Method for preparing yogurt powder and yogurt ice cream powder by using yogurt powder

A technology of yogurt ice cream and yogurt powder is applied in the field of yogurt ice cream powder to achieve the effects of smooth taste, reducing denaturation and promoting growth

Active Publication Date: 2010-01-06
SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention overcomes the existing problems of yogurt powder and yogurt ice cream powder prepared with unfermented milk powder, and provide

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] Example 1

[0032] 1. Milk preparation

[0033] Weigh the raw materials according to the following weight ratio:

[0034] Skimmed milk powder 20%, sucrose 5%, yeast extract 0.5%, water balance

[0035] Add skimmed milk powder, yeast extract and sucrose at a water temperature of 65°C for blending.

[0036] 2. Emulsification and homogenization

[0037] The milk is first emulsified and then homogenized under 15-20MPa (gauge pressure). The product will be more stable after homogenization in this way.

[0038] 3. Sterilization

[0039] Incubate the homogenized milk at 88°C for 10 minutes.

[0040] 4. Fermentation

[0041] Directly cast lactic acid bacteria with 0.2% milk weight in the milk, and fermented at 44° C. for 3 hours to prepare a fermentation broth.

[0042] The above-mentioned direct injection lactic acid bacteria are a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus according to the ratio of the number of viable bacteria to 1:1.

[0043] 5. M...

Example Embodiment

[0056] Example 2

[0057] 1. Milk preparation

[0058] Weigh the raw materials according to the following weight ratio:

[0059] Skimmed milk powder 28%; sucrose 1%; yeast extract 0.05%; water balance

[0060] Add skimmed milk powder, yeast extract and sucrose at a water temperature of 55°C for blending.

[0061] 2. Emulsification and homogenization

[0062] The milk is first emulsified, and then homogenized under 15-20MPa (gauge pressure). The product will be more stable after homogenization in this way.

[0063] 3. Sterilization

[0064] Incubate the homogenized milk at 92°C for 8 minutes.

[0065] 4. Fermentation

[0066] A direct injection lactic acid bacteria with 0.01% milk weight is added to the milk, and the fermentation broth is prepared after fermentation at 37°C for 24 hours.

[0067] The above-mentioned direct injection lactic acid bacteria are a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus according to the ratio of the number of viable ba...

Example Embodiment

[0080] Example 3

[0081] 1. Milk preparation

[0082] Weigh the raw materials according to the following weight ratio:

[0083] Skimmed milk powder 24%; sucrose 3%; yeast extract 0.2%; water balance.

[0084] Add skimmed milk powder, yeast extract, and sucrose at a water temperature of 55°C to 65°C for blending.

[0085] Please change the water temperature to a specific value within the above range, you can take the middle value or a nearby value.

[0086] 2. Emulsification and homogenization

[0087] The milk is first emulsified and then homogenized under 15-20MPa (gauge pressure). The product will be more stable after homogenization in this way.

[0088] 3. Sterilization

[0089] The homogenized milk was kept at 90°C for 10 minutes.

[0090] 4. Fermentation

[0091] Directly cast lactic acid bacteria with 0.1% milk weight in the milk, and fermented at 40°C for 12 hours to prepare a fermentation broth. The above-mentioned direct injection lactic acid bacteria are a mixture of Streptococcu...

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PUM

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Abstract

A method for preparing yogurt powder comprises the following steps: (1) deploying milk; (2) emulsifying and homogenizing; (3) sterilizing; (4) fermenting: adding 0.01-0.3 wt percent of direct vat ferments in the milk to form fermentation liquid after fermentation; (5) maturing and deploying: deploying the fermentation liquid with the following components in percentage by weight to form deployment solution, 66.1-92.3 fermentation liquid, 3.7-23.1 maltodextrin, 0-2.9 Beta-cyclodextrin, 0.15-6.4 non-dairy creamer, 0.36-2.45 stabilizing agents, 0.72-3.3 emulsifying agents and 0.36-2.45 lactic acid powder; (6) maturing: forming power spraying liquid; and (7) powder spraying: spraying and drying the power spraying liquid to form the yoghourt powder. The stabilizing agents are added in the deployment liquid before the powder spraying in the invention to package protein during the powder spraying, reduce the denaturalization of the protein and increase the later dissolving stability. The yogurt powder has natural fermented milk scent and can effectively promote the growth of intestinal bacteria.

Description

Technical field [0001] The invention relates to a preparation method of yogurt powder and yogurt ice cream powder prepared by using the yogurt powder. Background technique: [0002] The yogurt ice cream on the market is mainly formulated with milk powder and sour agents, and its flavor is formulated with synthetic flavors, which is unnatural. Moreover, the milk powder contains a kind of lactose suitable for patients with lactose intolerance, which is not good for their health. At present, yogurt powder has appeared, but most of them are directly prepared from milk powder and Streptococcus thermophilus. Since milk powder is not fermented, there is still a problem that lactose intolerant patients are not suitable for eating, and there are common fermented products. When yogurt powder is dissolved in water, it will become unstable. Even if stabilizers are added later, it is difficult to disperse and cannot completely solve the problem of instability. At the same time, the existing...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/123A23G9/32A23G9/40
Inventor 姜益军徐德丰
Owner SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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