Omega-3 yoghurt powder and preparation process thereof

Abstract

The invention relates to Omega-3 yoghurt powder and a preparation process of the Omega-3 yoghurt powder. The Omega-3 yoghurt powder is prepared from the following components in parts by weight: 15-25 parts of linseed oil microcapsule powder, 70-83 parts of milk powder and 2-5 parts of probiotic powder. The preparation process comprises the steps of mixing the above components with an equal incremental method until the milk powder is completely added and is mixed uniformly with the linseed oil microcapsule powder and the probiotic powder and carrying out vacuum nitrogen-filling packaging with a bacteria-free aluminum foil bag in a vacuum nitrogen-filling packaging machine. The prepared Omega-3 yoghurt powder can be stored at normal temperature, has long shelf life, has multiple health functions, can be dissolved into water easily and scattered to form yoghurt liquid, can be instantly drunk directly with warm water at 30-37 DEG C, can be fermented for 6-8h at 40 DEG C after being dissolved into water, can effectively adjust the intestinal flora balance, improve the intestinal function, promote nutrient absorption and boost immunity, can promote the growth of the brain cell, intelligence and the optic nerve system, can improve memory, and can prevent and improve the chronic diseases such as cardiovascular and cerebrovascular diseases, cancers and diabetes.

Description

technical field [0001] The invention belongs to the technical field of food, food material or non-alcoholic beverage; their preparation or treatment, such as cooking, improvement of nutritional quality, physical treatment; general preservation of food or food material, in particular to a kind of omega-3 yoghurt powder and its Preparation Process. Background technique [0002] The omega-3 polyunsaturated fatty acid is the core substance of life. It is an essential fatty acid for maintaining human evolution and health. The human body cannot synthesize it by itself, so it can only be ingested from food to meet the body's needs. α-linolenic acid is the "parent" of the omega-3 family of unsaturated fatty acids, which can be converted into an essential vital factor in the human body - EPA (20 Carbapentaenoic acid, commonly known as blood vessel scavenger) and DHA (docosahexaenoic acid, commonly known as brain gold). Flaxseed oil is rich in omega-3 polyunsaturated fatty acids - "...

AI Technical Summary

Problems solved by technology

[0006] The present invention solves the problem that in the prior art, the active probiotics in yogurt are in the "dormant period" in the environment of 0°C to 4°C, and the bacteria are active, but the reproduction speed is slow. Lactic acid bacteria will multiply and die quickly, and their nutritional value will also be reduced. As a result, the current storage conditions for fresh yogurt are very strict. They need to be stored at 2°C to 6°C. The storage conditions are harsh, the shelf life is short, and the health function is relatively simple. problem, providing an optimized omega-3 yogurt powder and its preparation process