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Symbiotic and nutritional yoghurt freeze-dried tablets and preparation method thereof

A nutritional, freeze-dried tablet technology, applied in dairy products, other dairy products, bacteria used in food preparation, etc., can solve the problem of reducing the quality of yogurt tablets or yogurt and the number of live probiotic bacteria, failing to achieve nutritional symbiosis and probiotics Bacteria proliferation, liquid yogurt is not easy to freeze-dried into pieces, etc., to achieve the effects of good sensory evaluation, enhanced survivability and survivability, and high molding rate

Inactive Publication Date: 2016-09-21
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the above-mentioned published patents, the selection of a single main material and auxiliary material in yogurt slices or yogurt products cannot achieve nutritional symbiosis and the proliferation of probiotics; the fermentation strains are too conventional and have poor functionality; Tablets consume a lot of energy and time; the complex pretreatment process of raw materials will cause a large loss of nutrients; traditional tableting technology will reduce the quality of yogurt tablets or yogurt products and the number of live probiotics
Therefore, it is a new challenge for those skilled in the art to prepare a freeze-dried yogurt sheet with high nutritional value, high protein content, and high probiotic count, and to solve the technical problem that liquid yogurt is not easy to freeze-dry into a sheet.

Method used

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  • Symbiotic and nutritional yoghurt freeze-dried tablets and preparation method thereof
  • Symbiotic and nutritional yoghurt freeze-dried tablets and preparation method thereof
  • Symbiotic and nutritional yoghurt freeze-dried tablets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] (1) Preparation of symbiotic yogurt:

[0052] a. Hydration: Add concentrated whey protein (5g) into liquid milk (500g) and stir for 2 hours, and hydrate for 8 hours at 4°C to fully dissolve to obtain raw milk.

[0053] b. Mixing and preparation: Xylitol (32.5g), inulin (2.5g) and low-ester pectin (0.5g) were mixed in advance, slowly added to the raw material milk, and mixed evenly to obtain a raw material mixture.

[0054] c. Sterilization: The raw material mixture was sterilized at a temperature of 85° C. for 10 minutes.

[0055] d. Cooling inoculation: cool the sterilized raw material mixture to 40° C., add probiotic starter (0.25 g), stir evenly, and pack into sealing film.

[0056] e. Fermentation: ferment the inoculated raw material mixture at 43°C for 4 hours, and after returning to room temperature, ferment for 12 hours at 4°C to obtain the finished symbiotic yoghurt (540.75g).

[0057] (2) Ingredients: Take skimmed milk powder (75g) and tapioca starch (50g) un...

Embodiment 2

[0064] (1) Preparation of symbiotic yogurt:

[0065] a. Hydration: Add concentrated whey protein (5g) into liquid milk (500g) and stir for 2 hours, then hydrate for 8 hours at 4°C to fully dissolve to obtain raw milk.

[0066] b. Mixing and preparation: Xylitol (32.5g), inulin (5g), and low-ester pectin (1.5g) were mixed in advance, slowly added to the raw material milk, and mixed evenly to obtain a raw material mixture.

[0067] c. Sterilization: The raw material mixture was sterilized at a temperature of 85° C. for 10 minutes.

[0068] d. Cooling inoculation: cool the sterilized raw material mixture to 40° C., add (0.5 g) probiotic starter, stir evenly, and pack into sealing film.

[0069] e. Fermentation: Ferment the inoculated raw material mixture at 43° C. for 4 hours, and after returning to room temperature, ferment for 12 hours at 4° C. to obtain the finished symbiotic yogurt (544.5 g).

[0070] (2) Ingredients: take skim milk powder (100g) and tapioca starch (50g) un...

Embodiment 3

[0077] (1) Preparation of symbiotic yogurt:

[0078] a. Hydration: Add concentrated whey protein (15g) into liquid milk (500g) and stir for 2 hours, and hydrate for 10 hours at 4°C to fully dissolve to obtain raw milk.

[0079] b. Mixing and preparation: Xylitol (40g), inulin (10g), and low-ester pectin (2.5g) were mixed in advance, slowly added to the raw material milk, and mixed evenly to obtain a raw material mixture.

[0080] c. Sterilization: The raw material mixture was sterilized at a temperature of 85° C. for 10 minutes.

[0081] d. Cooling inoculation: cool the sterilized raw material mixture to 35° C., add (1 g) probiotic starter, stir evenly, and pack into sealing film.

[0082] e. Fermentation: ferment the inoculated raw material mixture at 43° C. for 3.5 hours, return to room temperature and ferment for 24 hours at 4° C. to obtain symbiotic yoghurt (568.5 g).

[0083] (2) Ingredients: take skim milk powder (100g) and tapioca starch (75g) under a 120 mesh sieve, ...

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Abstract

The present invention relates to symbiotic and nutritional yoghurt freeze-dried tablets and a preparation method thereof, and belongs to the technical field of functional foods. The preparation of the symbiotic and nutritional yoghurt freeze-dried tablets consists of two processes of symbiotic yoghurt preparation and freeze-dried tablet preparation. The symbiotic yoghurt is prepared from using liquid cow milk, xylitol, inulin, condensed whey proteins and low ester pectin as raw materials and prepared by fermentation of a probiotic fermentation agent. The freeze-dried tablets are prepared by using the symbiotic yoghurt as a main raw material, mixing skim milk powder, cassava starch, sodium carboxymethyl cellulose, vitamins, trace elements, etc., and using a vacuum freeze-drying method. The freeze-dried tablets solve the technical problems that the liquid yoghurt is not easy to be freeze-dried into the slices, and nutritional components and quantity of viable probiotics in the yoghurt are retained to the greatest extent. The products are rich in protein contents, high in the quantity of viable probiotics, and high in absorption efficiency of the nutritional components, contain probiotics, dietary fibers, high-quality whey proteins, vitamins, trace elements, etc., and can enhance human immunity and promote intestinal digestive system health.

Description

Technical field: [0001] The invention belongs to the technical field of functional foods, and in particular relates to a symbiosis nutritional yoghurt freeze-dried tablet and a preparation method thereof. Background technique: [0002] Milk tablet is a product of deep processing of dairy products. It is a sheet-shaped dairy product made of milk powder as the main raw material, mixed with other auxiliary materials and then pressed into tablets. Milk tablets have the characteristics of leisure, nutrition and convenience, and have become one of the most popular dairy products among consumers. At present, the production standards of milk tablets in my country are different, and the production formula is not fixed. The product indicators depend on the preferences of consumers or the technological needs of enterprises. At present, there are many kinds of milk tablets in the domestic market, such as probiotic milk tablets, nutritional effervescent milk tablets, fruity milk tablets...

Claims

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Application Information

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IPC IPC(8): A23C9/137A23C9/13A23C1/08
CPCA23C1/08A23C9/1307A23C9/1322A23C9/137A23V2400/123A23V2400/113A23V2400/51A23V2400/249
Inventor 郭明若马爽王翠娜王睦
Owner JILIN UNIV