Sour milk powder producing process

A production process and technology of milk powder, applied in the direction of milk preparations, other dairy products, dairy products, etc., can solve the problems of difficult mass production and low powder spraying efficiency.

Active Publication Date: 2007-08-22
陕西英童乳业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, the powder spraying efficiency is ...

Method used

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Examples

Experimental program
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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 Put 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 activated ...

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 Place 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 obt...

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Abstract

The sour milk powder producing process includes the first adding cane sugar into milk material, instantaneous high temperature sterilizing and concentrating to obtain concentrated milk; the subsequent inoculating thermophilic streptococcus and Lactobacillus bulgaricus to high temperature sterilized milk and heat insulating culture to obtain activated spawn; adding leucine, vitamin B12, glutamic acid and the activated spawn to the concentrated milk and homogenizing; and final spray drying similar to producing common milk powder. The present invention has leucine, vitamin B12 and glutamic acid as the high temperature protector to solve the technological problem of well preserving thermophilic streptococcus and Lactobacillus bulgaricus in the high temperature spray drying.

Description

technical field [0001] The invention relates to a production process of milk powder, in particular to a production process of yoghurt 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 lactic acid bacter...

Claims

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Application Information

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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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