Yoghourt powder

A technology of yogurt powder and milk powder, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of short shelf life of yogurt, and achieve effects that are beneficial to health, rich in nutrition, and strengthen constipation

Active Publication Date: 2009-05-06
BIOGROWING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional yogurt has a short sh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0036] Example 1: Preparation of Yogurt Powder

[0037] 1. Prepare medium for Streptococcus thermophilus and Lactobacillus delbrueckii subspecies: glucose 1-2%, beef extract 0.5-1%, peptone 0.5-1%, yeast extract 0.1-1%, diammonium citrate 0.1 ~0.5g, K2HPO4 0.05~0.2%, anhydrous sodium acetate 0.1~0.5%, MnSO4 0.01~0.03%, MgSO4 0.01~0.1% and Tween 80 0.01~0.1% and the remaining amount of distilled water, pH6.0-7.0 Expand culture in the culture medium, culture at 35-45°C for 10-30 hours, the fermentation broth is at 0-5°C, the flow rate is 2000ml-6000ml per minute, and the pipeline centrifuge is used to collect the sludge. According to the protective agent: Sludge = 1.0:0.1-100 ratio, mix the sludge and protective agent evenly, the protective agent is sodium glutamate 0.1% to 5.0%, lactose 0.1% to 8.0%, isovitamin C 0.1% to 2% by weight %, 1-30% of skimmed milk powder, 0.1%-5.0% of glycerin and the rest of water. Pre-freezing at -60-40°C for 1-5 hours and then vacuum freeze-dryi...

example 2

[0042] Example 2: Preparation of Yogurt Powder

[0043] Same as Step 1 of Example 1.

[0044] 2. Weigh Bifidobacterium bifidum medium: lactose 1-2%, beef extract 0.5-1%, peptone 0.5-1%, yeast extract 0.1-1%, diammonium citrate 0.1-0.5g, K2HPO4 0.05- 0.2%, cysteine ​​hydrochloride 0.05~0.2%, anhydrous sodium acetate 0.1~0.5%, MnSO4 0.01~0.03%, MgSO4 0.01~0.1% and Tween 80 0.01~0.1% and the remaining amount of distilled water, pH6 .0-7.0 culture medium for expansion, 30-50°C for 15-40 hours, the fermentation broth is centrifuged at 0-5°C with a flow rate of 1000ml-5000ml per minute by a pipeline centrifuge. Collect the bacterium slime, mix the protective agent and the bacterium slime according to the ratio of protective agent: bacterium slime=1.0:0.1~100, the protective agent is sodium glutamate 0.1%~5.0%, lactose 0.1%~8.0%, different vitamin B0.1%~2%, skimmed milk powder 1~30%, glycerin 0.1%~5.0% and the rest of water, then pre-freeze at -60~-40°C for 1~3 hours and vacuum fre...

example 3

[0048] Example 3: Preparation of Yogurt Powder

[0049] 1. Preparation of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus acidophilus medium, the steps are the same as in Example 1.

[0050] 2. Weigh 65g of milk powder, 0.01g of Streptococcus thermophilus, 0.01g of Lactobacillus delbrueckii subsp. bulgaricus, 0.001g of Lactobacillus acidophilus, and 0.15g of sweetener.

[0051] 3. All the other steps are the same as example 1.

[0052] 4. Test the number of viable bacteria in the product, and the number of viable bacteria is ≥1×10 6 cfu / g

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PUM

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Abstract

The invention relates to the food technology field, in particular to a yoghurt powder. The invention discloses a yoghurt powder which comprises the following components (part by weight): 60 parts to 80 parts of milk powder and 0.01 part to 0.04 part of probiotics powder. The viable count of the yoghurt powder is high. No thickener, essence and the like are needed to be added into the acidophilus milk fermented from the yoghurt powder, fermentation can be made at any time, and the yoghurt powder is natural, pure and rich in nutrition and can prevent diarrhea, astriction and the like from enhancing the intestine function of human body. Besides, the storage of the yoghurt powder is more convenient than the acidophilus milk sold in market and fermentation can be carried out at any time. In addition, the self-prepared acidophilus milk can be prepared into different tastes as one likes, thus being great pleasure and having great market value.

Description

technical field [0001] The invention relates to the technical field of food, in particular to yoghurt powder. Background technique [0002] After milk is fermented, its nutrient content will change to a certain extent. The lactose contained in it is partially decomposed into galactose and glucose, which are then converted into organic acids such as lactic acid. After being absorbed by the body, galactose can participate in the synthesis of cerebrosides and neurological substances in young children. The lactic acid produced by fermentation will turn the milk protein into fine curd particles, which are easy to digest and absorb. Moreover, the fermenting bacteria will also release β-galactose into enzymes to help the degradation of lactose in the small intestine, thereby solving some lactose malabsorption problems and reducing lactose intolerance. [0003] In addition, yogurt also contains extracellular polysaccharides, minerals, aromatic substances, and flavor substances. A...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/127
Inventor 杨芳王翠华方曙光宋锦安
Owner BIOGROWING CO LTD
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