Effervescent tablets of high-viscosity yoghurt fermenting agent and preparation method and application thereof

An effervescent tablet and starter technology, applied in the field of high-viscosity yogurt starter and its preparation, can solve the problems of reduced number of viable bacteria, unusable components, fermentation process regulations, etc., to ensure the number of viable bacteria Effect

Inactive Publication Date: 2012-01-04
NANJING AGRICULTURAL UNIVERSITY
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Problems solved by technology

[0005] The Chinese patent "a lactic acid bacteria effervescent tablet and its preparation method" (application number: CN200910021587) applied by Northwest Agriculture and Forestry University discloses a method using Lactobacillus brevis ( Lactobacillus brevis ) prepared lactic acid bacteria effervescent tablet and its preparation method. This patent is mainly used in the field of animal husbandry and veterinary medicine. It does not specify the ingr...

Method used

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Embodiment Construction

[0020] A preparation method of a high-viscosity yogurt starter of effervescent tablet type, comprising the steps of:

[0021] Lactobacillus helveticus ( Lactobacillus helveticus ) was activated twice in 3% inoculum volume and 12% whey medium, the activation temperature was 40°C, and the activation time was 15 hours each time. The activated bacterial liquid was inoculated and fermented at 5% inoculation amount, the fermentation temperature was 40°C, and the fermentation time was 4.5-5 hours. After fermentation, the fermented milk was placed in a refrigerator at 4°C for 12 hours. Then pre-freeze the post-ripened fermented milk at -20°C for 12 hours. The pre-frozen fermented milk is placed in a freeze dryer at -56°C for freeze-drying. Freeze-drying is carried out at a limit vacuum of 1 Pa and at -50°C. Freeze-dry to a moisture content of less than 3% to obtain freeze-dried fermented milk. pink.

[0022] Accurately weigh each component and calculate by mass fraction: 20-35 part...

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Abstract

The invention discloses effervescent tablets of high-viscosity yoghurt fermenting agent and a preparation method and application thereof, belonging to the fields of bioengineering and food processing. The effervescent tablets are prepared from the following components in parts by weight: fermented milk dry powder 20-30 parts, citric acid 25-30 parts, sodium bicarbonate 16-20 parts, maltodextrin 4-5 parts, polyethylene glycol 1-5 parts, aspartame 1-3 parts, and mannitol 12-18 parts. The preparation method comprises inoculating Lactobacillus helveticus, culturing, fermenting, and freeze-drying to obtain the fermented milk dry powder; and freeze-drying, pulverizing, and tabletting to obtain effervescent tablets. The effervescent tablets disclosed by the invention can be applied by oral administration after being soaked in water or in form of buccal tablets, can be used as self-made yoghurt fermenting agent, and are also multifunctional benefiting effervescent tablets. The effervescent tablets have the characteristics of buccal tablets, effervescent tablets and recombined yoghurt, and can ensure viable count in the product through freeze-drying process.

Description

technical field [0001] The invention relates to the fields of bioengineering and food processing, in particular to an effervescent tablet-type high-viscosity yogurt starter and its preparation method and application. Background technique [0002] With people's increasingly in-depth understanding of the characteristics and functions of lactic acid bacteria, many health care, longevity, and beauty effects of lactic acid bacteria have been confirmed by a large number of experiments, especially the beneficial effect of live bacteria in yogurt on the human body has been widely recognized, rich in The functional yogurt of probiotic lactic acid bacteria has been paid more and more attention by people. In addition to world-recognized probiotics such as Bifidobacteria, Lactobacillus helveticus ( Lactobacillus helveticus ) has gradually entered the ranks of probiotics because its fermented yogurt has the properties of lowering blood pressure, relieving tension, improving brain functi...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/18
Inventor 董明盛陈晓红陈岑李伟姜梅
Owner NANJING AGRICULTURAL UNIVERSITY
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