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Yoghurt powder, yoghurt ice cream powder, preparation method and use method thereof

A technology for yogurt ice cream and ice cream powder, which is applied in the fields of milk preparations, applications, dairy products, etc., can solve the problems of low active probiotics content, etc., and achieve the effects of high active probiotics content, strong bacterial activity and simple process

Inactive Publication Date: 2013-03-27
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem solved by the present invention is to overcome the defect of low content of active probiotics in the existing yogurt powder and yogurt ice cream powder, and provide a kind of yogurt powder, yogurt ice cream powder and their preparation method and use method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] One, the preparation method of sour milk powder, it may further comprise the steps:

[0046] ①Mix 96wt% raw milk and 4wt% sucrose, homogenize at 60°C and 15MPa, sterilize at 130°C for 3 seconds, and cool to 40°C; the solid content in the raw milk is 11.5%, and the fat content The protein content is 3.1%, the protein content is 2.95%, and the lactic acid is 0.1%; the percentages are weight percentages;

[0047] ② Inoculation strain 1×10 10 cfu / g, wherein the ratio of Lactobacillus delbrueckii subsp. bulgaricus to Streptococcus thermophilus is 1:1, ferment at 42°C for 2h, and cool to 15°C;

[0048] ③ Spray drying until the water content in the obtained powder is 15wt%; wherein, the inlet air temperature of the spray drying is 130°C, the exhaust air temperature of the spray drying is 40°C, and the outlet temperature of the powder is at 30 °C; fluidized drying was carried out in a vibrating fluidized bed at 45 °C so that the water content in the powder was 2 wt%.

[0049...

Embodiment 2

[0054] One, the preparation method of sour milk powder, it may further comprise the steps:

[0055] ①Mix 92wt% raw milk and 8wt% fructose syrup, homogenize at 70°C and 20MPa, sterilize at 140°C for 2 seconds, and cool to 50°C; the solid content in the raw milk is 14%, The fat content is 4.0%, the protein content is 1.5%, and the lactic acid is 0.08%; the percentages are percentages by weight;

[0056] ② Inoculation of Lactobacillus delbrueckii subsp. bulgaricus 1×10 8 cfu / g, fermented at 41°C for 3h, cooled to 10°C;

[0057] ③ Spray drying until the water content in the obtained powder is 10wt%; wherein, the inlet air temperature of the spray drying is 150°C, the exhaust air temperature of the spray drying is 50°C, and the outlet temperature of the powder is at 35 °C; perform fluidized drying in a vibrating fluidized bed at 55 °C so that the water content in the powder is 1.5 wt%.

[0058] 2. A method for fermenting yogurt using yogurt powder, which comprises the following ...

Embodiment 3

[0063] One, the preparation method of sour milk powder, it may further comprise the steps:

[0064] ①Mix 94wt% raw milk and 6wt% sucrose, homogenize at 65°C and 18MPa, sterilize at 130°C for 4 seconds, and cool to 45°C; the solid content in the raw milk is 11%, and the fat content The protein content is 2.5%, the protein content is 5.5%, and the lactic acid is 0.12%; the percentages are percentages by weight;

[0065] ② Inoculation of Streptococcus thermophilus 5×10 9 cfu / g, fermented at 43°C for 2.5h, cooled to 12°C;

[0066] ③ Spray drying until the water content in the obtained powder is 20wt%; wherein, the inlet air temperature of the spray drying is 120°C, the exhaust air temperature of the spray drying is 45°C, and the outlet temperature of the powder is at 32 °C; perform fluidized drying in a vibrating fluidized bed at 50 °C, so that the water content in the powder is 2.0 wt%.

[0067] 2. A method for fermenting yogurt using yogurt powder, which comprises the followi...

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Abstract

The invention discloses a yoghurt powder, a yoghurt ice cream powder, a preparation method and a use method thereof. The preparation method of the yoghurt powder comprises the steps of: 1, mixing 92-96wt% of raw milk and 4-8wt% of carbohydrate, homogenizing, sterilizing and cooling; 2, inoculating a strain, fermenting, and cooling, wherein the inoculating quantity is 1*10<8>-1*10<10>fu / g; and 3, spraying and drying until the water content in the powder is 10-20wt%, wherein the air inlet temperature is 120-150 DEG C, the exhaust air temperature is 40-50 DEG C, and the outlet temperature of the powder is below 35 DEG C; and fluidizing and drying at a temperature of 45-55 DEG C to ensure that the water content of the powder is below 2wt% to obtain the yoghurt powder. Contents of active probiotics in the yoghurt powder and the yoghurt ice cream powder are high, thus yoghurt ice cream which is prepared from the yoghurt powder and the yoghurt ice cream powder has a natural yoghurt flavor, is excellent in mouth feel and is rich in active probiotics, and has a wide market prospect. The preparation method is simple in process and low in cost, and is suitable for large-scale production.

Description

technical field [0001] The invention relates to a yogurt powder, a yogurt ice cream powder, a preparation method and a use method thereof. Background technique [0002] The drying process of yogurt powder currently on the market mainly adopts the spray drying method. For products with probiotics, although spray drying is very easy to operate, if no special measures are taken, the content of probiotics in the final product will be very low, and the yogurt powder produced is difficult to regulate the composition of human intestinal flora function. Therefore, maintaining a high number of viable bacteria and bacterial vigor is the key to determining the nutritional and physiological functions of the product. In addition, on the one hand, most of the yogurt ice cream currently on the market is formulated with milk powder and sour agents, and its flavor is formulated with synthetic flavors, which is unnatural in taste and lacks in function. On the other hand, existing fermented...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23G9/40
Inventor 郭艳红郭本恒刘振民苏米亚刘翠平陈文亮齐晓彦
Owner BRIGHT DAIRY & FOOD
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