Freeze-dried fruit and vegetable yoghurt tablet and preparation method thereof

A technology for fruit and vegetable yogurt and freeze-dried tablets, which is applied in the directions of milk preparations, dairy products, and applications to achieve the effects of improving the content of viable bacteria, uniformity of state and taste, and improving the survival rate of lactic acid bacteria.

Inactive Publication Date: 2015-11-25
北京市绿友食品有限公司
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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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  • Freeze-dried fruit and vegetable yoghurt tablet and preparation method thereof
  • Freeze-dried fruit and vegetable yoghurt tablet and preparation method thereof
  • Freeze-dried fruit and vegetable yoghurt tablet and preparation method thereof

Examples

Experimental program
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Example Embodiment

[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: place the brown rice in an ultrasonic cleaning machine containing 0.2% sodium bicarbonate solution at room temperature, power 200W, frequency 25KHz ultrasonic cleaning for 8 minutes, rinse, drain, and soak in water at 13°C 5h, ventilate once every 15 minutes, the ventilation pressure is 0.12MPa, and the electric field strength is 30kV / cm, the pulse time is 400μs, and the pulse frequency is 200Hz. The high-voltage pulse electric field treatment is carried out until the moisture content of the brown rice is 36%; Dark germination is carried out in the germination chamber. The dark germination temperature is kept at 22°C, and the dark germination time is 13h. During this period, water is sprayed until the moisture content of the brown rice is 43%; then it is soaked in water at 40°C for 12 minutes to ki...

Example Embodiment

[0069] Example 2

[0070] A freeze-dried fruit and vegetable yogurt tablet, mainly prepared from the following raw materials by weight:

[0071] 65 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, 5 parts of starter, 4 parts of probiotics, 4 parts of protective agent, 0.2 parts of stabilizer;

[0072] The mass percentage composition of the fruits and vegetables is: acerola cherries 12%, lemon 12%, leeks 9%, cucumber 7%, winter melon 7%, strawberry 6%, carrot 5%, papaya 5%, pineapple 5%, banana 5% , Spinach 4%, Mulberry 3%, Citrus 3%, Orange 3%, Grape 4%, Cranberry 3%, Celery 3%, White Carrot 2%, Blueberry 2%.

[0073] The starter is uniformly mixed with the following parts by weight: 40 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 , 18 parts of B...

Example Embodiment

[0088] Example 3

[0089] A freeze-dried carrot and blueberry yogurt flakes, mainly prepared from the following raw materials by weight:

[0090] 55 parts of milk, 25 parts of carrots, 20 parts of blueberries, 15 parts of sucrose, 16 parts of germinated brown rice, 4 parts of Chinese herbal medicine extract, 4 parts of starter, 3 parts of probiotic factors, 3 parts of protectant, 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 a powder prepared by a conventional method fro...

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Abstract

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU/g), strong in functionality and long in shelf life (30-36 months at room temperature).

Description

technical field [0001] The invention relates to a yogurt freeze-dried tablet, in particular to a fruit and vegetable yogurt freeze-dried 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...

Claims

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Application Information

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IPC IPC(8): A23C9/18A23C9/133A23C9/13
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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