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Yoghurt powder and preparation method thereof

A technology of yogurt powder and milk, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of destroying the colloidal structure of yogurt, affecting the quality of yogurt, rough taste, etc., and achieve the effect of uniform texture, fine fat cream, and increased nutrition

Inactive Publication Date: 2012-11-14
李彦灵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, post-sterilization sometimes destroys the colloidal structure of yogurt, making the taste rough and the flavor worse; some researchers increase the shelf life of yogurt by adding preservatives, but preservatives usually have negative effects on human health and affect the quality of yogurt

Method used

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  • Yoghurt powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 5000kg of fresh milk, 10kg of Ganoderma lucidum powder, and 5kg of Lactobacillus;

[0016] Boil fresh milk for 1 minute, cool to 70°C, add Ganoderma lucidum powder, stir and homogenize, then cool to 35°C, add Lactobacillus, stir, heat preservation and fermentation for 18 hours, use low-temperature spray drying equipment, low-temperature spray drying , Packed into small packages, sealed, and stored at room temperature.

Embodiment 2

[0018] Weigh 5000kg of milk, 30kg of Ganoderma lucidum powder, and 10kg of Lactobacillus;

[0019] Boil the milk for 2 minutes, cool to 80°C, add Ganoderma lucidum powder, stir and homogenize, then cool to 40°C, add Lactobacillus bulgaricus, stir, keep warm for 24 hours, and spray dry at 60°C , divided into small packages, sealed, and stored at room temperature.

Embodiment 3

[0021] Weigh 5000kg of milk, 20kg of Ganoderma lucidum powder, 5kg of shiitake mushroom powder, and 8kg of Lactobacillus;

[0022] Boil the milk for 2 minutes, cool to 75°C, add Ganoderma lucidum powder, shiitake mushroom powder, stir and homogenize, then cool to 38°C, add Lactobacillus, stir, heat preservation and fermentation for 20 hours, use low-temperature spray drying equipment, low-temperature spray Dry, divide into small packages, seal and store at room temperature.

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Abstract

The invention discloses yoghurt powder and a preparation method thereof. The yoghurt powder comprises the following components by weight: 500 parts of milk, 1 to 3 parts of ganoderma powder, and 0.5 to 1 part of Lactobacillus. The preparation method comprises the following steps: firstly, the components are weighted by weight as follows: 500 parts of milk, 1 to 3 parts of ganoderma powder, and 0.5 to 1 part of Lactobacillus; secondly, the milk is boiled for 1 to 2 minutes and cooled to 70 to 80 DEG C; the ganoderma powder is added to the milk, and the mixture is homogenized; the Lactobacillusis added to the mixture until the milk is cooled to 35 to 40 DEG C; the mixture is stirred and fermented for 18 to 24 hours in a heat-insulating manner; and the mixture is spray-dried at low temperature. The yoghurt powder produced by adopting the invention has richer nutrient content and good mouthfeel, and is eaten conveniently and stored easily.

Description

technical field [0001] The invention relates to a dairy product and a preparation method thereof, in particular to a dairy product containing lactobacilli and a preparation method thereof. Background technique [0002] Yogurt is a dairy product made from milk fermented by Lactobacillus. In addition to the nutritional value of fresh milk, it also contains various nutrients such as lactic acid produced by Lactobacillus during fermentation and B vitamins. Yogurt is rich in nutrition, can promote gastrointestinal digestion and absorption of the human body, and improve human immunity, so it is more and more widely favored by people. The current method of preparing yogurt usually uses fresh milk without antibiotics and preservatives as raw material, boils, filters, cools down to 38-42°C, inserts Lactobacillus strains, seals it in time after bottling, and keeps it at a constant temperature of 36-38°C Fermentation 46h. Sampling and checking the acidity and coagulation of the semi-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
Inventor 李彦灵
Owner 李彦灵