Brown probiotic yogurt and preparation method thereof

A probiotic, brown technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of the total number of viable bacteria not reaching the order of magnitude of the application effect, the long fermentation time of probiotics, and the growth restriction of probiotics, etc., to achieve a pleasant flavor. , full taste, pure taste effect

Active Publication Date: 2015-10-07
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the long fermentation time of probiotics, probiotics are not used as the main starter; in addition, as the main starter, Lactobacillus bulgaricus and Streptococcus thermophilus are fermented at higher temperatures, while probiotics are mostly mesophilic Bacteria, suitable for growth in the medium temperature range, that is, neither high temperature nor low temperature environment
Therefore, the above-mentioned reasons limit the growth of probiotics in the probiotic yogurt currently on the market, so that the total number of viable bacteria does not reach the order of magnitude of the application effect, and it only stays in the concept, not a real probiotic yogurt

Method used

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  • Brown probiotic yogurt and preparation method thereof
  • Brown probiotic yogurt and preparation method thereof
  • Brown probiotic yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] formula:

[0034]

[0035]

[0036] The process steps are as follows:

[0037] 1. Heat the raw milk to 40°C, add xylose, stir to dissolve, then raise the temperature to 90°C, and keep it warm for 30 minutes to obtain material A;

[0038] 2. Cool the material A obtained in step 1 to 50°C, add milk protein powder, cream, sucrose and galacto-oligosaccharide, keep stirring for 30 minutes, and obtain material B;

[0039] 3. Raise the temperature of the material B obtained in step 2 to 60°C, homogenize at 60°C and 25Mpa, pasteurize at 85°C for 15s, and obtain the fermentation substrate;

[0040] 4. Cool the fermentation substrate obtained in step 3 to 38°C, add starter at 38°C to ferment until the terminal acidity is 75°T, cool to 16°C, fill, and refrigerate at 4°C.

Embodiment 2

[0042] formula:

[0043]

[0044] The process steps are as follows:

[0045] 1. Heat the raw milk to 50°C, add glucose, stir to dissolve, then raise the temperature to 95°C, and keep it warm for 120 minutes to obtain material A;

[0046] 2. Cool the material A obtained in step 1 to 40°C, add milk protein powder, cream, sucrose and isomaltooligosaccharide, keep stirring for 15 minutes, and obtain material B;

[0047] 3. Raise the temperature of the material B obtained in step 2 to 65°C, homogenize at 65°C and 18Mpa, pasteurize at 85°C for 15s, and obtain the fermentation substrate;

[0048] 4. Cool the fermentation substrate obtained in step 3 to 35°C, add starter at 35°C to ferment until the final acidity is 80°T, cool to 22°C, fill, and refrigerate at 10°C.

Embodiment 3

[0050] formula:

[0051]

[0052] The process steps are as follows:

[0053] 1. Add 150kg of whole milk powder into 850L of water and dissolve completely to make reconstituted milk;

[0054] 2. Heat the reconstituted milk obtained in step 1 to 45°C, add glucose, stir to dissolve, heat up to 95°C, and keep it warm for 120 minutes to obtain material A;

[0055] 3. Cool the material A obtained in step 2 to 50°C, add milk protein powder, cream, sucrose, and isomaltooligosaccharide, and keep stirring for 30 minutes to obtain material B;

[0056] 4. Raise the temperature of the material B obtained in step 3 to 65°C, homogenize at 65°C and 20Mpa, pasteurize at 85°C for 15s, and obtain the fermentation substrate;

[0057] 5. Cool the fermentation substrate obtained in step 4 to 37°C, add starter at 37°C to ferment until the terminal acidity is 80°T, cool to 20°C, fill, and refrigerate at 4°C.

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PUM

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Abstract

The present invention discloses a brown probiotic yogurt and a preparation method thereof. The brown probiotic yogurt includes the following materials: milk 78-97.48%, reducing sugar 1-8%, milk protein powder 0.5-3%, single cream 0.5-3%, sweet substances 0.01-7%, prebiotics 0.5-1.3% and probiotic fermentation agent 0.01-0.1%. The preparation method includes the following steps: 1) the milk is heated to 40-50 DEG C and is mixed with the reducing sugar, and the mixture is heated to 90- 95 DEG C to obtain a material A; 2) the material A is cooled to 40-50 DEG C and mixed with the milk protein powder, single cream, sweet substances and probiotics for 15-30 min to obtain a material B; and 3) the material B is homogenized and sterilized to obtain a fermentation substrate; and 4) the fermentation substrate is cooled to 35-38 DEG C, and probiotics are added into the fermentation substrate for fermentation to obtain the finished products. The yogurt has a probiotic content of 10<10> cfu/100 g or above 10<10> cfu/100 g, combines advantages of both brown fermented milk and probiotic fermented milk, and is pure and authentic in mouthfeel.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a brown probiotic yoghurt and a preparation method thereof. Background technique [0002] Probiotics can effectively maintain the microecological balance of the intestinal tract. Studies have found that artificial supplementation of probiotics can not only adjust the imbalance of intestinal microecology and make it tend to balance, but also restore and maintain human health. Probiotics can secrete some antigenic substances, activate and strengthen the intestinal immune system; they can also promote intestinal peristalsis, help digestion; inhibit the growth of spoilage bacteria. The reproduction of probiotics is beneficial to slow down the process of osteoporosis in the elderly and promote the development of infants. [0003] Yogurt is a good food carrier for probiotics, and probiotic yogurt came into being. Traditional yogurt is fermented by Lactobacillus bulgaricus and Streptoco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
Inventor 苗君莅郭本恒刘振民徐志远应杰沈玲王豪廖文艳韩梅吕昌勇
Owner BRIGHT DAIRY & FOOD
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