Probiotic-containing yoghurt puddings and production method thereof

A production method and technology of probiotics, applied in application, food preparation, food science, etc., can solve the problem of not containing active probiotics

Active Publication Date: 2012-07-04
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, some yogurt puddings use milk to ferment in the production process, but due to hig

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A yogurt pudding containing probiotics is produced from the following raw materials:

[0021] White sugar: 115g;

[0022] Lactic acid bacteria: 0.01g;

[0023] Compound stabilizer: 10 g;

[0024] Raw milk: 50g.

[0025] In the production process, 25g of raw milk is first fermented by lactic acid bacteria to make yogurt, and the remaining 25g of raw milk is sterilized at 90°C for 10 minutes. Then make yogurt pudding, the specific steps are as follows:

[0026] 1) Sterilize the sterilized water at 90°C for 10 minutes, mix the compound stabilizer and white sugar evenly, add it to the sterilized water, and keep the temperature at 75°C to form a mixture liquid;

[0027] 2) Stir and circulate the mixed material liquid for 15 minutes, add 25 grams of sterilized raw milk, keep stirring at 75°C for 5 minutes, stop stirring, and directly perform pipe jacking operation to form a mixed material liquid after adding raw milk;

[0028] 3) Cool the mixed feed liquid after adding r...

Embodiment 2

[0036] A yogurt pudding containing probiotics is produced from the following raw materials:

[0037] White sugar: 115g;

[0038] Compound stabilizer: 8g;

[0039] Bifidobacteria: 0.05g;

[0040] Strawberry juice: 100 g;

[0041] Raw milk: 300g.

[0042] In the production process, 150g of raw milk is first fermented by lactic acid bacteria to make yogurt, and the remaining 150g of raw milk is sterilized at 95°C for 15 minutes. Then make yogurt pudding, the specific steps are as follows:

[0043] 1) Sterilize the sterilized water at 95°C for 15 minutes, mix the compound stabilizer and white sugar evenly and add it into the sterilized water, keep the temperature at 85°C to form a mixture liquid;

[0044] 2) Stir and circulate the mixed material liquid for 10 minutes, add sterilized raw milk and strawberry juice, keep stirring at 85°C for 10 minutes, stop stirring, and directly carry out pipe jacking operation to form a mixed material liquid after adding raw milk;

[0045] 3...

Embodiment 3

[0053] A yogurt pudding containing probiotics is produced from the following raw materials:

[0054] White sugar: 115g;

[0055] Compound stabilizer: 7g;

[0056] Lactobacillus acidophilus: 0.1g;

[0057] Raw milk: 600g.

[0058] In the production process, 300g of raw milk is first fermented by lactic acid bacteria to make yogurt, and the remaining 300g of raw milk is sterilized at 92°C for 12 minutes. Then make yogurt pudding, the specific steps are as follows:

[0059] 1) Sterilize the sterilized water at 95°C for 12 minutes, mix the compound stabilizer and white sugar evenly and add it into the sterilized water, keep the temperature at 80°C to form a mixture;

[0060] 2) Stir and circulate the mixed material liquid for 20 minutes, add sterilized raw milk and strawberry juice, keep stirring at 80°C for 20 minutes, stop stirring, and directly carry out pipe jacking operation to form a mixed material liquid after adding raw milk;

[0061] 3) Cool the mixed feed liquid aft...

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PUM

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Abstract

The invention discloses probiotic-containing yoghurt puddings. The concentration of probiotics is 102 to 108CFU/g. A production method for the probiotic-containing yoghurt puddings comprises the following steps of: fully mixing raw materials, and keeping the temperature at 75 to 85 DEG C in the mixing process; cooling a feed liquid to 45 to 85 DEG C and stirring; adding yoghurt which is preheatedto 30 to 50 DEG C and fixing the volume; adjusting the acidity until the pH value is 4.3; and homogenizing the feed liquid of which the acidity is adjusted under the pressure of between 50 and 70bar,and keeping the temperature at 40 to 60 DEG C. The yoghurt puddings produced by the method have the elasticity, contain active probiotics, and can adjust the balance of human intestinal floras, condition birth canal environments and improve the health of intestinal tracts.

Description

technical field [0001] The invention relates to a yogurt pudding, in particular to a yogurt pudding containing active probiotics and a production method thereof. Background technique [0002] Probiotics refer to live bacterial preparations and their metabolites that play a beneficial role by improving the ecological balance of the host's intestinal flora after administration to improve the health level and health of the host (human and animal). Both Lactobacillus and Bifidobacterium are probiotics, usually yogurt contains a certain amount of probiotics. [0003] Pudding is a kind of jelly snack food containing dairy products. Some of the current yoghurt puddings are made of colloid and then put together with yoghurt. The pudding itself does not contain yoghurt. Some yogurt puddings are made with milk, and some of them use acidity regulators to adjust the acidity, do not contain fermented bacteria, and do not contain probiotics. In addition, some yogurt puddings use milk t...

Claims

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Application Information

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IPC IPC(8): A23L1/187A23L9/10
Inventor 刘爱萍冷佳
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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