Method for preparing fermentation type yogurt powder

A yogurt powder and fermented technology, which is applied in the direction of dairy products, milk preservation, milk preparations, etc., can solve the problems that the active lactic acid bacteria content of the finished powder cannot be guaranteed, patients who eat cold food cannot eat, and storage and transportation are inconvenient. To achieve the effect of ensuring the survival of effective lactic acid bacteria, improving taste and flavor, and good flavor and taste
CN101292684AInactive Publication Date: 2008-10-29丁然
0 Cites 3 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
丁然
Publication Date
2008-10-29
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses a preparation method for fermentation type yogurt powder. The method is carried out according to the following steps: batching- emulsifying- homogenizing- sterilizing- inoculating and fermenting- stirring- cooling and after ripening- freeze-drying- packaging, which is mainly that fresh milk is added into skimmed milk to produce yogurt, freeze-drying protective agent is added into the yogurt and vacuum freeze-drying is carried out to obtain the yogurt powder. The method has simple technique and low cost and can guarantee the quality of the yogurt powder obtained and the fermentation yogurt powder is more convenient for storing and transporting and water temperature for the reconstitution of the yogurt powder is 35 to 40 DEG C, which ensures eating to be more convenient.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to a preparation technology of milk powder, in particular to a preparation method of fermented yogurt powder. Background technique

[0002] Fresh milk or milk powder reconstituted milk is infused with active lactic acid bacteria and fermented at a certain temperature to produce delicious lactic acid bacteria yogurt. Yogurt can not only provide people with a variety of rich vitamins, minerals, and easily absorbed proteins and carbohydrates, but also the active lactic acid bacteria contained in it can produce many health functions for the human body. In addition, the calcium in yogurt generates calcium lactate under the action of lactic acid, which is easy for the body to absorb. Lactose is decomposed into lactic acid, which is the factor that makes yogurt have a unique sour taste and refreshing feeling, and the eater will not be lactose intolerant. With strong active lactic acid bacteria, it can also inhibit the growth of harmful...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More