Production technology of cranberry flavor probiotic yogurt

A production process, cranberry technology, applied in the field of cranberry-flavored probiotic yogurt production process, to achieve good health effects and unique flavor effects

Inactive Publication Date: 2015-03-25
LIUZHOU SANYUAN TIANAI DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Cranberries contain 17 kinds of amino acids, rich in protein, fat, sugar, vitamins, calcium, phosphorus, iron, potassium, SOD enzyme and superfiber, etc. 165 kinds of beneficial substances for the human body, and are also called VC (vitamins) in fruits King of Cranberry flavored probiotic yoghurt, unique in taste, currently on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0026] The following examples facilitate a better understanding of the present invention, but do not limit the present invention. The experimental methods in the following examples are conventional methods unless otherwise specified.

[0027] The production process steps of the cranberry taste probiotic yoghurt of the present invention are as follows:

[0028] 1. Collect antibiotic-free fresh milk through the company's own Yangjiaoshan Dairy Farm and Zhegujiang Dairy Farm, conduct quality inspection and acceptance of the collected fresh milk, and collect qualified fresh milk into the warehouse as the raw material for probiotic yogurt Milk. See Table 1 for sensory criteria during testing, and Table 2 for physical and chemical criteria.

[0029] Table 1 Sensory indicators in raw milk inspection

[0030] .

[0031] Table 2 Physical and chemical indicators in raw milk inspection

[0032] .

[0033] 2. Pretreatment of raw milk: first preheat the raw milk to 50-60°C, clean...

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PUM

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Abstract

The invention provides a production technology of cranberry flavor probiotic yogurt. The production technology comprises the following steps: collecting milk; pretreating; blending; preheating; degassing; homogenizing; sterilizing; inoculating bacteria including bifidobacterium, lactobacillus acidophilus and enterococcus with the volume ratio of 0.5 to 0.5 to 1.8, wherein the inoculating amount is 3-4%, and the inoculating temperature is 40-42 DEG C; stirring for 15-20 minutes after inoculation; fermenting, namely, fermenting the uniformly mixed materials at the temperature of 40-42 DEG C for 4-6 hours, controlling the acidity in the fermentation process, demulsifying until fermenting to the terminal acidity, and reducing the temperature to 18-24 DEG C; adding cranberry pulp; and filling and refrigerating. The cranberry flavor probiotic yogurt is sour and sweet, is unique in flavor, has the health and nutritional functions of cranberries, and has good health efficacy.

Description

technical field [0001] The invention relates to a production process of cranberry-flavored probiotic yoghurt. Background technique [0002] The concept of probiotics originated from Greek, which means "good for life". As early as in ancient times, lactic acid fermented foods have been included in the daily diet of human beings. The so-called probiotics are beneficial bacteria that can reach the small intestine alive, inhibit the reproduction of harmful bacteria in the intestine, promote intestinal movement, thereby improving intestinal function and defecation. Probiotics are friendly, healthy bacteria that enhance and maintain the natural balance of the gut, a balance that is important for overall health and the immune system. [0003] Hundreds of probiotic health care products have been developed abroad, including: yogurt, yogurt, soy milk containing probiotics, and oral liquids, tablets, capsules, powders, etc. containing a variety of probiotics. So far, the probiotics ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 夏启雄宁无敌马丹吴日新韦齐彪
Owner LIUZHOU SANYUAN TIANAI DAIRY
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