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Fruit puree and yogurt freeze-dried tablet and preparation method thereof

A technology of freeze-dried tablets and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of increasing the content of live bacteria, improving the survival rate of lactic acid bacteria, and uniform state and taste

Inactive Publication Date: 2015-11-25
北京市绿友食品有限公司
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  • Summary
  • 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 pulp yogurt and its preparation method, and add a starter containing functional Lactobacillus plantarum, a Chinese herbal medicine extract with resistance to cold and heat stress, and A stabilizer that can effectively prevent thin texture, layering and whey precipitation after mixing yogurt with fruit pulp, and germinated brown rice containing a variety of enzyme systems, functional and biologically active substances, and improve the yogurt fermentation process to maximize the proliferation of lactic acid bacteria. Improve the cold and heat stress resistance of lactic acid bacteria to obtain multifunctional yogurt with high quality and high live bacteria content; and use non-thermal processing technology to pretreat raw milk and fruit juice to prevent bacterial infection in the process and increase the juice yield of fruit juice and increase the soluble cellulose content of the pulp to prevent browning of the pulp; and when the pulp is mixed with yogurt, a scientifically compounded cryoprotectant with better antifreeze effect is added to reduce the activity of lactic acid bacteria caused by the freeze-drying process Loss of bacteria content, increase the live bacteria content of finished products

Method used

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  • Fruit puree and yogurt freeze-dried tablet and preparation method thereof
  • Fruit puree and yogurt freeze-dried tablet and preparation method thereof
  • Fruit puree and yogurt freeze-dried tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Example 1 Preparation of raw materials

[0059] 1. Preparation of germinated brown rice:

[0060] The preparation method of the germinated brown rice includes the following steps: placing the brown rice in an ultrasonic cleaning machine containing a 0.2% sodium bicarbonate solution for 8 minutes at room temperature, power 300W, frequency 25KHz, rinsing, draining, soaking in 13°C water 7h, ventilate once every 15min, the ventilation pressure is 0.12MPa, and at the same time, the electric field intensity is 30kV / cm, the pulse time is 400μs, and the pulse frequency is 200Hz for high-voltage pulse electric field treatment until the moisture content of the brown rice is 36%; Dark germination was carried out in the germination room, the dark germination temperature was kept at 22°C, and the dark germination time was 13h. During this period, water was sprayed until the moisture content of brown rice was 43%; then soaked in water with a temperature of 40°C for 12 minutes to kil...

Embodiment 2

[0070] A blueberry yogurt freeze-dried tablet is mainly prepared from the following raw materials in parts by weight:

[0071] 60 parts of milk, 40 parts of blueberry, 12 parts of sucrose, 12 parts of germinated brown rice, 6 parts of Chinese herbal medicine extract, 5 parts of starter, 5 parts of probiotic factor, 4 parts of protective agent, 0.2 part of stabilizer;

[0072] The starter is uniformly mixed with the following powders by weight: 35 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium bifidum, 20 parts of Bifidobacterium lactis, 20 parts of Streptococcus thermophilus, and 18 parts of Bifidobacterium longum , Bifidobacterium infantis 18, Bifidobacterium adolescentis 15, Lactobacillus bulgaricus 13, Lactobacillus acidophilus 12, Lactobacillus casei 9, Lactobacillus rhamnosus 6;

[0073] The Lactobacillus plantarum powder is uniformly mixed with the powder prepared by Lactobacillus plantarum CGMCC No. 4200 and Lactobacillus plantarum CGMCC No. 9488 accordin...

Embodiment 3

[0088] A yellow peach, apple, banana yogurt freeze-dried sheet is mainly prepared from the following raw materials in parts by weight:

[0089] 50 parts of milk, 10 parts of yellow peach, 10 parts of apple, 10 parts of banana, 10 parts of sucrose, 10 parts of sprouted brown rice, 5 parts of Chinese herbal medicine extract, 4 parts of starter, 4 parts of probiotic factors, 3 parts of protective agent, 0.1 parts of stabilizer share;

[0090] The starter is uniformly mixed with the following powders by weight: 30 parts of Lactobacillus plantarum, 25 parts of Bifidobacterium bifidum, 15 parts of Bifidobacterium lactis, 15 parts of Streptococcus thermophilus, and 15 parts of Bifidobacterium longum , Bifidobacterium infantis 15, Bifidobacterium adolescentis 13, Lactobacillus bulgaricus 12, Lactobacillus acidophilus 10, Lactobacillus casei 8, Lactobacillus rhamnosus 5;

[0091] The Lactobacillus plantarum powder is uniformly mixed with the powder prepared by the conventional method ...

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Abstract

The present invention discloses a fruit puree and yogurt freeze-dried tablet and a preparation method thereof. In the yogurt fermentation process, a functional fermentation agent, germinated brown rice, Chinese herbal medicine extract with resistance to cold and hot stress, and a stabilizer which can effectively enhance stability are added. Variable temperature yogurt fermentation technology can enable the lactic acid bacterium proliferation to be maximized and improve the resistance ability of the lactic acid bacteria to cold and hot stress. Non-thermal processing technology is used to conduct pre-treatment for yogurt and fruit puree, which can prevent mixed bacterium infection in the process, improve fruit juice yield, increase the content of soluble cellulose in the fruit puree, and prevent the fruit puree from browning. A scientifically compound cryoprotectant with relatively good anti-freezing effect is added when the fruit puree and yogurt are mixed. Finally, the fruit puree and yogurt freeze-dried tablet which is delicate in taste, uniform in texture, steady in state, high in viable bacterium number, strong in function, and long in shelf life is obtained. The content of viable bacteria is 1.55*10<11>-2.52*10<11> CFU / g and the fruit puree and yogurt freeze-dried tablet has a shelf life of 30-36 months at room temperature.

Description

technical field [0001] The invention relates to a yogurt freeze-dried tablet, in particular to a fruit pulp yogurt freeze-dried tablet and a preparation method thereof. Background technique [0002] Yogurt is a milk product that is made of fresh milk, pasteurized, and then fermented by adding beneficial bacteria to the milk, and then cooled and filled. Yogurt not only retains the advantages of milk's rich nutrition, but also can enhance strengths and avoid weaknesses after processing, and become a nutritional health care product that is 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 into the intestinal tract. Lactic acid bacteria promote intestinal peristalsis and bacterial growth by producing a large amount of short-chain f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/18A23C9/133
Inventor 李国全贾凤荣赵娇
Owner 北京市绿友食品有限公司
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