Viable bacterium type yoghourt for normal atmospheric temperature sales and making method of viable bacterium type yoghourt

A technology of live bacteria and yogurt, which is applied in the direction of milk preparations, bacteria and dairy products used in food preparation, can solve the problems of short storage time and waste of live bacteria type yogurt, and achieve long storage time, prolong shelf life, nutrition and nutrition. high value effect

Inactive Publication Date: 2016-10-26
ZHEJIANG INM FOOD
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing live bacteria type yogurt has a short storage time and is easy to cause waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of yoghurt with living bacteria sold at normal temperature, formula includes milk, white granulated sugar, cream, concentrated whey protein powder, acetylated distarch phosphate / hydroxypropyl distarch phosphate, fermentation bacteria; per 100 The content of each component in parts by weight is: 80-90 parts of milk, 1-15 parts of white sugar, 0-5 parts of cream, 0-5 parts of concentrated whey protein powder, acetylated distarch phosphate / hydroxypropyl di 0-0.9 part of starch phosphate, and the rest is water.

[0025] A kind of yogurt with live bacteria sold at room temperature, fermented bacteria include mesophilic bacteria and thermophilic bacteria, mesophilic bacteria: Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus plantarum, Lactococcus lactis subsp. , Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, thermophilic bacteria: Streptococcus thermophilus, Lactobacillus bulgaricus, various com...

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PUM

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Abstract

The invention provides viable bacterium type yoghourt for normal atmospheric temperature sales. Each 100 parts by weight of the viable bacterium type yoghourt adopting the formula is prepared from the following components in parts by weight of 80-90 parts of milk, 1-15 parts of white granulated sugar, 0-5 parts of coffee cream, 0-5 parts of condensed whey protein powder, 0-0.9 part of acetylated distarch phosphate/hydroxypropyl distarch phosphate and zymocyte and the balance water. The viable bacterium type yoghourt disclosed by the invention has the beneficial effects of being long in preservation time under normal atmospheric temperature, and high in nutrient value, restraining noxious bacteria and mould yeast and prolonging the quality guarantee period of products.

Description

technical field [0001] The invention relates to the field of fermented dairy products, in particular to live bacteria-type yoghurt sold at normal temperature with a long storage time at normal temperature and high nutritional value and a preparation method thereof. Background technique [0002] Yogurt is a dairy product made from fresh milk or reconstituted milk fermented with lactic acid bacteria starter. The yogurt on the market mostly contains a large amount of active lactic acid bacteria, which is rich in nutrition, can enhance people's digestion ability, promote appetite, improve the intestinal environment, and can effectively improve the utilization rate of calcium and phosphorus in the human body, and the taste of yogurt is sweet and sour. Smooth is a kind of dairy product favored by consumers. With the continuous improvement of living standards and the increasing burden of people's mental work, people pay more attention to the health function and multi-nutrition of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
CPCA23C9/127A23V2400/125A23V2400/123A23V2400/175A23V2400/249A23V2400/169
Inventor 余灵恩陈波倪田表于靓
Owner ZHEJIANG INM FOOD
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