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...

Examples

Embodiment 1

[0043] The 4 strains of probiotics used in the present invention are all purchased from the China Industrial Microorganism Culture Preservation Management Center, which are: Lactobacillus delbrueckii subsp. In the present invention, the above bacterial strains are referred to as: A bacteria, B bacteria, C bacteria, D bacteria.

[0044] 1. Selection of probiotics and preparation of medium

[0045] Bacteria A—Lactobacillus delbrueckii subsp.bulgaricus CICC6047 (Lactobacillus delbrueckii subsp.bulgaricus), culture medium: 8% by mass skim milk powder solution, sterilized at 121°C for 20 minutes and cooled to 30°C for later use.

[0046] Bacteria—Lactobacillus rhamnosus CICC22173 (Lactobacillus rhamnosus), culture medium: 10.0g casein peptone, 10.0g beef extract, 5.0g yeast powder, 5.0g glucose, 5.0g sodium acetate, 2.0g diamine citrate, Tween80 1.0g, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O 0.2g, MnSO 4 ·H 2 O 0.05g, CaCO 3 20.0g, 1.0L distilled water, pH 6.8, sterilized at 121°C fo...

Embodiment 2

[0077] 1. Selection of probiotics and preparation of medium

[0078] Bacteria A—Lactobacillus delbrueckii subsp.bulgaricus CICC6047 (Lactobacillus delbrueckii subsp.bulgaricus), culture medium: 8% by mass skim milk powder solution, sterilized at 121°C for 20 minutes and cooled to 30°C for later use.

[0079] Bacteria—Lactobacillus rhamnosus CICC22173 (Lactobacillus rhamnosus), culture medium: 10.0g casein peptone, 10.0g beef extract, 5.0g yeast powder, 5.0g glucose, 5.0g sodium acetate, 2.0g diamine citrate, Tween80 1.0g, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O 0.2g, MnSO 4 ·H 2 O 0.05g, CaCO 3 20.0g, 1.0L distilled water, pH 6.8, sterilized at 121°C for 20 minutes and cooled to 30°C for later use.

[0080] Bacteria C—Lactobacillus paracasei CICC6230 (Lactobacillus paracasei) medium: 10.0g casein peptone, 10.0g beef extract, 5.0g yeast powder, 5.0g glucose, 5.0g sodium acetate, 2.0g diamine citrate, 1.0 Tween80 g, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O 0.2g, MnSO 4 ·H 2 O 0.05...

(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...

Examples

Embodiment 1

[0043] The 4 strains of probiotics used in the present invention are all purchased from the China Industrial Microorganism Culture Preservation Management Center, which are: Lactobacillus delbrueckii subsp. In the present invention, the above bacterial strains are referred to as: A bacteria, B bacteria, C bacteria, D bacteria.

[0044] 1. Selection of probiotics and preparation of medium

[0045] Bacteria A—Lactobacillus delbrueckii subsp.bulgaricus CICC6047 (Lactobacillus delbrueckii subsp.bulgaricus), culture medium: 8% by mass skim milk powder solution, sterilized at 121°C for 20 minutes and cooled to 30°C for later use.

[0046] Bacteria—Lactobacillus rhamnosus CICC22173 (Lactobacillus rhamnosus), culture medium: 10.0g casein peptone, 10.0g beef extract, 5.0g yeast powder, 5.0g glucose, 5.0g sodium acetate, 2.0g diamine citrate, Tween80 1.0g, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O 0.2g, MnSO 4 ·H 2 O 0.05g, CaCO 3 20.0g, 1.0L distilled water, pH 6.8, sterilized at 121°C fo...

Embodiment 2

[0077] 1. Selection of probiotics and preparation of medium

[0078] Bacteria A—Lactobacillus delbrueckii subsp.bulgaricus CICC6047 (Lactobacillus delbrueckii subsp.bulgaricus), culture medium: 8% by mass skim milk powder solution, sterilized at 121°C for 20 minutes and cooled to 30°C for later use.

[0079] Bacteria—Lactobacillus rhamnosus CICC22173 (Lactobacillus rhamnosus), culture medium: 10.0g casein peptone, 10.0g beef extract, 5.0g yeast powder, 5.0g glucose, 5.0g sodium acetate, 2.0g diamine citrate, Tween80 1.0g, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O 0.2g, MnSO 4 ·H 2 O 0.05g, CaCO 3 20.0g, 1.0L distilled water, pH 6.8, sterilized at 121°C for 20 minutes and cooled to 30°C for later use.

[0080] Bacteria C—Lactobacillus paracasei CICC6230 (Lactobacillus paracasei) medium: 10.0g casein peptone, 10.0g beef extract, 5.0g yeast powder, 5.0g glucose, 5.0g sodium acetate, 2.0g diamine citrate, 1.0 Tween80 g, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O 0.2g, MnSO 4 ·H 2 O 0.05...