneous sterilization at 135°C for 1 second, and immediately sterilize it at 53 Put it under vacuum at 16.00×10 3 The concentrated milk is concentrated under reduced pressure in a Pa vacuum concentration tank. The concentration of the concentrated milk is 12-16B'e measured at 50°C, and the milk solid content is 40-50%. Secondly, the raw milk is sterilized at a high temperature of 140°C for 2 seconds. Afterwards, be cooled to 45 ℃, then inoculate Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus Bulgaricus) of 2% of raw milk weight, the weight of Streptococcus thermophilus and Lactobacillus bulgaricus is 1: 1, after inoculation in Incubate at 42°C, and when the acidity reaches 65-70°T, terminate the culture ...

Embodiment 2

[0009] Embodiment 2: First, take 8% of the raw milk weight sucrose that meets the national standard GB317-64 superior grade or first-grade product specification and place it in the raw milk, then after 135°C and 2 seconds of high-temperature instantaneous sterilization, immediately at 51 Place it under vacuum at 16.65×10 3 The concentrated milk is concentrated under reduced pressure in a Pa vacuum concentration tank. The concentration of the concentrated milk is 12-16B'e measured at 50°C, and the milk solid content is 40-50%. Secondly, the raw milk is sterilized at a high temperature of 150°C for 1 second. Afterwards, be cooled to 45 ℃, then inoculate 3% Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus Bulgaricus) of raw milk weight, the weight of Streptococcus thermophilus and Lactobacillus bulgaricus is 2: 1, after inoculation in Incubate at 44°C, and when the acidity reaches 65-70°T, terminate the culture to obtain activate...

Embodiment 3

[0010] Embodiment 3: firstly weigh 5% of the raw milk weight sucrose that meets the national standard GB317-64 superior grade or first-class product specification and place it in the raw milk, then after 140 ° C for 2 seconds of high temperature instant sterilization, immediately at 55 Put it under vacuum at 17.00×10 3 The concentrated milk is concentrated under reduced pressure in a vacuum concentration tank of Pascal. The concentration of the concentrated milk is 12-16B'e measured at 50°C, and the milk solid content is 40-50%. Secondly, the raw milk is sterilized at a high temperature of 135°C for 1 second. Afterwards, be cooled to 45 ℃, then inoculate Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus bulgaricus (Lactobacillus Bulgaricus) of 2.3% of raw milk weight, the weight of Streptococcus thermophilus and Lactobacillus bulgaricus is 1.6: 1, after inoculation in Incubate at 40°C, and when the acidity reaches 65-70°T, terminate the culture to obtai...

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PUM

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Abstract

A production process of lactic acid bacteria milk powder. Firstly, sucrose is placed in raw milk, subjected to high-temperature transient sterilization, and then concentrated under reduced pressure to obtain concentrated milk; then, after high-temperature transient sterilization of raw milk, inoculation of Streptococcus thermophilus and Lactobacillus bulgaricus for heat preservation to obtain Activated strains: put leucine, vitamin B12, glutamic acid and activated strains in concentrated milk, and spray-dry the homogenized concentrated milk mixture with spray drying equipment produced by ordinary milk powder. The invention adopts leucine, vitamin B12 and glutamic acid as high-temperature protective agents, and breaks through the high-temperature spray drying process in which the inlet air temperature is 160-180°C and the exhaust air temperature is 70-80°C. Streptococcus lactis and Lactobacillus bulgaricus survive The key technical problem of low rate.

Description

technical field [0001] The invention relates to a production process of milk powder, in particular to a production process of lactic acid bacteria milk powder. Background technique [0002] The health function of lactic acid bacteria was discovered by Russian scientist Mechnikov in the early 20th century. Today, lactic acid bacteria have become an important probiotic group, and their health benefits are recognized. Yogurt is considered to be one of the best nutritional and health foods in the 21st century because it contains a large amount of active lactic acid bacteria. However, even under refrigerated conditions, yogurt has a short shelf life. For this reason, people begin to carry out the development and research work of lactic acid bacteria milk powder. [0003] The development and research of lactic acid bacteria milk powder has been discussed at home and abroad in recent years, and the focus is mainly on the survival of lactic acid bacteria in milk powder. Because ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127A23C1/00A23C9/16
Inventor 吕嘉枥陈合
Owner 陕西英童乳业有限公司
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