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A method for preparing non-fat high-protein yoghurt rich in probiotics by using ceramic membrane

A probiotics, ceramic membrane technology, applied in applications, dairy products, milk preparations, etc., to improve poor taste, improve protein and probiotic content, and improve the effect of content

Active Publication Date: 2017-06-30
GREENS BIOENG SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is a lack of a simple and practical yogurt preparation technology with practical application significance to simultaneously solve the technical problems of reducing fat content, increasing protein content in yogurt, and ensuring rich probiotics and excellent taste.

Method used

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  • A method for preparing non-fat high-protein yoghurt rich in probiotics by using ceramic membrane
  • A method for preparing non-fat high-protein yoghurt rich in probiotics by using ceramic membrane
  • A method for preparing non-fat high-protein yoghurt rich in probiotics by using ceramic membrane

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] S1. At a constant temperature of 40°C, add white sugar to zero-fat milk with a protein content of 2.9%, the mass ratio of white sugar to zero-fat milk is 1:9, and stir with a stirrer while adding, so that white The sugar dissolves evenly;

[0038] S2. Place the above mixed material in a homogenizer for homogenization, the homogenization temperature is 65°C, the homogenization pressure is 180 bar, and then the homogenized material is sterilized at 85°C for 25 minutes, and then cooled to 27°C;

[0039] S3. Inoculate lactic acid bacteria and probiotics into the mixed material obtained in S2, and ferment at 27°C for 20 h, wherein the lactic acid bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus, the activity ratio of the strains is 2:1, and the total inoculation amount is 0.1 U / kg ; The probiotics are bifidobacteria, and the inoculum size is 3.0×10 7 cfu / g;

[0040] S4. After stirring the mixed material obtained from S3 fermentation evenly, homogenize ...

Embodiment 2

[0043] S1~S4 are the same as embodiment 1.

[0044] S5. Use a ceramic membrane filtration system to filter the above-mentioned mixed material, wherein the pore size of the ceramic membrane is 100 nm, the pressure through the membrane is 0.5 bar, and the temperature of the yogurt during the filtration process is 2°C. protein yogurt.

Embodiment 3

[0046] S1. At a constant temperature of 45°C, add white sugar to skim milk with a fat content of 0.6% and a protein content of 3.2%. The mass ratio of white sugar to skim milk is 1:10, and use a stirrer while adding Stir to dissolve the white sugar evenly;

[0047] S2. Place the mixed material obtained in S1 in a homogenizer for homogenization, the homogenization temperature is 68°C, the homogenization pressure is 100 bar, and then the homogenized material is sterilized at 95°C for 10 minutes, and then cooled to 30°C ;

[0048] S3. Inoculate lactic acid bacteria and probiotics into the mixed material obtained in S2, and ferment at 30°C for 18 h, wherein the lactic acid bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus, the activity ratio of the strains is 1:1, and the total inoculation amount is 0.15 U / kg ; The probiotics were Lactobacillus acidophilus, and the inoculation amount was 9.0×10 7 cfu / g;

[0049] S4. After stirring the mixed material obtained ...

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Abstract

The present invention discloses a probiotic-rich, non-fat and protein-rich yogurt preparation method. Non-fat milk is used as raw material and white granulated sugar is added and mixed. After homogenized and pasteurized, the mixed materials are cooled to fermentation temperature and fermented after being inoculated with lactic acid bacteria and probiotics. The obtained yogurt is homogenized and filtered using a ceramic membrane filtration system and the filtered concentrated liquid is the probiotic-rich, non-fat and protein-rich yogurt. The pore size of a ceramic membrane is 100 to 200 nm, and the membrane filtration conditions are a membrane pressure of 0.5 to 2.0 bar and a yogurt temperature of 2 to 20 DEG C. The ceramic membrane filtration technique is applied in the present invention for yogurt whey removal process, a ceramic membrane with the suitable pore size is used as a medium and pressure difference across the membrane is scientifically determined. The non-fat and protein-rich yogurt has a soft and smooth flow texture, fresh and good-quality flavor and full taste, and is rich in probiotics, and thus can meet consumer demands for nutritious and healthy diets.

Description

technical field [0001] The invention belongs to the field of fermented milk product processing, and in particular relates to a method for preparing defatted high-protein yoghurt rich in probiotics by using ceramic membranes. Background technique [0002] Yogurt is a kind of milk product made with milk as raw material, after pasteurization, and then adding starter to the milk for fermentation. It is deeply loved by consumers because of its high nutritional value, sweet and sour flavor, delicate and soft taste and good health care functions. However, the protein content of yogurt commonly found in the market is relatively low, but the fat content is relatively high, which is different from the consumption demand of modern people with low fat and high protein. Probiotics are a class of microorganisms that can improve the balance of human intestinal microbial flora, enhance the body's immunity, lower cholesterol, relieve lactose intolerance and inhibit the formation of tumor ce...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 骆鹏飞俞兰秀
Owner GREENS BIOENG SHENZHEN