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Yogurt fermentation powder and preparation method and application thereof

A technology for yogurt baking powder and whole milk powder, applied in the field of microorganisms, can solve the problems of difficulty in ensuring uniform quality, low viable count, difficulty in controlling milk sources, etc. Effect

Inactive Publication Date: 2015-09-09
JIANGSU WECARE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In traditional life, people use the method of subculture to prepare yogurt, and the quality of yogurt cannot be guaranteed
Today, the production of yogurt has been industrialized. There are professional yogurt fermentation bacteria manufacturers in the world and at home. Yogurt manufacturers can produce yogurt by inoculating direct-injection yogurt starter in milk, but the yogurt produced by this method is single. The product contains a low number of viable bacteria and is not fresh enough
More importantly, this traditional method not only needs to choose a suitable starter, but also needs to control the quality of the milk source, but it is difficult to control the milk source, the product quality is prone to fluctuations, and it is difficult to ensure uniform quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The formula of base material is:

[0029] White sugar

25％

glucose

15％

whole milk powder

30％

Probiotic Flavored Powder

20％

skimmed milk powder

10％

[0030] The probiotic flavor powder is prepared through the preparation method of Chinese patent CN104172187A.

[0031] The formula of bacteria is:

[0032] Lactobacillus bulgaricus powder

25％

Streptococcus thermophilus powder

60％

Bifidobacterium powder

15％

[0033] (1), the preparation of yogurt fermentation powder:

[0034] The sucrose was crushed through an 80-mesh sieve, and then various base ingredients were mixed in a three-dimensional mixer for 30 minutes according to the formula ratio. Mix well-mixed ingredients in a high-efficiency fluidized granulator for 30 minutes, spray water at a flow rate of 30 r / min, enter air temperature at 80°C, spray gun pressure at 0.2Mpa, fan frequency at 30MHZ, and granulate for ...

Embodiment 2

[0039] The formula of base material is:

[0040] sucrose

20％

glucose

15％

whole milk powder

25％

Isolated Soy Protein

20％

skimmed milk powder

10％

fruit powder

10％

[0041] The formula of bacteria is:

[0042] Lactobacillus bulgaricus powder

20％

Streptococcus thermophilus powder

60％

Bifidobacterium powder

10％

Lactococcus powder

10％

[0043] Most of the production steps of yogurt fermentation powder are the same as in Example 1, the difference is: the granulation condition is 50r / min flow water spray, the air inlet temperature is 70°C, the spray gun pressure is 0.2Mpa, the fan frequency is 35MHZ; the drying temperature is 100 ℃; the ratio of strain to base material is 1:1200.

[0044] Yogurt fermentation steps are the same as in Example 1, except that the ratio of fermentation powder to sterile water is 1:3.

[0045] According to the national standard...

Embodiment 3

[0047] The formula of base material is:

[0048] sucrose

20％

glucose

15％

whole milk powder

30％

wheat germ

15％

skimmed milk powder

10％

fruit powder

10％

[0049] The formula of bacteria is:

[0050] Lactobacillus bulgaricus powder

20％

Streptococcus thermophilus powder

55％

Bifidobacterium lactis BLa80 powder

10％

Lactococcus powder

10％

Yeast

5％

[0051] (1), the preparation of yogurt fermentation powder:

[0052] The sucrose was crushed through an 80-mesh sieve, and various base ingredients were mixed in a three-dimensional mixer for 30 minutes according to the formula ratio. Mix the uniformly mixed ingredients in the hopper of a dry granulator for 20 minutes, press into tablets at a frequency of 35MHZ, and granulate at a frequency of 50MHZ. The granulated material is passed through a 40-80 mesh sieve, and the sieved material is Dry at 100°C...

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Abstract

The present invention belongs to the field of microorganism, and specially relates to a powdered yoghurt starter culture without additional milk sources and a preparation method and application thereof. Yogurt fermentation powder contains base materials composed of sucrose, glucose, whole milk powder and at least one of probiotic flavor powder, skimmed milk powder, soybean protein isolate, rice powder, wheat germ powder or fruit powder, and strain powder composed of streptococcus thermophilus, lactobacillus bulgaricus, and at least one of bifidobacteria, lactococcus or yeast. The yogurt fermentation powder is prepared by mixing the base material powder prepared by granulating, mesh screening and drying with the compound strain powder. The yogurt fermentation powder is highly soluble in water, and can be fermented directly at 35-45 DEG C to produce yogurt without the need of the additional milk sources. The yogurt produced by using the yogurt fermentation powder is strong in taste, high in live bacteria number, uniform in quality, and free from additive, and is fresh and healthy.

Description

technical field [0001] The invention belongs to the field of microbes, and in particular relates to a powder type yogurt starter without additional milk source and its preparation method and application. Background technique [0002] Yogurt is a traditional fermented dairy product with rich nutritional value and good health care function. With the improvement of people's living standards and the popularity of health concepts, yogurt is being loved by more and more people. The output of yogurt is increasing at an average annual rate of 25%, and it is the industry with the most profit and development potential. [0003] Yogurt is a fermented dairy product that uses Lactobacillus bulgaricus and Streptococcus thermophilus as the main fermentation strains to ferment milk protein or vegetable protein to pH 4.6 or lower at a suitable temperature to make it curd. Lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus can use lactose to produce galactos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
Inventor 姜甜方曙光马凯汪欣相飞
Owner JIANGSU WECARE BIOTECHNOLOGY CO LTD
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