Probiotics yoghourt powder and preparation method thereof

Abstract

The invention provides probiotics yoghourt powder and a preparation method thereof. Lactobacillus delbrueckii subsp.bulgaricus, rhamnose lactobacillus, lactobacillus paracasei and streptococcus thermophilus are used as original strains, cultivation of the original strains is enlarged, powder freeze-dried culture is prepared, and composite probiotics starter culture is prepared so as to obtain probiotics starter culture. After nonreactive milk is standardized, white granulated sugar is added according to 6.5% of the weight of the nonreactive milk, and instant milk powder is made through process such as concentration, superhigh temperature instant sterilization and spray drying. 2.5 grams of composite probiotics starter culture is added into each kilogram of the instant milk powder and mixed evenly to be vacuum packaged to make the probiotics yoghourt powder.

Description

(1) Technical field [0001] The invention relates to a probiotic yoghurt powder, and also relates to a preparation method of the yoghurt powder. (2) Background technology [0002] In recent years, the special physiological activities of probiotics have been extensively studied in various forms such as fermented foods and microecological preparations. Data show that antibiotics not only kill pathogenic bacteria, but also destroy the balance of intestinal flora when treating enteritis, infection and other diseases, which interferes with digestion and absorption, produces diarrhea, and leads to a decline in the body's immune function. Intake of a certain amount of beneficial microorganisms is an important way to improve the balance of intestinal microbial flora and maintain the health of the body. The data shows that when the number of live probiotics ingested is higher than 10 6 cfu / mL, probiotics can significantly promote human health. As early as 200 BC, India, Egypt and a...

AI Technical Summary

Problems solved by technology

Commercially available yogurt is produced by industrialized fermentation equipment. The high shear force of industrial mixing equipment is bound to destroy the gelatinity of yogurt. The relevant provisions of the Standard require the addition of food additives such as thickeners, but ignore the natural nature of yogurt; in addition, due to logistics reasons, almost no supermarket can see the yogurt produced on the same day, and most of them are three days after the product label date. At this time, the probiotic activity in the yogurt is only about 50% of the probiotic activity of the yogurt just out of the can, and the biological effect of the product is greatly reduced. This is an unavoidable common problem for all kinds of yogurt currently on the market.