Yoghourt slice and preparation method thereof

A yogurt tablet, uniform mixing technology, applied in milk preparations, dairy products, applications, etc., to achieve the effect of increasing the content of live bacteria, uniform state and taste, and improving the survival rate of lactic acid bacteria

Inactive Publication Date: 2015-10-21
天津天绿健科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem solved by the present invention is to overcome the defects of the existing fruit and vegetable yoghurt and its preparation method. In the yoghurt fermentation process, a starter containing functional Lactobacillus plantarum and a Chinese herbal medicine extract with resistance to cold and heat stress are added, which can effectively Stabilizers to prevent thin texture, stratification and whey precipitation after mixing yogurt with fruit and vegetable pulp, and germinated brown rice containing various enzyme systems, functional and biologically active substances, and improve the yogurt fermentation process to maximize the proliferation of lactic acid bacteria and improve The anti-cold and heat stress ability of

Method used

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  • Yoghourt slice and preparation method thereof
  • Yoghourt slice and preparation method thereof
  • Yoghourt slice and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1 raw material preparation

[0059] 1. Preparation of germinated brown rice:

[0060] The preparation method of the germinated brown rice comprises the steps of: placing the brown rice in an ultrasonic cleaning machine equipped with 0.2% sodium bicarbonate solution at room temperature, power 200W, frequency 25KHz ultrasonic cleaning for 8min, rinsing, draining, and soaking in water at 13°C 5h, ventilate once every 15min, ventilation pressure 0.12MPa, carry out high-voltage pulse electric field treatment at electric field strength 30kV / cm, pulse time 400μs, pulse frequency 200Hz at the same time, until the brown rice moisture content is 36%; Drain the brown rice after soaking, in Dark germination is carried out in the germination room. The dark germination temperature is kept at 22°C, and the dark germination time is 13 hours. During this period, water is sprayed until the moisture content of the brown rice is 43%. Then, it is soaked in water at a temperature ...

Embodiment 2

[0070] A kind of yoghurt sheet, mainly is made by the raw material of following parts by weight:

[0071] 80 parts of milk, 50 parts of fruits and vegetables, 18 parts of sucrose, 17 parts of germinated brown rice, 5 parts of Chinese herbal medicine extract, 8 parts of starter, 7 parts of probiotics, 4 parts of protective agent, 0.2 part of stabilizer;

[0072] The mass percent composition of the fruits and vegetables is: 12% of acerola cherry, 12% of lemon, 9% of leek, 7% of cucumber, 7% of wax gourd, 6% of strawberry, 5% of carrot, 5% of papaya, 5% of pineapple, and 5% of banana , spinach 4%, mulberry 3%, citrus 3%, sweet orange 3%, grape 4%, cranberry 3%, celery 3%, white radish 2%, blueberry 2%.

[0073] The starter is uniformly mixed with the following powders in parts by weight: 40 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium bifidum, 20 parts of Bifidobacterium lactis, 20 parts of Streptococcus thermophilus, 18 parts of Bifidobacterium longum , 18 part...

Embodiment 3

[0089] A kind of carrot, blueberry yoghurt slice, is mainly made from the raw material of following parts by weight:

[0090] 78 parts of milk, 25 parts of carrot, 20 parts of blueberry, 15 parts of sucrose, 16 parts of germinated brown rice, 4 parts of Chinese herbal medicine extract, 7 parts of fermentation agent, 6 parts of probiotic factor, 3 parts of protective agent, and 0.1 part of stabilizer;

[0091] The starter is uniformly mixed with the following powders in parts by weight: 35 parts of Lactobacillus plantarum, 25 parts of Bifidobacterium bifidum, 15 parts of Bifidobacterium lactis, 15 parts of Streptococcus thermophilus, 15 parts of Bifidobacterium longum , 15 parts of Bifidobacterium infantis, 13 parts of Bifidobacterium adolescentis, 12 parts of Lactobacillus bulgaricus, 10 parts of Lactobacillus acidophilus, 8 parts of Lactobacillus casei, 5 parts of Lactobacillus rhamnosus;

[0092] The Lactobacillus plantarum powder is prepared from Lactobacillus plantarum CGM...

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Abstract

The invention discloses a yoghourt slice and a preparation method thereof. In the fermentation process of yoghourt, a functional fermentation agent, functional sprouted cargo rice, Chinese herb extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pump of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared yoghourt slice is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU/g. Under the normal atmospheric temperature, the quality guarantee period of the yoghourt slice is 30-36 months.

Description

technical field [0001] The invention relates to a tablet, in particular to a yogurt tablet and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk product that uses fresh milk as the raw material, after pasteurization, adding beneficial bacteria to the milk for fermentation, and then cooling and filling. Yogurt not only retains the rich nutrition and other advantages of milk, but also can develop its strengths and avoid its weaknesses through processing, becoming a nutritional and health product more suitable for people's needs. In addition to being rich in nutrients, yogurt also contains lactic acid bacteria, so it has a good health care effect. Lactic acid bacteria maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract. Lactic acid bacteria promote intestinal peristalsis and bacterial growth by producing a large amount of short-chain fatty acids,...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/18
Inventor 李建树
Owner 天津天绿健科技有限公司
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