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Preparation method for probiotic yoghurt

A technology for probiotics and yogurt, applied in food preparation, milk preparations, dairy products, etc., to improve the taste, relieve allergies, increase the number of viable bacteria and stability

Inactive Publication Date: 2009-10-21
上海谱莱生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of probiotic powder in the present invention simplifies the operation of adding probiotics after fermentation in the general probiotic yoghurt production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028]Add 60Kg of sucrose, a total of 3Kg of gelatin and pectin mixed stabilizer to 1000L of fresh milk, mix well and homogenize at 18Mpa, then sterilize at 85°C for 15min; cool to 40°C after sterilization, Then add 0.02Kg of mixed probiotic powder of Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium, and ferment for 3.5h at 40°C. When the pH drops to 4.1 or when the titrated acidity is 70°T, the fermentation is stopped. Refrigerate at 4°C for 12 hours.

[0029] The probiotic yoghurt curd obtained in Example 1 is even and delicate, milky white, with low viscosity when stirred, and is a uniform colloidal fluid without visible foreign matter, with yoghurt flavor, flat aroma, smooth entrance, and slightly sweet; the probiotic yoghurt Contains highly active Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium, which help regulate the intestinal micro-ecological system, improve gastrointestinal function, and relieve diarrhea caused by intestinal flo...

Embodiment 2

[0031] Add 65Kg sucrose and 5Kg gelatin in total to 1000L fresh milk, mix well and homogenize at 19Mpa, then sterilize at 90°C for 10min; cool to 15°C after sterilization, then add Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus bulgaricus mixed probiotic powder 0.03Kg, ferment at 42°C for 4h, when the pH drops to 4.15 or when the titrated acidity is 72°T, stop the fermentation, at 2°C Refrigerate for 18 hours.

[0032] The probiotic yoghurt curd obtained in Example 2 is uniform and fine, milky white, with a moderate viscosity when stirred, and is a uniform colloidal fluid, without visible foreign matter, with a delicate and pure yoghurt flavor, a flat aroma, a smooth entrance, sweet and sour; This probiotic yogurt contains highly active Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium, and Lactobacillus bulgaricus, which help to regulate the intestinal micro-ecological system, improve gastrointestinal function, relie...

Embodiment 3

[0034] Add 120Kg of whole milk powder into 1000L of water to reconstitute into whole milk powder reconstituted milk, add 70Kg of sucrose, a mixed stabilizer of gelatin, starch, agar and pectin with a total amount of 6Kg, mix well and homogenize under 20Mpa, Then sterilize at 95°C for 12 minutes; cool to 45°C after sterilization, then add 0.02Kg Streptococcus thermophilus bacteria powder, and ferment at 43°C for 5 hours, when the pH drops to 4.2 or when the titrated acidity is 75°T , stop the fermentation, and refrigerate at 8°C for 16 hours.

[0035] The flavor and state of the probiotic yogurt obtained in Example 3 are close to those of traditional yogurt. The curd is uniform and fine, milky white with a slight yellowish color, high viscosity when stirred, and is a uniform colloidal fluid without visible foreign matter. , smooth in the mouth, sweet and sour; this probiotic yogurt contains highly active Streptococcus thermophilus, which can adjust the balance of intestinal flo...

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PUM

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Abstract

The invention relates to a preparation method for probiotic yoghurt. The preparation method is characterized in that: the preparation method comprises the following steps: evenly mixing fresh milk, sucrose and a stabilizer; carrying out homogenizing and sterilization; and then adding a ferment prepared from probiotic powder with high activity to prepare the probiotic yoghurt through mixing and fermentation. The prepared yoghurt contains probiotics with a high survival rate, and has higher nutritive value.

Description

technical field [0001] The invention relates to a preparation method of probiotic yoghurt. Background technique [0002] The nutritional value of yogurt is quite high, it is easier to digest and absorb than fresh milk, and relieves lactose intolerance, because there are vigorous lactic acid bacteria in fermented milk, and many strains of lactic acid bacteria can release nutrients such as active enzymes and vitamin B, these Metabolites are beneficial to the human body. Studies have shown that lactic acid bacteria survive and multiply in the human intestine, which not only increases the content of protein and vitamins, but also inhibits harmful foreign bacteria, improves the structure of the intestinal microbiota, and is beneficial to the digestion and absorption of nutrients in the intestine. immune function, relieve allergies, lower cholesterol, prevent cancer and inhibit tumor growth, etc. Yogurt also contains extracellular polysaccharides, minerals, aromatic substances, ...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23L1/30
Inventor 方曙光
Owner 上海谱莱生物技术有限公司
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