Processing method for zero-additive probiotics yoghourt

A processing method and technology of probiotics, applied in the field of zero-added probiotic yogurt processing, can solve the problem that the total number of viable probiotics does not reach the application effect

Active Publication Date: 2012-10-17
ZHEJIANG INM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, many other food additives are often added to yogurt to extend the shelf life or adjust the ta

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0027] A method for processing yoghurt with zero addition of probiotics, the processing steps are as follows:

[0028] In the first step of milk preparation, fresh milk or milk powder can be used to prepare milk. Using fresh milk: The fresh milk is filtered and centrifuged to clean the milk and then quickly cooled to 2°C for storage. When the fresh milk is used, it is heated to 75°C by plate replacement and poured into the batching tank;

[0029] Or use milk powder for recovery: mix whole milk powder and whey protein into hot water at 70°C, emulsify and shear for 12 minutes, and let it stand for hydration for 30 minutes. It has little effect on the acidity at the end of fermentation. With the increase of whey protein addition, whey protein can improve the stability of yogurt during the shelf life, which is beneficial to syneresis sensitivity (STS) and water holding capacity (WHC). The final quality of the product can be guaranteed, and the addition of whey protein is also con...

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Abstract

The invention relates to a processing method for a dairy product, and particularly relates to a processing method for zero-additive probiotics yoghourt. The processing method for the zero-additive probiotics yoghourt comprises the following steps: adding prepared milk and invert sugar powder according to certain proportion of ingredients to a dosing tank; and performing homogenization, sterilization and inoculating fermentation to acquire probiotics yoghourt. The probiotics yoghourt acquired form the above-mentioned method is not added with food additives and uses natural food materials, so that pure fermentation flavour of microorganism is guaranteed by not adding essence; moreover, the number of viable bacteria in the probiotics yoghourt can be kept to achieve a high nutritional value.

Description

technical field [0001] The invention relates to a dairy product processing method, in particular to a zero-added probiotic yoghurt processing method. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after sterilization, after fermentation, and then cools and fills. At present, yogurt products on the market are mostly solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects during processing, making it more suitable for yogurt. Nutraceuticals for humans. [0003] During the fermentation process, about 20% of the sugar and protein in the milk are hydrolyzed into small molecules. The fat content in milk is generally 3%-5%. After fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 朱立科
Owner ZHEJIANG INM FOOD
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