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 add

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1:

[0028]Add 60Kg of sucrose, 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, ferment for 3.5h at 40°C, stop the fermentation when the pH drops to 4.1 or when the titer acidity reaches 70°T. Refrigerate for 12h at 4°C.

[0029] The probiotic yogurt curd obtained in Example 1 is uniform and fine, milky white, has low mixing viscosity, is a uniform colloidal fluid, has no visible foreign matter, has a yogurt taste, has a flat aroma, has a smooth mouth, and is slightly sweet; the probiotic yogurt Contains highly active Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium, helps to regulate the intestinal microecosystem, improve gastrointestinal function, slow down diarrhea caused by intestinal flora imbalance, chronic diarrhea...

Example Embodiment

[0030] Example 2:

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

[0032] The probiotic yogurt curd obtained in Example 2 is uniform and delicate, milky white, has a moderate viscosity when stirring, is a uniform colloidal fluid, has no visible foreign matter to the naked eye, has a fresh and pure yogurt taste, has a flat aroma, a smooth mouth, sweet and sour; The probiotic yogurt contains highly active Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus bulgaricus, which helps to regulate the intestinal microecosystem, improve gastrointestin...

Example Embodiment

[0033] Example 3:

[0034] Add 120Kg of whole milk powder to 1000L of water to reconstitute the whole milk powder. Add 70Kg of sucrose, a total of 6Kg of gelatin, starch, agar and pectin mixed stabilizer, mix well and homogenize at 20Mpa. Then sterilize at 95°C for 12min; after sterilization, cool to 45°C, then add 0.02Kg of Streptococcus thermophilus powder, ferment at 43°C for 5h, when the pH drops to 4.2 or when the titer acidity is 75°T , Stop the fermentation, refrigerate at 8℃ for 16h, that's it.

[0035] The flavor and state of the probiotic yogurt obtained in Example 3 are close to traditional yogurt. The curd is uniform and fine, milky white and slightly yellowish, with high mixing viscosity, uniform colloidal fluid, no foreign matter visible to the naked eye, fresh and pure yogurt flavor, and strong aroma , The entrance is smooth, sweet and sour; the probiotic yogurt contains highly active Streptococcus thermophilus, which can adjust the balance of intestinal flora, inhi...

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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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