Brown skimmed drinkable probiotics yoghurt and preparation method thereof

A technology of probiotics and drinking type, which is applied in the field of brown defatted drinking type probiotic yoghurt and its preparation. It can solve the problems of wall-hanging, unchanged, and sticky stirring type yoghurt, and achieves low viscosity, simple process and easy operation. Effect

Inactive Publication Date: 2013-11-20
SHANDONG DEYI DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the state of the stirred yogurt is relatively viscous, and t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The brown defatted drinking type probiotic yogurt according to the present invention, the raw materials include: 908kg of skimmed raw milk, 70kg of white sugar, 20kg of glucose, 1.5kg of pectin, 0.1kg of basic bacteria (Lactobacillus delbrueckii subsp. bulgaricus), 0.1kg of probiotics Species (Lactobacillus paracasei and Lactobacillus acidophilus) 0.1kg.

[0025] Its production steps:

[0026] (1) Use skimming equipment to skim raw milk at 40°C to obtain skimmed milk with a fat content of 0.5%;

[0027] (2) Dissolve glucose in 914kg, 64°C skimmed raw milk and stir for 5 minutes;

[0028] (3) Raise the temperature of the feed liquid to 95°C and keep it warm for 2 hours to produce a Maillard reaction;

[0029] (4) Cool the material liquid to 66°C, dry mix and dissolve white sugar and pectin for 5 minutes, homogenize at 66°C and 18MPa pressure, and heat up to 90°C for 5 minutes to sterilize;

[0030] (5) Cool the feed liquid to 38°C, insert 0.1kg of basic strains (Lacto...

Embodiment 2

[0037] The brown defatted drinking probiotic yogurt of the present invention, the raw materials include: 909kg of skimmed raw milk, 60kg of white sugar, 20kg of fructose syrup, 10kg of glucose, 1.5kg of pectin, and basic strains (Lactobacillus delbrueckii subsp. bulgaricus) 0.1kg, probiotics (Bifidobacterium lactis, Lactobacillus paracasei, Lactobacillus acidophilus) 0.1kg.

[0038] Its production steps:

[0039] (1) Use skimming equipment to skim raw milk at 44°C to obtain skimmed milk with a fat content of 0.3%;

[0040] (2) Dissolve glucose and fructose syrup in 909kg60°C skimmed raw milk and stir for 8 minutes;

[0041] (3) Raise the temperature of the feed liquid to 97°C and keep it warm for 2 hours to produce a Maillard reaction;

[0042] (4) Cool the material liquid to 60°C, dry mix and dissolve white sugar and pectin for 8 minutes, homogenize at 60°C and 19MPa pressure, and heat up to 100°C for 5 minutes to sterilize;

[0043] (5) Cool the feed liquid to 39°C, add 0...

Embodiment 3

[0050] Brown defatted drinking probiotic yogurt according to the present invention, the raw materials include: 914kg of skimmed raw milk, 65kg of white sugar, 20kg of glucose, 1.5kg of pectin, 0.1kg of basic bacteria (Streptococcus thermophilus), 0.1kg of probiotics (milk Bifidobacterium, Lactobacillus paracasei and Lactobacillus acidophilus) 0.1kg.

[0051] Its production steps:

[0052] (1) Use skimming equipment to skim raw milk at 56°C to obtain skimmed milk with a fat content of 0.5%;

[0053] (2) Dissolve glucose in 914kg66℃ non-fat raw milk, stir and circulate for 7min;

[0054] (3) Raise the temperature of the feed liquid to 100°C and keep it warm for 2 hours to produce a Maillard reaction;

[0055](4) Cool the material liquid to 69°C, dry mix and dissolve white sugar and pectin for 7 minutes, homogenize at 60°C and 20MPa pressure, and heat up to 96°C for 5 minutes to sterilize;

[0056] (5) Cool the feed liquid to 40°C, add 0.1kg of basic strains (Streptococcus the...

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Abstract

The invention provides a kind of brown skimmed drinkable probiotics yoghurt and a preparation method thereof, and belongs to the technology field of dairy products. The preparation method comprises following steps in sequence: maillard reaction, homogeneous sterilization, fermentation, demulsification, and post-treatment, and specifically comprises following steps: (1) the maillard reaction: reducing sugar is added into skimmed milk, when the concentration of the reducing sugar in the milk arrives at 20 to 40 g/L, the skimmed milk, which has been added with reducing sugar, is heated to 95 to 100 DEG, the temperature is maintained for 2 to 3 hours to carry out the maillard reaction; (2) the fermentation: basic bacteria and probiotics are added to carry out fermentation at the temperature of 38 to 44 DEG C; (3) yoghurt after demulsification is subjected to a homogeneous sterilization of 10 to 15 MPa, and finally to a post-treatment. The method has the advantages of simple technology, easy operation, and low cost; the obtained product has the advantages of unique flavor and good mobility, and is capable of being drunk directly; the fat content of the product is lower than 0.5%, probiotics bacteria is abundant, the content of active lactic acid bacteria is not smaller than 1 * 108 cfu/mL, and the product is more nutritional.

Description

technical field [0001] The invention relates to a brown defatted drinking type probiotic yoghurt and a preparation method thereof, belonging to the technical field of dairy products. Background technique [0002] In recent years, with the continuous enhancement of people's health awareness, yogurt has received great attention as a nutritious food. Yogurt can maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract. Prevent constipation by producing a large amount of short-chain fatty acids to promote intestinal peristalsis and bacterial growth to change osmotic pressure. Yogurt contains a variety of enzymes to promote digestion and absorption. By inhibiting the growth of saprophytic bacteria in the intestinal tract, it inhibits the toxins produced by corruption, protects the liver and brain from the harm of these toxins, and prevents aging. By inhibiting the growth of saprophytic b...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/127
Inventor 王培亮栾庆刚王哲宋泽元张延亭陈璇
Owner SHANDONG DEYI DAIRY IND
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