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Yogurt fermentation powders

A technology for yogurt baking powder and baking powder, which is applied in the directions of milk preparations, dairy products, applications, etc., can solve problems such as long fermentation time, achieve high nutritional value, solve the reduction of nutritional components, and solve the effects of poor taste status

Inactive Publication Date: 2015-09-30
季华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the fermentation time is longer, which is related to the baking powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of yogurt fermenting powder, this fermenting powder comprises the raw material of following weight portion: 12 parts of milk powder, 20 parts of honey, 0.01 part of lactic acid bacteria powder, 5 parts of fruit powder, 2 parts of red date powder and 1 part of sesame powder;

[0015] The fruit powder is a mixed powder of apple powder and aloe powder, and the apple powder and aloe powder are mixed at a ratio of 1:1 by mass.

[0016] The lactic acid bacteria powder contains Streptococcus thermophilus bacteria powder and Lactobacillus delbrueckii subsp. bulgaricus bacteria powder.

[0017] Honey selects the honey under 2 ℃ for use.

[0018] In Streptococcus thermophilus powder, the colony number of Streptococcus thermophilus ≧ 1.0×1011cfu / g.

[0019] In Lactobacillus delbrueckii subsp. bulgaricus powder, the number of colonies of Lactobacillus delbrueckii subsp. bulgaricus ≧ 1.0×1011cfu / g.

Embodiment 2

[0021] A kind of yogurt fermenting powder, this fermenting powder comprises the raw material of following weight portion: 50 parts of milk powder, 50 parts of honey, 0.5 part of lactic acid bacteria powder, 15 parts of fruit powder, 3 parts of red date powder and 2 parts of sesame powder;

[0022] The fruit powder is a mixed powder of apple powder and aloe powder, and the apple powder and aloe powder are mixed at a ratio of 1:1 by mass.

[0023] The lactic acid bacteria powder contains Streptococcus thermophilus bacteria powder and Lactobacillus delbrueckii subsp. bulgaricus bacteria powder.

[0024] Honey selects the honey under 3 ℃ for use.

[0025] In Streptococcus thermophilus powder, the colony number of Streptococcus thermophilus ≧ 1.0×1011cfu / g.

[0026] In Lactobacillus delbrueckii subsp. bulgaricus powder, the number of colonies of Lactobacillus delbrueckii subsp. bulgaricus ≧ 1.0×1011cfu / g.

Embodiment 3

[0028] A yogurt fermentation powder, which comprises the following raw materials in parts by weight: 100 parts of milk powder, 100 parts of honey, 0.1 part of lactic acid bacteria powder, 25 parts of fruit powder, 5 parts of red date powder and 3 parts of sesame powder;

[0029] The fruit powder is a mixed powder of apple powder and aloe powder, and the apple powder and aloe powder are mixed at a ratio of 1:1 by mass.

[0030] The lactic acid bacteria powder contains Streptococcus thermophilus bacteria powder and Lactobacillus delbrueckii subsp. bulgaricus bacteria powder.

[0031] Honey selects the honey under 5 ℃ for use.

[0032] In Streptococcus thermophilus powder, the colony number of Streptococcus thermophilus ≧ 1.0×1011cfu / g.

[0033] In Lactobacillus delbrueckii subsp. bulgaricus powder, the number of colonies of Lactobacillus delbrueckii subsp. bulgaricus ≧ 1.0×1011cfu / g.

[0034] Fruit powder, jujube powder and sesame powder have extremely high nutritional valu...

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PUM

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Abstract

The present invention discloses yogurt fermentation powders, which comprise the following raw materials in weight part: 12-100 parts of milk powders, 20-100 parts of honey, 0.01-0.1 part of lactic acid bacteria powders, 5-25 parts of fruit powders, 2-5 parts of jujube powders and 1-3 parts of sesame powders. The fruit powders are mixed powders composed of apple fruit powders and aloe powders in the mass ratio of 1:1. According to the invention, the yogurt fermentation powders contain fruit powders, fruit powders and sesame powders, wherein the three powders are high in nutritional value and can nourish the stomach. Meanwhile, the raw materials of the yogurt fermentation powders are easily obtained and are polished into powders, thus being good in operability. The problem in the prior art that existing commercially available yogurt fermentation powders have fewer nutritional ingredients and are poor in mouth feel can be solved.

Description

technical field [0001] The invention relates to a fermented yogurt powder. Background technique [0002] The traditional yogurt fermentation technology uses dairy products as raw materials to pass Lactobacillus bulgaricus and Streptococcus thermophilus, or Lactobacillus bulgaricus and Streptococcus thermophilus in cooperation with one or more of Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium, etc. fermented. Traditional yogurt needs to be stored at 2°C to 6°C. Lactic acid bacteria can still multiply or die slowly when stored at 0°C to 4°C. This physiological activity accelerates as the temperature rises, and the nutritional value of yogurt also increases. Therefore, traditional yogurt has a short shelf life, generally 21 days at 0°C to 4°C. But the fermentation time is longer, which is related to the baking powder. [0003] Therefore, it is necessary to provide a new technical solution to solve the above problems. Contents of the invention [0004] The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/123
Inventor 季华
Owner 季华
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