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Domestic yoghurt fermented powder and method for preparing yoghurt by using yoghurt fermented powder

A technology for yogurt baking powder and milk powder, which is applied in milk preparations, applications, dairy products, etc., can solve the problems of reducing nutrients and affecting the taste of yogurt, and achieves the effects of simple operation, easy quality control, and convenient storage.

Inactive Publication Date: 2014-04-30
BIOGROWING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] One of the technical problems to be solved by the present invention is to provide a yogurt fermentation powder for the current yogurt fermentation powder to reduce the nutritional content and affect the taste of yogurt.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation of Yogurt Baking Powder

[0028] Weigh 50 g of whole milk powder, 0.02 g of Streptococcus thermophilus bacteria powder, 0.01 g of Lactobacillus delbrueckii subsp. bulgaricus bacteria powder, 0.005 g of Lactobacillus acidophilus bacteria powder, and 60 g of sucrose.

[0029] First take a small amount of whole milk powder and mix it with the above three bacterial powders evenly, then mix it with the remaining whole milk powder in an equal amount, and increase successively until the whole milk powder is mixed, and the mixing time is not less than 15 minutes each time; the whole milk powder is mixed completely Finally, add sucrose and mix evenly, and the mixing time is not less than 15 minutes. Aseptic aluminum foil bag packaging, the number of live bacteria in the test product is ≧1.0×10 7 cfu / g.

[0030] yogurt making

[0031] 1kg of pure fresh milk is heated up to 42°C, and the pure fresh milk is commercially available pure fresh milk.

[0032] The prepar...

Embodiment 2

[0034] Weigh 30g of whole milk powder, 20g of whey powder, 0.02g of Streptococcus thermophilus powder, 0.02g of Lactobacillus delbrueckii bulgaricus powder, 0.005g of Lactobacillus acidophilus powder, 0.005g of Bifidobacterium powder, sucrose 65g.

[0035] First take a small amount of whole milk powder and mix it with the above four bacterial powders evenly, then mix it with the remaining whole milk powder in an equal amount, increasing in turn until the whole milk powder is mixed, and the mixing time is not less than 15 minutes each time. After the whole milk powder is mixed, add sucrose and whey powder and mix evenly. The mixing time is not less than 15 minutes. Aseptic aluminum foil bag packaging, the number of live bacteria in the test product is ≧1.0×10 7 cfu / g.

[0036] yogurt making

[0037] 1kg of pure fresh milk is heated up to 42°C, and the pure fresh milk is commercially available pure fresh milk.

[0038] The prepared yogurt fermentation powder and pure fresh m...

Embodiment 3

[0040] Weigh 50g of skimmed milk powder, 20g of mango powder, 0.02g of Streptococcus thermophilus powder, 0.02g of Lactobacillus delbrueckii bacteria powder, 0.005g of Lactobacillus casei powder, 0.005g of Lactobacillus acidophilus powder, Bifidobacterium Bacteria powder 0.05g, sucrose 70g.

[0041] First take a small amount of skimmed milk powder and mix them with the above five bacterial powders evenly, and then mix them with the remaining whole milk powder in equal amounts, increasing successively until the whole milk powder is mixed, and the mixing time is not less than 15 minutes each time. After the skim milk powder is mixed, add sucrose and mango powder and mix evenly. The mixing time is not less than 15 minutes. Aseptic aluminum foil bag packaging, the number of live bacteria in the test product is ≧1.0×10 7 cfu / g.

[0042] yogurt making

[0043] 1kg of pure fresh milk is heated up to 42°C, and the pure fresh milk is commercially available pure fresh milk.

[0044]...

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PUM

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Abstract

The invention discloses domestic yoghurt fermented powder which comprises the following raw materials in parts by weight: 12-100 parts of milk powder, 20-100 parts of cane sugar, 0.01-0.1 part of lactic acid bacterium powder. A method for preparing yoghurt by using the yoghurt fermented powder comprises the following steps: (1) heating pure fresh milk to be 35-45 DEG C, and subsequently uniformly mixing the yoghurt fermented powder and the pure fresh milk so as to obtain a mixture liquid, wherein the mass ratio of the yoghurt fermented powder to the pure fresh milk is 1:(0.5-5); (2) controlling the temperature to be 35-45 DEG C, and fermenting the mixture liquid obtained in the step (1) for 5-8 hours so as to accomplish the process of preparing the yoghurt by using the yoghurt fermented powder. The yoghurt fermented powder disclosed by the invention needs to be fermented after being dissolved by using pure fresh milk, and yoghurt of original favor or fruit favor can be prepared. The nutrition value and the taste of the yoghurt prepared by using the yoghurt fermented powder disclosed by the invention are superior to those of the ordinary yoghurt fermented powder. With respect to storage and transportation, the yoghurt fermented powder disclosed by the invention is superior to yoghurt sold in market.

Description

technical field [0001] The invention relates to a household yogurt fermentation powder and a method for preparing yogurt by using the yogurt fermentation powder. Background technique [0002] The nutritional value of yogurt is much higher than that of fresh milk. After milk is fermented by lactic acid bacteria, it can improve the digestibility of milk protein (the protease produced degrades milk protein), increase vitamins (metabolize VB1, VB2, VB6, VB12, etc.), increase calcium and Phosphorus utilization (lactic acid produced by metabolism promotes the absorption of calcium and phosphorus), and promotes the absorption of iron and vitamin D. It is also very important that lactic acid bacteria contain β-galactosidase (especially Lactobacillus bulgaricus and Streptococcus thermophilus used for yogurt fermentation, β-galactosidase activity is very high), which can degrade lactose, thereby slowing down Lactose intolerance. Lactic acid bacteria can also colonize and survive in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 马霞毛吉明韩迪宋锦安闫屹泓
Owner BIOGROWING CO LTD