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Preparation method of instant-brew-yogurt milk powder

A technology of freshly brewed acid and milk powder, applied in the field of food processing, can solve the problems such as difficulty in meeting environmental aseptic operation standards, frequent occurrence of safety hazards, affecting the quality of freshly brewed yogurt, etc. low cost effect

Active Publication Date: 2014-01-08
陕西英童乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, freshly brewed yogurt is mostly produced on-site in sales stores, and the environment, equipment, aseptic operation and other conditions are difficult to meet the standards, and safety hazards occur from time to time; in addition, pure lactic acid bacteria starters need to be added during fermentation, which is very dependent on starters
Thereby affecting the quality of freshly brewed yogurt, restricting the development of freshly brewed yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of instant brewed yogurt type milk powder, comprising the following steps:

[0025] 1) Add white granulated sugar with 3% mass of raw milk to the pasteurized raw milk, after homogenization, sterilize by high-temperature instant sterilization, and then concentrate in vacuum at 51°C to a concentration of 12°Be ', milk solids content is 40%, obtain concentrated milk, standby;

[0026] 2) Inoculate the activated yogurt fermentation bacteria into the enriched culture medium with an inoculum amount of 1ml / 100ml. After culturing once for 24 hours at 30°C, centrifuge at 3000 rpm for 30min at 4°C to remove For the supernatant, continue to add the enriched culture solution to the precipitated bacteria sludge. After secondary cultivation for 24 hours at 30°C, centrifuge at 3000 rpm for 30 minutes at 4°C to remove the supernatant. Add 1 / 3 of the concentrated milk of the volume of enriched culture solution to the mud, and after homogenization, the high-bacteria...

Embodiment 2

[0030] A preparation method of instant brewed yogurt type milk powder, comprising the following steps:

[0031] 1) Add white granulated sugar with 7% mass of raw milk to the pasteurized raw milk, after homogenization, sterilize by high-temperature instant sterilization, and then concentrate in vacuum at 53°C to a concentration of 14°Be ', milk solids content is 45%, obtain concentrated milk, standby;

[0032] 2) Inoculate the activated yogurt fermentation bacteria into the enriched culture medium with an inoculum amount of 1ml / 100ml. After culturing once for 18 hours at 40°C, centrifuge at 4500 rpm for 20min at 6°C to remove For the supernatant, continue to add enriched culture solution to the precipitated bacteria sludge, and after secondary cultivation for 18 hours at 35°C, centrifuge at 4500 rpm for 20 minutes at 6°C, remove the supernatant, Add 1 / 3 of the concentrated milk of the volume of enriched culture solution to the mud, and after homogenization, the high-bacteria c...

Embodiment 3

[0036] A preparation method of instant brewed yogurt type milk powder, comprising the following steps:

[0037] 1) Add white granulated sugar with 5% mass of raw milk to the pasteurized raw milk, homogenize, sterilize by high temperature instant sterilization, and then vacuum concentrate at 56°C to a concentration of 16°Be ', milk solids content is 50%, obtain concentrated milk, standby;

[0038] 2) Inoculate the activated yogurt fermentation bacteria into the enriched culture medium with an inoculum amount of 1ml / 100ml. After culturing once for 12 hours at 45°C, centrifuge at 5000 rpm for 18min at 10°C to remove For the supernatant, continue to add the enriched culture solution to the precipitated bacteria sludge, and after secondary cultivation for 12 hours at 40°C, centrifuge at 5000 rpm for 18 minutes at 10°C, remove the supernatant, and remove the supernatant. Add 1 / 3 of the concentrated milk of the volume of enriched culture solution to the mud, and after homogenization...

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PUM

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Abstract

The invention discloses a preparation method of instant-brew-yogurt milk powder, and belongs to the technical field of food processing. The method comprises the steps that: (1) white granulated sugar is added into raw material milk; sterilization is carried out after homogenization; and concentration is carried out, such that concentrated milk is obtained; (2) activated yogurt fermentation bacteria are inoculated into an enrichment culturing liquid; after one time of culturing, centrifugation is carried out and the supernatant is removed; enrichment culturing liquid is added into sediment bacterial sludge, and secondary culturing is carried out; centrifugation is carried out, such that the supernatant is removed; the concentrated milk with a volume of 1 / 3 of that of the enrichment culturing liquid is added into the bacterial sludge; homogenization is carried out, such that high-bacteria concentrated yogurt fermentation broth is obtained; and (3) the concentrated milk is mixed with the high-bacteria concentrated yogurt fermentation broth; homogenization is carried out, and spray drying is carried out, such that milk powder used for processing instant-brew yogurt is obtained. The milk powder has the advantages of simple production process, low cost, environment friendliness, and suitability for large-scale industrial productions. The prepared product is convenient for storage, transportation, and drinking. When the instant-brew yogurt is to be prepared, warm boiled water is added into the milk powder, and fermentation is carried out under maintained temperature, such that the yogurt can be prepared. The yogurt is nutritious, healthy, safe, and convenient. The yogurt is suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing milk powder, in particular to a method for preparing ready-to-brew yogurt-type milk powder. Background technique [0002] Because yogurt contains active lactic acid bacteria or probiotics, its health effects have been fully confirmed and recognized by consumers. It is known as "immortal bacteria" and "human health guard". The application share of lactic acid bacteria or probiotics in dairy products is as high as more than 80%. The main product types are liquid dairy products such as yogurt and yogurt drinks. There are many varieties of them and they are very popular among consumers. [0003] However, due to the high requirements for product storage conditions and the short retention period of bacterial activity (1 week for yogurt and 1 to 3 months for yogurt drinks under refrigeration at 0°C to 8°C), it is safe to use in transportation, storage, sales...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 吕嘉枥王柳
Owner 陕西英童乳业有限公司
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